If you have a passion for desserts that combine silky smoothness with a light, fluffy texture, then this Homemade Flan Cake Recipe will become your new go-to favorite. This beloved Latin American treat features a luscious caramel-topped flan layered under a moist yellow cake that magically switches places during baking, creating a stunning and delicious contrast. With every bite, you get the perfect harmony of creamy custard and airy cake, making it an irresistible showstopper for any occasion.
Ingredients You’ll Need
The magic behind this Homemade Flan Cake Recipe starts with simple, pantry-friendly ingredients that each play a crucial role. From the golden caramel that adds sweetness and a beautiful gloss to the rich flan custard and the spongy cake, every component works in harmony to deliver that classic, inviting flavor and texture.
- Granulated sugar and water for the caramel: When combined, these create the amber syrup that forms a buttery-sweet crust on top of the cake.
- Sweetened condensed milk: Adds a dense, creamy sweetness essential for the flan’s signature richness.
- Evaporated milk: Balances the condensed milk with a smooth texture, keeping the custard light but decadent.
- Large eggs: Act as the perfect binder giving the flan its silky custard structure.
- Vanilla extract: Provides a warm, comforting aroma and depth of flavor that complements the sweetness beautifully.
- Yellow cake mix: A convenient base that produces a tender, fluffy cake layer; just add the eggs, oil, and water as directed on the box.
How to Make Homemade Flan Cake Recipe
Step 1: Prepare the Caramel
Start by gently heating sugar and water over medium heat without stirring, allowing it to transform into a deep golden caramel. The patience here is key because this caramel creates the gorgeous, slightly crunchy top layer that drizzles over your cake once it’s inverted. Pour it immediately into your bundt pan while it’s hot, swirling it around so it coats the bottom evenly. This sets the sweet stage for your flan to shine.
Step 2: Blend the Flan Mixture
Next, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla in a blender to achieve a perfectly smooth custard base. This step ensures your flan has no lumps and is velvety with that silky mouthfeel we all adore. Pour it carefully over the caramel in the pan, creating a delicate layer that will later transform beneath the cake.
Step 3: Prepare and Add the Cake Batter
Prepare your yellow cake mix according to the package instructions, then gently spoon the batter over the flan mixture. Don’t worry about the layers blending together; the magic of this recipe is that they switch during baking, resulting in that striking two-layer effect with the flan on top. This interaction makes every slice a feast for both the eyes and the palate.
Step 4: Bake the Cake in a Water Bath
Place your bundt pan inside a larger roasting pan filled with hot water, about an inch deep, and bake at 350°F (175°C) for about 1 hour to 1 hour 15 minutes. The water bath ensures gentle, even heat distribution, which is essential for cooking the flan custard without cracking. The cake is ready when a toothpick inserted in the cake layer comes out clean.
Step 5: Cool and Chill the Flan Cake
Once baked, remove the bundt pan from the water bath and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to let the flan set completely, making it easier to unmold and enhancing the flavors as they meld beautifully together.
Step 6: Unmold and Reveal the Layers
Run a knife around the edges of the bundt pan to loosen the cake. Place a large serving plate or cake stand on top and quickly invert the pan. The caramel will cascade luxuriously over the flan and cake layers, creating a stunning presentation and an irresistibly sticky finish.
How to Serve Homemade Flan Cake Recipe
Garnishes
A light dusting of powdered sugar or a few fresh berries like raspberries or strawberries add freshness and visual appeal without overpowering the richness of the flan cake. Whipped cream can also add a soft, creamy touch to each serving.
Side Dishes
This dessert pairs wonderfully with a simple cup of freshly brewed coffee or a robust black tea to balance its sweet, creamy profile. For a party, serve alongside tropical fruit slices such as mango or pineapple to complement the dessert’s Latin American roots.
Creative Ways to Present
Try slicing the flan cake into individual rings by cutting through the layers, showcasing its beautiful swirl of caramel, flan, and cake. You can also drizzle extra caramel sauce or chocolate on the plate for an elegant touch that makes every slice feel extra special.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Homemade Flan Cake Recipe refrigerated in an airtight container for up to 3 days. The flavors tend to deepen with chilling, making the cake even more delicious the next day.
