Dreamy Caramel Flan Cake

Prepare to impress with this incredibly easy and utterly delicious Flan Cake recipe, a delightful dessert that starts with a simple cake mix! This unique creation brings together two beloved treats in one show-stopping presentation: a tender, moist cake layer and a silky, rich flan, all crowned with a luscious caramel topping. Each bite offers a harmonious blend of textures and flavors that will tantalize your taste buds.

This recipe is more than just a dessert; it’s a celebration of flavors, combining the comforting familiarity of cake with the exotic elegance of flan. Despite its sophisticated appearance, this “impossible cake” (also known as pastel imposible or chocoflan, depending on the cake flavor) is surprisingly simple to make, especially when you leverage the convenience of a cake mix. You’ll be amazed at how effortlessly these two distinct layers come together, magically inverting during the baking process to create a stunning, layered masterpiece.

If the thought of making flan has ever seemed daunting, rest assured that this recipe simplifies the process dramatically. It’s one of our absolute favorite Easy Mexican Dessert Recipes, perfect for satisfying your sweet cravings or for bringing a touch of authentic Latin American flavor to your table. If you love Mexican-inspired sweets, you’ll also adore our Churro Cupcakes and classic Traditional Mexican Cookies. This flan cake offers the best of both worlds, making it a fantastic addition to any dessert spread, from casual family dinners to festive gatherings.

What is Flan? Unveiling the Classic Mexican Dessert

Flan is a classic and beloved dessert with roots deeply embedded in Spanish and Latin American culinary traditions. At its heart, flan is a rich, creamy custard made primarily from eggs, sweetened condensed milk, evaporated milk, and vanilla. This mixture is baked in a water bath, which ensures a gentle, even cooking process, resulting in its signature velvety-smooth texture. The magic of flan truly comes alive with its caramel topping: a glistening layer of perfectly caramelized sugar that coats the bottom of the mold before baking, and then cascades over the finished custard when inverted. The slight bitterness of the caramel perfectly complements the sweet, creamy flan, creating an irresistible dessert that has captivated palates for centuries. It’s a testament to simple ingredients coming together to create something truly extraordinary, celebrated for its elegant presentation and satisfying flavor.

Key Ingredients for Your Decadent Flan Cake

Creating this stunning flan cake requires a blend of pantry staples and a few special ingredients that contribute to its distinctive taste and texture. The beauty of this recipe lies in its simplicity, thanks to the use of a convenient cake mix for the bottom layer. For the rich, creamy flan, you’ll rely on the classic combination of condensed and evaporated milk, along with fresh eggs and a touch of vanilla for depth of flavor. And of course, the iconic caramel sauce is essential for that signature sweet and slightly bitter finish that makes flan so irresistible. Gathering all your ingredients beforehand will make the baking process smooth and enjoyable.

• Caramel Sauce: You can use a store-bought caramel sauce for convenience, or try making your own for an extra touch of homemade flavor.
• Yellow Cake Mix: A classic choice that provides a moist, tender base for our flan cake. Don’t forget the additional ingredients (oil, eggs, water/milk) required on the cake mix box.

For the Flan Layer: 

• Large Eggs: The foundation of any good custard, providing structure and richness.
• Sweetened Condensed Milk: This adds essential sweetness and a thick, creamy consistency to the flan.
• Evaporated Milk: Contributes to the flan’s smooth, luxurious texture without adding too much extra sweetness.
• Vanilla Extract: A crucial ingredient for enhancing the overall flavor profile of the flan, adding a warm, aromatic note.

You can find the complete, detailed list of ingredients with specific measurements in the recipe card at the bottom of this post, ensuring you have everything you need to create this magnificent dessert.

Flan Cake Substitutes and Delicious Variations

While the classic yellow cake and vanilla flan combination is undeniably delicious, this recipe offers fantastic flexibility for customization. Don’t be afraid to get creative and experiment with different flavors and presentations to make this flan cake truly your own!

