Dessert

The Best Haitian Cake

Baking is one of my favorite pass times. More like eating cake is one of my favorite pass times LOL. One of my favorite cakes is Haitian cake. I searched high and low for the perfect recipe and I couldn’t find one that suited my preference.
I kept on finding recipes that had way too much of this ingredient and too little of that ingredient. So I decided to experiment with bits and pieces of different recipes until I came up with one I loved.

This recipe for Haitian cake doesn’t have a ton of sugar in it, it’s dense yet very moist amongst other good qualities.

I used Rhum Barbancourt in my recipe, you can use any rum but that’s my favorite when making this, it is Haitian cake after all so why not use Haitian rum. I filled it with strawberry and pineapple filling (click on the words to be directed to those recipes) and frosted it with buttercream frosting. I went with two fillings simply because I’m greedy like that LOL.

I made the buttercream with both vanilla and almond extract to give it that authentic Haitian cake flavor. After so much trial and error I can honestly say I’m so proud of this and I hope you give this cake a try and love it as much as I do!

Watch me make The best Haitian cake here:

The Best Haitian Cake

Print Recipe
Serves: 8-10 Cooking Time: 2 hours 30 minutes

Ingredients

  • 2 1/3 cups All Purpose Flour
  • 1 teaspoon salt
  • 1 1/2 teaspoon nutmeg
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 1/2 cups granulated sugar
  • 3 large eggs, whites separated and reserved
  • 1 cup (2 sticks) unsalted butter
  • 1 cup evaporated milk
  • 2 tablespoons rum
  • 1 1/2 teaspoons lime zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions

1

Preheat oven 350℉

2

Grease and flour two 9-inch cake pans, set aside.

3

In a medium bowl, sift together flour, salt, nutmeg, baking powder and set aside.

4

Add rum to lime zest, set aside.

5

In a large bowl, using a mixer cream butter and sugar until light and fluffy. Add rum and lime zest and mix. Add vanilla, almond extract and mix. Add egg yolks in one at a time, mixing after each addition.

6

Gradually add flour mixture and milk, alternating between the two. Mix just until combined, do not over mix.

7

Beat egg whites until stiff peaks are formed, they should be fluffy.

8

Using a spatula, gently fold egg whites into cake batter. Mix just until combined.

9

Divide batter between cake pans and spread out evenly. Bake for 25-30 minutes (baking time may vary from oven to oven).

10

Remove cakes from oven and allow it to cool in the fridge for 1 hour or at room temperature on cooling racks. Be careful when removing cake from pans.

11

When cakes have cooled completely, frost with buttercream frosting.

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  • Elorac
    April 7, 2015 at 11:21 am

    You're so cute! LOVE the video! I'll definitely give your version a try. I've got birthday cupcakes to make sooo…maybe this week!

    • Manie Chery
      April 12, 2015 at 2:21 pm

      Thanks soooo much hun, to make cupcakes you have to use only 2 cups of flour. I added the extra 1/3 cup of flour for the cake recipe so that it could be dense like traditional Haitian cake. Hope they come out great, let me know!

    • Amanda Blaschke
      May 26, 2016 at 7:57 pm

      Hi!! What would you do to make sheet cakes? Also, can you substitute lime juice for the lime zest?

    • Amanda Blaschke
      July 17, 2016 at 12:31 pm

      Hi Manie! Any chance you'd be able to answer my questions above? Thanks!!

    • Betty Evelyn
      December 11, 2016 at 3:05 am

      Hello.. Amanda I can answer for you.. no you can't substitute you have to use the actual zest.. that can be achieved by using a grater to grate the lime for the zest

    • btwinkles
      January 1, 2017 at 3:44 am

      Oh my goodness…I tried this recipe…it is perfect!!!Thank you…and your instructions ARE impeccable ❤❤

  • Marjorie St. Hilaire
    November 25, 2015 at 2:41 am

    I must say, of all the recipes I've replicated, this is by far the best authentic tasting haitian cakes I've had!!!!! The favor is on point, it's moist, and delicious! Thank you for sharing this recipe, as this will remain a staple dish in my household!!!! Thank you!!!!

    • Manie Chery
      January 5, 2016 at 11:10 pm

      Yayyyyyyyyyy ☺️☺️ I'm soooooo happy to hear that!!!!! You are very welcome!!!

  • Fa
    November 27, 2015 at 4:31 am

    Thank you so much for this recipe!!
    I tried it today and it came out great and very delicious.
    I wish I could send you the pics

    • Manie Chery
      January 5, 2016 at 11:11 pm

      So glad it came out good for you!!! You're welcome!!!

