Torta de Plátano Maduro (Plantain Cake)

🍰 Plantain Cake

Torta de Plátano Maduro

Colombian ripe plantain cake with guava, mozzarella, and Cotija cheese.

Prep

10 mins

Bake

40–45 mins

Servings

Torta de Plátano Maduro ("Ripe Plantain Cake") is a sweet cake that is made with overly ripe plantains—black peel and very soft. It's a traditional Colombian recipe that celebrates the moment when your plantains have peaked in ripeness. In my American baking past, I've not mixed mozzarella and Cotija with sweet ingredients like plantains and guavas, so I was definitely curious about this flavor combination.

The magic happens when creamy sweet plantains meet salty, pungent cheese and the subtle guava sweetness from bocadillo. The result? A sophisticated sweet-savory cake that's completely unexpected and absolutely delicious. The mozzarella becomes melty and creamy throughout the cake, while the Cotija adds a salty bite that prevents the cake from tasting one-dimensional. This is heavenly with a cup of coffee—the warm spice-forward cake, the salty cheese, the sweet guava. It all works perfectly together.

If I ever serve it as a formal dessert, I'd drizzle a little sweetened condensed milk on top of each slice to elevate it even further. The condensed milk's richness and sweetness would complement the sweet-savory interior beautifully. This is the kind of recipe that looks simple but tastes sophisticated, and it's the perfect way to use up those very ripe plantains when you have a whole bunch ripening at once.

Why This Recipe

It's a flavor combination you won't find anywhere else. Sweet plantains + creamy mozzarella + pungent Cotija + guava paste = a cake that tastes gourmet but comes together in 50 minutes. This is not your standard cake.

It's authentically Colombian. This is a traditional recipe that's been made in Colombia for generations. It's the kind of dessert you'd find at a family dinner or feria (food fair) in Bogotá or Medellín. Bringing it to your table is honoring that culinary tradition.

It uses ingredients that are abundant here. Ripe plantains (especially those 30 from your neighbor!), mozzarella, Cotija cheese, guava paste—all available locally or shelf-stable. You're not hunting for hard-to-find ingredients.

The sweet-savory balance is sophisticated. Most cakes err entirely sweet. This one uses salty cheese to create depth and prevent cloying sweetness. It's the difference between a cake and a *cake*.

It's perfect with coffee and elegant enough for dessert. Slice it warm with a cup of strong coffee for a casual treat. Or drizzle it with sweetened condensed milk for a formal dessert. It works both ways.

About the Ingredients

🍌 The Plantains (The Foundation)

Very ripe plantains with black peel and soft flesh are non-negotiable. You're not using yellow plantains here—you want plantains that are mostly black with some yellow, completely soft to the touch, almost falling apart. The riper the plantain, the sweeter the cake naturally becomes, and you might need less added sugar or guava paste. Slice them and process them raw—this gives you a healthier cake with less grease and better plantain flavor preservation.

🥑 Bocadillo or Sugar (The Sweetness)

Bocadillo is a small bar of guava paste—it's sweet, slightly tart, and adds a Caribbean depth that regular sugar can't match. If you use bocadillo, you're getting that authentic Colombian flavor. If you use sugar, the cake becomes more straightforward but still delicious. The plantain itself is naturally sweet, so you truly don't need much sweetening.

🧀 The Cheese (The Game-Changer)

The mozzarella is creamy and melts into the cake, distributing richness throughout. The Cotija (a hard, salty Mexican cheese) or Costeño (a Colombian Atlantic coast cheese) provides the crucial salty contrast. Without the salty cheese, the cake will taste one-dimensionally sweet. The salt is the secret.

