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    Haitian Food » Haitian Cake

    Haitian Cake

    Posted On May 20, 2021 By Mirlene Last updated December 10, 2021 15 Comments

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    Haitian Cake Recipe Pinterest Pin

    Also known as Gateau Au Beurre, Haitian Cake is a delicious, buttery bake with a hit of dark Barbancourt rum. Double the recipe as you’ll want more after the first bite!

    • cake in front of the window

    The recipe works perfectly on its own, but also forms the basis of most birthday cakes and cupcakes enjoyed in Haiti, either filled with fresh fruit or beautifully decorated. 

    Haitian Cake is rather dense, but beautifully soft thanks to the addition of rum and condensed milk which is often added. 

    If you’re looking for a spin on a classic, or simply something sweet to enjoy with a hot cup of tea, then this Haitian Cake recipe is definitely one to try.

     

    Barbancourt Rhum

    Traditionally, Barbancourt rum is used in this recipe as it is produced in Haiti (it’s also known as one of the world’s finest rums!). 

    • slice cake on white plate

    Rum Barbancourt was founded by Dupre Barbancourt in 1862 after emigrating to Haiti from the Cognac region of France.

    The same method used to prepare this rhum by Dupre remain the same 150 years later, and still produces the same great taste today. 

    Pure sugar cane purchased directly from farmers in Haiti is used to make Rhum Barbancourt.

    Most of Haiti’s culture lives in the rum, which further entice the flavour in the cake and making it quite unique. 

    Barbancourt is widely exported, so you should have no trouble finding it at your local store, though if you have another dark rum on hand, you can use that instead, be mindful that the taste will not be the same, and you risk missing out the unique flavor of this Haitian Cake. 

    If using another rum, it may not have quite the same complexity as Barbancourt, which is aged to produce its unique flavor, but it will have the same effect…. just different taste.

    Evaporated Milk

    The purpose of evaporated milk in baking recipes is to add tenderness, moisture and flavor. 

    It also helps to add color and achieve that tempting golden crust. 

    Commonly found canned, it is simply milk that has been cooked until the water has evaporated, resulting in a cream-like consistency. 

    • cake in front of the window

    Though low-fat and fat-free options are available, I’d always recommend using the regular stuff for baking, as for this recipe we used 1% milk, which helps to not make the cake too dense. 

    Flavorings

    Haitian Cake is also elevated beyond a standard sponge thanks to the inclusion of almond extract, vanilla extract, and in some instances, lime zest. 

    If you choose, you may also use nutmeg, which helps to bring out the warm, nutty flavor of the rum, while vanilla adds a hint of sweetness. 

    • overhead cake in front of the window

    Paired with the fresh, nutty taste of the almond extract and the flavor combinations in this cake are truly to die for. It also makes for a beautiful aroma that makes Haitian Cake all the more mouthwatering. 

    How To Make It?

    Sift the flour, baking powder, and salt. Set aside (step 1).

    • Haitian Cake steps 1-5

    Beat the sugar, egg yolk, and butter (step 2).

    Add the nutmeg, Barbancourt rum, and alternatively add in the milk and flour mixture (step 3). Beat to a creamy, silky texture (step 4). Set the batter aside.

    Next, beat the egg whites (step 5) to stiff form. Then fold in the egg whites in the cake batter.

    Place the batter in a buttered 8 inch baking pan to make 2 layers, or place the batter in a 16 inch pan.

    • Cake batter in white bowl
    • closeup of cake batter

    Bake at 350 degrees for 55 minutes or until the toothpick comes out clean when inserted in the center.

    Allow cake to cool completely before icing and cutting/serving.

    • baked cake in pan on dark background

    Icing Haitian Cake

    Though, as mentioned above, this cake can be served plain, if you would like to frost it you have several options that will work. 

    A simple glaze of sugar, butter and lemon juice adds some attractive drizzle icing to the top, or you could go even simple with some sweetened, shredded coconut sprinkled over the top. 

    • vertical view of overhead cake

    If you are making Haitian Cake for a celebration then you may like to coat it in a vanilla, rum or coconut buttercream and decorate it according to your preference.

    In this recipe, we used a cream cheese icing with almond extract to further intensify the flavors in the cake. 

    To make the icing, you’ll need: 

    24 oz. Cream Cheese, Room Temperature

    4 Tbsp. Almond Extract

    2 ½ Cup Powder Sugar

    ¼ Cup Milk

    Start by beating the cream cheese until it starts to breakdown. Next, add the sugar, almond extract, and milk.

