Bizcocho Dominicano (Dominican Cake) Recipe

BySophie Carsel
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Introduction

Bizcocho Dominicano is a beloved Dominican cake known for its moist texture and bright citrus flavors. Topped with a fluffy meringue and sweet guava paste, this cake is perfect for celebrations or any special occasion.

A two-layer yellow cake sits on a white plate, with a thick layer of white cream frosting covering the entire cake. A bright light blue cream decoration borders the top and bottom edges of the cake, with a shell-like pattern. One slice is cut, showing the soft, moist yellow cake layers separated by a thin layer of white cream and a thin layer of darker filling in the middle. The cake sits on a white marbled surface, with some crumbs and cream visible around the cut area. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup Butter
  • 1 2/3 cup Granulated Sugar
  • 3 Eggs
  • 1/2 Lime (zested)
  • 1 Orange (zested)
  • 1 tablespoon Dominican White Vanilla Extract
  • 2 cups All-Purpose Flour
  • 3 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1 cup Evaporated Milk
  • 1 1/2 cups Granulated Sugar (for syrup)
  • 1/2 cup Water
  • 1 additional Egg (for meringue)
  • 1 teaspoon Dominican White Vanilla Extract (for meringue)
  • Guava Paste (to taste)

Instructions

  1. Step 1: Preheat your oven to 350°F (180°C). Line the bottoms of two 9-inch cake pans with parchment paper.
  2. Step 2: Beat 1 cup butter and 1 2/3 cups granulated sugar together until light and fluffy, about 5-8 minutes.
  3. Step 3: Add the 3 whole eggs and then the additional yolks from those eggs one at a time, beating well after each addition. Reserve the egg whites for the meringue later.
  4. Step 4: Mix in the zest of 1/2 lime, 1 orange, and 1 tablespoon Dominican white vanilla extract until well combined.
  5. Step 5: Sift together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/4 teaspoon salt.
  6. Step 6: On low speed, alternate adding the dry ingredients and 1 cup evaporated milk to the batter, mixing until smooth but not overmixed. Use a spatula to remove lumps.
  7. Step 7: Divide the batter evenly between the two prepared pans and smooth the tops.
  8. Step 8: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes to room temperature before removing from pans.
  9. Step 9: In a saucepan over medium-high heat, combine 1 1/2 cups granulated sugar and 1/2 cup water. Stir until sugar dissolves.
  10. Step 10: Bring to a simmer and cook until the mixture reaches 235°F (112°C) or light syrup consistency, about 10 minutes.
  11. Step 11: Using a whisk attachment, beat the reserved 3 egg whites plus 1 additional egg white until volume doubles, about 3 minutes.
  12. Step 12: Slowly drizzle the hot sugar syrup into the egg whites while beating on high until stiff peaks form.
  13. Step 13: Mix in 1 teaspoon Dominican white vanilla extract until combined.
  14. Step 14: Level the cakes if needed, and use the cake bottom as the top layer for presentation.
  15. Step 15: Pipe the meringue in a circle around the edges of one cake layer.
  16. Step 16: Spread guava paste over the meringue, then stack the other cake on top.
  17. Step 17: Cover the entire cake with the remaining meringue, reserving some if you wish to color for decoration. Decorate as desired.
  18. Step 18: Serve and enjoy your authentic Bizcocho Dominicano!

Tips & Variations

  • Use fresh lime and orange zest for the brightest citrus flavor.
  • Make sure not to over-mix the batter to keep the cake tender.
  • Guava paste can be substituted with other fruit preserves like guava jam or apricot preserves.
  • For added color, tint part of the meringue with food coloring before decorating.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the meringue fresh. Let it come to room temperature before serving. Leftovers can be stored in an airtight container and enjoyed within this timeframe. Avoid freezing as meringue texture may change upon thawing.

How to Serve

A two-layer yellow cake with a visible texture of soft crumbs is covered in smooth white frosting on the outside and between the layers. Each layer is separated by a thin spread of white frosting and a darker brown filling that looks like jam or caramel. The top and bottom edges of the cake are decorated with light blue piped frosting in a shell pattern, and the cake sits on a shiny silver round plate placed on a white marbled surface. A wedge-shaped slice is removed from the side, showing all the details inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of Dominican white vanilla?

Yes, regular vanilla extract can be used, but it may alter the flavor slightly. Dominican white vanilla has a distinct taste that complements this cake well.

What if I don’t have a candy thermometer for the syrup?

