Best Light and Airy Haitian Butter Cake (Gateau au Beurre) with Eggnog Glaze

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Last Updated on December 21, 2021 by Chef Mireille

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This Haitian Butter Cake with Eggnog Glaze is so light and fluffy, you won’t believe it. It tastes like a slice of heaven in your mouth. The Eggnog Glaze is made with Haitian Cremas, a heavily spiced homemade eggnog, similar to coquito.

The holidays are about spending time with family, friends, and loved ones. And what better way to do that than by sharing some delicious Haitian Gateau au Beurre. For Haitians, we make this traditional Haitian cake recipe for holidays, birthday cakes, special occasions and even just a weekly tea cake.

This cake is perfect for any occasion! Don’t forget to top it off with the festive eggnog glaze. Enjoy!

Haitian Cake Recipe on a plate with the Haitian Cake with Eggnog Glaze in the background

Before we get to today’s delicious recipe, Don’t forget to check out all my Haitian Recipes here.

Haitian Cake is like no other and the best part of any family party growing up was waiting for the cake to be brought out. Sure I love pate, djon djon, Creole chicken and the other required Haitian foods for any family occasion.

However, it was the melt in your mouth cake that did not need any frosting or icing to still taste decadent. This beautiful cake was most often served plain with no toppings, but it did not need any. It’s all about the texture. My favorite snack as a child was this cake with just a glass of milk.

I may have grown up in the United States, but I had no interest in chocolate chip cookies or the usual snacks for kids in America. Being half Haitian, for me, it was all about the Haitian Cake.

This delicious Haitian Cake does not have a pound cake like texture, as is common with butter cakes from most countries. Instead, this delicious cake has a more sponge cake like texture. It is one of the best cake recipes you will every make!

Baking Tips for Haitian Cake

  • Make sure the butter, eggs and milk are all at room temperature.
  • It is important to beat the cake batter for a full 3-5 minutes on high speed at each stage to ensure the light and airy texture.
  • Don’t be worried if at some point, the batter looks like it might be separating with little dots in the batter. Just pump up the speed and in a minute, you will get back your creamy batter.

Variations

  • Adding 1 tablespoon of lime zest is common.
  • Replace the evaporated milk with orange juice to turn this into an orange cake, as detailed in the Haitian Orange Cake Recipe here.
  • Coconut milk can be substituted for the evaporated milk.
  • Bake the cake in 2 8″ cake pans to make a layer cake.
  • You can also add some shredded coconut over the eggnog glaze.

Frequently Asked Questions

Are you ready to try the Haitian version of Gateau au Beurre Cake?

Ingredients

  • butter
  • sugar
  • eggs
  • rum
  • vanilla extract and/or almond extract
  • all purpose flour
  • baking powder
  • salt
  • freshly grated nutmeg
  • evaporated milk
  • powdered sugar (confectioner’s sugar)
  • Cremas
Ingredients for Haitian Cake with labels

How to Make Haitian Cake with Cremas Glaze

  • Preheat the oven 350 F.
  • Prepare a bundt pan or other baking pan by spraying well with cooking spray.
  • In a medium bowl, combine the sifted flour with baking powder, salt and nutmeg.
flour, nutmeg, salt and baking powder for Haitian Cake recipe
  • Using an electric mixer, mix the butter and sugar on medium speed until combined.
  • Beat an additional 3 minutes on high speed.
  • Add eggs, one at a time, beating well after each addition.
  • Add rum and vanilla. Again, beat for a full 3-5 minutes.
step by step photos for making Haitian Cake
  • Alternately, add the flour mixture and add milk in 2 parts, beating a full 3 minutes after each addition.
Flour and Evaporated Milk mixing for Haitian Cake
  • Pour the cake batter into the prepared baking pan and bake in the preheated oven for 50-60 minutes, until a toothpick or cake tester inserted comes out clean.
Step by step photo steps for making Haitian Cake
  • Make the glaze by whisking together the powdered sugar with the Cremas (eggnog) until you have a smooth consistency.
  • Drizzle over the cake and serve.
Haitian Cake with Cremas Glaze

How to Store Leftover Cake

  • The cake can be left at room temperature in a covered cake stand or wrapped tightly in aluminum foil for up to 3 days in cooler temperatures.
  • In warm temperatures or after 3 days, store the cake in the refrigerator for up to 7 days or longer in the freezer. Wrap cake in aluminum foil or store in an air tight container.

This delicious Haitian cake is required for the holiday season in Haitian homes.

Slice of Haitian Cake on a plate

With the rum and nutmeg producing a unique flavor, this will become your new favorite Cake recipe. Enjoy with a glass of Cremas or Hibiscus Rum Punch!

slice of Haitian Cake on a plate
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Haitian Cake Recipe

The most delicious traditional cake from Haiti. Love at first bite! This buttery, moist and spongy cake is topped with a sweet eggnog glaze for the perfect holiday treat or anytime indulgence.
Prep Time30 mins
Cook Time1 hr
Course: cake, desserts
Cuisine: Caribbean, Haitian
Servings: 12 people
Calories: 337kcal

Ingredients

Cake Ingredients:

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon freshly grated nutmeg
  • 1 cup unsalted butter 2 sticks
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 tablespoons rum
  • 2 teaspoons vanilla extract
  • 1 tablespoon rum extract optional
  • 1 cup evaporated milk

Glaze Ingredients:

  • 1 cup powdered sugar
  • 5 tablespoons Cremas or eggnog

Instructions

  • Preheat oven to 350 F.
  • Spray a bundt pan very well with non stick spray.
  • Sift the flour and add the salt, nutmeg and baking powder. Stir to combine.
  • Using an electric mixer with the paddle attachment, beat butter and sugar on medium speed until combined.
  • Increase the speed to high and beat an additional 3 minutes until very light and creamy.
  • Add the eggs, one at a time, beating well, after each addition.
  • Add rum and vanilla. Beat for about 2-3 minutes on high speed.
  • Add half of the flour combination and beat for about 3 minutes on medium speed.
  • Add half of the evaporated milk and beat for about 3 minutes on medium speed.
  • Repeat and add the remaining flour and milk.
  • Finally, on high speed beat another 1-2 minutes until the batter is light and creamy, almost a whipped cream consistency.
  • Transfer the batter to the prepared cake pan.
  • Bake for 50-60 minutes, until the cake is done.
  • Test doneness with a toothpick inserted near the center of the cake. If it comes out clean, it’s time to remove the cake from the oven.
  • Leave the cake in the pan for 15 minutes to cool.
  • Then remove the cake from the pan and allow it to cool completely.
  • Now it’s time to prepare the simple glaze.
  • Sift the powdered sugar.
  • Add the Cremas to the confectioner’s sugar and whisk well until well combined.
  • While turning the cake, slowly drizzle the glaze over the cake.

Video

Notes

Be sure to beat the batter a good 3-5 minutes at each stage, to ensure the cake’s light and airy texture.
If the batter starts to separate or look curdled, just increase the speed of your electric mixer to high and beat until the batter becomes light and creamy.
The batter should have an almost whipped cream texture.

Nutrition

Calories: 337kcal | Carbohydrates: 54g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 141mg | Potassium: 183mg | Fiber: 1g | Sugar: 38g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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