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Cinnamon Cake with Cajeta Cream Cheese Frosting

Author Vianney Rodriguez


  • For Cake:
  • 2 ¼ cups flour
  • 1 tsp salt
  • 3 ½ tsp baking powder
  • 1 ½ cups sugar
  • ½ cup butter softened
  • 2 tbsp vegetable oil
  • 1 ¼ cups milk
  • 3 eggs at room temperature
  • 1 tsp vanilla
  • 1 tsp canela or cinnamon
  • For Frosting:
  • 1 10oz jar of cajeta
  • 1 8oz package cream cheese, softened
  • 1 ½ tsp Mexican canela or cinnamon
  • ½ cup heavy whipping cream


  1. For Cake: Pre heat oven to 350 degrees. Grease 2-9 inch round cake pans, set aside.
  2. Beat butter and sugar until light and fluffy. Add the eggs one at a time and beat until well incorporated.
  3. On low speed add flour, salt, baking powder, canela or cinnamon. Add milk and vanilla.
  4. Beat on high for 2 minutes and pour into prepared baking pans. Bake for 25-30 minutes or until golden brown.
  5. Cool on wire racks for 10 minutes. Remove from pans, allow to cool completely and frost.
  6. For Frosting: In a mixing bowl, beat cajeta and softened cream cheese on high speed until blended and smooth.
  7. Scrape down side of bowl, add canela and blend until incorporated.
  8. Beat in heavy whipping cream until stiff peaks form.

Recipe Notes

substitute dulce de leche if cajeta is unavailable