Cajeta Impossible Cake

Follow our step-by-step guide on how to make Cajeta Impossible Cake.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   Prepare a 10-inch fluted tube pan by greasing its base and sides, then lightly dust it with flour, tapping out any excess.

3. Step 3

   To create a gentle steam bath for your cake, fill a shallow baking pan with water, enough to reach one-third up the sides of the tube pan, and place it in the oven as it warms.

4. Step 4

   In a microwave-safe bowl, heat the cajeta for about a minute until it becomes pourable, then pour it into the prepared tube pan, ensuring the base is fully coated.

5. Step 5

   In a separate mixing bowl, whisk together the flour, cocoa powder, baking soda, and baking powder, setting this mixture aside for later.

6. Step 6

   In another bowl, use an electric mixer to beat the butter until smooth, then add the sugar and continue mixing until the blend is light and fluffy.

7. Step 7

   Incorporate one egg and the coffee, mixing until well combined.

8. Step 8

   Gradually alternate adding the flour mixture and milk to the butter mixture, ensuring thorough mixing after each addition.

9. Step 9

   Pour the luscious cake batter evenly over the cajeta in the tube pan.

10. Step 10

    In a food processor, blend the evaporated milk, condensed milk, remaining four eggs, and vanilla extract until silky smooth.

11. Step 11

    Strain this mixture through a fine sieve and pour it gently over the cake batter.

12. Step 12

    Bake your creation in the water bath for about an hour, or until a toothpick inserted into the cake emerges clean.

13. Step 13

    Once baked, let the cake cool for about an hour.

14. Step 14

    To release it, carefully run a thin knife around the edges, then place a serving plate on top and flip it over.

15. Step 15

    Enjoy the delightful transformation of flavors as you unveil your masterpiece!.