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
Scale
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.
