• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Dominican Cooking logo

  • START HERE
  • RECIPES
  • COOKERY
  • COOKBOOKS
  • EN ESPAÑOL
  • ❤
menu icon
go to homepage
search icon
Homepage link
  • Start here
  • Recipes
  • Cookery
  • Cookbooks
  • En Español
  • ×

    Home » Recipes » Desserts

    This blog is supported via ads and affiliate links

    Bizcocho Dominicano (Dominican Cake)

    En Español Recipe ↆ

    What makes Bizcocho Dominicano (Dominican cake) so special? The secret is that this cake is incredibly delicate in texture and sinfully delicious.

    Bizcocho Dominicano (Dominican Cake)

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. What it is
    3. About our recipe
    4. Fillings for Dominican Cake
    5. Icing for Dominican Cake
    6. Bizcocho Dominicano cupcake version
    7. FAQ
    8. Recipe
    9. Tools I used in this recipe/video

    Why we ❤️ it

    No other recipe on our site is as popular or elicits as many questions as our Dominican cake. For those who have not tried it, it is hard to understand the fascination with this cake. What makes Dominican cake so special? Well, you won't know until you try it, but let me give you a spoiler: it may possibly be the best cake you'll ever try.

    What it is

    Dominican cake is a chiffon-style cake. The most important features of the Bizcocho Dominicano (Dominican Cake) are that it is very 'airy' and moist. It contains a large amount of butter, about a third of it in fact, and a large volume of air, producing a cake that virtually dissolves in your mouth.

    The icing, which we call "suspiro" is actually meringue, not to be confused with merengue which is something we Dominicans dance to, not something we eat. That is important to remember.

    The traditional filling is made from pineapple, which gives it the faintest of tartness. It all combines into a creamy, fluffy, otherworldly concoction without which no Dominican birthday, wedding or festivity is complete.

    • Bizcocho Dominicano (Dominican Cake)
    • Bizcocho Dominicano (Dominican Cake)

    About our recipe

    When I started this site it quickly became obvious that I needed to add the recipe for Dominican cake, which was not included in the original collection (I got, and still get, dozens of questions about it every week). Having never baked this cake before (it is rarely home-made in the Dominican Republic, we usually order it from a 'master baker'), I embarked on the quest for a recipe.

    That was not easy, each baker has their own (minor 'tweaks' really) and most guard it fiercely.

    Volumes can be written about Bizcocho Dominicano (Dominican Cake), and have in fact already been written (check the comments!). This cake seems to be the ultimate test for the expert Dominican cook, and however daunting, and confusing the instructions might look, we have really tried to add as much information as you could possibly need. Please read it.

    Preparing the Bizcocho Dominicano (Dominican Cake) takes time. Lots of it. It is not something you can put together at the last minute. You must have the filling ready before starting (see list below), and you can prepare the icing before or during the preparation of the cake (while it is in the oven).

    This takes planning and lots of preparation beforehand. It also requires that you follow the instructions very carefully. One little misstep could ruin your many hours of work. Please pay attention to the notes in the recipe, and read the FAQs further below.

    • Bizcocho Dominicano (Dominican Cake)

    Fillings for Dominican Cake

    • Pineapple Jam Filling - Recipe + video for the classic filling for this cake
    • Guava Jam Filling- Recipe + video for another popular filling
    • Pastry Cream Filling- A refined filling for your cake
    • Dulce de Leche (Milk Fudge) Filling - It takes your cake to another level

    Icing for Dominican Cake

    • Suspiro (Dominican Meringue Icing) - Recipe + video.

    Bizcocho Dominicano cupcake version

    • Bizcocho Dominicano Cupcakes - How to make Dominican cake into cupcakes

    FAQ

    ❓ How big is this cake?
    A: Dominican cakes are sold by the pound. One pound yields 12 to 16 generous portions. This recipe is for half a pound. You can bake a one-lb cake by doubling the ingredients, and baking in 3 separate pans (for a 3-layer cake).

