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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    • Frances Graham says:

      According to your reply to Norma asking whIch recipe to follow (yours or the box). According to your recipe it didn’t require any liquid other than the oil and extracts. Do we add the water directed from the box?

  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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