Homemade Flan Cake Recipe
If you’ve ever dreamed of a dessert that’s silky, creamy, and crowned with rich caramel, this Homemade Flan Cake Recipe will sweep you off your feet. Imagine a luscious custard flan magically sharing a stage with a buttery vanilla cake — all in one impressive, show-stopping slice! The layers flip as they bake, creating a beautiful presentation and a textural contrast that’s nothing short of enchanting. Whether you’re craving a taste of Latin American tradition or just want to wow your friends and family, this dessert is a celebration in every forkful.
Ingredients You’ll Need
The beauty of this Homemade Flan Cake Recipe lies in its simple, pantry-friendly ingredients, each playing a vital role in building flavor and achieving that signature layered look. Here’s what you’ll need, along with a few tips for the best results:
- Granulated Sugar (for caramel): Melts into a rich, golden syrup that forms the irresistible caramel topping.
- Water (for caramel): Helps dissolve the sugar and ensures a smooth, even caramel.
- Sweetened Condensed Milk: Infuses the flan layer with creamy sweetness and luscious texture.
- Evaporated Milk: Adds subtle richness and helps balance the sweetness of the condensed milk.
- Large Eggs: Bind the flan together and give it that classic velvety finish.
- Vanilla Extract: Brings warm aromatic notes to both the flan and the cake.
- All-Purpose Flour: The backbone of the cake layer, providing structure and a tender crumb.
- Granulated Sugar (for cake): Sweetens the cake and helps it brown beautifully.
- Unsalted Butter (softened): Creates a moist, flavorful cake base with a melt-in-your-mouth texture.
- Additional Large Eggs (for cake): Add richness and help the cake rise.
- Baking Powder: Ensures the cake layer is light and fluffy.
- Salt: Balances the sweetness and enhances all the flavors.
- Whole Milk: Adds moisture and richness to the cake batter.
How to Make Homemade Flan Cake Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or Bundt pan to prevent sticking — this step is key for a flawless release later. Set up a larger baking dish to use as a water bath, which helps the flan cook gently and evenly.
Step 2: Create the Caramel
Combine ¾ cup granulated sugar and 3 tablespoons water in a small saucepan over medium heat. Swirl (don’t stir) as the mixture bubbles, transforming into a deep amber caramel. As soon as it reaches that gorgeous color, pour it into the bottom of your prepared pan, tilting to coat evenly. Let the caramel cool and harden — this will be the glossy crown when you invert your cake!
Step 3: Blend the Flan Layer
In a blender, combine the sweetened condensed milk, evaporated milk, 4 large eggs, and 1 teaspoon vanilla extract. Blend until smooth and silky — you want a uniform custard base without any streaks of egg. Set aside while you work on the cake layer.
Step 4: Mix the Cake Batter
In a large bowl, cream together ½ cup unsalted butter (softened) and ½ cup granulated sugar until pale and fluffy. Add 2 eggs one at a time, beating well after each addition, and stir in 1 teaspoon vanilla extract. In another bowl, whisk together 1 cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. Add the dry ingredients to the wet mixture alternately with ½ cup whole milk, mixing until just combined for a tender crumb.
Step 5: Layer and Pour
Gently spread the cake batter over the cooled caramel in your pan. Then, slowly pour the flan mixture over the cake batter. Don’t worry if it seems odd — the magic of the Homemade Flan Cake Recipe is that the layers swap places as it bakes, creating that signature effect.
Step 6: Bake in a Water Bath
Place your filled cake pan inside the larger baking dish and carefully pour about 1 inch of hot water around the outside. This water bath keeps the temperature gentle, ensuring the custard sets to perfection without curdling. Bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean.
Step 7: Cool, Chill, and Unmold
Remove the pan from the water bath and let it cool at room temperature. Once cooled, transfer to the fridge for at least 4 hours or overnight — this step allows the flavors to meld and the flan to fully set. To serve, run a knife around the edges, place your serving plate on top, and invert with confidence. Lift the pan to reveal your stunning layered dessert!
How to Serve Homemade Flan Cake Recipe
Garnishes
Dress up your flan cake with a sprinkle of fresh berries, a light dusting of powdered sugar, or a few mint leaves for a pop of color. For extra indulgence, drizzle a little extra caramel sauce or add a dollop of whipped cream. These finishing touches make your Homemade Flan Cake Recipe look as good as it tastes!