Freezing
You can freeze this cake by wrapping slices tightly in plastic wrap and placing them in an airtight freezer bag. For best texture, consume within one month. Thaw overnight in the refrigerator before enjoying.
Reheating
Since this cake is best served chilled, reheating is not necessary. However, if you prefer, let it come to room temperature before serving to soften the cake layer slightly while keeping the flan creamy.
FAQs
Can I use chocolate cake mix instead of yellow?
Absolutely! Using chocolate cake mix creates what’s popularly known as “Chocoflan,” giving this dessert a rich, chocolaty twist. Just swap the yellow cake mix for chocolate and follow the same steps.
Why do the layers switch during baking?
This fascinating effect happens because the flan custard is denser than the cake batter, so it sinks while the lighter cake rises during baking, resulting in the flan ending up on top with the cake beneath.
Do I have to use a water bath? Can I bake it without one?
The water bath is essential to gently cook the flan custard and prevent cracking or curdling. Baking without it risks an uneven texture and cracks, so it’s best not to skip this step.
How long should I chill the flan cake before serving?
For the best texture and easier unmolding, refrigerate the cake for at least 4 hours, though overnight chilling is ideal. This allows the caramel to set nicely and the flavors to meld.
Can I make the flan and cake from scratch instead of store-bought mix?
Definitely! While the box mix offers convenience, homemade yellow cake from scratch can elevate the cake’s flavor and reduce additives. Just make sure your batter has a similar consistency for best results.
Final Thoughts
If you’re craving something that’s truly a crowd-pleaser and a feast for the senses, this Homemade Flan Cake Recipe is a delightful treat you’ll want to share again and again. The blend of caramel, custard, and cake textures offers a comforting, special dessert that warms the heart and tastes like a blissful celebration in every bite. Give it a try—you’ll be amazed at how this simple recipe can create such a stunning result!
Print
Homemade Flan Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Description
Homemade Flan Cake is a luscious Latin American dessert featuring a rich caramel layer, a creamy flan custard, and a moist yellow cake layer. The unique baking method using a water bath ensures a smooth, silky flan and a perfectly baked cake, with the layers magically reversing during baking to create a beautiful, indulgent treat that’s perfect for special occasions or anytime you crave a sweet, comforting dessert.
Ingredients
For the caramel:
- 1 cup granulated sugar
- ¼ cup water
For the flan layer:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
For the cake layer:
- 1 box yellow cake mix (plus ingredients listed on box: usually eggs, oil, and water)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup bundt pan to prevent sticking.
- Make the caramel: In a saucepan over medium heat, combine granulated sugar and water. Cook without stirring until the mixture turns a deep golden caramel color, approximately 8–10 minutes. Immediately pour the caramel into the bottom of the bundt pan, tilting it to evenly coat the base. Set aside to cool and harden slightly.
- Prepare the flan layer: In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is completely smooth and uniform. Pour this flan mixture gently over the hardened caramel in the bundt pan.
- Make the cake batter: Prepare the yellow cake mix according to the box instructions, typically involving eggs, oil, and water. Gently spoon the cake batter over the flan mixture in the bundt pan; do not worry as the layers will switch during the baking process.
- Bake in a water bath: Place the bundt pan inside a larger roasting pan. Add about one inch of hot water to the roasting pan to create a water bath that will help the flan cook gently. Carefully transfer the pans to the preheated oven and bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the cake layer comes out clean.
- Cool and chill: Remove the bundt pan from the oven and water bath. Let the flan cake cool to room temperature on a wire rack. Then refrigerate for at least 4 hours, preferably overnight, to allow the layers to set properly.
- Unmold and serve: Run a knife along the edges of the pan to loosen the cake. Place a large serving plate or cake stand over the bundt pan, then quickly invert to release the flan cake onto the plate. The caramel will drizzle beautifully over the top. Slice and enjoy chilled.
Notes
- Flan cake is also known as “Chocoflan” when made with chocolate cake in place of yellow cake.
- Be sure to chill the cake thoroughly before flipping to keep the layers distinct and clean.
- Store leftovers in the refrigerator for up to 3 days to maintain freshness.
