Bizcocho Dominicano Dominican Cake
Indulge in the rich, decadent flavors of Bizcocho Dominicano, the beloved Dominican cake that’s the star of celebrations in the Dominican Republic. This moist and buttery cake boasts a delicate crumb, thanks to the perfect balance of whipped butter, sugar, and eggs, while the aromatic infusion of orange zest and vanilla elevates its flavor profile. Topped with a silky-smooth meringue frosting, made from freshly whipped egg whites and a glossy sugar syrup, this dessert is as visually stunning as it is delicious. Perfect for birthdays, weddings, or any special occasion, this authentic Dominican cake is sure to wow your guests with its classic Caribbean charm. Whether you're exploring Dominican cuisine or looking for a show-stopping centerpiece, this recipe delivers an unforgettable slice of tropical sweetness.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 6 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 cup whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 0.25 teaspoon salt
- 4 large egg whites (for meringue frosting)
- 1 cup granulated sugar (for meringue frosting)
- 0.5 cup water (for meringue frosting)
- 1 teaspoon lime juice (for meringue frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. This should take about 4-5 minutes with an electric mixer.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. Beat on low speed just until combined after each addition.
Mix in the vanilla extract and orange zest until just incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
To make the meringue frosting, combine the granulated sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves, and then bring to a boil. Cook without stirring until the syrup reaches 240°F (115°C) on a candy thermometer.
Meanwhile, beat the egg whites in a clean mixing bowl until soft peaks form.
With the mixer running on medium speed, carefully pour the hot syrup in a thin, steady stream into the bowl with the egg whites. Be cautious to avoid pouring the syrup onto the beaters or the sides of the bowl.
Increase the mixer speed to high and continue beating until stiff, glossy peaks form and the meringue is completely cool. Add the lime juice and beat briefly to combine.
Frost the cooled cake with the meringue, swirling it decoratively with a spatula.
Serve and enjoy your authentic Bizcocho Dominicano!
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 63.7 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
