The Best Dominican Cake Recipe
A slice of the Caribbean!
Ingredients
Cake:
- 1/4 cup unsalted butter melted
- 1/2 cup avocado oil or vegetable oil
- 1 1/2 cups granulated sugar
- 4 egg yolks save the egg whites for frosting
- 2 whole eggs (room temperature)
- 1/4 tsp salt
- 2 tsp Dominican vanilla or regular vanilla extract
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 cup freshly squeezed orange juice or store bought (room temperature)
Guava Filling:
- 8 oz guava preserves or guava paste
- 1-2 tbsp water to thin out the guava
Pineapple Filling:
- 20 oz can crushed pineapple drained
- 1/2 cup sugar
- 1 tsp vanilla extract
Meringue Frosting:
- 1 1/2 cups granulated sugar
- 3/4 cup water
- 4 egg whites fresh, not from a carton
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
Step 1: Bake the Cake
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition.
- Add the whole eggs and vanilla extract, continuing to mix until fully incorporated.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven, cover immediately with plastic wrap, and place in the refrigerator to cool completely.
Step 2: Prepare the Filling
- For Pineapple Filling:
- In a saucepan over medium heat, cook the crushed pineapple, sugar, and vanilla extract until reduced by half, about 15 minutes.
- Allow to cool before using.
- If you prefer a smoother texture, blend the cooked pineapple mixture until smooth.
- For Guava Filling:
- If using guava preserves, mix with 1 tbsp of water until smooth.
- If using guava paste, blend it in a food processor with water or warm it in a small pot until it reaches a spreadable consistency.
- For an extra flavor boost, mix in a teaspoon of lime juice.
Step 3: Make the Meringue Frosting
- In a small pot, combine 1 1/2 cups of sugar and 3/4 cup water. Bring to a boil over medium-high heat and cook until it reaches soft ball stage (about 240°F or 115°C).
- Meanwhile, in a separate bowl, beat the egg whites with 3 tbsp of sugar until soft peaks form.
- Slowly pour the hot sugar syrup into the egg whites while continuing to beat on high speed.
- Continue mixing for about 15 minutes, adding the vanilla extract halfway through.
- The meringue should be glossy and hold stiff peaks when ready.
Step 4: Assemble the Cake
- Spread a small amount of frosting onto the cake stand to secure the first layer.
- Place the first cake layer on top.
- Pipe a border of frosting around the edge to create a barrier for the filling.
- Add your choice of guava or pineapple filling in the center and spread evenly.
- Place the second cake layer on top and frost the entire cake as desired.
- Use a spatula to create decorative swirls or use a piping bag for a more intricate design.
- For extra decoration, pipe small rosettes or add fresh fruit slices on top.
Notes
Storage and Serving Tips
- Store the cake in an airtight container at room temperature for up to two days or refrigerate for up to a week.
- If refrigerated, allow the cake to come to room temperature before serving for the best flavor and texture.
- For a festive touch, dust the top with a bit of powdered sugar or drizzle with a light caramel sauce.
Tried this recipe?Let us know how it was!