Haitian cake recipe is a rich, flavorful dessert loved for its moist texture and spiced rum aroma. Inspired by My Baking Addiction, this Haitian cake recipe delivers sweetness balanced with nutmeg and dark rum.
I made this Haitian cake recipe several times, experimenting slightly with the rum glaze and evaporated milk to match my taste. Some steps follow bakery style, while others include personal adjustments for texture and flavor.
I want to share how this cake brings warmth and celebration to gatherings. Now I will guide step-by-step through making this Haitian cake recipe.
Traditional Haitian Cake Recipe
Traditional Haitian cake is rich, moist, and bursting with warm, comforting flavors. The taste is a delicate balance of sweetness from granulated sugar and the subtle spice of freshly grated nutmeg.
Dark Haitian rum adds deep, aromatic warmth that lingers with every bite. Vanilla and optional almond extract enhance the flavor complexity, while evaporated milk and vegetable oil create a tender, soft crumb.
Key ingredients include unsalted butter, sugar, eggs, all-purpose flour, baking powder, salt, nutmeg, vanilla, almond extract, dark rum, evaporated milk, and vegetable oil. This cake is often finished with a rum glaze for added richness.
How To Prepare Haitian Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Dessert
Cuisine: Haitian
Yield: 14 servings
Kitchen Utensils
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Bundt cake pan
- Small saucepan
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup dark rum (Haitian rum like Barbancourt preferred)
- ½ cup evaporated milk
- ¼ cup vegetable oil
For the Rum Glaze:
- ¼ cup unsalted butter
- ¼ cup dark rum
- 2 teaspoons light brown sugar
How To Make Haitian Cake Recipe
1. Start by preheating your oven to 350°F (175°C). Grease your cake pan and dust it lightly with flour so the cake won’t stick.
2. In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. Once that’s ready, add the eggs one at a time, making sure each one is fully mixed in before adding the next.
3. In another bowl, sift together the flour, baking powder, salt, and freshly grated nutmeg. Gradually fold these dry ingredients into the butter and egg mixture, mixing slowly so you don’t overwork the batter.
4. Next, stir in the vanilla extract, almond extract if you’re using it, dark rum, evaporated milk, and vegetable oil. Mix until the batter is smooth and even.
5. Pour the batter into your prepared cake pan, spreading it evenly with a spatula. Place it in the oven and bake for about 60–75 minutes. The cake is done when a toothpick inserted into the center comes out clean.
6. While the cake is baking, make the rum glaze. In a small saucepan over low heat, melt the butter. Add the dark rum and brown sugar, stirring until everything is combined, then remove from heat.
7. When the cake comes out of the oven, let it cool for about 10 minutes in the pan. While it’s still warm, poke small holes all over the top using a skewer or fork. Slowly pour the rum glaze over the cake, letting it soak in.
8. Finally, let the cake cool completely before slicing. Once cooled, cut into pieces and enjoy!
Nutrition Facts Of Haitian Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Fat | 22g |
| Saturated Fat | 12g |
| Carbohydrates | 52g |
| Sugar | 38g |
| Protein | 4g |
Why This Recipe Is A Must-Try?
This Haitian cake recipe is a must-try because it blends rich flavors, moist texture, and a hint of warm spices that create a truly memorable dessert.
The dark rum glaze adds depth and a subtle sweetness that elevates every bite. Baking it allows for a hands-on, rewarding experience, from creaming the butter and sugar to carefully layering in the spices and rum.
The aroma fills the kitchen, inviting everyone to taste. Making this cake brings both tradition and personal touches together, leaving a dessert that is indulgent, flavorful, and unforgettable.
Why My Recipe Works
My Haitian cake recipe works because the balance of ingredients creates a moist, tender crumb while the spices and rum give it a distinctive, rich flavor.
Creaming the butter and sugar properly ensures lightness, while alternating dry ingredients with milk and oil keeps the batter smooth and even.
The addition of freshly grated nutmeg and dark rum enhances depth without overpowering the cake. The rum glaze soaks in beautifully, adding sweetness and a glossy finish.
Following these steps carefully produces consistent results, making the cake flavorful, moist, and reliably delicious every time.
Essential Health Benefits
Haitian cake recipe, when enjoyed in moderation, offers a few notable benefits. Eggs provide protein and essential vitamins, while milk contributes calcium and vitamin D for strong bones.
Nutmeg adds antioxidants and may aid digestion, and a small amount of dark rum contains trace minerals. Using real butter supplies healthy fats that support energy and nutrient absorption.
Although sweet, this Haitian cake recipe can provide a satisfying way to include nutrient-rich ingredients in a dessert.
Balanced portions allow you to enjoy the flavor and cultural experience without overindulging, making it a treat that nourishes both body and spirit.
Amazing Serving Ideas
This Haitian cake recipe can be served in many delightful ways. Slice it and pair with a scoop of vanilla or coconut ice cream for a creamy contrast.
Drizzle extra rum glaze on top for added indulgence, or dust with powdered sugar for a simple, elegant touch. Fresh tropical fruits like mango, pineapple, or berries complement the rich, spiced flavors beautifully.
For special occasions, top with toasted coconut flakes or chopped nuts for texture. Serve with a cup of strong coffee, tea, or a chilled glass of rum punch to enhance the full Haitian-inspired experience.
My Tips Tips For Success!
1. Make sure butter and eggs are at room temperature before starting. Softened ingredients blend more easily with sugar, creating a light and airy cake base.
2. Sift the flour along with baking powder, salt, and freshly grated nutmeg. This step prevents lumps, ensures even rising, and distributes the spices for consistent flavor in every bite.
3. Add the dry ingredients gradually, alternating with evaporated milk. This careful mixing keeps the batter smooth, avoids overworking the flour, and produces a tender, soft crumb.