You can judge the syrup readiness by its consistency: it should be thick and glossy, reaching a soft boil with bubbles gathering slower on the surface, which takes about 10 minutes.

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Bizcocho Dominicano (Dominican Cake) Recipe

★★★★★

4.6 from 130 reviews
  • Author: Sophie
  • Total Time: 50 minutes
  • Yield: 10 servings 1x
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Description

Bizcocho Dominicano, or Dominican Cake, is a beloved traditional dessert featuring a moist and fluffy butter cake infused with citrus zest and vanilla. It’s layered and topped with a luscious guava paste filling and a fluffy, sweet meringue made from a cooked sugar syrup. Perfect for celebrations or any special occasion, this cake combines vibrant tropical flavors with a light, delicate texture.

Ingredients

Scale

Cake Ingredients

  • 1 cup Butter
  • 1 2/3 cup Granulated Sugar
  • 3 Eggs (separate yolks and whites)
  • 1/2 Lime (zested)
  • 1 Orange (zested)
  • 1 tablespoon Dominican White Vanilla Extract
  • 2 cup All-Purpose Flour
  • 3 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 cup Evaporated Milk

Syrup & Meringue Ingredients

  • 1 1/2 cup Granulated Sugar
  • 1/2 cup Water
  • 4 Egg Whites (3 reserved + 1 additional)
  • 1 teaspoon Dominican White Vanilla Extract

Filling

  • Guava Paste (to taste)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Line the bottom of two 9-inch cake pans with parchment paper to prevent sticking.
  2. Cream Butter and Sugar: Beat 1 cup butter and 1 2/3 cups granulated sugar together until the mixture is light and fluffy, which should take about 5-8 minutes. This step ensures a tender cake crumb.
  3. Add Eggs: Incorporate the 3 whole eggs and additional 3 egg yolks one at a time, beating well after each addition to fully combine while saving the egg whites for the meringue later.
  4. Add Zest and Vanilla: Mix in the zest of half a lime and one orange, along with 1 tablespoon Dominican white vanilla extract, to infuse citrusy and aromatic notes into the batter.
  5. Sift Dry Ingredients: Sift together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/4 teaspoon salt to ensure an even rise and no clumps in the cake.
  6. Combine Dry Ingredients and Milk: Slowly add the sifted dry ingredients and 1 cup evaporated milk to the batter on low speed. Stir gently with a spatula to avoid over mixing and maintain a smooth, lump-free batter.
  7. Divide Batter and Bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool to room temperature before removing from pans.
  8. Prepare Sugar Syrup: In a saucepan over medium-high heat, combine 1 1/2 cups granulated sugar and 1/2 cup water, stirring until sugar dissolves. Simmer until the mixture reaches 235°F (112°C) or thickens and becomes light in color, around 10 minutes.
  9. Beat Egg Whites: Using a wire whisk attachment, beat 4 egg whites (reserved 3 plus 1 additional) until volume doubles, about 3 minutes. This aerates the whites for fluffy meringue.
  10. Make Meringue: Gradually pour the hot sugar syrup into the egg whites while mixing on high speed. Continue whipping until stiff peaks form. Mix in 1 teaspoon vanilla extract to flavor.
  11. Level Cakes and Assemble: If needed, level the cakes for even stacking. Place one cake with the bottom side up to create a flat surface.
  12. Pipe Meringue Border: Pipe a ring of meringue around the edge of the bottom cake layer to help contain the guava paste filling.
  13. Add Guava Paste: Spread guava paste over the meringue ring on the cake to add a sweet, fruity layer.
  14. Stack Cakes: Place the second cake layer on top, pressing gently to secure.
  15. Decorate Cake: Spread the remaining meringue over the top and sides of the cake, leaving some white meringue if you want to color portions for decoration. Decorate as you like.
  16. Serve: Slice and enjoy your traditional Bizcocho Dominicano!

Notes

  • Save egg whites carefully to use in the meringue; you will need one extra white beyond the three reserved from the cake batter.
  • Use Dominican white vanilla extract if possible for authentic flavor, or substitute with pure vanilla extract.
  • The sugar syrup must reach the soft ball stage (235°F) for the meringue to form stiff peaks and have the correct texture.
  • Level the cakes to ensure a stable and even layered cake before decorating.
  • Guava paste adds traditional tropical sweetness but can be adjusted based on preference.
  • For coloring meringue, reserve a small amount and add food coloring before decorating.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Dominican

Keywords: Dominican cake, Bizcocho Dominicano, guava paste cake, traditional Dominican dessert, meringue cake, citrus cake, baking

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