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RECIPE
16 INGREDIENTS 18 STEPS 1hr

Bizcocho Dominicano (Dominican Cake)

4.4
7 Ratings
The best authentic Dominican cake!
Bizcocho Dominicano (Dominican Cake) Recipe | SideChef
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The best authentic Dominican cake!

How To Make Dominican Cake

How To Prepare Dominican Cake Batter

You can use a stand mixer with the paddle attachment to beat the butter and sugar until fully combined and fluffy. Add in the eggs slowly and let it mix well with the butter mixture. You can add in the flavor components of this batter once the mixture is light, fluffy, and the eggs are fully incorporated. The sifted dry ingredients can be added to the wet ingredients together with the evaporated milk. Beat them together on low speed to avoid any mess from the flour. The batter is ready once it’s smooth and has no more lumps. Pour the batter into parchment-lined cake pans and don’t forget to smoothen the top. You can also tap the cake pan on your tabletop before baking to help it settle evenly and remove air pockets in the batter.

How To Make Italian Meringue From Scratch

Begin with making sugar syrup by cooking sugar with water until it reaches 235 degrees F or just as soon as the sugar syrup is clear and is at a soft boil. Then beat the egg whites using the whisk attachment of your stand mixer and once the egg whites are starting to get fluffy and white, slowly add in the hot sugar syrup in a steady stream and continue beating on high speed until you get stiff peaks. Add in the vanilla extract and mix until just combined.

Ingredients & Substitutions

  • Butter - it doesn’t just give this cake a delicate buttery flavor but also helps make the cake lighter in texture, gives moisture, and is also a leavening component. Use softened, high-quality unsalted butter when making this cake.
  • Granulated Sugar - will be used both in the cake batter and Italian meringue. It adds not just flavor but also aids to the texture and moisture of the cake. The sugar will be the main component of the sugar syrup for the meringue for stability and sweetness.
  • Eggs - whole eggs and egg yolks will be used for the batter while the egg whites will be for the meringue. Always choose fresh eggs to maintain the high quality of your baked goods.
  • Orange Juice - adds a sweet tangy flavor to this chiffon-style cake. You can use fresh juice or a store-bought carton of orange juice.
  • Dominican White Vanilla Extract - compared to the pure vanilla extract, this is imitation vanilla and can be bought easily from stores. They are clear in color and have a very pronounced vanilla flavor. It will be used to flavor the batter and the meringue.
  • All-Purpose Flour - you can use your go-to all-purpose flour or gluten-free all-purpose flour for this cake recipe.
  • Evaporated Milk - an important component of a Dominican cake. Evaporated milk adds great flavor and moisture to the cake, making every bite rich and delicate. It also adds some sweetness to the cake compared with regular milk.

Tips & Suggestions

  • If using a hand mixer, you will need some assistance as you may need both hands making this cake. It is highly recommended to use a stand mixer for the cake batter and meringue.
  • For the icing, room temperature egg whites whip up faster than cold.
  • Do not overbeat the egg whites. Overbeating will eventually collapse your egg whites.

Frequently Asked Questions

What is Bizcocho Dominicano?

Bizcocho Dominicano is a classic popular cake in the Dominican Republic. It is a light and airy cake filled with a tangy or sweet filling and covered in meringue frosting.

What is suspiro?

Suspiro is also called Dominican meringue or Italian meringue. It is glossy, thick, and holds very well making it perfect for icing cakes like Dominican cake, pies, and other desserts.

How do you make suspiro?

Compared with other meringues where you add sugar into egg whites, suspiro is made by slowly adding hot sugar syrup in a steady stream while continuously whipping until you get stiff peaks giving it a shiny finish.

What are the fillings for Dominican cake?

Pineapple, guava, or dulce de leche can be used as a filling for Dominican cake. Feel free to make this cake according to your preference.

Is Suspiro the same with Italian meringue?

Yes, suspiro is just basically Italian meringue.

What is different about Dominican cake?

The Dominican cake is characterized by being very airy and moist. The continuous mixing of ingredients helps incorporate a large amount of air and the butter gives the melt-in-your-mouth feel to this delicious cake.

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CONTINUE READING
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.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
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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.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
1hr
Total Time
$2.80
Cost Per Serving

Ingredients

Servings
8
US / METRIC

Ingredients

1 cup
Butter , softened
3
Eggs , separated
set aside egg whites for frosting
1/2
Lime , zested
1 Tbsp
Dominican White Vanilla Extract
1 Tbsp
Baking Powder
1/4 tsp
1 cup
Evaporated Milk

Italian Meringue

1/2 cup
Water
1
Egg , separated
egg white only
1 tsp
Dominican White Vanilla Extract

Filling

to taste
Guava Paste
or Dulce de Leche
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Nutrition Per Serving

VIEW ALL
CALORIES
747
FAT
30.7 g
PROTEIN
10.9 g
CARBS
107.6 g

Cooking Instructions

HIDE IMAGES
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 (1 cup) and Granulated Sugar (1 2/3 cups) 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 Juice (1/4 cup) , and Dominican White Vanilla Extract (1 Tbsp) . Mix until well-combined.
Step 5
Sift All-Purpose Flour (2 cups) , 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 (1 cup) . 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 (1 1/2 cups) and Water (1/2 cup) . 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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Nutrition Per Serving
Calories
747
% Daily Value*
Fat
30.7 g
39%
Saturated Fat
17.5 g
88%
Trans Fat
0.0 g
--
Cholesterol
229.0 mg
76%
Carbohydrates
107.6 g
39%
Fiber
0.9 g
3%
Sugars
83.2 g
--
Protein
10.9 g
22%
Sodium
318.8 mg
14%
Vitamin D
0.9 µg
4%
Calcium
165.8 mg
13%
Iron
2.3 mg
13%
Potassium
211.4 mg
4%
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