Pastel de Cajeta y Vainilla (Dulce de Leche Layer Cake)
Two vanilla sponge layers brushed with milk, filled with dulce de leche and whipped cream and finished with a cinnamon dusting.
Made with Victoria sponge base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min plus chilling
- LevelEasy
- Costabout £0.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge first (see the base recipe) and let both layers cool completely. Level the tops with a serrated knife if they have domed.
- 2
Warm the dulce de leche in a bowl set over hot water for 5 minutes, until easy to spread, and stir in the pinch of salt if using.
- 3
Whip the cream with the icing sugar and vanilla to soft peaks.
- 4
Place one sponge layer on a plate. Brush with half the milk, spread over half the dulce de leche, then half the cream.
- 5
Add the second sponge. Brush with the remaining milk, spread over the rest of the dulce de leche and the rest of the cream.
- 6
Dust with the cinnamon. Chill for 1 hour to firm up before slicing.
60 min
Tips
- Mexican cajeta is made from goat's milk. Cow's milk dulce de leche is easier to find in the UK and works equally well.
- Brushing the sponge with milk keeps the cake moist when it sits.
- Cool the dulce de leche slightly if it is warm, or it will melt the cream.
Storing and freezing
Keeps in the fridge for up to 3 days, covered. Bring out 15 minutes before serving. The unfilled sponge freezes well, but the finished cake does not.
Questions
What is cajeta?
Cajeta is a thick Mexican caramel made by slowly cooking goat's milk with sugar. Dulce de leche is the cow's milk version from South America, and works well in this cake.
Can I use tinned condensed milk caramel?
Yes. Tinned caramel or ready made toffee sauce works. Loosen very thick caramel with a spoonful of milk.
Can I make it nut free?
Yes. The cake itself is nut free, but check the dulce de leche label, as some brands carry nut warnings.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.