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 CakePrint Recipe
- 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
Preheat oven 350℉
Grease and flour two 9-inch cake pans, set aside.
In a medium bowl, sift together flour, salt, nutmeg, baking powder and set aside.
Add rum to lime zest, set aside.
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.
Gradually add flour mixture and milk, alternating between the two. Mix just until combined, do not over mix.
Beat egg whites until stiff peaks are formed, they should be fluffy.
Using a spatula, gently fold egg whites into cake batter. Mix just until combined.
Divide batter between cake pans and spread out evenly. Bake for 25-30 minutes (baking time may vary from oven to oven).
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.
When cakes have cooled completely, frost with buttercream frosting.