Description
This Easy Flan Cake recipe combines creamy flan layered with moist vanilla cake, caramelized sugar, and a beautiful water bath baking technique for a rich, indulgent dessert that’s perfect for gatherings or special occasions.
Ingredients
Caramel
- 1 cup Granulated Sugar
Flan Layer
- 4 ounces Cream Cheese, softened
- 1 (14 ounce) can Sweetened Condensed Milk
- 1 (12 ounce) can Evaporated Milk
- 3 large Eggs, room temperature
- 2 teaspoons Pure Vanilla Extract
Cake Layer
- 1 box Vanilla Cake Mix (or Yellow Cake Mix)
- Ingredients listed on the box (usually eggs, oil, water)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a large 12-cup Bundt or tube pan and place it inside a larger baking pan, such as a roasting pan. Set a kettle of water to boil for the water bath you’ll use later.
- Make Caramel: In a small saucepan over medium-low heat, melt the granulated sugar until completely dissolved and amber or dark golden in color. Swirl the pan gently to ensure even melting, but do not stir. Remove from heat once caramelized.
- Pour Caramel in Pan: Quickly pour the melted sugar into the bottom of the greased cake pan, spreading it evenly before it hardens. Set aside to cool slightly.
- Prepare Flan Mixture: In a blender, combine softened cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is smooth. Pour this flan mixture over the caramel layer in the cake pan.
- Prepare Cake Batter: In a large bowl, prepare the vanilla cake mix according to package instructions, using the recommended eggs, oil, and water. Carefully pour the cake batter over the flan mixture in the cake pan until it reaches about three-quarters full. Do not stir the two layers together.
- Set Up Water Bath and Bake: Pour boiling water into the larger baking pan so that the water reaches halfway up the sides of the Bundt pan. Place the pans in the oven and bake for 60 to 75 minutes. Check for doneness after 60 minutes by inserting a toothpick near the center—if it comes out clean, the cake is done.
- Cool and Refrigerate: Carefully remove the cake pan from the water bath and cool it on a wire rack. For best results, refrigerate the flan cake overnight to fully set.
- Unmold and Serve: When ready to serve, place a serving plate over the top of the cake pan and invert both together to release the cake right side up. Remove the pan and slice to serve. Store any leftovers in the refrigerator.
Notes
- Ensure the eggs used in the batter and flan are at room temperature for better blending and texture.
- Do not stir the flan and cake batter layers once combined in the pan to keep the layers distinct.
- Using a water bath helps cook the flan layer gently and prevents cracking.
- Refrigerating overnight enhances the flavor and texture before serving.
- Leftover flan cake should be stored refrigerated and consumed within 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
