If you’ve ever dreamed of a dessert that effortlessly combines silky caramel flan with a moist, fluffy cake, then you’re going to adore this Homemade Flan Cake Recipe. This luscious treat brings together the rich creaminess of traditional flan and the comforting texture of classic yellow cake into one show-stopping dish. Whether you’re after a stunning centerpiece for your next gathering or simply want to indulge your sweet tooth, this recipe delivers all the comforting flavors and eye-catching layers that will have everyone asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Homemade Flan Cake Recipe plays a vital role — from the buttery caramel providing a sweet, slightly crisp foundation, to the rich flan’s creamy custard texture and the tender yellow cake that rises perfectly on top. These simple but essential ingredients come together beautifully to create harmony in every bite.
- Granulated sugar (1 cup): Used to create the golden caramel base that sets the stage for the flan.
- Sweetened condensed milk (1 can, 14 ounces): Adds luscious sweetness and creamy texture to the flan custard.
- Evaporated milk (1 can, 12 ounces): Balances the richness of the condensed milk with a smooth, velvety finish.
- Large eggs (4 for flan, 3 for cake): Essential for binding and giving structure to both the flan and the cake layers.
- Vanilla extract (2 teaspoons total): Delivers warm, aromatic flavor that enhances both the flan and cake.
- Yellow cake mix (1 box, 18.25 ounces): The convenient and dependable base for a perfectly tender cake layer.
- Vegetable oil (1/3 cup): Keeps the cake moist and soft throughout baking.
- Water (1 cup): Provides the necessary hydration to the cake batter.
How to Make Homemade Flan Cake Recipe
Step 1: Prepare the Caramel
Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to melt the sugar evenly and avoid burning. Once it turns a beautiful golden brown, quickly pour this caramel into a 9×13 inch baking pan. Tilt the pan to spread the caramel evenly along the bottom. This caramel layer will eventually become the glistening top once the cake is flipped, so getting it smooth and even is worth the extra care.
Step 2: Blend the Flan Mixture
In a blender, combine the sweetened condensed milk, evaporated milk, 4 eggs, and 1 teaspoon of vanilla extract. Blend until the mixture is perfectly smooth and creamy. This ensures the flan custard bakes into a silky, luscious layer that contrasts beautifully with the cake.
Step 3: Pour the Flan Over the Caramel
Gently pour the flan mixture over the caramel in the baking pan. The layers should not be mixed; the slow diffusion as it bakes will create the signature dual texture of this dessert.
Step 4: Prepare the Cake Batter
In a large bowl, prepare the yellow cake mix according to the package instructions, adding the vegetable oil, water, 3 eggs, and remaining teaspoon of vanilla extract. Mix until just combined — overmixing can result in a denser cake, so aim for a light and airy batter.
Step 5: Layer the Cake Batter Over the Flan
Carefully pour the cake batter over the flan mixture in the pan. Do this gently to prevent mixing the layers. The cake batter should sit on top, creating two distinct layers as they bake together.
Step 6: Bake in a Water Bath
Place the baking pan inside a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the cake pan to create a water bath. This gentle cooking method ensures the flan cooks evenly without cracking or drying out. Bake in a preheated 350-degree Fahrenheit oven for 50 to 60 minutes, or until a toothpick inserted into the cake layer comes out clean.
Step 7: Cool and Chill
Remove the cake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours or preferably overnight. This chilling step allows the flan to set completely and makes it easier to invert the cake without breaking the layers.
Step 8: Invert and Serve
Run a knife around the edges of the pan to loosen the cake. Place a serving platter on top of the pan and carefully flip it over. The caramel flan will now be beautifully displayed on top, with the fluffy cake layer beneath. Get ready for a stunning presentation and delicious first bite.
How to Serve Homemade Flan Cake Recipe
Garnishes
The elegant simplicity of this flan cake lends itself well to classic garnishes. Sprinkle freshly grated orange zest on top for a lively citrus aroma. You can also add a few edible flowers or a light dusting of powdered sugar to enhance the visual appeal without overpowering the creamy caramel flavor.
Side Dishes
Serve slices of this flan cake alongside a scoop of vanilla ice cream or a dollop of whipped cream to complement the smooth custard and fluffy cake. Fresh berries, like raspberries or strawberries, add a bright, tart contrast that balances the sweetness beautifully.
