If you have a sweet tooth and a love for layered desserts, then you absolutely must try this Homemade Flan Cake Recipe. It’s a stunning union of silky, creamy flan resting atop a moist, flavorful yellow cake, with a rich caramel sauce that makes every bite pure bliss. This dessert is not only a crowd-pleaser but also a heartfelt treat that brings a touch of Latin American magic right into your kitchen. Once you get the hang of it, the Homemade Flan Cake Recipe becomes one of those irresistible classics you’ll want to share time and again.
Ingredients You’ll Need
The magic of this Homemade Flan Cake Recipe comes together with simple, pantry-friendly ingredients. Each element plays a vital role to achieve that perfect taste, texture, and vibrant color that makes this dessert so unforgettable.
- Granulated sugar: Essential for crafting the luscious caramel that forms the dreamy top layer.
- Water: Helps dissolve the sugar for even caramelization without burning.
- Sweetened condensed milk: Gives the flan its signature rich sweetness and creamy texture.
- Evaporated milk: Adds a smooth, velvety richness and balances the sweetness.
- Large eggs: Provide structure and help the flan set perfectly, as well as give the cake its tenderness.
- Vanilla extract: Adds a warm, fragrant depth to the flan layer.
- Yellow cake mix: A convenient and reliable base for the cake layer that holds everything together with a buttery crumb.
- Vegetable oil: Keeps the cake moist and tender during baking.
How to Make Homemade Flan Cake Recipe
Step 1: Prepare the Caramel
Start by heating sugar and water in a small saucepan over medium heat. Resist the temptation to stir; just let it bubble and transform into a deep amber caramel, which usually takes 8 to 10 minutes. Once it reaches that gorgeous color and aroma, quickly pour it into your greased Bundt pan, swirling to coat the bottom evenly. This caramel layer will become the shiny, sweet crown of your flan cake.
Step 2: Blend the Flan Mixture
In your blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend these until smooth and perfectly combined. This silky flan mixture will bake into a custard that’s smooth and creamy, forming the luscious bottom layer once the cake flips.
Step 3: Mix the Cake Batter
In a separate bowl, whisk together the yellow cake mix, eggs, vegetable oil, and water until the batter is smooth. This simple step readies the cake layer, which will bake on top but magically shifts beneath the flan during baking, creating that iconic layered look and delightful texture contrast.
Step 4: Assemble and Bake
Pour the cake batter carefully over the caramel in the Bundt pan. Next, slowly pour the flan mixture over the cake batter—don’t worry if they look like they’ll mix; they will separate in the oven. Cover the pan tightly with foil. Place your Bundt pan in a large roasting pan filled with about an inch of hot water to create a water bath. This water bath ensures gentle, even heat that helps the flan set perfectly without cracking. Bake at 350°F (175°C) for 1 hour covered, then remove the foil and bake for an additional 20 minutes. Use a toothpick to check if the cake is done—it should come out clean.
Step 5: Chill and Serve
Once baked, allow the cake to cool completely before refrigerating for at least 4 hours or preferably overnight. To serve, run a knife gently around the edges to loosen, then invert the Bundt pan onto a large serving plate. The caramel will beautifully coat the flan, dripping over the cake layer like a golden, glossy crown.
How to Serve Homemade Flan Cake Recipe
Garnishes
Adding the right garnishes can elevate the presentation and flavor profile of your flan cake. Fresh berries like strawberries or raspberries provide a burst of tartness that balances the rich sweetness. A light dusting of powdered sugar or edible flowers adds a whimsical touch that’s as pleasing to the eye as to the palate.
Side Dishes
This dessert is perfect on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For a cozy touch, serve alongside freshly brewed coffee or a warm cup of spiced chai tea, which complements the caramel and custard flavors beautifully.
Creative Ways to Present
Don’t be afraid to get creative! Try individual servings in clear glasses where you layer chunks of the flan cake with caramel drizzle and whipped cream. For festive occasions, add a sprinkle of toasted coconut or chopped nuts on top for texture and extra flavor. Presentation is all about making the Homemade Flan Cake Recipe feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Your Homemade Flan Cake Recipe keeps well in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It stays fresh and moist for up to 4 days, making it a great dessert to prepare ahead for gatherings or family meals.
