This Flan Cake is absolutely amazing and super tasty! It’s a creamy dessert made with caramel, flan, and cake that melts right in your mouth. It’s so smooth and delicious, that you might find it hard to stop at just one slice! Trust me, once you try this flan cake, you'll want to make it again and again.
Flan with Cake
This dessert is a mix of flan and cake that you’re going to adore if you enjoy flan, jelly, and moist cake. It’s got three awesome layers, each with its unique texture and flavor. The top layer is a sweet caramel jelly, the middle layer is a smooth and creamy custard pudding, and the bottom layer is a light, fluffy cake. It's a delicious treat that brings together the best of all three!
This Flan Cake is a great choice for a light dessert after a meal. I’m sure your family and friends will love it! It’s super easy to make right in your kitchen. Give it a try and let me know in the comments how it turns out for you!
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⭐Why You'll Love This Flan Cake
- Quick, Simple, and Easy to Make: In a few simple steps, you will have the pudding done.
- Three Desserts in One: A jelly caramel sauce on top, creamy and silky flan in the middle with a rich spongy cake at the bottom.
- Make in Advance: Make the pudding 1 or 2 days ahead of time. Keep it in the fridge until ready to serve and eat.
- Perfect Dessert or Treat: For all year round.
- Suitable for Any Occasion: Holidays, brunch, lunch, dinner, etc.
🧾Flan Cake Ingredients
Here’s what you need to make this Flan Cake:
For the Caramel:
- Light Brown Sugar: I use light brown sugar for its sweetness and to make a rich caramel sauce.
- Water: Cold water to dissolve and melt the sugar, and hot water to make the caramel sauce.
- Gelatin Sheets: These are essential to make the caramel sauce jelly.
Ingredients for Flan:
- Eggs: I use room-temperature eggs for a smooth, silky texture.
- Water and Milk: These help mix everything. Milk makes the flan creamy. You can use more milk and less water if you prefer.
- Whipping Cream: Room temperature whipping cream adds creaminess and flavor.
- Sugar: For sweetness.
For the Cake:
- Eggs: Room-temperature eggs help mix the ingredients well. Egg whites make the cake fluffy, and egg yolks make it soft.
- Cream of Tartar: Stabilizes the meringue.
- Sugar: Adds sweetness.
- Milk: Room-temperature milk keeps the cake batter moist.
- Melted Butter: Helps mix everything.
- Flour: All-purpose flour works well, but you can also use pastry or cake flour.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Flan Cake
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Make Caramel:
1. Pour the sugar and cold water into a saucepan over medium heat. Let the sugar melt into a golden-brown syrup.
2. Soak the gelatin sheets in cold water for 5 minutes.
3. Add hot water, stir for 20 seconds, then remove the syrup from the heat.
4. Take the gelatin sheets out of the water, add them to the syrup, and stir until they melt completely.
5. Pour the syrup into a baking tin, let it cool, then refrigerate for 30 minutes.
How to Make Flan:
1. In a large bowl, add the eggs, sugar, milk, cream, and water. Whisk until well combined.
2. Pour the custard mixture through a sieve into the caramel-coated tin.
How to Make the Cake:
1. In two large bowls, separate the egg yolks from the whites.
2. Add milk and melted butter to the egg yolks, whisk together, then sift in the cake flour and whisk until smooth.
3. Beat the egg whites on medium-low with a hand mixer until foamy (about 2 minutes). Add sugar and cream of tartar, then increase the speed and beat until stiff peaks form (about 4 minutes).
4. Gently fold the beaten whites into the cake mixture.
5. Pour the cake mixture over the custard.
6. Place the tin in a large baking tray, add hot water, and bake at 150°C with the fan for 20 minutes.
7. Take the tray out of the oven, cover the tin with foil, and bake at 140°C with the fan for 30 minutes.
8. Take the tray out of the oven, lift the tin from the water, remove the foil, and let it cool to room temperature.
9. Once cooled, refrigerate for 4 hours or overnight.
10. Place a platter on top of the flan, flip it over, and carefully remove the baking tin.
11. Slice the flan and serve.
📖Variations
- Add Spices: For extra flavor, you can add different spices like cardamon, ginger, cinnamon, vanilla, lemon extract, orange extract, etc.
- Add Salt: A pinch of salt enhances the overall flavor, making the custard and cake taste even more pronounced.
- Add Cocoa Powder: For extra flavor, add 2 tablespoon of cocoa powder to the custard.
