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Cajeta Cake with cinnamon buttercream

Cajeta Cake with Cinnamon Buttercream

Often called "Mexican caramel," cajeta is rich and flavorful, although it isn't truly caramel. Regardless, it works perfectly with chocolate cake, cinnamon buttercream and some mascarpone cream.
Course: cake, Desserts
Cuisine: Cake

Ingredients

Ganache

  • 10 oz cream
  • 8 oz bittersweet chocolate

Cajeta or Dulce de Leche

  • 1 quart goat or cow milk
  • 1 1/2 cups sugar
  • 1 vanilla bean, split and scraped
  • 2 cinnamon sticks
  • 1/2 tsp baking soda

Cajeta or Dulce de Leche Filling

  • 1 cup heavy cream
  • 8 oz mascarpone
  • 1 tsp vanilla extract
  • 1/4 cup cajeta or dulce de leche

Instructions

Ganache

  • Heat cream to simmer, pour over bittersweet chocolate and stir gently. Let set until room temperature.

Cajeta or Dulce de Leche

  • Simmer the milk, sugar, vanilla and cinnamon until sugar melts.
  • Add the baking soda and continue simmering until the mixture is thick and deep caramel color, stirring often. This can take up to 2 hours.

Cajeta or Dulce de Leche Filling

  • Whip ingredients to medium peaks in a stand mixer fitted with whip attachment.
  • Head to my Instagram videos to watch me assemble the cake.