4. Use authentic Haitian dark rum. Its rich, aromatic flavor gives the cake its signature taste and enhances the overall depth.
5. Allow the cake to cool for 10–15 minutes before pouring the rum glaze. Poking small holes in the cake lets the glaze soaks in slowly, keeping it moist without making it soggy.
5. Bake patiently and check with a toothpick. The cake should be golden and springy on top, with the center fully set, ensuring perfect texture and flavor every time.
Variations
✔ Coconut Haitian Cake: Add ½ cup shredded coconut to the batter and sprinkle some on top before baking for a tropical twist.
✔ Chocolate Rum Cake: Fold in ½ cup cocoa powder to the flour mixture and drizzle melted chocolate along with the rum glaze for a richer flavor.
✔ Nutty Haitian Cake: Mix in ½ cup chopped toasted almonds or pecans for added crunch and a nutty depth that complements the rum.
✔ Fruit-Infused Cake: Add ½ cup of chopped dried fruits like raisins, cherries, or pineapple to the batter to give a fruity, festive touch.
✔ Spice-Enhanced Cake: Increase nutmeg and add ¼ teaspoon cinnamon or allspice to intensify the warm, aromatic flavors.
Additions And Substitutions
➤ Butter: Unsalted butter can be swapped for salted butter, reducing the added salt slightly.
➤ Milk: Evaporated milk may be replaced with whole milk, half-and-half, or coconut milk for a creamier or tropical twist.
➤ Rum: Dark Haitian rum can be substituted with spiced rum, bourbon, or fruit juice for a non-alcoholic option.
➤ Extracts: Almond extract is optional; increase vanilla or try coconut or rum extract for extra flavor.
➤ Flour: Part of the all-purpose flour can be replaced with whole wheat pastry flour for a heartier texture.
➤ Sugar: Granulated sugar can be swapped with light brown sugar for richer, caramel-like notes in the cake.
Personal Touch Or Story
I first made this Haitian cake recipe for a family gathering, wanting to share a taste of my heritage. The rich aroma of rum and nutmeg filling the kitchen immediately brought back memories of my grandmother baking on weekends.
Every bite reminded me of warmth, celebration, and laughter around the table. Over time, I’ve added small tweaks slightly more rum, a touch of almond extract but the heart of the recipe remains the same.
Baking this Haitian cake recipe isn’t just about dessert; it’s about preserving tradition and creating joyful moments with loved ones.
How To Store Leftovers
Allow the Haitian cake recipe to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist.
At room temperature, it stays fresh for up to 3 days. For longer storage, refrigerate the Haitian cake recipe for up to 1 week, keeping it well covered to prevent it from drying out.
You can also freeze the cake for up to 2 months wrap tightly in plastic wrap and then in aluminum foil. Thaw at room temperature before serving, and refresh with a light drizzle of rum glaze if desired.
FAQs Haitian Cake Recipe
Can I make this cake without alcohol?
Yes, you can substitute the dark rum with fruit juice, coconut water, or extra milk for a non-alcoholic version while keeping the flavor moist and rich.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The top should be golden and springy to the touch.
Can I use a different pan size?
Yes, a 9×13-inch pan works best, but an 8×8-inch or bundt pan can be used. Adjust baking time accordingly.
Can I prepare the cake in advance?
Absolutely. The cake can be baked a day ahead. Cover and store at room temperature or refrigerate, then add the rum glaze before serving.
Can I freeze the cake?
Yes, wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw at room temperature and refresh with glaze if needed.
Conclusion
This Haitian cake recipe is a delicious and flavorful recipe that everyone can enjoy. Every time I make it, whether for special gatherings or casual treats, it brings joy and warmth to the table.
The moist texture, rich rum flavor, and comforting spices make it a favorite for family and friends. I love sharing my easy, step-by-step method so others can recreate it at home.
I hope this Haitian cake recipe inspires you to try making it yourself, bringing a taste of tradition, celebration, and happiness into your kitchen every time.
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Haitian Cake Recipe
Equipment
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Bundt cake pan
- Small saucepan
Ingredients Â
For the Cake:
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- ½ cup dark rum Haitian rum like Barbancourt preferred
- ½ cup evaporated milk
- ¼ cup vegetable oil
For the Rum Glaze:
- ¼ cup unsalted butter
- ¼ cup dark rum
- 2 teaspoons light brown sugar
InstructionsÂ
- Start by preheating your oven to 350°F (175°C). Grease your cake pan and dust it lightly with flour so the cake won’t stick.
- In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. Once that’s ready, add the eggs one at a time, making sure each one is fully mixed in before adding the next.
- In another bowl, sift together the flour, baking powder, salt, and freshly grated nutmeg. Gradually fold these dry ingredients into the butter and egg mixture, mixing slowly so you don’t overwork the batter.
- Next, stir in the vanilla extract, almond extract if you’re using it, dark rum, evaporated milk, and vegetable oil. Mix until the batter is smooth and even.
- Pour the batter into your prepared cake pan, spreading it evenly with a spatula. Place it in the oven and bake for about 60–75 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- While the cake is baking, make the rum glaze. In a small saucepan over low heat, melt the butter. Add the dark rum and brown sugar, stirring until everything is combined, then remove from heat.
- When the cake comes out of the oven, let it cool for about 10 minutes in the pan. While it’s still warm, poke small holes all over the top using a skewer or fork. Slowly pour the rum glaze over the cake, letting it soak in.
- Finally, let the cake cool completely before slicing. Once cooled, cut into pieces and enjoy!
Notes
Nutrition Facts Of Haitian Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Fat | 22g |
| Saturated Fat | 12g |
| Carbohydrates | 52g |
| Sugar | 38g |
| Protein | 4g |