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Goat's milk caramel cake is a uniquely Mexican dessert with rich, caramelized flavor. This family celebration treat is a sweet, elegant, distinctive cake for special occasions.
Preheat oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan to prevent sticking.
In a bowl, whisk together all-purpose flour, baking powder, and salt. Set aside for even leavening.
In a separate large bowl, beat softened butter and sugar at medium speed until pale and fluffy. Add vanilla extract, then beat in eggs one at a time until mixture is smooth.
Alternate adding the flour mixture and milk to the wet mixture, starting and ending with flour. Mix gently after each addition to avoid over-mixing and maintain tenderness.
Pour half the cajeta into the bottom of the prepared pan. Gently spread the cake batter over the cajeta with a spatula, smoothing the top. Swirl in the remaining cajeta over the batter by gently dragging a knife through it.
Bake for 40–45 minutes, or until a toothpick inserted comes out clean and the cake is golden. Cool in the pan for 10 minutes, then turn out onto a plate to allow the caramel to coat the cake.