Freezing
If you want to save some for later, freezing flan cake is possible but less ideal due to the custard texture. Wrap the cake securely in plastic wrap and aluminum foil, then store in the freezer for up to one month. Thaw it overnight in the fridge before serving to maintain the best texture and flavor.
Reheating
Flan cake is best enjoyed cold or at room temperature, but if you prefer it slightly warmed, let it sit out for 30 minutes to take off the chill. Avoid microwaving as it can alter the custard’s silky texture. For a gentle warm-up, place slices in a low-temperature oven for 10 minutes, covered loosely with foil.
FAQs
Can I use a different cake mix for the cake layer?
Absolutely! While yellow cake mix is traditional and pairs well with the caramel and flan, you can experiment with white or butter cake mixes. Avoid chocolate cake as it changes the flavor profile completely.
Why is the water bath necessary when baking flan cake?
The water bath helps regulate the baking temperature and adds moisture, which prevents the delicate flan from cracking and ensures a custard that sets smoothly and evenly.
Can I make this recipe dairy-free or vegan?
This recipe relies heavily on dairy products and eggs for texture and flavor, so vegan or dairy-free substitutions would need careful adjustments. You might explore vegan flan or cake recipes separately for best results.
How long should I refrigerate the flan cake before serving?
For optimal texture and flavor, refrigerate the flan cake for at least 4 hours. Overnight chilling is even better, allowing the caramel to soak in and the layers to firm up beautifully.
What happens if I don’t cover the flan cake with foil during baking?
Covering the Bundt pan with foil traps moisture and prevents the top of the cake from drying out or browning too much during the initial baking phase, essential for the smooth custard texture and even cooking.
Final Thoughts
This Homemade Flan Cake Recipe is truly a showstopper dessert that’s as delightful to make as it is to eat. Its harmonious layers of caramel, creamy flan, and fluffy cake bring a little celebration to any day. I encourage you to give this recipe a try—you’ll be rewarded with smiles, sweet memories, and a slice of magic every time.
Print
Homemade Flan Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes (plus at least 4 hours chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Description
A delightful Homemade Flan Cake recipe featuring a luscious caramel top, rich creamy flan, and a moist yellow cake base. This Latin American dessert combines smooth flan with a fluffy cake in a stunning Bundt pan presentation, perfect for special occasions or family gatherings.
Ingredients
Caramel
- 1 cup granulated sugar
- 1/4 cup water
Flan Layer
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
Cake Layer
- 1 box yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Generously grease a Bundt pan and set it aside to prepare for caramel.
- Make Caramel: In a small saucepan over medium heat, combine the sugar and water. Cook without stirring until the mixture turns a deep amber color, approximately 8–10 minutes. Quickly pour the caramel into the Bundt pan, swirling to coat the bottom evenly.
- Prepare Flan Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until completely smooth and set aside.
- Prepare Cake Batter: In a separate bowl, whisk together the yellow cake mix, eggs, vegetable oil, and water until smooth and well combined.
- Layer Batter and Flan: Pour the cake batter over the caramel base in the Bundt pan. Then, carefully and slowly pour the flan mixture over the cake batter. Note that the layers will switch during baking.
- Set Up Water Bath and Bake: Cover the Bundt pan tightly with foil. Place it into a large roasting pan filled with 1 inch of hot water to create a water bath, which ensures even baking and prevents cracking.
- Bake: Bake for 1 hour, then remove the foil and bake for an additional 20 minutes or until a toothpick inserted into the cake layer comes out clean.
- Cool and Chill: Allow the cake to cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set the flan and caramel layers properly.
- Serve: To serve, carefully loosen the edges of the flan cake with a knife and invert it onto a large serving plate, revealing the caramel top.
Notes
- For a richer flavor, add a splash of dark rum or a pinch of cinnamon to the flan mixture before blending.
- Use a sturdy Bundt pan to withstand the water bath and prevent leaks or damage.
- The water bath is essential to gently bake the flan and cake, ensuring a smooth texture and preventing cracking.
- Chilling overnight enhances the flavors and helps the cake hold its shape when inverted.
