This yummy flan cake recipe is so easy and starts with a cake mix. The flan layer is simple to make and delicious. The caramel topping is decadent and amazing.
This recipe is a tasty combination of two desserts. You get a layer of cake topped with a layer of flan in each bite. It looks gorgeous but the recipe is super easy.
If you have been hesitant to make flan, it is actually a simple cake recipe. It’s one of our favorite Easy Mexican Dessert Recipes along with Churro Cupcakes. I have also been making Traditional Mexican Cookies.
What's in this post: Flan Cake Recipe
What is flan?
It is a dessert made of eggs, sweetened condensed milk and more that forms a sweet custard consistency.
Ingredients
- Caramel Sauce
- Yellow Cake Mix.
For the Flan:
- large eggs
- sweetened Condensed Milk
- evaporated Milk
- vanilla
Get the complete list of ingredients at the bottom of the post.
Substitutes
- Chocoflan. Make a chocolate cake layer with chocolate cake batter for a new flavor. You can also make homemade chocolate cake with cocoa powder.
How to make Flan cake
- Step 1. Preheat the oven and prepare the pan with cooking spray.
- Step 2. Next, make a water bath for the bundt pan using a baking pan or roasting pan large enough to hold the 12-cup bundt pan. Fill the baking pan with warm water about halfway. Put the pan on the center rack of the oven while the oven is preheating.
Step 3. Next, make the flan layer by blending together the flan ingredients in a medium bowl. Whisk until well combined.
Step 4. Get out a separate mixing bowl, to make the cake. Blend together the cake batter by combining the cake mix ingredients (vegetable oil, eggs etc.) with the other ingredients.
Step 5. Pour the caramel syrup into the bottom of the bundt pan.
Step 6. Then, pour the flan mixture on top of the caramel sauce.
Step 7. Next, pour the cake batter mixture on top of that.
Step 8. Carefully put the bundt pan in the water bath in the oven. You will need to make sure that the water goes up about 2 inches around the bundt pan. Add more hot water if needed.
Step 9. Finally, bake for 50 to 60 minutes. Cooking times vary so keep an eye for the sides to start pulling away from the pan. If the top of the cake is getting too brown, cover with aluminum foil.
Step 10. Let the cake cool completely at room temperature. Next, refrigerate the cake while still in the cake pan. It needs to chill for 4 to 6 hours at least or overnight. The last step is to flip the cake on a large platter to serve. Sprinkle with cinnamon if desired.
FAQs
The cake needs to be covered and refrigerated.
Flan cake will last up to 3 to 4 days if stored properly.
I do not recommend freezing flan. Once thawed, the texture changes and isn’t very smooth.
Tips for flan cake recipe:
- Water bath. This is a very important step for this cake. The cake will burn if you do not have a water bath. Also, make sure that the water goes up about 2 inches on the bundt pan when added to the water bath. You can use a large roasting pan.
- Closely monitor the cake baking. Bake times can vary so keep a close eye on this cake. It is especially important to do this at the end. You do not want it to become too brown and it may need to be covered.
- Room temperature eggs. The egg mixture will be silkier if using room-temperature eggs. You can sit the eggs out for about 15 minutes.
- The flan needs to chill. Don’t rush this or it will be hard to remove from the pan. I usually leave mine overnight but at least 4 hours will be fine.
- Use a knife. If you are nervous about putting the flan on a platter, try this tip. Just run a knife gently around the pan before inverting. This should help to loosen it.
- Evaporated Milk is best. I do not suggest substituting whole milk for this.
More easy cake recipes:
- Chocolate Depression Cake
- Texas Sheet Cake Recipe
- Chocolate Cherry Dump Cake Recipe
- S’mores Poke Cake
- White Texas Sheet Cake
- Atomic Cake
Go ahead and make this yummy cake. Once you do, please come back and leave a comment.
Flan Cake
Ingredients
- 1/2 cup Caramel Sauce
- 1 Yellow Cake Mix
- *Ingredients needed to make the cake on the cake mix
- For the Flan:
- 3 large eggs
- 1 can Sweetened Condensed Milk 14 oz can
- 1 can Evaporated Milk 12 oz can
- 1 tsp Vanilla
Instructions
- Preheat the oven to 350 degrees F and grease a bundt pan with a non stick cooking spray. Make a water bath for the bundt pan by finding a baking pan large enough to hold the bundt pan with space around it that will allow the water to go at least 2 inches high around the bundt pan. Fill the baking pan with warm water (about halfway full) and place it in the center rack of the oven while the oven is preheating.
- Then make the flan layer by blending together the flan ingredients together in a large mix bowl.
- In a separate mixing bowl, mix together the cake batter by combining the cake mix ingredients with the other ingredients needed on the back of the box.
- Then pour the caramel sauce into the bottom of the bundt pan.
- Pour the flan mixture on top of the caramel sauce and pour the cake batter mixture on top of that.
- Then carefully put the bundt pan in the water bath in the oven. Make sure that the water goes up about 2 inches around the bundt pan and add more hot water if needed.
- Bake for 50-60 minutes the sides start to pull away from the pan and a toothpick inserted into the center of the cake comes out clean. Watch closely toward the end of the cook time and cover with aluminum foil on top if the cake is browning too quickly.
- Let the cake cool completely at room temperature. Then refrigerate the cake while still in the pan for 4-6 hours (or overnight).
- Then flip the cake on a large platter to serve and enjoy!
I prepared this recipe and my family loved it. The recipe is simple. I highly recommend allowing the cake flan to cool completely. Cooling in the fridge overnight would be best or the flan will be a goopy mess.
Thank you for sharing – I’m so glad everyone enjoyed it!