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Bizcocho Dominicano (Dominican Cake)
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16 INGREDIENTS • 18 STEPS • 1HR

Bizcocho Dominicano (Dominican Cake)

Recipe

4.7

13 ratings
Community Pick
Community Pick
The best authentic Dominican cake!
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The best authentic Dominican cake!
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.

1HR

Total Time

$2.82

Cost Per Serving

Ingredients

Servings
8
us / metric
Butter
240 mL
Butter, softened
Granulated Sugar
335 g
Granulated Sugar
Egg
3
Eggs
Egg
3
Eggs, separated
set aside egg whites for frosting
Lime
1/2
Lime, zested
Orange
1
Orange, juiced
1/4 cup juice per 8 servings needed
Dominican White Vanilla Extract
1 Tbsp
Dominican White Vanilla Extract
All-Purpose Flour
250 g
All-Purpose Flour
Baking Powder
1 Tbsp
Baking Powder
Salt
1/4 tsp
Salt
Evaporated Milk
240 mL
Evaporated Milk
Italian Meringue
Granulated Sugar
300 g
Granulated Sugar
Water
120 mL
Water
Egg
1
Egg, separated
egg white only
Dominican White Vanilla Extract
1 tsp
Dominican White Vanilla Extract
Filling
Guava Paste
to taste
Guava Paste
or Dulce de Leche

Nutrition Per Serving

VIEW ALL
Calories
756
Fat
30.7 g
Protein
11.1 g
Carbs
109.9 g
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author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C). Line the bottom of two 9-inch cake pans with parchment paper.
step 2
Beat together Butter (240 mL) and Granulated Sugar (335 g) until mixture is light and fluffy, about 5-8 minutes.
step 3
Add the Eggs (3) and additional yolks of the Eggs (3) one by one and continue beating until each is well incorporated into the mixture before adding the next. Save the egg whites for the meringue later.
step 4
Add the zest of the Lime (1/2), Orange (1) and Dominican White Vanilla Extract (1 Tbsp). Mix until well combined.
step 5
Sift All-Purpose Flour (250 g), Baking Powder (1 Tbsp), and Salt (1/4 tsp) together.
step 6
Continue mixing on low while adding the dried ingredients and the Evaporated Milk (240 mL). Mix until the batter is smooth, but make sure not to over mix. Use your spatula to make sure there are no lumps.
step 7
Divide the batter evenly into the cake pans. Smooth the tops.
step 8
Bake for 25-30 minutes, or until a toothpick or knife inserted into the center comes out clean. Cool down cakes to room temperature before removing from the pan.
step 9
In a sauce pan over medium high heat, mix Granulated Sugar (300 g) and Water (120 mL). Stir until the sugar dissolves.
step 10
Bring heat to medium and simmer until it reaches 235 degrees F (112 degrees C). If you do not have a thermometer, simmer until the mixture is at a soft boil. This usually takes about 10 minutes. The mixture should be thick and still light in color.
step 11
Using the wire whisk attachment, beat 4 egg whites (use the three reserved egg whites and an additional egg white from Egg (1)) until their volume has doubled, about 3 minutes.
step 12
Slowly add the sugar and water syrup while mixing on high, and mix until stiff peaks form.
step 13
Add Dominican White Vanilla Extract (1 tsp) and mix to combine.
step 14
Level out the cakes if necessary. Use the bottom of the cake as the top.
step 15
Pipe the meringue in a circle around the edge of the cake.
step 16
Spread the Guava Paste (to taste) over top. Stack the other cake.
step 17
To decorate the cake, spread the meringue on top and around the cake, leave a little bit of white meringue to color if you want. Decorate according to your taste and abilities.
step 18
Serve and enjoy!

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