    ❓ Can I mix by hand? Can I use a hand mixer?
    A: No, you cannot mix it by hand. You could use a hand mixer if you split the quantities into two equal parts and mix the two halves of the cake separately. Yes, I tested this.

    ❓ Can I have the measurements by cups?
    A: This is not a good idea as it's impossible to get the same weight per cup each time, and this cake works because of the balance of ingredients. Please buy or borrow a scale. Should you still wish to convert these weights, you can use this guide. Please do so yourself, and at your own risk.

    ❓ I am going to make this cake for [large number of people], can you give the amounts for it?
    A: If you are preparing this cake for a special occasion I strongly suggest that you do not do it for the first time then. This is not a cake for beginners, professional bakers are well-compensated for their knowledge. You can double the ingredients as suggested above, but this is the recipe I've tested and written about. I am sorry I cannot be of help.

    ❓ Can you teach me how to decorate it?
    A: Cake decoration is out of the scope of our site. Mastering cake decoration is a long process, but with a bit of help and/or practice, you can produce some very nice results. You can check out (and follow me) my Pinterest board on easy cake decoration.

    ❓ My cake didn't rise, what happened?
    A: Your ingredients may not have been truly at room temperature when you started. This is important. Do not try to warm your butter, this will not work, let it reach room temperature outside the fridge gradually, over at least two hours. It's important to use fresh ingredients of good quality, including baking powder. If it has been in your pantry for a while it may have lost its leavening power.

    Another thing to keep in mind is that this cake does not rise very much, so there should not be large bubbles of air in it. It will not rise more than about a quarter of the original volume (see recipe notes).

    Buen provecho!

    Tia Clara

    Recipe

    Bizcocho Dominicano (Dominican Cake)
    Keep screen on while cooking

    [Recipe + Video] Bizcocho Dominicano (Dominican Cake)

    By: Clara Gonzalez
    What makes Bizcocho Dominicano Recipe (Dominican Cake so special? You're about to find out. Make this recipe for a ½ lb cake, or double for a 1 lb cake.
    4.96 from 45 votes
    Save for Later Send by Email Print Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine Dominican
    Servings 6 portions (½ lb total)
    Calories 492 kcal

    Equipment

    • Well-calibrated oven, or oven and oven thermometer
    • Stand mixer with 4. 5 quarts [4.2 l] bowl or bigger
    • Scale
    • Two 8" inch [20 cm] round cake pans

    Ingredients

    To prepare the pans

    • 2 tablespoon butter (salted), at room temperature
    • 2 tablespoon all-purpose flour

    For the cake

    • ½ pound all-purpose flour, (225 grams)
    • 1 ½ tablespoons baking powder, (see notes)
    • ½ pound butter (salted), (225 grams), at room temperature
    • ½ pound sugar (white, granulated), (225 grams)
    • 6 egg yolk, plus enough egg white to weigh ½ lb (225 grams) in total, at room temperature
    • 1 teaspoon lime zest, freshly grated
    • 2 teaspoons vanilla extract
    • ½ cup orange juice, at room temperature

    Instructions
     

    2 hours before you start

    • Weighing ingredients
      Prepping: Measure and weigh all the ingredients. Leave outside the fridge so they are all at room temperature when it's time to start baking.
      Have filling ready (see above the recipe for links to several choices for the filling).