- Add Instant Coffee: For extra flavor, add 2 tablespoon of instant coffee to the custard.
💭Tips for Recipe Success
Cook Caramel to Golden Brown: Aim for a golden brown caramel. Light caramel lacks flavor, while dark caramel can taste burnt.
Cover Mold Bottom with Caramel: Pour the caramel sauce into the bottom of your mold. Let it cool and harden before adding other layers.
Don’t Overmix Flan: Stir the flan mixture just until smooth. Overmixing creates too many bubbles.
Don’t Overmix Cake: Mix the cake ingredients until just combined. Overmixing can make it runny and lose its fluffiness.
Use Boiled Water for the Bath: Make sure the water is boiled and comes halfway up the sides of the bundt mold.
Cover with Foil: Cover the mold with aluminum foil to prevent the cake from burning.
Cool Flan Completely: Let the flan cool to room temperature, then refrigerate for at least 4 hours before removing it from the mold.
Unmold the Flan: After chilling, let the flan sit at room temperature for 30 minutes. Place a plate on top and flip it out of the mold.
Storage: Store leftover flan in an airtight container in the fridge for 3-4 days. Any leftover caramel can be stored in a glass jar at room temperature or in the fridge.
❓Commonly Asked Questions
Flan is a creamy, caramel-topped custard dessert made from eggs, milk, and sugar, often enjoyed chilled.
Of course! You can make this Flan Cake a few days in advance. Cool down the flan in the mold, cover, and refrigerate until the day to serve it. Then remove it from the fridge, leave it a room temperature for 30 minutes, and flip it out from the mold.
🍮More Custard and Pudding Recipes to Try!
If you love this Flan Cake, you'll also adore these tasty custard and pudding desserts:
- Chocoflan
- Molotof Cake
- Lemon Pudding Cake
- Arroz Con Leche Spanish Rice Pudding
- Peach Cobbler Pudding
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Flan Cake
Ingredients
For the Caramel
- 50 g Light Brown Sugar
- 25 ml Cold Water
- 80 ml Hot Water
- 3 Gelatin Sheets
For the Pudding
- 4 Eggs
- 50 ml Water
- 180 ml Milk
- 90 ml Whipping Cream
- 50 g Sugar
For the Cake
- 2 Egg Whites
- 3 g Cream of Tartar
- 30 g Sugar
- 2 Egg Yolks
- 30 ml Milk
- 30 g Melted Butter
- 30 g Flour
Instructions
How to Make Caramel
- Pour the sugar and the cold water into a saucepan over medium heat. Leave the sugar to completely melt and dissolve it into a golden-brown syrup.
- Soak the gelatin sheets in cold water for 5 minutes.
- Add hot water, stir for 20 seconds, and remove the syrup from the heat.
- Remove the gelatin sheets from the water, add to the syrup, and stir until the gelatin completely melts and dissolves into the syrup.
- Pour the syrup onto a baking tin, let it cool down, and then refrigerate for 30 minutes.
How to Make Flan
- In a large mixing bowl, add the eggs, sugar, milk, whipping cream, and water. Whisk together until everything is thoroughly combined.
- Pour and sieve the custard mixture into the caramel-coated tin.
How to Make the Cake
- In two large mixing bowls, separate two egg yolks and white.
- Add milk, and melted butter over the egg yolks, whisk together, and then sieve the cake flour and whisk again until everything is fully combined.
- Beat the egg whites on medium-low speed with a hand mixer until foamy around 2 minutes, then add sugar and cream of tartar, increase the speed, and beat until they get a stiff peak around 4 minutes.
- Carefully fold the beaten whites into the cake mixture.
- Pour the cake mixture over the custard mixture.
- Place the tin in a large baking tray, pour hot water, and bake for 20 minutes @150c with the fan.
- Remove the tray from the oven, cover the top of the tin with aluminium foil, and then bake for 30 minutes @140c with the fan.
- Remove the tray from the oven, then lift the tin out of the water bath. Remove the aluminium foil and let it cool to room temperature.
- Once it's cooled, refrigerate for 4 hours or overnight.
- Place a platter on top of the flan, flip it over, and carefully lift off the baking tin.
- Slice the flan and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Absolutely delicious! The caramel sauce is incredible, and I loved how the cake soaked it up. The pudding layer adds a lovely creamy texture. Will be my go-to dessert from now on!