Haitian cake is a rich, tender butter cake flavored with vanilla, nutmeg, lime, and often a splash of rum. This easy single-layer version bakes in a 9-by-13-inch pan and is delicious plain or dressed up with frosting; recipes vary from home to home, so the flavorings and finishes are easy to adapt.
Ingredients
- 2½ cups (300 g) cake flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) fine salt
- ½ teaspoon (about 1 g) freshly grated nutmeg
- 1 cup (227 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 4 large eggs, at room temperature
- ¾ cup (180 ml) evaporated milk, at room temperature
- ¼ cup (60 ml) dark or amber rum
- 2 teaspoons (about 4 g) finely grated lime zest
- 1 tablespoon (15 ml) fresh lime juice
- 2 teaspoons (10 ml) vanilla extract
- ½ teaspoon (2.5 ml) almond extract
- Butter or nonstick baking spray, for greasing the pan
Instructions
- Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 350°F (175°C). Grease a 9-by-13-inch baking pan well, getting into the corners. If you want to lift the cake out in one piece, line the bottom with parchment after greasing; lightly grease the parchment too. Let the butter, eggs, and evaporated milk come to room temperature so they combine smoothly.
- Combine the dry ingredients. In a medium bowl, whisk together the cake flour, baking powder, salt, and nutmeg until evenly mixed. This distributes the leavening and spice, helping the cake rise evenly and avoiding pockets of baking powder. Set the bowl aside while you make the batter.
- Cream the butter and sugar. Put the softened butter and granulated sugar in a large bowl. Beat with a hand mixer or stand mixer on medium speed for 3 to 4 minutes, scraping the bowl once or twice, until the mixture looks pale, fluffy, and lighter in texture. This step incorporates air, so avoid rushing it or beginning with cold, firm butter. If mixing by hand, use a sturdy whisk and work until the mixture looks noticeably lighter.
- Add the eggs and flavorings. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Scrape the sides and bottom of the bowl as needed. Mix in the lime zest, lime juice, vanilla, and almond extract. If the mixture looks slightly curdled at this stage, continue with the recipe; adding the flour gradually usually brings the batter back together.
- Finish the batter. Stir the rum into the evaporated milk in a small cup. With the mixer on low, add the flour mixture in three additions, alternating with the milk mixture in two additions. Begin and end with flour, and mix only until the last streaks disappear. Scrape the bowl gently with a spatula to check the bottom, but do not beat the finished batter for a long time; overmixing can make the cake firm rather than tender.
- Bake until set. Scrape the batter into the prepared pan and spread it into an even layer. Bake for about 38 to 42 minutes, rotating the pan once if your oven browns unevenly. The top should be golden, the center should spring back lightly when touched, and a toothpick inserted near the middle should come out clean or with a few moist crumbs. Because this is an egg-based cake, check the center with a food thermometer: it must reach at least 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If the top browns before the middle is done, loosely cover it with foil and continue baking.
- Cool before serving. Set the pan on a wire rack and leave the cake in it for 15 minutes. If you used parchment, loosen the edges and lift the cake onto the rack; otherwise, it can cool in the pan. Let it cool for another 45 minutes before slicing or frosting. Cutting while it is still hot can make the crumb compress and the slices crumble.
Tips
- Measure flour carefully. For the most consistent texture, weigh the flour if possible. If measuring by cups, fluff it in its container, spoon it into the cup, and level the top without packing it down. Too much flour is a common reason butter cakes turn dry or heavy.
- Use room-temperature ingredients. Soft butter should yield slightly when pressed but should not look shiny or melted. Cold eggs and milk can make the creamed butter firm up in little lumps. If you forgot to set the eggs out, place them in a bowl of warm—not hot—water for about 10 minutes.
- Choose the rum or a substitute to suit your table. Dark or amber rum gives the cake a warm, rounded aroma. For a nonalcoholic cake, replace the rum with ¼ cup (60 ml) additional evaporated milk and add ½ teaspoon of alcohol-free rum flavoring if you like. The substitute makes the flavor milder and less complex, but the cake will still be moist and fragrant.
- Keep the mixing gentle once flour goes in. Alternating the dry and liquid mixtures helps them incorporate without excessive stirring. Stop as soon as the batter is uniform; a few small lumps are less troublesome than a tough cake from overmixing.
Serving Suggestions
Serve the cake at room temperature so its buttery crumb and citrus-spice aroma come through. A plain slice is a natural choice with coffee, tea, or a glass of cold milk. For a simple finish, dust the cooled top with powdered sugar just before serving; do not dust a warm cake, or the sugar will dissolve into it.