    • Cream cheese and powder sugar

    Beat until creamy. Place in the fridge until ready to use.

    • cream cheese icing

    Baking Haitian Cake

    When ready to start icing the cake, place the cake on a rack or large plate.

    Start with one layer at a time and apply the icing.

    • Haitian Cake steps 6-8
    • Haitian Cake Steps 9-10

    Decorate as desired.

    As this cake uses a fairly dense mixture than what we are accustomed to here in the States, it has a relatively long cooking time (See baking tips below). 

    You will know the cake is done when you can insert a skewer and it comes out clean. 

    If it is not done after the recommended time, then put the cake back in the oven with some foil loosely placed over the top to stop the top from burning.

    Cool the cake completely before applying the icing. Allow the cake to come to room temperature if it was placed in the refrigerator before serving. This will help the cake to not be “grainy” as it is more on the dense side.

    Baking Tips

    When making Gateau au beurre, we recommend separating the batter as it will cut down on the cooking time. The cake is somewhat dense, separating the cake into two 8-inch pan will help provide 2 layers, and also will help cut down the cooking time. 

    • Cake decorated with flowers on wooden board

    Best to use butter to coat the baking pan, as cooking spray or oil can weigh down the cake. Lightly coat the pan with butter (But not excessively).

    Be sure that the cake is cooled completely, about 2 hours or longer BEFORE removing it from the pan and icing it. This will help to finish the setting process and will keep your cake from breaking down. 

    Allow the cake to come to room temperature if it was placed in the refrigerator before serving. This will help the cake to not be “grainy” as it is more on the dense side.

    How To Store Haitian Cake?

    To keep your Barbancourt rum cake(s) tasting just as fresh and delicious as it did when you first baked it, it’s best to know how to properly store the gateau au beurre. 

    Once your cake or cakes (if made in layers) has cooled, you can store it in an airtight container at room temperature for up to 4 days. However, as time passes it will begin to dry out, so it’s always best eaten within the first couple of days.

    • cake cutout

    Once the cake(s) cools completely, wrap it press’n seal, or plastic wrap. 

    Then wrap the cake in the aluminum foil and add the name of the cake, and date on the top to make it easier for you to find in the future and ready to serve.

    Place the cake(s) in a freezer-safe container.

    Freeze for up to 3 months or up to 6 months (maybe longer) in the deep freezer.

    How To Thaw The Cake?

    Thawing the Haitian cake is easy. To start, simply transfer the wrapped cake from the freezer to the refrigerator the day before serving or decorating. 

    Best to remove the cake, or cakes if using layers out of the freezer container to thaw. This will help to also speed up the process. 

    The cake can take at least up to 8 hours to thaw completely in the refrigerator. 

    If after allowing the cake to thaw out, you can place it in the microwave for 20 seconds (depending on the size) to soften it up. However, we highly recommend thawing out the cake at a slower rate at room temperature by placing it on the counter instead. 

    This is imperative: Be sure to thaw out the cake while they’re still in the wrapped. Remember that condensation will form, especially as foods thaw. 

    If you allow the cake to thaw out while it is still wrapped, the condensation will form on the wrapping, instead on the cake. 

    More Cake Recipes You’ll Love

    If you loved this Haitian Cake, Gateau au beurre recipe, try one of these cakes next: 

    Fresh strawberry syrup

    Air Fryer Orange Cake

    Air Fryer Cheese Cake

    Plantain Bread / Cake

    We would love to know if you tried this recipe, tag us on Instagram or Facebook so we can see your beautiful dish.

    Please follow us on YouTube to see all of our latest videos!

    overhead cake in front of the window

    Delicious Haitian Cake With Cream Cheese Icing

    Savory Thoughts
    Also known as Gateau Au Beurre, Haitian Cake is a delicious, buttery bake with a hit of dark Barbancourt rum. Double the recipe as you’ll want more after the first bite!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 55 mins
    Resting Time 2 hrs
    Total Time 3 hrs 15 mins
    Course Baking, Dessert, Desserts
    Cuisine Haitian, International
    Servings 8 People
    Calories 1068 kcal

