Description
This Homemade Flan Cake Recipe combines a creamy caramel flan layer with a moist yellow cake, creating a delicious layered dessert known for its smooth texture and rich flavor. The caramel forms a golden crust on top when inverted, making it a visually stunning and tasty treat perfect for Latin American cuisine lovers.
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
- Ingredients listed on the cake mix box (typically eggs, oil, and water)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly and lightly coat it with cooking spray to ensure the cake releases easily after baking.
- Make the caramel: In a saucepan over medium heat, combine 1 cup granulated sugar and ¼ cup water. Stir continuously until sugar dissolves completely. Then stop stirring and allow the mixture to cook until it turns a deep golden brown caramel color without stirring. Quickly and carefully pour the caramel into the bottom of the prepared bundt pan, tilting the pan to evenly coat the base.
- Prepare the flan layer: In a blender, combine 1 can of sweetened condensed milk, 1 can of evaporated milk, 4 large eggs, and 1 tablespoon vanilla extract. Blend until smooth and uniform. Pour this mixture gently over the caramel layer in the bundt pan.
- Prepare the cake layer: Follow the instructions on the yellow cake mix box to prepare the batter, usually involving eggs, oil, and water. Once ready, spoon the cake batter gently over the flan mixture in the bundt pan, taking care not to mix the layers.
- Bake the flan cake: Cover the bundt pan tightly with aluminum foil to prevent water from the bath getting into the cake. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the bundt pan, creating a water bath (bain-marie). This bath ensures gentle, even cooking for the flan. Bake for 60 to 70 minutes or until a toothpick inserted into the cake layer comes out clean.
- Cool and refrigerate: Carefully remove the bundt pan from the water bath and allow it to cool to room temperature. Once cooled, refrigerate the flan cake for at least 4 hours or overnight to set the flan and improve texture.
- Serve: To serve, run a knife carefully around the edges of the bundt pan to loosen the cake. Invert the flan cake onto a large serving plate so the caramel layer is on top, then slice and enjoy.
Notes
- The flan and cake layers will naturally swap during baking, with the flan settling below the cake layer, creating the signature layered effect.
- Chilling the flan cake thoroughly before serving is essential for the best texture and for a clean release from the pan.
- For a richer flavor variation, substitute the yellow cake mix with a chocolate cake mix.
