Cajeta Cream Cake

Author: Canadian Living

Layers of almond cake, whipped cream and the delicious Mexican sauce called cajeta, served on individual plates, make a sweet, sensational dessert.

  • Portion size 9 servings
  • Credits : Canadian Living Magazine: May 2003



Cajeta Sauce

Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in almond extract.

In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Scrape into prepared pan.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, 40 minutes. Let cool in pan on rack. (Make-ahead: Cover and store for up to 1 day.) On cutting board, slice cake in half horizontally; without separating layers, cut into 9 pieces.

In bowl, whip cream; fold in 1/4 cup (50 mL) of the Cajeta Sauce.

Spoon 1 tbsp (15 mL) of the remaining Cajeta Sauce onto centre of each serving plate; top with bottom slice of cake. Top with 1 tbsp (15 mL) of the Cajeta Sauce and 2 tbsp (25 mL) of the whipped cream mixture. Cover with top slice of cake; dollop with 1 tbsp (15 mL) each of the Cajeta Sauce and whipped cream mixture. Sprinkle with almonds.

Nutritional facts <b>Per serving:</b> about

  • Sodium 430 mg
  • Protein 13 g
  • Calories 632.0
  • Total fat 31 g
  • Cholesterol 93 mg
  • Saturated fat 17 g
  • Total carbohydrate 78 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 30.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cajeta Cream Cake