Dominican cake is my favorite cake and my Mom's as well so I baked one for Mother's Day. Dominican cake is a rich and dense cake and so delicious. My Mom is from the Dominican Republic and I remember her baking Dominican cake for birthdays or special occasions when I was a child. This cake always brings me back to great memories of watching Mom bake. The smell throughout our apartment was out of this world. I followed ingredients from a cookbook my Mom loves, Mujer 2000 recetas de cocina by Silvia H. de Pou. I added lemon zest and lemon juice. I also used unsalted butter instead of salted butter as the recipe calls for. I used guava jelly for the filling, but use any filling you like. I have used pineapple preserves and dulce de leche fillings in the past. Lemon curd or orange marmalade would also be a great option. See recipe below.
|Dominican Cake with lots of sprinkles on top|
2 sticks Unsalted Butter, softened and each stick cut into 8 pieces
2 cups Sugar
4 Large Eggs
1 tablespoon Clear Vanilla Extract (CariDom)
3 cups All Purpose Flour (King Arthur)
3 teaspoons Baking Powder
1 cup Whole Milk
1/8 teaspoon Coarse Salt
Zest of 1 Lemon
3 teaspoons Freshly Squeezed Lemon Juice
|Pretty slice of cake|
Take Wilton Bake Easy Non-Stick Spray and spray into 2 9-inch round cake pans (I used 2 Wilton heart shape pans), line with parchment paper and spray over the parchment paper. If you do not have a spray just spread butter all over the pans, line with parchment paper, spread more butter over it and sprinkle flour shaking off excess flour; set aside.
Adjust oven rack to the middle position and heat oven to 350 degrees.
Sift flour, baking powder, and salt in a large bowl, set aside.
|Dominican Cake goodness!|
With a stand or hand held mixer with paddle attachment on medium speed, mix butter until it is creamy, about 1-2 minutes. Add sugar little by little, and continue mixing until it is light and creamy.
Add eggs one at a time, mixing well.
On low speed, add in some of the flour mixture and some of the milk. Do this a few times ending with the flour mixture. Scrape sides of the bowl with a spatula to make sure all the ingredients are incorporated. Mix again for 10 to 20 seconds.
|Yummy Dominican Cake|
With mixer on low speed, add vanilla extract, lemon juice, lemon zest and combine, about 20 to 30 seconds.
Spread cake batter evenly between the 2 pans using a spatula to smooth tops. Lightly tap the pans against the counter top 2 to 4 times to settle the batter and pop any air bubbles.
Bake for 30-40 minutes, depending on your oven so keep an eye on it. Cake is ready when you insert a toothpick or cake tester in the center of the cake and it comes out clean. My cake was ready in 33 minutes.
Cool cake in pans for 15 minutes. Run a knife around the edges of the cake and then flip cakes onto wire racks. Peel off parchment paper, flip cakes right side up, and cool completely before frosting, about 1-2 hours.
|Guava on the cake|
Merengue (Frosting) Ingredients:
3 Egg Whites
1 1/2 cups Sugar
1/2 cup Water
1 teaspoon freshly squeezed Lemon juice
1 teaspoon Clear Vanilla Extract (CariDom)
|I used Goya Guava Jelly for the filling|
Using a stand or hand held mixer, mix egg whites on high speed for several minutes until stiff peaks form.
In a small pan, stir sugar, water and lemon juice until sugar dissolves and caramel forms a syrup-like but transparent texture. Keep an eye on it so it does not burn. I messed it up the first time and had to start over so do not give up. Use a candy thermometer and when it reaches 235 degrees, it is ready. To be sure, you can test the texture by taking a little of the syrup with a small spoon, and add a drop of the syrup to a paper towel. If it forms a little ball, it is ready.
Turn mixer to high speed and add vanilla extract, and the hot caramel mixture little by little to the egg white/whipping cream mixture. Keep mixing until it reaches a thick but soft consistency like whipped cream cheese.
If you wish, add coloring at this time and stir with spatula. I used AmeriColor Soft Gel Paste Food Color in Deep Pink. Use by dipping toothpick in gel and then into frosting and stir gently with spatula. Each time, use a clean toothpick so frosting does not get into gel color. Repeat until you reach the color you desire.
Set aside, and let it cool completely before frosting the cake.
|Ready to frost|
1/2 jar Goya Guava Jelly
Once cake and frosting cool completely, line edges of cake platter or cake circle (Wilton 10-inch) with strips of parchment paper to keep edges clean as you frost the cake.
Use a grip liner over the cake turntable so the cake does not move while frosting.
Place the cake on a cake circle and onto a cake turntable. If you do not have a cake circle just cut out a 10-inch circle from cardboard and cover it with aluminum foil. If you do not own a cake turntable, just use a large cake platter.
|AmeriColor and Sprinkles|
With a spatula or knife spread Guava Jelly over the first layer and frost as desired.
I decorated with Wilton Pink Sugar and Wilton Valentine's Mix of hearts, pink, red and white sprinkles.
Let frosting set overnight or for 2-3 hours in the fridge in a cake carrier and bring to room temperature for 1/2 hour just before serving.
Here are previous Dominican cakes I posted on Two Frys over the years: