Dominican Cake

There are several ways to do the Dominican Cake recipe. Everyone gives it their own special touch and the recipe varies from person to person. They all try to obtain the smooth and spongy cake, with a particular and unique taste that only the Dominican cake has. It has a resemblance to pound cake, but it is smoother. I have achieved very good results with the following recipe. You can use fruit jam, custard or any other option for the cake filling. The most common way this cake is served in the Dominican Republic is with pineapple jam filling and covered with Suspiro (Meringue).
Si deseas ver receta de Bizcocho Dominicano en Español clic aquí.

For the Dominican Cake Recipe and Tutorial visit Mari’s Cakes.

I hope to cover all the questions that I have received via emails. If you need further assistance I’m here to serve you and to help you make a delicious and beautiful cake for your family and friends. This is the recipe that I work with and it has given me a very good results.

I invite you to visit my other blog, Living in God’s Grace.

Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world. – James 1:27


Dominican Frosting, Suspiro


The Suspiro, also called Dominican Meringue or Frosting or Italian Meringue is a meringue frosting, used to frost the cakes and for borders and decorations. The following recipe is simple and easy to do. I hope you have a happy and pleasant experience doing this suspiro recipe……

El Suspiro también llamado Meringue Italiano es un meringue, frosting, Lustre o Betún, usado para cubrir los pasteles y para los bordes de un pastel. La siguiente receta de Suspiro Dominicano es sencilla y fácil de hacer. Espero que tengan una muy buena y feliz experiencia al hacer este suspiro.

Para leer esta receta en Español clic aqui.

“Let us hear the conclusion of the whole matter: Fear God, and keep his commandments: for this is the whole duty of man.” Ecclesiastes 12: 13

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