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
Scale
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.
