Description
This Homemade Flan Cake is a delightful Mexican dessert that combines a rich caramel flan topped with moist yellow cake. The flan and cake layers switch places during baking, resulting in a stunning, creamy flan sitting atop a fluffy golden cake. Perfect for special occasions or an indulgent treat, this recipe offers a perfect balance of sweet caramel, creamy custard, and tender cake in one elegant bundt pan dessert.
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 eggs (for cake mix)
- 1/2 cup vegetable oil (for cake mix)
- 1 cup water (for cake mix; substitute with milk for richer cake)
Instructions
- Prepare oven and caramel: Preheat your oven to 350°F (175°C). In a saucepan over medium heat, combine the granulated sugar and water. Cook without stirring until the sugar dissolves and the mixture turns a golden amber color. Immediately pour the caramel into a greased 12-cup bundt pan, swirling to coat the bottom evenly.
- Make the flan mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Set this flan mixture aside.
- Mix the cake batter: Prepare the yellow cake batter according to the package instructions, typically by combining the cake mix with eggs, vegetable oil, and water (or milk for a richer version).
- Layer the cake and flan: Pour the prepared cake batter gently over the caramel in the bundt pan. Then, carefully pour the flan mixture over the cake batter. The layers will switch during baking to form the classic flan cake structure.
- Prepare water bath and bake: Cover the bundt pan tightly with aluminum foil. Place it inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the bundt pan, creating a water bath. Bake for 1 hour and 15 minutes or until a toothpick inserted into the cake comes out clean.
- Cool and chill: Remove the bundt pan from the roasting pan and water bath. Allow the flan cake to cool to room temperature, then refrigerate for at least 4 hours or overnight to set and develop flavors.
- Unmold and serve: To serve, carefully run a knife around the edges of the pan to loosen the cake. Invert the bundt pan onto a large serving plate and gently lift it off to reveal the caramel flan on top of the cake. Slice and enjoy!
Notes
- Use room temperature ingredients for best blending and smooth texture.
- Run a knife around the edge of the pan before inverting to ensure a clean release.
- For a richer cake, substitute milk for the water called for in the cake mix instructions.
