Description
This Homemade Flan Cake, also known as Chocoflan or Mexican caramel flan cake, is a delightful layered dessert featuring a golden caramel base topped with creamy flan and a moist yellow cake layer. It combines the smooth richness of flan with the light, fluffy texture of cake in a single, stunning dessert that is perfect for special occasions or any time you crave a sweet treat.
Ingredients
Scale
Caramel
- 1 cup granulated sugar
Flan Mixture
- 1 (15 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
Cake Batter
- 1 (15.25 oz) box yellow cake mix
- Ingredients called for on cake mix box (usually eggs, oil, and water)
Others
- Nonstick cooking spray
Instructions
- Prepare the Bundt Pan: Preheat your oven to 350°F. Lightly grease a 12-cup Bundt pan with nonstick cooking spray to ensure the cake releases easily after baking.
- Make the Caramel: In a saucepan over medium heat, melt the granulated sugar, stirring gently until it becomes a golden brown liquid. Immediately pour this caramel into the bottom of the prepared Bundt pan and swirl the pan to coat the bottom evenly. Set aside to cool slightly.
- Blend the Flan Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend these ingredients until the mixture is smooth and creamy, then set it aside.
- Prepare the Cake Batter: In a separate bowl, prepare the yellow cake mix according to the package instructions, typically involving mixing the cake mix with eggs, oil, and water.
- Assemble the Layers: Pour the prepared cake batter over the cooled caramel layer in the Bundt pan. Then, slowly pour the blended flan mixture over the cake batter. The flan mixture will sink to the bottom during baking.
- Create a Water Bath and Bake: Cover the Bundt pan tightly with foil to prevent condensation. Place the pan inside a larger roasting pan and fill the larger pan with about 1 inch of hot water to create a water bath. Carefully transfer the setup to the oven and bake for 60 to 75 minutes, or until a toothpick inserted into the cake layer comes out clean.
- Cool and Refrigerate: Remove the Bundt pan from the oven and water bath, then allow it to cool completely at room temperature. After cooling, refrigerate the flan cake for at least 4 hours or overnight to set properly.
- Serve: To serve, run a knife around the edges of the chilled cake to loosen it, then carefully invert the pan onto a large plate to release the flan cake. Slice and enjoy! Optionally, drizzle with extra caramel sauce or top with whipped cream.
Notes
- Although you pour the cake batter on top, the flan and cake layers switch places during baking due to their densities.
- Chilling the cake thoroughly before serving helps achieve clean, neat slices.
- For added indulgence, drizzle additional caramel sauce or serve with whipped cream.