• Chocoflan (Chocolate Flan Cake): For a truly decadent twist, substitute the yellow cake mix with a chocolate cake mix. This popular variation is known as “Chocoflan” and offers a rich chocolate cake layer complementing the creamy vanilla flan. If you prefer baking from scratch, you can easily make a homemade chocolate cake batter using cocoa powder, sugar, flour, and other typical cake ingredients. The contrast between the deep chocolate and the sweet caramel flan is absolutely divine.
• Other Cake Flavors: The possibilities don’t end with chocolate! Consider using other cake mix flavors like vanilla, spiced cake, or even lemon cake for a brighter, tangier note. Each variation will offer a unique flavor profile that pairs wonderfully with the creamy flan and caramel.
• Homemade Caramel Sauce: While store-bought caramel sauce is convenient, making your own caramel from scratch (sugar and a little water) can elevate the flavor significantly. It provides a deeper, more complex caramel taste that truly shines. Just be careful when handling hot sugar!
• Individual Flan Cakes: Instead of a large bundt cake, you can create charming individual flan cakes using ramekins or muffin tins. Adjust baking times accordingly and ensure each has a small water bath. These are perfect for portion control or for serving at dinner parties.
• Spice it Up: A pinch of cinnamon or nutmeg in the flan mixture can add a subtle warmth and complexity that beautifully complements the caramel.

How to Make Flan Cake: Your Step-by-Step Guide

Making a flan cake might seem intricate, but by following these detailed steps, you’ll achieve a perfect, show-stopping dessert with ease. The key lies in careful preparation and understanding the role of each component, especially the water bath, which is crucial for the flan’s smooth texture.

• Step 1: Preheat the Oven and Prepare the Pan. Begin by preheating your oven to 350°F (175°C). This ensures the oven is at a consistent temperature when the cake goes in. Thoroughly grease a 12-cup bundt pan with a non-stick cooking spray, making sure to get into all the crevices. This is vital for easy release later.
• Step 2: Set Up the Water Bath. This is a critical step for a perfectly smooth flan. Find a baking pan or roasting pan that is large enough to hold your 12-cup bundt pan, leaving about an inch of space all around. Carefully place the empty bundt pan inside this larger baking pan. Fill the baking pan with warm water, aiming for the water level to reach about halfway up the sides of your bundt pan. Place this entire setup on the center rack of your preheating oven. Preheating the water bath ensures even heat distribution from the start.

Step 3: Prepare the Flan Layer. In a medium-sized mixing bowl, combine all the flan ingredients: large eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Whisk these ingredients together until they are well combined and the mixture is smooth and uniform. Avoid over-whisking, as too much air can lead to a frothy flan. The goal is a silky, pourable custard.

Step 4: Mix the Cake Batter. In a separate, clean mixing bowl, prepare the cake batter according to the instructions on your yellow cake mix box. This typically involves combining the cake mix with ingredients like vegetable oil, eggs, and water or milk. Mix until just combined, being careful not to overmix, which can result in a tough cake. The batter should be smooth but not overworked.

Step 5: Add the Caramel Syrup. Carefully remove the preheated bundt pan (still in its water bath) from the oven. Pour the caramel syrup evenly into the bottom of the prepared bundt pan. Ensure the entire bottom surface is coated, as this will become the top of your flan cake.

Step 6: Pour the Flan Mixture. Gently pour the prepared flan mixture directly on top of the caramel sauce in the bundt pan. Pour slowly to prevent disturbing the caramel layer. The flan will form the second layer of your dessert.

Step 7: Add the Cake Batter. Next, carefully pour the cake batter mixture over the flan layer. Don’t worry if it looks like the batters are mixing; during baking, the flan and cake layers will magically separate and invert, with the denser flan sinking to the bottom (which will be the top when flipped) and the lighter cake rising to the top.

Step 8: Bake in the Water Bath. Carefully place the bundt pan (still nestled in its larger water bath pan) back into the preheated oven. Double-check that the warm water in the outer pan still comes up about 2 inches around the bundt pan. If needed, carefully add more hot water to maintain this level. This water bath is crucial for the flan to cook gently and evenly, preventing it from cracking and ensuring its signature smooth texture.

