Description
This Easy Flan Cake recipe combines creamy caramel flan with moist vanilla cake for a decadent dessert that is sure to impress. Featuring a rich caramel layer topped with smooth flan custard and a fluffy vanilla cake layer baked together in a water bath, this classic Mexican-inspired treat is perfect for special occasions or anytime you crave a luscious, layered dessert.
Ingredients
Scale
Caramel
- 1 cup Granulated Sugar
Flan Mixture
- 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
- 1 box Vanilla Cake Mix (or yellow cake mix)
- Ingredients listed on the box (usually eggs, oil, water)
Instructions
- Preheat 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 roasting pan for the water bath. Set a kettle of water to boil for use during baking.
- Make Caramel: In a small saucepan over medium-low heat, melt the granulated sugar. Swirl the pan occasionally to help the sugar dissolve evenly. Watch carefully to prevent burning. Once the sugar has melted and turned an amber or dark golden color, immediately remove from heat.
- Pour Caramel Into Pan: Quickly pour the melted caramel into the bottom of the prepared Bundt pan, tilting the pan to coat the bottom evenly before the caramel hardens. Set aside.
- Prepare Flan Mixture: In a blender, combine the softened cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is smooth and creamy. Pour this flan mixture over the caramel layer in the Bundt pan.
- Make Cake Batter: Using a large mixing bowl and an electric mixer, prepare the vanilla cake mix according to the package instructions, incorporating the required eggs, oil, and water. Pour the prepared cake batter gently over the flan mixture in the Bundt pan until the pan is about three-quarters full. Avoid stirring the flan and cake batter together to maintain distinct layers.
- Add Water Bath and Bake: Pour the boiling water into the larger roasting pan around the Bundt pan until it reaches about halfway up the sides of the Bundt pan. Carefully place the roasting pan with the Bundt pan and water into the oven. Bake the cake for 60-75 minutes, checking for doneness starting at 60 minutes. The cake is done when a toothpick inserted near the center comes out clean.
- Cool and Chill: Remove the Bundt pan from the water bath and place it on a wire rack to cool. For best results, refrigerate the flan cake overnight before unmolding to allow the layers to set and develop flavor.
- Unmold and Serve: To serve, place a large serving plate over the cake pan, then carefully invert both so the cake releases right side up onto the plate. Remove the Bundt pan, slice, and serve chilled. Store any leftovers in the refrigerator.
Notes
- Use room temperature eggs for a smoother flan custard.
- Do not stir the flan mixture and cake batter together; this creates the signature layered effect.
- Be careful not to burn the caramel; it should be a rich amber color.
- The water bath ensures even, gentle baking and prevents cracking.
- Refrigerate overnight for best texture and flavor.
- Extra cake batter can be baked as cupcakes for another treat.
