1 1/2 cups all-purpose flour, plus extra for dusting pan
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, at room temperature, plus extra for greasing pan
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoons pure vanilla extract
1/2 cup whole milk
1/4 cup cajeta* (See Cook's Note)
Mexican Vanilla Buttercream Frosting (recipe follows)
3 cups powdered sugar
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 tablespoons Mexican crema or sour cream, plus extra as needed
*Cajeta is a Mexican caramel sauce made from goats milk that can be found in Latin markets. If unavailable, use a rich dark caramel sauce.
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