Pro Tips

Use VERY ripe plantains—black peel, soft flesh. If you have to squeeze hard, it's not ripe enough. The plantain should feel almost like butter. This is where the flavor comes from.
Use a food processor for the plantain-guava mix. Pulse them together first before adding other ingredients. This creates a smoother, more integrated base.
Don't skip the salty cheese. The contrast between sweet plantain and salty Cotija is what makes this cake special. Without it, you have a very sweet cake. With it, you have sophistication.
Divide the mozzarella: half mixed into the batter, half on top for gratin. Half goes into the batter to distribute creamy richness throughout. Half goes on top to create a melted, cheese-gratinéed top layer.
Butter and flour your baking dish generously. Remove excess flour. This prevents sticking and ensures clean slices that don't crumble.
Bake at 350°F for 40–45 minutes. The cake is done when a knife inserted in the center comes out clean. Don't overbake or it will dry out.
Let it cool slightly before slicing. It needs about 5 minutes to set. Cut it while still warm—it's even better warm with that melted cheese interior.
You can make this on stovetop instead of oven. Use a buttered non-stick skillet over medium heat. Cook until the bottom is set and slightly golden, then flip carefully (or use a plate) to cook the other side. Heat should be medium or medium-low to prevent burning.
For formal dessert service, drizzle with sweetened condensed milk. A drizzle on each slice elevates the presentation and adds richness. It becomes a restaurant-quality dessert.
Pair it with strong coffee. The bitterness of coffee cuts through the sweetness and cheese richness perfectly. It's a match made in heaven.

Recipe

Ingredients (Serves 8)

3 medium very ripe plantains (black peel, soft flesh), peeled and sliced
2 small bocadillos (guava paste, 60g total) OR 2 tbsp coconut sugar
2 eggs
4 tbsp soft butter
1 teaspoon baking powder
4 tbsp milk or cold water
4 tbsp wheat flour
½ lb mozzarella cheese, shredded (divided into 2 portions)
50g salted cheese (Cotija, Costeño, or queso fresco), crumbled
Additional butter and flour for the baking dish
Optional: sweetened condensed milk for drizzling (for formal service)

Instructions

Preheat oven to 350°F (175°C).
Peel the very ripe plantains and slice them. Add the plantain slices and bocadillo (or sugar) to a food processor. Pulse until well combined but still slightly chunky (not a smooth puree).
Add the butter, flour, baking powder, and milk (or water) to the processor. Pulse until integrated. You can add the eggs now and pulse, or beat them separately and fold them in at the end with a spatula for extra lift.
Process until all ingredients are well combined and relatively smooth.
Pour the mixture into a bowl. Stir in half of the shredded mozzarella and all of the crumbled Cotija cheese. Mix with a spatula.
Taste and adjust salt/sweetness as desired. Remember, you want a balance—not too sweet, not too salty.
Generously butter and flour a baking dish (8x8 or similar). Remove excess flour by tapping the dish.
Pour the plantain mixture into the prepared baking dish.
Tap the baking dish gently on the counter a few times to distribute the mixture evenly.
Sprinkle the remaining mozzarella cheese evenly over the top.
Bake at 350°F for 40–45 minutes, until a knife inserted in the center comes out clean. The top should be golden and the cheese melted and lightly browned.
Cool for 5 minutes before slicing. Serve warm (the cheese will still be melty). If using for formal dessert, drizzle each slice with a little sweetened condensed milk.

About plantain ripeness: This is critical. You need plantains with black peel and very soft flesh. If your plantains from the neighbor's gift are still yellow, let them ripen on your counter for a week or more. The very ripe plantains provide the natural sweetness that makes this cake special.

About bocadillo vs. sugar: Bocadillo (guava paste) is traditional and provides a subtle guava flavor throughout the cake. Regular sugar is simpler and lets the plantain flavor dominate. Both work. Bocadillo is more authentic and adds depth.

About the cheese combination: The mozzarella melts and creates creaminess. The Cotija (or similar salty cheese) is essential—it prevents the cake from tasting overly sweet and adds a sophisticated savory note. Don't skip the salty cheese.

About processing vs. hand-mixing: A food processor makes this easier, but you can absolutely make it by hand. Mash the plantains well, chop the bocadillo small, and mix everything thoroughly. The texture will be slightly less smooth, but it will still be delicious.

About stovetop cooking: If you don't want to use the oven, heat a buttered non-stick skillet over medium heat. Add the batter and cook until the bottom is set and golden (about 15 minutes). Using a plate, carefully flip the cake to cook the other side for another 15 minutes. Heat should be medium to medium-low to prevent burning.

About serving options: Serve warm as an everyday cake with coffee. For formal dessert, cool it slightly, add a drizzle of sweetened condensed milk on each slice, and serve with small fork and napkins. It's elegant and delicious either way.

About storage: Keep leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently to restore the melted cheese quality. You can also freeze it for up to a month—just thaw and reheat before serving.