There’s something magical about the combination of flan and cake that feels like the ultimate dessert fusion. Flan cake, also known as Chocoflan, is a marvel in the kitchen—a decadent layer of caramel-coated custard sitting atop a rich, moist cake.
The beauty of this recipe lies not only in its stunning appearance but also in the delightful contrast between the silky flan and the tender cake, creating a dessert that’s both sophisticated and comforting.
Making flan cake might seem intimidating, but it’s a lot more approachable than it appears. The secret is in the simple technique of layering the ingredients just right. As the cake bakes, the flan mixture slowly makes its way to the bottom of the pan, creating a perfectly layered dessert that’s a feast for both the eyes and the palate.
One bite, and you’ll be greeted with the smooth creaminess of the flan, followed by the soft, chocolatey crumb of the cake—each mouthful is a little slice of heaven.
This flan cake recipe is ideal for impressing guests during the holidays or adding a touch of elegance to any special occasion. And if you’re in the mood for more sweet indulgence, a scoop of Nutella Ice Cream alongside this cake is a match made in dessert heaven.
Why I Love This Recipe?
- Despite its impressive presentation, this recipe is surprisingly straightforward. If you’ve ever made flan or cake, you can absolutely make this!
- This dessert is always a hit at gatherings. The combination of flavors and textures makes it impossible to resist.
- You can tweak the cake flavor or add a splash of liqueur to the flan for a personalized twist that reflects your taste.
Flan Cake Recipe
Equipment
- Electric mixer
- Bundt pan
- Mixing bowls
Ingredients
- ¾ cup caramel ice cream topping
Cake
- 1 ¼ cups water
- 3 eggs
- 18¼ oz yellow cake mix
- ⅓ cup canola oil
Flan
- 3 eggs
- 1 tsp vanilla
- 1 can sweetened condensed milk
- 1 can evaporated milk
Instructions
- Preheat your oven to 325°F and generously coat a bundt pan with non-stick spray.
- Pour ¾ cup of caramel topping into the bottom of the pan.
- In a mixing bowl, beat together the eggs, condensed milk, evaporated milk, and vanilla extract with an electric mixer until smooth.
- Pour the flan mixture into the prepared pan.
- Next, prepare the cake mix as per the package instructions, then carefully pour it over the flan mixture in the pan.
- Bake for 35 to 45 minutes.
- Once baked, allow the cake to cool for 15 to 20 minutes before inverting it onto a serving plate.
- The caramel will flow down the sides, creating a beautiful finish.
- For an extra touch, drizzle more caramel over each slice when serving.
Notes
- Allow the cake to cool before inverting to avoid breaking.
- For added flavor, you can add a pinch of cinnamon to the flan mixture.
| Nutrition | Value |
|---|---|
| Calories | 354.5 kcal |
| Carbohydrates | 51.4 g |
| Protein | 7.4 g |
| Sugar | 27.6 g |