Cake de Nata Cubano Cuban Cream cake

Jennie Pagano


Super moist and delicious traditional cuban cream cake made for special occasions, especially birthdays. This recipe was used by my great grandmother and she passed it down to me. She liked homemade merengue frosting on it but I like to use a cream cheese whipped cream frosting. The filling can be anything you like, make it your own!

★★★★★ 3 votes
Depends on slices - about 8
15 Min
30 Min


2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
1 1/2 c
1 1/2 c
heavy whipping cream
1 1/2 tsp
pure vanilla extract


1Preheat oven to 350 degrees.
2Take 2 9 inch round pans, grease and powder them with flour to prevent sticking.
3Sift all the dry ingredients into a bowl to incorporate them well.
4In a separate bowl, whip the cream until thickened.
5In a separate bowl, beat eggs until slightly frothy and then delicately fold them into the cream.
6Add the dry ingredients a bit at a time into the cream and eggs mixture, folding them gently.
7Add vanilla extract into the mix and fold until incorporated.
8Pour batter into the prepared pans and bake for about 30 minutes. The cake is done when a toothpick inserted in the middle comes out dry.
9Let the cakes cool before attempting to remove them from the pans.
10You can use your favorite frosting and filling!

About this Recipe

Course/Dish: Cakes