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Holidays & Special Occasions

Bizcocho Dominicano de Navidad

The Quirky Foodster Team

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25 min
Prep
35 min
Cook

Ingredients

  • 350 g (2.75 cups) All-purpose flour
  • 225 g (1 cup) Butter, softened
  • 300 g (1.5 cups) Sugar
  • 4 large Eggs
  • 2 tsp Baking powder
  • 180 ml (3/4 cup) Milk
  • 1 tsp Vanilla extract
  • 60 ml (1/4 cup) Rum (optional, for soaking)

Method

  1. Cream butter and sugar together until light and fluffy, about 5 minutes.
  2. Add eggs one at a time, beating well after each addition.
  3. Sift together flour and baking powder, then fold into the batter alternately with milk, ending with dry ingredients.
  4. Stir in vanilla, then divide batter between prepared cake pans.
  5. Bake at 175°C (350°F) for 30-35 minutes until a toothpick comes out clean.
  6. Cool completely, optionally brushing layers with rum, then fill and frost with a simple buttercream before serving.

Introduction: The Dominican Christmas cake, moist and generously frosted, anchors birthdays and holiday tables alike, but takes on special significance at Christmas gatherings when families bake it to share with neighbors and extended family as part of the season’s hospitality.

Cultural Background: The Dominican Christmas cake, moist and generously frosted, anchors birthdays and holiday tables alike, but takes on special significance at Christmas gatherings when families bake it to share with neighbors and extended family as part of the season’s hospitality.

Tips: Bring butter and eggs to room temperature for the smoothest batter. Brushing the cooled layers with a little rum or simple syrup keeps the cake extra moist.

Variations: Fill with pineapple or guava jam for a fruity twist. Top with shredded coconut for a festive finish. Naturally vegetarian as written.

Storage: Store frosted cake refrigerated in an airtight container up to 4 days.

Reheating: Serve at room temperature; not typically reheated.

Nutrition: Calories: 410 | Protein: 5g | Carbs: 52g | Fat: 20g

FAQs

Q: Can I make this cake ahead of the holiday?
A: Yes — the unfrosted cake layers can be baked a day ahead, wrapped well, and frosted just before serving.

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