- Prep: 20 mins
- Cook: 50 mins
- Total: 1 hr 10 mins
- Servings: 8
As someone from Haiti, I see our Haitian cake or Gateau au Beurre as a cornerstone of our culinary tradition. It’s simple, yet rich with the familiar tastes of butter, vanilla, and a hint of spiced rum. There is always one at a wedding.
This is the traditional butter cake. For the alcohol-infused version, see our Rum Cake recipe.
Whether we’re celebrating something special or just sitting down for a family meal, this cake is a staple. It’s our way of bringing people together, embodying the warmth and hospitality that’s at the heart of Haitian culture. Feel free to enjoy with a cup of chocolate for extra indulgence.
How to Store Haitian Cake:
Haitian Cake Gateau au Beurre keeps well at room temperature for up to 3 days when wrapped in plastic wrap or stored in an airtight container. For longer storage, refrigerate for up to 1 week. Allow to come to room temperature before serving for the best flavor and texture.
Additional Recipe Notes or Variations:
- For a non-alcoholic version, substitute the dark rum with an equal amount of milk plus 1 tsp of rum extract.
- Lime zest adds a refreshing citrus note that contrasts beautifully with the rich buttery flavor, but it’s optional.
Want More Haitian Desserts Ideas? How about these?
- Traditional Haitian Cake (Gateau au Beurre)
- Scrumptious Haitian Orange Cake Recipe
- Coconut Key Lime Thumbprint Cookies
Note: Nutritional values are approximate and can vary based on ingredient choices and portion sizes.
Traditional Haitian Cake (Gateau au Beurre)
Ingredients
- 1 cup unsalted butter (soft)
- 1 cup white sugar
- 4 large eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla flavoring
- 1/4 cup dark rum (or a non-alcoholic substitute)
- The zest (grated skin) of 1 lime (optional, but nice)
- Powdered sugar for decoration (optional)
Instructions
- Start the Oven. Set it to 350°F (175°C). Make an 8-inch cake pan non-stick by greasing and dusting it with flour.
- Mix Butter and Sugar. In a big bowl, beat the butter and sugar until they’re fluffy (about 5 minutes).
- Add Eggs. Put in the eggs one by one, mixing well after each.
- Mix Dry Ingredients. In a different bowl, mix flour, baking powder, and salt.
- Combine. Slowly add the dry mix to the butter mix, alternating with the rum and vanilla. Start and end with the flour mix. If you’re using lime zest, add it now.
- Bake. Pour the batter into the pan and even out the top. Bake for about 50 minutes or until a toothpick comes out clean.
- Cool Down. Let the cake cool in the pan for 10 minutes, then move it to a rack to cool completely.
- Decorate if you like or sprinkle with powdered sugar.
Notes
This cake is a symbol of home, community, and the simple pleasure of sharing a good meal.
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
Bon bagay!😋🍰
A Mesi anpil, Laurentte!
Mw panse avek Michaelle nou pap manke anyen nap jwen tt bon bgay haïtien genyen nan dyakout li kenbela Mika bon bgay
Mesi anpil monsieur Franky! You are the best!
Miam!! J’ai hâte d’essayer la recette merci!
Merci beaucoup ! Je suis ravi que la recette vous plaise. N’hésitez pas à me dire ce que vous en avez pensé après l’avoir essayée.
Régalez-vous !
Mika
Hi.
I’m Eddy Desir ,I want to tell u congrats.
Hi Eddy,
Thanks so much for the kind congratulations and for visiting my blog! It means a lot to get such positive feedback. I’m thrilled to connect with a fellow food enthusiast like you.
Hope you’ll visit again soon!
Cheers,
Mika
Congrats
Thank you, Eddy!