If you have a sweet tooth and a love for indulgent desserts, this Homemade Flan Cake Recipe is sure to become one of your favorites. Imagine a luscious layer of silky caramel flan atop a moist, fluffy yellow cake, with caramelized sugar pooling at the base creating a beautiful glossy topping when inverted. This classic Mexican treat, often called chocoflan without the chocolate, is a delightful blend of creamy custard and tender cake that magically switch places during baking. It’s a showstopper at any gathering and surprisingly simple to prepare, making it the perfect dessert to share with friends and family.
Ingredients You’ll Need
Getting great results starts with simple, quality ingredients that bring together amazing flavor, texture, and that lovely caramel color. Each component plays its part in creating this dreamy and comforting dessert.
- Granulated sugar (1 cup): This is the base for your caramel, providing the deep amber sweetness that defines the flan cake.
- Water (1/4 cup): Helps dissolve the sugar evenly to create a smooth caramel base without burning.
- Sweetened condensed milk (1 can, 14 oz): Adds rich sweetness and luscious creaminess to the flan layer.
- Evaporated milk (1 can, 12 oz): Balances the sweetness while keeping the custard smooth and silky.
- Large eggs (4): Act as a binder and create the custard structure for the flan.
- Vanilla extract (1 tablespoon): Gives a warm, fragrant flavor that elevates the flan to another level.
- Yellow cake mix (1 box): Convenient and reliable base for the cake layer, providing lightness and a buttery flavor.
- Eggs for cake mix (typically 3): Ensure proper texture and rise for the cake layer as instructed on the box.
- Vegetable oil (1/2 cup): Keeps the cake moist and tender.
- Water for cake mix (1 cup): Hydrates the batter, but you can substitute with milk for even richer flavor.
How to Make Homemade Flan Cake Recipe
Step 1: Prepare the Caramel
Start by gently melting the sugar and water together in a saucepan over medium heat. Stir just enough to combine and then let it simmer until the sugar dissolves and turns a gorgeous golden amber color. Be patient and watch carefully—it’s the caramel color that imparts that irresistible depth of flavor. Immediately pour the hot caramel into a greased 12-cup bundt pan and swirl to coat the bottom evenly. This creates the signature caramel layer that hardens as the dessert cools.
Step 2: Blend the Flan Mixture
In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until the mixture is perfectly smooth. This streamlined custard mixture will bake into a silky flan that pairs beautifully with the cake.
Step 3: Prepare the Cake Batter
Follow the instructions on your yellow cake mix box, typically adding eggs, vegetable oil, and water. Whisk everything together until smooth and well combined. The yellow cake provides a sweet, tender base that contrasts beautifully with the creamy flan.
Step 4: Layer and Bake
Pour the cake batter carefully over the caramel in the bundt pan, spreading it evenly. Then slowly pour the flan mixture over the cake batter. Don’t worry when you see the two mixtures sit separately; during baking, they will magically switch places! Cover the bundt pan tightly with foil.
Step 5: Water Bath and Baking
Place the bundt pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the bundt pan. This water bath ensures gentle, even cooking that keeps the flan ultra-creamy while the cake bakes to perfection. Bake at 350°F (175°C) for about 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean.
Step 6: Cool and Chill
Remove the bundt pan from the water bath and allow it to cool to room temperature on the counter. Then refrigerate for at least 4 hours or overnight to let everything set firmly and the flavors meld beautifully.
Step 7: Invert and Serve
When ready, run a knife gently around the edges of the pan to loosen the cake. Place a large plate on top and carefully invert. The caramel sauce will pool over the flan and cake, creating a stunning glossy finish. Lift the bundt pan off, and you’re ready to impress.
How to Serve Homemade Flan Cake Recipe
Garnishes
A simple sprinkle of toasted coconut, a few fresh berries, or a dollop of whipped cream add a lovely contrast in texture and color. These finishing touches highlight the flan’s creamy texture and the cake’s light crumb.
Side Dishes
Serve alongside a scoop of vanilla ice cream or a small cup of strong coffee or Mexican hot chocolate. These pairs balance sweetness and add warmth or creaminess to your overall dessert experience.
Creative Ways to Present
Try slicing the flan cake into individual cups or layering smaller portions in clear glasses for a stunning dessert parfait. Alternatively, drizzle extra caramel sauce or fresh fruit sauces on each serving plate to wow your guests visually.
