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


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  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1 1/2 c
  • 1 1/2 c
    heavy whipping cream
  • 3
  • 1 1/2 tsp
    pure vanilla extract

How to Make Cake de Nata Cubano Cuban Cream cake


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

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About Cake de Nata Cubano Cuban Cream cake

Course/Dish: Cakes

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