Bizcocho Dominicano (Dominican Cake)

Dominican cake with dulce de leche filling and white meringue

5 from 1 vote

Bizcocho Dominicano (Dominican Cake)

Dominican Cake is a light, moist vanilla-orange cake filled with dulce de leche and covered in glossy suspiro meringue—perfect for birthdays and celebrations.

Prep Time1

Cook Time1

Total Time2

Course: Dessert

Cuisine: Dominican Cousine

Servings: servings

Calories: 781kcal

Author: Vanessa

Equipment

Ingredients

For the Cake

1 cup unsalted butter (226 g), softened
2 cups granulated sugar (400 g)
6 large eggs
3 cups all-purpose flour (360 g)
3 teaspoons baking powder (12 g)
¼ teaspoon salt (1.5 g)
¾ cup orange juice (180 ml)
1 teaspoon vanilla extract (5 ml)
1 teaspoon orange peel (zest), (2 g)
1 can dulce de leche, about 13.4 ounces (380 g, or similar)

For the Frosting (Suspiro)

1 ½ cups granulated sugar (300 g)
1 cup water (240 ml)
½ cup egg whites, about 4 large eggs (120 g)
⅛ teaspoon cream of tartar (0.3 g)
1 teaspoon white vanilla extract (5 ml)
½ teaspoon fresh lime juice (2.5 ml)

Instructions

Preheat the oven to 350°F (175°C).
Grease two 8-inch round baking pans with butter. Set aside.
Cream the butter using a stand or hand mixer. Add the sugar slowly and continue beating until the butter turns pale yellow and creamy.
Pour the eggs into the mixer one at a time, beating after each addition until all of the eggs are well incorporated.
Sift the flour, baking powder, and salt together in a separate bowl.
Slowly add the flour mixture to the mixer alternating with the orange juice and vanilla. Add the orange peel and continue to mix until all ingredients incorporate. Do not overmix the batter.
Transfer the batter to the baking pans adding half of the batter to each pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool completely on a cooling rack before filling and frosting.

To make the frosting

Mix sugar and water in a medium saucepan. Boil over medium heat for about 20–30 minutes, or until it reaches the consistency of syrup. To know if the syrup is ready, insert a spoon into the syrup and lift it up. If it drips in a consistent stream that looks like a thread, the syrup is ready. It’s important that the syrup is at the point or your meringue won’t have the right consistency.
About 4–5 minutes before the syrup is ready, start beating the egg whites and cream of tartar in a stand mixer using the wire whisk attachment on low speed. Increase the speed to high and continue beating until the egg whites start to form soft peaks.
Pour the syrup into the mixer in a slow stream, while beating the egg whites on high speed. Continue beating the meringue for about 5–8 minutes, or until the temperature has cooled and stiff peaks begin to form.
Mix in the vanilla extract and lime juice. Continue beating the meringue for an additional 5 minutes, or until the temperature has cooled down completely, strong peaks form, and the meringue has a glossy shine.

To assemble the cake

Cut the cake tops to level the cake and make them even. Place one of the cakes in a cake stand or a flat plate.
Fill a piping bag with meringue and make an outer circle on top of the cake with it. Spread dulce de leche filling evenly in the center. Place the second cake on top.
Spread meringue evenly on top and around the cake. Decorate as desired.

Notes

It’s recommended to serve this cake at room temperature. Refrigerating the cake causes the butter to stiffen, making the texture of the cake feel dry.
Pineapple marmalade is traditional, and guava (guayaba) paste is another classic filling option. Dulce de leche is a favorite for extra richness.

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