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Bizcocho Dominicano [Recipe + Video] Dominican Cake
4.9 from 56 votes

Bizcocho Dominicano [Recipe + Video] Dominican Cake

Bizcocho Dominicano is a traditional Dominican cake known for its rich butter and sugar base combined with eggs, lime zest, vanilla, and orange juice. This cake batter is thoroughly mixed to achieve a smooth, fluffy texture ideal for a moist, tender crumb with bright citrus undertones. The recipe requires precise room temperature ingredients and careful mixing to create its characteristic light yet rich cake.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 portions (½ lb total)
Calories: 492 kcal
Course: Dessert
Cuisine: Dominican

Ingredients

To prepare the pans
  • 2 tablespoon butter at room temperature, salted
  • 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 225 grams), at room temperature, salted
  • ½ pound granulated sugar 225 grams
  • 6 egg plus enough egg white to weigh ½ lb (225 grams) in total, at room temperature, yolk
  • 1 teaspoon lime zest freshly grated
  • 2 teaspoons vanilla extract
  • ½ cup orange juice at room temperature

Instructions

2 hours before you start
1. Prepping
    Cup of Yum
  1. 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
1. Before starting
  1. 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.
2. Beating butter
  1. 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).
3. Adding eggs
  1. 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.
4. Adding juice + flour
  1. 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.
5. Filling the pans
  1. 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.
6. Baking
  1. 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
1. Filling
  1. 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.
2. Decorating
  1. 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.
3. Serving and storing
  1. 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.

Notes

  • Always use fresh baking powder to ensure proper rising of the cake.
  • Keep all ingredients at room temperature before starting for best mixing results.
  • Preheat the oven 30 minutes before baking to maintain accurate baking temperature.
  • Grease and flour pans properly to prevent sticking and allow easy removal.
  • Refer to the recipe video for mixing technique and consistency guidance.

Nutrition Information

Calories 492kcal (25%) Carbohydrates 56g (19%) Protein 6g (12%) Fat 28g (43%) Saturated Fat 17g (85%) Cholesterol 130mg (43%) Sodium 253mg (11%) Potassium 231mg (5%) Fiber 1g (4%) Sugar 31g (62%) Vitamin A 945IU (19%) Vitamin C 17.9mg (20%) Calcium 70mg (7%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 6 portions (½ lb total)

Amount Per Serving

Calories 492

% Daily Value*

Calories 492kcal 25%
Carbohydrates 56g 19%
Protein 6g 12%
Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 130mg 43%
Sodium 253mg 11%
Potassium 231mg 5%
Fiber 1g 4%
Sugar 31g 62%
Vitamin A 945IU 19%
Vitamin C 17.9mg 20%
Calcium 70mg 7%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.