Pastel de Cajeta
Yield12 servings
Prep30 minutes
Bake25 minutes
Chill1 hour
LevelIntermediate
Texture goal
A soft, fluffy cake with rich, creamy layers of cajeta and whipped cream.
This Pastel de Cajeta is a soft, indulgent cake layered with rich cajeta caramel and fluffy whipped cream. It's the perfect dessert for special occasions, offering a delightful balance of sweetness and texture.
Why you'll want it now, Rich cajeta caramel and fluffy whipped cream make this cake utterly irresistible.
Why this recipe works
The combination of cajeta caramel and whipped cream creates a rich, creamy layer that complements the soft, fluffy cake. The cake's structure is designed to absorb the caramel, ensuring a moist and flavorful bite every time.
Equipment
- 9 x 13 in (23 x 33 cm) baking pan
- Mixing bowls
- Electric mixer
- Spatula
- Cooling rack
How to make it
- Preheat your oven to 350°F (175°C). Grease a 9 x 13 in (23 x 33 cm) baking pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder. Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Once cooled, spread the cajeta over the top of the cake evenly.
- In a clean mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the cajeta layer. Chill the cake in the refrigerator for at least 1 hour before serving.
Enjoy this Pastel de Cajeta, a delightful treat that combines rich caramel and creamy layers for a truly special dessert experience.
How you'll know it's ready
The cake is ready when a toothpick inserted into the center comes out clean and the edges are lightly golden.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and check the cake a few minutes early, as the fan may bake it faster. For standard ovens, the listed temperature is perfect.
Frosting, filling & glaze notes
The whipped cream should be thick enough to hold peaks and spread smoothly over the cajeta layer.