For a more celebratory presentation, spread a thin layer of vanilla buttercream or cream cheese frosting over the fully cooled cake. You can also serve individual slices with lightly sweetened whipped cream and fresh berries, or spoon a little fruit compote beside each piece. Keep toppings separate if the cake will sit out during a gathering, and add them shortly before serving so the crumb does not become soggy.
Variations
Make it without alcohol. Use the evaporated-milk substitution in the tips, or use plain milk if that is what you have. Plain milk produces a slightly less rich result than evaporated milk, so the crumb may be a little less full-bodied. A small amount of alcohol-free rum flavoring can add a familiar aroma, but it is optional.
Change the citrus and spice. Lemon zest can stand in for lime zest, though it gives a brighter, less distinctly lime-like fragrance. Keep the amount about the same. If you prefer a softer spice note, reduce the nutmeg to ¼ teaspoon; cinnamon is another option, but use just ¼ teaspoon so it does not overpower the vanilla and citrus. Some home versions use different combinations of citrus, spice, and extracts.
Add raisins. Fold ½ cup (75 g) raisins into the finished batter for a fruit-studded cake. If you want them especially soft, soak them in warm water for 10 minutes, drain them very well, and pat dry before folding them in. This soaking is optional; if you include it, allow extra time beyond the recipe’s total. A tablespoon of flour tossed with the dry raisins can help keep them from sinking, but it should be taken from the measured flour rather than added on top.
Finish it as a layer cake. For a more formal dessert, divide the batter between two greased and parchment-lined 8-inch round pans. Begin checking them at about 25 minutes, since thinner layers bake faster than the 9-by-13-inch cake. Cool the layers completely before stacking and frosting. Because pan depth and oven performance vary, use the visual and thermometer checks in the instructions rather than relying only on the clock.
Storage and Reheating
Let the cake cool completely before storing it so trapped steam does not make the top sticky. Keep it in an airtight container at room temperature for up to 2 days, away from direct sun or a warm stove. If it has cream cheese frosting, whipped cream, or another perishable topping, cover it and refrigerate it instead. Refrigerate baked goods with perishable toppings within 2 hours of serving.
For longer storage, wrap unfrosted slices or sections tightly and freeze them for up to 2 months. Thaw wrapped pieces in the refrigerator or at room temperature, then unwrap once they are no longer icy to reduce condensation on the surface. Frosted cake can be frozen if the frosting is freezer-friendly; freeze pieces uncovered until firm, then wrap them well to protect against freezer odors.
This cake is usually best served at room temperature rather than reheated. If you prefer a slightly warm slice, microwave one piece for about 8 to 12 seconds, then check it; longer heating can dry the edges. If the cake has a perishable topping, do not leave it out for more than 2 hours, and return unused portions to the refrigerator promptly.
Frequently Asked Questions
Is Haitian cake the same as Haitian butter cake?
Names and recipes vary, but many cakes described as Haitian cake are rich, butter-based cakes flavored with vanilla and warm spice, often with rum or citrus. Some are baked plain, while others are layered or frosted for celebrations. This recipe is a one-layer butter cake with lime, nutmeg, and rum.
Can I use all-purpose flour instead of cake flour?
Yes. Replace the 2½ cups (300 g) cake flour with 2½ cups (300 g) all-purpose flour, measured by weight for best accuracy. The result may be a little less delicate and slightly more substantial, so mix gently after adding the flour and avoid beating the batter until completely smooth.
Can I bake this in a Bundt pan?
A Bundt pan may work if it has enough capacity, but the cake will be deeper and the baking time will change. Grease every groove carefully, fill the pan no more than about two-thirds full, and start checking around 40 minutes. Continue until the cake springs back, a tester comes out clean, and the center reaches at least 160°F (71°C). Extra batter is better baked separately than used to overfill the pan.
Why did my cake turn out dense?
Common causes include too much flour, butter that was melted instead of softened, under-creaming the butter and sugar, or mixing vigorously after adding flour. Also check that your baking powder is fresh and that the oven was fully heated before the pan went in. A dense cake can still be served in slices; topping it with fruit and whipped cream makes a pleasant dessert.
Do I have to frost Haitian cake?
No. This cake has enough flavor to serve plain, and a little powdered sugar is an easy finish. Frosting makes it more celebratory but adds sweetness and changes how it should be stored. Let the cake cool fully before adding any frosting so the butter in the icing does not melt.
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- Haitian Spaghetti Recipe: A Savory, Flexible Classic
- Haitian Pumpkin Soup (Soup Joumou) with Beef and Veggies
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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