Step 9: Bake to Perfection. Bake for approximately 50 to 60 minutes. Keep a close eye on the cake towards the end of the baking time, as cooking times can vary depending on your oven. The cake is done when the sides begin to pull away slightly from the edge of the pan and a wooden skewer or toothpick inserted into the cake layer comes out clean. If the top of the cake starts to brown too quickly before it’s fully cooked, loosely cover the bundt pan with aluminum foil to prevent further browning.

Step 10: Cool, Chill, and Serve. Once baked, carefully remove the bundt pan from the water bath and allow the cake to cool completely at room temperature, still in its pan. This cooling period is essential for the flan to set properly. Once cooled, transfer the bundt pan (with the cake still inside) to the refrigerator and chill for a minimum of 4 to 6 hours, or ideally, overnight. This prolonged chilling period ensures the flan is firm and easy to invert. When ready to serve, gently run a thin knife around the edges of the cake to loosen it, then place a large serving platter over the bundt pan and invert it with a quick, confident flip. The caramel will drizzle beautifully over the flan. For an extra touch, sprinkle with a dash of cinnamon if desired. Slice and enjoy!

Frequently Asked Questions About Flan Cake

Here are answers to some common questions you might have when making this delicious flan cake.

Expert Tips for a Flawless Flan Cake Every Time

Achieving a perfect flan cake is surprisingly straightforward, especially with these insider tips. Paying attention to these details will ensure your cake is not only delicious but also beautifully presented, impressing everyone who tastes it.

• The Essential Water Bath: We cannot stress enough the importance of the water bath. It’s the secret to a perfectly smooth, crack-free flan. Without it, the flan will bake too quickly, resulting in a rubbery texture and potentially developing cracks. Always ensure the water comes up about 2 inches around your bundt pan, using a large roasting pan to accommodate. This gentle, moist heat is what gives flan its signature creamy consistency.

• Closely Monitor Baking Time: Ovens can vary widely, so don’t rely solely on the suggested baking time. Start checking your cake around the 45-minute mark. Look for the cake layer to appear set and the edges to begin pulling away from the pan. If the top of the cake starts to brown too much before it’s fully cooked, gently cover it with aluminum foil to prevent burning while allowing the interior to finish baking.

• Room Temperature Eggs for Silkiness: For the smoothest, silkiest flan, use room-temperature eggs. Eggs at room temperature emulsify more easily with the other liquids, creating a more uniform and velvety custard. Simply take your eggs out of the refrigerator about 15-30 minutes before you plan to mix the flan.

• Chilling is Non-Negotiable: Patience is key for this dessert! The flan needs ample time to set and firm up properly, which is crucial for a clean inversion from the pan. Rushing this step will make it very difficult to remove the cake in one piece. While a minimum of 4-6 hours is required, chilling the cake overnight truly yields the best results, ensuring a perfectly set flan and a smooth, easy release.

• A Gentle Hand with the Knife: If you’re nervous about inverting the cake, a simple trick is to run a thin, sharp knife gently around the inner and outer edges of the bundt pan just before flipping. This helps to loosen the flan and cake from the pan, making the inversion much smoother and reducing the risk of it sticking.
• Evaporated Milk for Best Texture: While tempting to substitute, evaporated milk is preferred over whole milk for flan. Evaporated milk has a different fat and protein content, contributing significantly to the flan’s dense, rich, and ultra-creamy texture. Whole milk might result in a thinner, less luxurious consistency.
• Serving and Garnishing: Once inverted, your flan cake is a masterpiece on its own. For an extra touch, you can dust it lightly with ground cinnamon, a sprinkle of toasted coconut flakes, or a few fresh berries. The caramel topping provides plenty of flavor, so keep garnishes simple to let the cake shine.
• Clean Slices: For beautifully clean slices, use a sharp, thin knife. Wipe the knife clean between each slice to prevent sticking and ensure each piece looks as perfect as the first.

More Easy Cake Recipes to Delight In:

If you love simple yet spectacular cake recipes, you’re in the right place! Here are a few more easy-to-make cake ideas that are perfect for any occasion, from weeknight treats to special gatherings.