    Start baking

    • preparing baking pans
      Before starting: Preheat oven to 350 °F [175 °C], or 325 ºF [163 ºC] for convection ovens (see notes).
      Mix the flour and baking powder and sift together. Divide into thirds and set aside.
      Grease the baking pans, and lightly dust with flour. Set aside.
    • Beating butter
      Beating butter: Using the paddle attachment of your mixer, beat together butter and sugar at medium speed until the butter is light and fluffy and has a very light yellow color (about 4 mins).
    • Adding eggs
      Adding eggs: Add the eggs a third at a time, and continue beating until each third is well incorporated into the mixture (about 2 mins) before adding the next third.
      Once eggs are added, with the mixer still running at mid-speed, add in vanilla and lime zest.
    • Adding juice + flour
      Adding juice + flour: Increase speed to mid-high, and pour in a third of the juice, when it is well combined (about two mins) add a third of the flour and mix for another 2 mins.
      Pour in another third of the juice and mix for another 2 mins or until it is very well combined. Follow by adding another third of the flour, and mix for another 2 mins or until it is very well combined.
      Pour in the last third of the juice and mix for another 2 mins or until it is very well combined. Follow by adding the last third of the flour, and mix for another 2 mins or until it is very well combined.
    • Filling the pans
      Filling the pans: As soon as you've stopped mixing the last batch of flour turn off the mixer, you should have obtained a fluffy batter with a smooth and even consistency. If necessary, scrape the sides and run for another minute to combine any unmixed batter that was stuck to the sides.
      Pour in half the batter in each baking pan, making sure not to disturb the butter/flour cover.
    • Baking
      Baking: Bake 30 minutes, or until a knife inserted in the center comes out clean (don't open the oven until after at least 30 mins). Cool to room temperature before removing from the pan.

    To assemble

    • Filling
      Filling: Cut the cake crust, making them even.
      Make an outer circle with the icing, and fill with the filling of your choice, spreading evenly. Place the other cake on top.
    • Decorating
      Decorating: To decorate the cake spread the meringue (list above the recipe) on top and around the cake, add decoration according to your taste and skills.

    Serving and storing

    • Serving
      This cake is best served at room temperature, in the fridge the butter will harden and the cake won't have the proper consistency. You can refrigerate for a couple of days, but put it outside the fridge until it reaches room temperature before serving.

    Tips and Notes

    Please carefully read the whole recipe and the introduction to it before starting.
    Use fresh ingredients, and of good quality. The baking powder must also be fresh to make sure it works. All ingredients should be at room temperature when starting.
    Your oven is probably not calibrated, regardless of its quality (source: Cook's Illustrated - The Science of Good Cooking, pag. 5). If there is a big difference in temperature between what the dial says and the actual heated temperature this will affect your cake. I suggest you invest in an oven thermometer to check. Otherwise, you'll be just guessing.
    A convection oven has a fan, and it cooks faster and maintains better temperature control. You should check if you have one.
    Preheat the oven starting half an hour before you start. 
    You can use no-sugar-added orange juice from a carton or, best, freshly-squeezed at home.
    You can see the Dominican cake (bottom) compared to the same pre-baking volume of other types of cake in the picture below. This is the consistency you should obtain.
    Dominican cake texture

    Nutrition

    Calories: 492kcalCarbohydrates: 56gProtein: 6gFat: 28gSaturated Fat: 17gCholesterol: 130mgSodium: 253mgPotassium: 231mgFiber: 1gSugar: 31gVitamin A: 945IUVitamin C: 17.9mgCalcium: 70mgIron: 1.9mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR bizcocho recipe, dominican birthday cake, dominican wedding cake, how to make dominican cake, what is dominican cake
    More recipes with: eggs, flour, milk, pineapple

    Tools I used in this recipe/video

    All Amazon affiliate links

    Edited: Mar 28, 2021 | Publish: Feb 4, 2003

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
    - Made our recipe? Follow and tag me on Instagram.
    - Subscribe to receive our recipes by email.

    You'll also love

    • Dominican Chimi Burger
      Chimichurri (Dominican Chimi Burger)
    • Guavaberry Drink and Fruits
      Guavaberry Drink - Cocolo Culture
    • Yaniqueque
      Yaniqueques (Crispy Dominican Fritters)
    Recipe Rating




    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    404 Comments
    Most Voted
    Newest Oldest
    Inline Feedbacks
    View all comments
    angie
    October 4, 2016 2:01 PM

    I've been baking dominican cakes for about twenty years. I prefer to use regular pans. Also just wanted to say to those who are just learning to bake Domican cakes is a difficult cake to bake . And most likely you will mess up your first time but when you… Read more »

