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
Scale
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.