• Chocolate Depression Cake: A surprisingly delicious and moist cake made without eggs or dairy.
• Texas Sheet Cake Recipe: A classic, crowd-pleasing chocolate cake with a rich frosting.
• Chocolate Cherry Dump Cake Recipe: Effortless and incredibly flavorful, made right in one pan.
• S’mores Poke Cake: All the fun flavors of s’mores in a delightful cake format.
• White Texas Sheet Cake: A bright and buttery alternative to the classic chocolate version.
• Atomic Cake: A layered wonder with bananas, chocolate, and strawberries.

Go ahead and make this yummy flan cake – it’s guaranteed to be a hit! Once you do, please come back and leave a comment to let us know how much you loved it. Happy baking!

Flan Cake Recipe: The Easiest “Impossible” Dessert!

This impressive flan cake recipe is incredibly easy, starting with a simple cake mix for a moist base. The flan layer is wonderfully smooth and rich, perfectly complemented by a decadent caramel topping. It’s a fantastic combination of two desserts in one beautiful creation!

Prep Time:
15 mins

Cook Time:
50 mins

Chill Time:
4-6 hrs (or overnight)

Total Time:
5 hrs 5 mins (approx.)

Servings:
8

Cuisine:
Mexican

Course:
Dessert

Calories:
533 kcal

Author:
Carrie Barnard

Ingredients

• 1/2 cup Caramel Sauce (store-bought or homemade)
• 1 box Yellow Cake Mix
• *Ingredients needed to make the cake on the cake mix box (e.g., eggs, oil, water/milk)

For the Flan Layer:

• 3 large eggs
• 1 can (14 oz) Sweetened Condensed Milk
• 1 can (12 oz) Evaporated Milk
• 1 tsp Vanilla Extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly with non-stick cooking spray, ensuring all crevices are coated. Prepare a water bath by finding a larger baking pan or roasting pan that can comfortably hold the bundt pan. Fill the larger pan with warm water, approximately halfway up the sides of the bundt pan, and place it in the center rack of the preheating oven.
2. In a large mixing bowl, blend together the flan ingredients: 3 large eggs, 1 can sweetened condensed milk, 1 can evaporated milk, and 1 tsp vanilla extract. Whisk until the mixture is smooth and well combined.
3. In a separate mixing bowl, prepare the yellow cake batter according to the package directions on the cake mix box (using the recommended oil, eggs, and water/milk). Mix until just combined.
4. Carefully remove the bundt pan (in its water bath) from the oven. Pour the caramel sauce evenly into the bottom of the prepared bundt pan.
5. Gently pour the flan mixture on top of the caramel sauce. Then, carefully pour the cake batter mixture on top of the flan layer.
6. Carefully place the bundt pan (still in its water bath) back into the preheated oven. Ensure the water level in the outer pan is still about 2 inches around the bundt pan; add more hot water if necessary.
7. Bake for 50-60 minutes, or until the sides of the cake begin to pull away from the pan and a wooden skewer or toothpick inserted into the cake layer comes out clean. If the top of the cake begins to brown too quickly, loosely cover the bundt pan with aluminum foil.
8. Once baked, remove the bundt pan from the water bath and let the cake cool completely at room temperature. Then, refrigerate the cake, still in its pan, for at least 4-6 hours, or preferably overnight, to allow the flan to set fully.
9. To serve, run a thin knife gently around the edges of the cake to loosen it. Place a large serving platter over the bundt pan and, with a quick, confident motion, invert the cake onto the platter. The caramel will naturally flow over the flan. Slice and enjoy!

Nutrition Facts

Calories: 533kcal,
Carbohydrates: 76g,
Protein: 9g,
Fat: 24g,
Saturated Fat: 6g,
Polyunsaturated Fat: 6g,
Monounsaturated Fat: 11g,
Trans Fat: 1g,
Cholesterol: 78mg,
Sodium: 581mg,
Potassium: 398mg,
Fiber: 1g,
Sugar: 48g,
Vitamin A: 236IU,
Vitamin C: 1mg,
Calcium: 239mg,
Iron: 3mg