Flan Cake
Indulge in the decadence of Flan Cake, a mesmerizing dessert that combines two classics into one show-stopping treat. This layered masterpiece features a rich, creamy flan with hints of vanilla and cream cheese, sitting atop a tender, buttery sponge cake. The magical part? The layers switch during baking, thanks to a luscious caramel sauce that drizzles down when the cake is inverted. Achieved with a water bath for the perfect texture, this dessert boasts a beautiful blend of flavors and textures, ideal for any special occasion. Prepare it ahead of time to let the flan set, and unveil it with a dramatic flip for a dessert as stunning as it is delicious. Perfect keywords: flan cake recipe, dessert with caramel, layered flan and cake, easy entertaining dessert.
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Recipe Information
Ingredients
- 200 g granulated sugar
- 390 g sweetened condensed milk
- 360 ml evaporated milk
- 225 g cream cheese
- 5 pieces eggs (for flan)
- 1 tsp vanilla extract (for flan)
- 150 g all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt (for cake batter)
- 115 g unsalted butter
- 150 g sugar (for cake batter)
- 2 pieces eggs (for cake batter)
- 1 tsp vanilla extract (for cake batter)
- 120 ml whole milk
- 1 as needed cooking spray or butter
- 1 as needed water (for water bath)
Instructions
Preheat your oven to 175°C (350°F) and prepare a 9-inch round cake pan by greasing it with cooking spray or butter. Place the cake pan inside a larger roasting pan for the water bath.
Make the caramel: In a small saucepan, melt the granulated sugar over medium heat until it turns a golden amber color. Immediately pour the caramel into the bottom of the prepared cake pan, swirling it to coat the base evenly. Set aside to cool and harden.
Prepare the flan layer: In a blender, combine the sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla extract. Blend on high speed until smooth. Pour this mixture over the hardened caramel in the cake pan.
Prepare the cake layer: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Gently spoon the cake batter over the flan mixture in the cake pan, spreading it evenly. Don’t worry if it mixes slightly; the layers will separate during baking.
Prepare the water bath: Pour hot water into the roasting pan, around the cake pan, until it reaches about halfway up the sides of the cake pan.
Carefully transfer the roasting pan to the oven. Bake for about 90 minutes, or until a toothpick inserted into the center of the cake layer comes out clean.
Remove the cake pan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to fully set.
To serve, run a knife around the edges of the cake pan. Place a serving plate over the pan and invert it quickly yet gently. The flan cake should release onto the plate with the caramel sauce drizzling over the top. Slice and enjoy!
Nutrition Facts
Calories |
5663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.3 g | 322% | |
| Saturated Fat | 138.1 g | 690% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1940 mg | 647% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 746.2 g | 271% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 625.1 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 16.8 mcg | 84% | |
| Calcium | 2812 mg | 216% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3812 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