    28
    Reply
    View Replies (5)
    JJ
    January 28, 2014 2:24 AM

    Hi Tia Clara! i wanted to let you know i made my first ever dominican cake with guava filling and it was really good! Not perfect but really good. I do have several things I wanted your opinion about as I am no baker or chef but a newbie at… Read more »

    21
    Reply
    View Replies (1)
    Chandra
    March 19, 2016 10:27 AM

    First let me say I consider myself a good home baker. I have been baking since I was a child. I was intimidated. my this article and the thought that this was a very difficult recipe. I decided to make it for my husband's birthday celebration. I am unsure where… Read more »

    14
    Reply
    View Replies (4)
    Melissa Espino-Payeras
    April 23, 2020 6:17 PM

    I’ve been living abroad for some time and always craved dominican cake. I’ve used this recipe ever since and never fails. Delicious and easy to make. Thanks for sharing.5 stars

    B721B89E-6C92-441C-BE97-97046D24173D.jpeg
    8
    Reply
    View Replies (3)
    Catia
    August 11, 2020 11:33 AM

    Hola tía Clara! Soy seguidora de su página desde hace años y me ha resultado súper útil. Vivo en el extranjero y cuando añoramos algo que no domino, de inmediato vengo a la página a buscar la receta. Hoy me animé a hacer el bizcocho y el suspiro para mi… Read more »

    DA9C57EA-04C6-4735-A785-9460291EA677-1592701906.5876-e1592777484787.jpeg
    4
    Reply
    Marcelino
    May 14, 2022 10:05 PM

    This is a great Dominican cake recipe. Thank you Señora Clara. I'm a 56 year old male who followed the instructions and my cake came out delicious. I'm a Puerto Rican who grew up with many Dominican friends in NYC and traveled extensively in Dominican Republic. I made this cake… Read more »

    PXL_20220508_233633587.jpg
    0
    Reply
    View Replies (1)
    Moogle
    August 27, 2016 8:10 PM

    If you're making this cake, I would HIGHLY recommend lining the pans with parchment. The cake tastes amazing but sticks like crazy!!!!!!!

    24
    Reply
    View Replies (1)
    Denise
    May 4, 2017 10:27 AM

    Hello. I'd like to know if this recipe can. E made into a rum cake? If so, what would the changes include and their measurements. Another question, can the orange juice be substituted for dairy or will that change the texture of the final product? Thanks!

    12
    Reply
    View Replies (3)
    Valerie
    February 23, 2017 12:19 PM

    Just made this yesterday for my husband's birthday and it was a big hit! I also used your Suspiro recipe, which in my opinion, turned out better than most other ones I've tasted. I did substitute the flour for gluten free flour (the one I used was a 1-1 substitute).… Read more »

    8
    Reply
    View Replies (1)

    Primary Sidebar

    "Dominican Cooking" is the oldest and largest Dominican cooking website, with Tía Clara's 20-year collection of traditional Dominican recipes, and recipes inspired by the Dominican taste.
    More about us ➜

    OUR RECIPES IN YOUR INBOX

    Discover hand-picked content and get updates in your inbox, once a week.

    Most popular

    • Tostones (Crispy Twice-Fried Plantains)
    • Flan (Dominican Crème Caramel)
    • Dominican-Style Farina: Spiced Cream of Wheat Porridge
    • Classic Mofongo Recipe & Video (Fried Plantain Mash)

    Footer

    featured on

    SIGN UP for emails, updates, and surprises!

    Or follow us on

    Made in 🇩🇴 with ❤️

    © 2022 · LUNCH CLUB BOOKS, LLC
    ALL RIGHTS RESERVED
    DO NOT reproduce without authorization.

    As Amazon Associate, I earn from qualifying purchases. READ...


    ↑ BACK TO TOP | ABOUT US | BLOG | CONTACT US | WE GIVE | POLICIES | STORIES | PORTFOLIO

    wpDiscuz
    You are going to send email to

    Move Comment