Side Dishes
Because this dessert is rich and flavorful, it pairs beautifully with a cup of strong coffee or espresso. If you’re serving a larger spread, consider offering light, citrusy fruit salads or a scoop of tangy sorbet to balance out the sweetness.
Creative Ways to Present
Try serving individual slices on colorful plates, or use a Bundt pan for a dramatic, sculpted look. For special occasions, plate each piece with a caramel swirl and a few edible flowers. The Homemade Flan Cake Recipe is a showstopper in any setting, so don’t be afraid to get creative!
Make Ahead and Storage
Storing Leftovers
Cover any leftover flan cake tightly with plastic wrap or store in an airtight container in the refrigerator. The flavors actually deepen over a day or two, making this Homemade Flan Cake Recipe even more delicious after it rests.
Freezing
You can freeze flan cake slices by wrapping each piece in plastic wrap and then foil. Store in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before serving — the texture remains creamy and delightful!
Reheating
It’s best to enjoy this dessert chilled, but if you prefer a slightly warmer slice, let it stand at room temperature for 20 minutes. Avoid microwaving, as it can alter the flan’s silky consistency.
FAQs
Can I make this Homemade Flan Cake Recipe in advance?
Absolutely! In fact, it’s even better when made a day ahead so the flavors can meld and the flan has time to fully set in the refrigerator.
What’s the secret to a smooth, lump-free flan layer?
Blending the custard ingredients thoroughly in a blender ensures a silky texture. Straining the mixture before pouring over the cake batter can help catch any stray bits of egg.
Can I use a different type Dessert
Yes! A Bundt pan creates a dramatic presentation, but a 9-inch round cake pan also works beautifully. Just make sure the pan is well-greased for easy release.
Is it possible to make a chocolate version?
Definitely! Swap the vanilla cake batter for a chocolate cake recipe to create “Chocoflan,” a beloved variation of the Homemade Flan Cake Recipe.
What if my caramel hardens too quickly?
No worries! As long as you pour it into the pan and tilt to coat the bottom before it sets, you’re good. The caramel will liquefy again as the dessert bakes.
Final Thoughts
If you’re looking for a dessert that combines elegance, tradition, and pure delight, you can’t go wrong with this Homemade Flan Cake Recipe. Give it a try — you’ll be amazed at how the simple ingredients transform into a dazzling treat that’s sure to impress!
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Homemade Flan Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Homemade Flan Cake recipe combines a rich, creamy caramel flan layered atop a moist vanilla cake for a decadent Latin American dessert. The luscious caramel sauce sets the base, followed by a smooth flan custard, and a soft cake that swaps layers during baking to create a visually stunning and delicious treat perfect for gatherings and special occasions.
Ingredients
Caramel
- ¾ cup granulated sugar
- 3 tablespoons water
Flan Layer
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
Cake Layer
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or Bundt pan to prevent sticking.
- Make the caramel: In a small saucepan over medium heat, combine the granulated sugar and water. Heat until the sugar dissolves and the mixture turns a deep amber color. Immediately pour the caramel into the bottom of the prepared pan and tilt to evenly coat the bottom. Allow to cool and harden.
- Mix the flan layer: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Set aside.
- Prepare the cake batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with the milk, mixing until just combined.
- Assemble the cake: Pour the cake batter evenly over the hardened caramel layer in the pan. Slowly pour the flan mixture over the cake batter. Note that during baking, the flan and cake layers will swap places.
- Bake with a water bath: Place the cake pan inside a larger baking dish. Pour about 1 inch of hot water into the outer dish to create a water bath. Bake for 55 to 65 minutes, or until a toothpick inserted into the cake layer comes out clean.
- Cool and refrigerate: Carefully remove the cake pan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight, which helps the flan set properly.
- Serve: Run a knife around the edges of the cake to loosen it. Invert the pan onto a serving plate to reveal the caramel topped flan cake. Slice and enjoy!
Notes
- This dessert is also known as “Chocoflan” when a chocolate cake base is used instead of vanilla.
- Using a nonstick Bundt pan can help with easier release of the cake.
- Make sure the caramel is fully hardened before adding the flan and cake layers to prevent mixing.
- Be careful when working with hot caramel to avoid burns.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 38g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 115mg
