Easy Shortcut Chamorro Cake

This is an absolutely delicious cake, a favorite on Guam.  This is absolutely fantastic served without any frosting; however, it’s also delicious served with fresh fruit, whipped cream, or as a base for Latiya.

This is my shortcut version, but be checking back for my “regular” Chamorro Cake recipe, which I’ll post soon!


Chamorro Cake Cupcake with a
Marshmallow Plumeria Topping
(Marshmallow Plumeria design
by Arlene Sablan Aguon)


  • 1 box butter (yellow) cake mix
  • 1 8-oz container sour cream
  • 1/2 cup butter (1 stick), melted
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract (use 1 teaspoon for a stronger lemon flavor)
  • 3 large eggs
  • 1/4 cup vegetable oil


1.  Pre-heat oven to 350 degrees.

2.  Mix all ingredients together; pour the batter into a 13×9 pan.

3.  Bake for 25 minutes (check at 20 minutes). A toothpick inserted into the center of the cake should come out with a few crumbs sticking to it.


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  1. norma says:

    Do I follow mix for butter yellow cake mix by the box??

  2. Annie Aldan says:

    It’s always been my favorite. My grandmother used to make ’em but without sour cream..Thanks for sharing 🙂

  3. Can this bake in a loaf pan for easy slicing, like for latiya?

  4. liz says:

    thank U Ms Annie, Now I don’t have to buy spongecake nomore. Its very expensive, when I need to make latiya for my children.Buenu!

  5. May Dydasco Concepcion says:

    Very simple explanation and thank you for sharing this. Last time I tried this was in Ipan Talofofo gas station, mini mart 6 months ago. Kept wondering who makes them cause it is so hard to find. Thanks Annie for sharing! My husband kept saying I love that..lol

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