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Haitian Cake Revamped

July 13, 2020

35 minutes

medium

serves 8-10

I know I’m not alone when I say that I love cake! I love it, I love it, I love it!!! One of my favorite cakes that I did not know how to make was Haitian yellow cake. The subtle taste of the many ingredients, to name a few like lime zest, nutmeg, rum, almond extract, vanilla extract is magical when combined. I did a lot of research and test runs when I came up with the recipe for my version of Haitian cake. I wanted people who tried it to feel like they bought the cake from a bakery and I was successful. I believe that might be my best blog post on my site. Now although it is a fan favorite I have gotten some messages with some folks declaring how much they love it but they can’t deal with the sweetness of the frosting. I saw a YouTube video that did what I’m about to tell you and I thought it would be cool to share this information with my Love For Haitian Food foodies. All they did was switch out the frosting and filling with whipped cream and macerated strawberries (sliced strawberries in sugar)… So freaking good and so much lighter.

You can make the whipped cream as normal but I like to Haitianfy it a bit by adding almond extract and a literally a tiny splash of Haitian rum. You can even add a little rum in the strawberries too, granted you’re not serving this to the kiddies (wink wink). I made my cake in a bundt pan and poured the strawberries on top and dolloped the whip cream over that. I also made this years ago in an Angel Food Cake pan (pictured above) and it was beautiful, get creative with it! For a long time I have been enjoying this cake for years as is and although I love it, this lighter version is also a winner… I hope you try it! 


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Ingredients

Adjust Servings
Whipped Cream
½ pint (about 1 cup) heavy whipping cream
½ teaspoon vanilla
¼-½ teaspoon almond extract
Little splash of Haitian rum (optional)
1 ½ tablespoons powdered sugar
Macerated Strawberries
1 cup strawberries, sliced 4 ways
2 ½ tablespoon sugar
½-1 tablespoon Haitian rum

Directions

1.

Whipped Cream

In a medium bowl, whip cream until stiff peaks are about to form. Add all other ingredients and beat until you have stiff peaks. Enjoy!
Mark as complete
2.

Macerated Strawberries

Combine all ingredients together, cover, refrigerate and allow strawberries to soften for about 30 minutes.
Mark as complete

Notes

Don’t over beat as it can turn into butter instead of being fluffy whipped cream
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About

This website is for people who are interested in learning about Haitian cuisine, someone who might not have someone there to physically teach them how to cook, anyone who wants to try different foods, etc etc.

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thank you thank you so much for doing what you’re doing.
BETTY JOSEPHDecember 8, 2018
I’ve been wanting to try Haitian cuisine and probably whip something on my own. I guess you’re right; you’re video confirmed that Haitian food is more than just Back rice and Griot. I’m still a newbie to this, I wonder where could I find a Haitian restaurant that serves the best dishes.
RACHEL FRAMPTONMarch 17, 2020
i am Haitian and i eat Haitian food every day. My last name is also Chery, i won’t say i’m tired of the Haitian cuisine, but i am just 11 year old kid that my mom has to stuff food in my mouth. but never the less i always take pride in my Haitian Culture.
DENISE CHERYApril 15, 2020

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