    • Manie Chery
      January 27, 2016 at 4:04 pm

      I forgot to mention, if you can, tag me on Instagram is love to see the pics

  • Fa Rob
    November 27, 2015 at 4:32 am

    Thank you so much for this recipe!!
    I tried it today and it came out great and very delicious.
    I wish I could send you the pics

  • Unknown
    December 24, 2015 at 8:54 pm

    Do we have to put vegetable shortening?

    • Manie Chery
      January 5, 2016 at 11:18 pm

      You don't have to, you can just use butter but your frosting won't be as firm as it would be had you used the shortening. Hope it came out well!!!

  • Nyree's Catering
    January 3, 2016 at 6:28 pm

    I am Puerto Rican and my husband is Haitian he thought I bought this cake from a Haitian bakery! Loved this recipe so much it was a hit at his birthday celebration!

    • Manie Chery
      January 5, 2016 at 11:08 pm

      Ha ha ha, I'm sooooo glad to hear that, happy it worked out well for you!!!!

  • Stephania Chery
    January 26, 2016 at 6:23 pm

    my fiance birthday is in 2 days, i want to bake him a cake. I think this one is best so im going to try it out. Just one thing, can i add fruits in the cake mixture?

  • Manie Chery
    January 27, 2016 at 4:02 pm

    I don't see why not, I've never tried adding actual fruit in the batter but I don't think it will mess it up. I just wouldn't add any extra liquid. Hope that helps!! We have the same last name 😀

  • Stephania Chery
    January 27, 2016 at 6:31 pm

    thanx, i think im going to try it. We do have the same last name and coincidently i watched your vids, they look absolutely delicious by the way.

  • Stephania Chery
    January 27, 2016 at 9:37 pm

    thanx, i think im going to try it. We do have the same last name and coincidently i watched your vids, they look absolutely delicious by the way.

  • Miss Dada
    January 27, 2016 at 11:54 pm

    Thank u so much for sharing. I tried it and wow it was perfect. Your instructions are impeccable

    • Manie Chery
      June 6, 2016 at 7:14 pm

      You're welcome Hun, I'm so glad it came out good 🙂 (sorry for this late response,I guess I missed it).

  • Eliza
    June 6, 2016 at 6:01 pm

    I'm an American who's been living in Cap Haitien in the north for the past 9 months, and I just made this yesterday for my birthday. It's amazing! Thanks so much for an awesome recipe.

    • Manie Chery
      June 6, 2016 at 7:16 pm

      First off Happy Birthday!!! 2nd that's great, I'm glad it came out well, you're very welcome!!

  • Unknown
    June 18, 2016 at 12:42 am

    Hi I really want to make this cake for my fiance on Father's day…can I use a Bundt cake pan instead….would I need to chaange the amount of flour?….

    • Manie Chery
      August 17, 2016 at 10:23 pm

      Hello,
      I hope you were able to make the cake in the bundt pan. I highly doubt that any changes would need to be made to the batter (I've never tried it but I doubt it). My apologies for such a late response.

  • Jas
    September 7, 2016 at 3:27 am

    I don't have a had mixer .. Will it taste the same if I mix it by hand with a wire whisk ?? And also if i leave out the almond extract because i don't have it will it make a difference ?

  • Manie Chery
    September 7, 2016 at 3:19 pm

    Hey Good Morning,

    You can totally make this without the mixer, I did it recently. Fair warning it's going to be a great arm workout beating the egg whites. I wouldn't eliminate the almond extract, that's what I feel gives the cake that Haitian cake flavor. If you can get it I suggest you do, hope that helps!!

  • Unknown
    September 8, 2016 at 12:14 pm

    Will it still taste like a Haitian cake without the strawberry and pineapple filling?

  • Unknown
    September 15, 2016 at 10:47 pm

    Bravo et encore bravo. Ta recette est absolument divine. Ça fait une dizaine de fois que je la fais et c'est toujours un délice. Pourrais-tu faire le gâteau haitien aux fruits ou renversé aux ananas? Merci et continue ton beau travail.

  • Unknown
    October 17, 2016 at 3:16 pm

    Omg this recipe is Aaaaaahmazing. I was doing the happy dance in my kitchen after trying it. I have been a baker for years never really a fan of Haitian cake because a lot of the versions I had were dry. But this right here is a keeper. Thank you sooooo much,now I can go have a cake showdown with my aunt. Lol. Thank you.

  • Remson's Parents
    February 16, 2017 at 4:39 pm

    Hi there what modification should I make if I want to make this into mini cupcakes?

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