Make Ahead and Storage
Storing Leftovers
Store leftover flan cake tightly covered in the refrigerator for up to 4 days. The caramel sauce keeps the dessert moist, and the cake stays tender, so it tastes just as delicious the next day.
Freezing
You can freeze slices wrapped well in plastic wrap and placed in an airtight container for up to one month. Thaw overnight in the fridge before serving, though fresh is always best to preserve that creamy texture.
Reheating
If you prefer the flan cake slightly warm, microwave an individual slice for 15-20 seconds. Avoid overheating so the custard remains silky and the caramel doesn’t harden too much.
FAQs
Can I use homemade cake batter instead of box mix?
Absolutely! A homemade yellow cake batter works beautifully for this recipe and can add an extra personal touch. Just be sure it’s a true yellow or vanilla cake to complement the flan flavors.
What’s the secret to making smooth caramel?
Patience and gentle heat are key. Stir only at the beginning until sugar dissolves, then let it bubble without stirring to avoid crystallization. Using a light pan also helps with even caramelization.
Why does the flan layer separate from the cake during baking?
The density difference between the flan custard and cake batter causes them to switch places during baking. The flan, being heavier, sinks to the bottom (which becomes the top once inverted), creating that iconic layered effect.
Can I make this dessert gluten-free?
Yes! Just swap out the yellow cake mix for a gluten-free cake mix of your choice. The flan layer doesn’t contain gluten, so it’s easy to adapt for gluten sensitivities.
How do I prevent the cake from sticking to the bundt pan?
Be sure to grease the pan well before adding caramel, and allow the caramel to coat the surface evenly. Running a knife around the edges after baking also helps release the cake cleanly when you invert it.
Final Thoughts
This Homemade Flan Cake Recipe is a heartfelt classic that brings a little magic to your dessert table. With its creamy flan, moist cake, and luscious caramel, it’s both simple enough for a weeknight treat and impressive enough for celebrations. Give it a try and watch how it becomes a beloved favorite among anyone lucky enough to share it with you!
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Homemade Flan Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This homemade flan cake, also known as chocoflan or Mexican magic cake, features a luscious caramel flan layered with moist yellow cake. The unique baking method involves a water bath that results in the signature switch of layers during baking, producing a stunning and delicious dessert perfect for any occasion.
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1/4 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
- 3 large eggs (as per cake mix instructions)
- 1/2 cup vegetable oil (as per cake mix instructions)
- 1 cup water (or substitute milk for richer cake, as preferred)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the flan cake.
- Make the Caramel: In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Cook without stirring until the sugar melts and turns into a golden amber caramel. Immediately pour the hot caramel into a greased 12-cup bundt pan, gently swirling to coat the bottom evenly. Be cautious as caramel is very hot.
- Prepare the Flan Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, 4 large eggs, and 1 tablespoon vanilla extract. Blend until the mixture is smooth and uniform. Set aside.
- Prepare the Cake Batter: Follow the instructions on the yellow cake mix box, typically mixing 1 box cake mix with 3 large eggs, 1/2 cup vegetable oil, and 1 cup water (or milk for a richer flavor). Mix until smooth and well combined.
- Layer the Cake and Flan: Pour the prepared cake batter into the bundt pan over the caramel layer. Then slowly and carefully pour the flan mixture over the cake batter. The layers will switch during baking, with the flan sinking below and the cake rising above.
- Cover and Prepare Water Bath: Cover the bundt pan tightly with aluminum foil. Place the bundt pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the bundt pan, creating a water bath to ensure even cooking and prevent cracking.
- Bake the Flan Cake: Place the roasting pan with the water bath in the preheated oven. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the cake layer comes out clean, indicating doneness.
- Cool and Refrigerate: Carefully remove the bundt pan from the water bath and oven. Let the flan cake cool to room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to allow the dessert to set perfectly.
- Serve: To serve, run a knife around the edges of the pan to loosen the cake. Carefully invert the bundt pan onto a large plate so the caramel tops the flan cake. Lift off the pan and slice to enjoy.
Notes
- Use room temperature ingredients for best blending and texture.
- To ensure a clean release of the cake from the pan, run a knife around the edges before inverting.
- For a richer, moister cake layer, substitute milk for water in the cake batter according to package instructions.
- Be very careful when handling hot caramel to avoid burns.
- The water bath is essential to gently cook the flan and prevent cracking.