    Equipment

    • Cake pan
    • Cake Stand Mixer

    Ingredients
      

    Cake Batter

    • 3 Cups All-purpose flour Sifted
    • 1 Tsp. Salt We used kosher salt
    • 2 ½ Tsp. Baking powder
    • 2 Stick butter Unsalted
    • 2 Egg yolks Room temperature
    • 1 ⅓ Cup Sugar
    • ½ Tsp. Nutmeg
    • 2 ⅓ Cup Milk
    • 2 Tsp. Vanilla extract Haitian version if possible
    • 1 Tsp. Almond extract
    • 2 Egg whites Room Temperature
    • 2 Tbsp. Haitian Rum (Barbancourt Rhum)

    Cream Cheese Icing

    • 24 Oz. Cream cheese Room temperature
    • 4 Tsp. Almond extract
    • 2 ½ Cup Powder Sugar
    • ¼ Cup Milk More if needed

    Instructions
     

    • Preheat oven to 350 degrees. Sift the flour, baking powder, and salt. Set aside.
      Beat the sugar, egg yolk, and butter. Add the nutmeg, vanilla, and almond extract, Barbancourt rum, and alternatively add in the milk and flour mixture. Beat to a creamy, silky texture. Set the batter aside.
      Next, beat the egg whites to stiff form. Then fold in the egg whites in the cake batter. Place the batter in a buttered 8-inch baking pan to make 2 layers, or place the batter in a 16-inch pan.
      Haitian Cake steps 1-5
    • Bake at 350 degrees for 55 minutes or until the toothpick comes out clean when inserted in the center. Allow cake to cool completely before icing and cutting/serving the cake.
      baked cake in pan on dark background

    Cream Cheese Icing Instructions

    • Add the cream cheese, powder sugar, almond extract, and milk.
      Cream cheese and powder sugar
    • Begin to blend slowly then gradually increase the speed. Blend to a smooth consistency. Place in the refrigerator until ready to be used.
      cream cheese icing

    Video

    Notes

    **** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
    *** Calories are estimated per serving

    Nutrition

    Serving: 8PeopleCalories: 1068kcalCarbohydrates: 202gFat: 21gSaturated Fat: 11gTrans Fat: 3gCholesterol: 15mgSodium: 696mgPotassium: 258mgSugar: 158gVitamin A: 7IUVitamin C: 2mgCalcium: 17mgIron: 12mg
    Making this recipe?Mention @MSavoryThoughts or tag #SavoryThoughts!
    Tried this recipe?Mention @SavoryThoughts or tag #SavoryThoughts!
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    Reader Interactions

    Comments

    1. Lou

      March 13, 2022 at 1:42 am

      5 stars
      Best cake I ever made, it was moist, delicious, followed the recipe to the T. Can’t wait to surprise my mom for her birthday!

      Reply
      • Mirlene

        March 30, 2022 at 8:13 pm

        Thank you so much, Lou!

        Reply
    2. Angela

      May 26, 2021 at 4:02 pm

      5 stars
      Delicious and beautiful too. The rum flavor comes through. I really enjoyed the simple glaze with lemon.

      Reply
      • Mirlene

        May 26, 2021 at 7:22 pm

        Thank you, Angela

        Reply
    3. HEATHER PERINE

      May 26, 2021 at 3:30 pm

      5 stars
      A cake with rum in it? Yes please! This would be a showstopper for anyone’s birthday! Great recipe.

      Reply
      • Mirlene

        May 26, 2021 at 7:23 pm

        Thank you, Heather!

        Reply
    4. Angela

      May 26, 2021 at 3:22 pm

      5 stars
      wow! What a beautiful and delicious cake. The flavor combo with the nutmeg, almond, and rum is perfect!

      Reply
      • Mirlene

        May 26, 2021 at 7:23 pm

        Thank you, Angela. I appreciate it.

        Reply
    5. Dannii

      May 26, 2021 at 2:54 pm

      5 stars
      What a beautiful looking cake. The rum in it sounds amazing.

      Reply
      • Mirlene

        May 26, 2021 at 3:03 pm

        Thank you very much, Dannii!

        Reply
    6. Michelle

      May 26, 2021 at 2:33 pm

      5 stars
      Such a beautiful cake, love the flavour of the rum coming through in it!

      Reply
      • Mirlene

        May 26, 2021 at 3:03 pm

        Thank you Michelle!

        Reply
    7. Michelle

      May 20, 2021 at 12:46 pm

      5 stars
      Absolutely gorgeous cake!

      Reply
      • Mirlene

        May 20, 2021 at 1:20 pm

        Thank you, Michelle!

        Reply
    8. Celine

      May 20, 2021 at 6:57 am

      5 stars
      Truly the best Haitian Cake we have ever tasted. The icing was perfect on it.

      Reply

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