Caramel Flan Cake is a delightful fusion of creamy flan and soft, moist cake. Also known as Chocoflan or Magic Cake, this dessert features a layer of rich caramel, smooth vanilla flan, and a fluffy cake base. During baking, the layers separate naturally, creating a stunning presentation and a combination of textures that make each bite irresistible.
Why You’ll Love This Recipe
- Two Desserts in One – A combination of flan and cake makes this a unique and indulgent treat.
- Impressive Presentation – The natural separation of layers creates a visually stunning dessert.
- Perfect for Any Occasion – Great for celebrations, potlucks, or as a special homemade treat.
- Rich and Creamy Flavor – The caramel and flan add a luscious, silky texture that complements the soft cake.
- Make-Ahead Friendly – Best when chilled, making it a convenient dessert for gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Granulated sugar (for caramel)
- Sweetened condensed milk
- Evaporated milk
- Eggs
- Vanilla extract
- Cream cheese (optional, for a richer flan)
- All-purpose flour
- Baking powder
- Baking soda
- Cocoa powder (if making a chocolate version)
- Butter
- Granulated sugar (for cake)
- Buttermilk
Directions
-
Prepare the Caramel
- In a saucepan over medium heat, melt granulated sugar until it turns golden brown. Carefully pour it into a bundt pan, swirling to coat the bottom evenly. Let it cool and harden.
-
Make the Flan
- In a blender, combine sweetened condensed milk, evaporated milk, eggs, vanilla extract, and cream cheese (if using). Blend until smooth. Set aside.
-
Prepare the Cake Batter
- In a bowl, whisk together flour, baking powder, baking soda, and cocoa powder (if using).
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
-
Assemble the Cake
- Pour the cake batter over the cooled caramel in the bundt pan.
- Slowly pour the flan mixture over the cake batter. (The layers will switch places as it bakes.)
-
Bake
- Cover the bundt pan with foil and place it in a larger baking dish filled with hot water (water bath method).
- Bake at 350°F (175°C) for about 1 hour or until a toothpick inserted comes out clean.
-
Cool and Unmold
- Let the cake cool completely, then refrigerate for at least 4 hours or overnight.
- Run a knife around the edges and invert onto a serving plate.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Chilling Time: 4+ hours
- Total Time: 5 hours+
Variations
- Chocolate Chocoflan – Use cocoa powder for a rich chocolate cake base.
- Coconut Flan Cake – Add shredded coconut to the flan mixture for a tropical twist.
- Coffee Flavored Flan – Mix instant coffee into the flan for a subtle coffee aroma.
- Nutty Delight – Add chopped pecans or walnuts to the cake batter for extra texture.
- Lighter Version – Use low-fat milk and reduced sugar alternatives.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months.
- Reheating: Best served chilled, but if desired, let it sit at room temperature for 15 minutes before serving.
FAQs
How does the cake and flan separate during baking?
The denser flan sinks while the cake batter rises, naturally inverting the layers during baking.
Can I make this without a bundt pan?
Yes, you can use a regular cake pan, but a bundt pan helps with even baking and a decorative presentation.
Do I need a water bath?
Yes, a water bath helps the flan cook evenly and prevents it from cracking.
Can I make this dessert ahead of time?
Absolutely! Caramel Flan Cake is best when chilled, so making it a day in advance is recommended.
What can I use instead of buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
How do I prevent the flan from curdling?
Ensure you bake it in a water bath and do not overbake, as high heat can cause curdling.
Can I use store-bought caramel?
Homemade caramel is recommended for the best flavor, but store-bought caramel sauce can be used in a pinch.
What is the best way to invert the cake?
Run a knife around the edges, place a serving plate over the pan, and carefully flip it over. Let it sit for a moment before lifting the pan.
Can I add flavors to the flan?
Yes! You can add citrus zest, cinnamon, or flavored extracts for extra depth.
Is this dessert gluten-free?
The traditional version is not, but you can use a gluten-free cake mix to make it gluten-free.
Conclusion
Caramel Flan Cake is a show-stopping dessert that combines the best of flan and cake into one irresistible treat. Whether for a family gathering, holiday celebration, or just because, this dessert is sure to impress. Make it ahead, let the flavors meld, and enjoy a creamy, caramel-infused delight with every bite.
Print
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this rich and creamy Red Velvet Cheesecake, featuring a velvety red velvet base, a luscious cheesecake layer, and a glossy berry topping. A show-stopping dessert for any occasion!
Ingredients
For the Red Velvet Crust:
- 1 1/2 cups red velvet cake crumbs
- 3 tbsp melted butter
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Berry Topping:
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup berry jam
- 1 tbsp lemon juice
Instructions
- Preheat oven to 325°F (160°C). Mix red velvet cake crumbs with melted butter and press into a greased springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream.
- Pour over the red velvet crust and bake for 40-45 minutes until set. Let cool.
- Heat berry jam and lemon juice, then mix with berries. Spread over the cheesecake.
- Chill for at least 4 hours before serving.
Notes
- Ensure cream cheese is at room temperature for a smoother filling.
- Best served chilled with fresh whipped cream.
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