Creative Ways to Present
For a festive party, serve individual portions in clear glass cups to showcase the luscious layers. Drizzle a bit of extra caramel sauce on top for that wow factor. Alternatively, create mini flan cakes using ramekins for personal servings that guests can admire before digging in.
Make Ahead and Storage
Storing Leftovers
Cover leftover flan cake tightly with plastic wrap or an airtight container and store it in the refrigerator. It will keep beautifully for up to 3 days, retaining the moist texture and rich flavors.
Freezing
While not ideal for long-term freezing due to the delicate custard layer, you can freeze slices wrapped securely in plastic wrap and foil for up to one month. Thaw overnight in the refrigerator before serving to maintain the cake’s texture.
Reheating
This dessert is best enjoyed chilled, but if you’d like to serve it slightly warmed, place slices in a warm oven (around 300 degrees Fahrenheit) for just 5–7 minutes. Avoid microwaving, as it can make the custard separate or become rubbery.
FAQs
Can I use homemade cake batter instead of boxed cake mix?
Absolutely! While this recipe uses a boxed yellow cake mix for convenience and consistency, a homemade yellow cake batter will work beautifully and add a personal touch to your flan cake.
What’s the best way to avoid cracking in the flan layer?
Using a water bath is key to preventing cracks. The steam gently cooks the custard, maintaining moisture and a smooth surface. Also, avoid overbaking to keep it silky.
Can I prepare the flan mixture ahead of time?
Yes, you can blend the flan mixture a few hours in advance and keep it refrigerated. Just give it a quick stir before pouring over the caramel layer to ensure even texture.
Is there a dairy-free alternative for this recipe?
Replacing condensed and evaporated milk is tricky because they contribute both sweetness and creaminess. You could experiment with coconut milk and sweetened condensed coconut milk, but expect a different texture and flavor.
How do I know when the flan cake is fully baked?
Insert a toothpick into the cake layer; it should come out clean. The flan sets by the time the cake is done, thanks to the water bath’s even cooking.
Final Thoughts
This Homemade Flan Cake Recipe is pure magic in a pan — a perfect blend of creamy caramel flan and soft, tender cake that feels like a warm hug with every bite. Give it a try when you’re craving something truly special to treat yourself or impress your friends. Trust me, this dessert will quickly become one of your all-time favorites.
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Homemade Flan Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Description
Delight in this luscious Homemade Flan Cake, a perfect blend of silky caramel flan layered with moist yellow cake. This classic Latin American dessert features a rich caramel topping, creamy custard, and a fluffy cake base, all baked together for a crowd-pleasing treat that’s elegant yet simple to prepare.
Ingredients
Caramel Layer
- 1 cup granulated sugar
Flan Mixture
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
Cake Batter
- 1 box (18.25 ounces) yellow cake mix
- 1/3 cup vegetable oil
- 1 cup water
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the flan cake.
- Make Caramel: In a small saucepan over medium heat, melt 1 cup of granulated sugar while stirring constantly until it turns a golden brown color. Immediately pour the hot caramel into a 9×13 inch baking pan, tilting the pan to coat the bottom evenly.
- Prepare Flan Mixture: In a blender, combine sweetened condensed milk, evaporated milk, 4 large eggs, and 1 teaspoon vanilla extract. Blend until smooth to create the custard layer.
- Add Flan Layer: Pour the prepared flan mixture carefully over the caramel layer in the baking pan.
- Prepare Cake Batter: In a large bowl, prepare the yellow cake mix according to the package instructions by combining the cake mix, vegetable oil, water, 3 large eggs, and 1 teaspoon vanilla extract. Mix until smooth.
- Layer Cake Batter: Pour the cake batter gently over the flan mixture, taking care not to stir, so the layers remain distinct.
- Set Up Water Bath: Place the baking pan inside a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the cake pan. This water bath will help the flan cook evenly and gently.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the cake layer comes out clean.
- Cool and Chill: Remove the cake from the oven and allow it to cool to room temperature. Then refrigerate it for at least 4 hours or preferably overnight to allow the flan to set fully.
- Serve: Before serving, run a knife around the edge of the pan to loosen. Invert the cake onto a serving platter so the caramel flan layer is on top.
Notes
- Use a deep baking pan for your water bath to avoid water spilling into the cake layers.
- For added aromatic flavor, mix a teaspoon of orange zest into the flan mixture before blending.
- Store leftover flan cake covered in the refrigerator for up to 3 days.
