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
Scale
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.
