Rum Flan Cake
Indulge in the ultimate fusion dessert with this irresistible Rum Flan Cake—a decadent bundt cake that combines the creamy richness of flan, the light, spongy texture of cake, and the deep, caramelized warmth of dark rum. This show-stopping dessert begins with a glossy layer of homemade caramel, followed by a silky flan infused with cream cheese and vanilla, and topped with a tender sponge cake enhanced by a hint of rum for a sophisticated twist. Baked using a water bath to ensure a perfectly smooth texture, this flawless dessert is chilled to perfection and unmolded to reveal a stunning two-layered presentation. Perfect for special occasions or as a luxurious sweet treat, this dessert is a delightful medley of flavors and textures in every bite. Serve it chilled for a crowd-pleasing finale that’s as impressive as it is delicious! Keywords: rum flan cake, caramel flan cake, fusion dessert, bundt cake with flan, rum dessert recipes.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 400 milliliters Sweetened condensed milk
- 360 milliliters Evaporated milk
- 225 grams Cream cheese
- 5 whole Eggs
- 2 teaspoons Vanilla extract
- 130 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 115 grams Unsalted butter
- 150 grams Granulated sugar (for cake batter)
- 2 whole Eggs (for cake batter)
- 125 milliliters Milk
- 2 tablespoons Dark rum
- 1 tablespoon Rum (for caramel, optional)
Instructions
Preheat the oven to 175°C (350°F) and prepare a bundt pan by greasing it thoroughly with butter or non-stick spray.
Make the caramel: In a small saucepan, heat the granulated sugar over medium heat, stirring constantly, until it melts into a golden-brown liquid. Optionally, stir in 1 tablespoon of rum once melted. Carefully pour the caramel into the bottom of the bundt pan, tilting to spread evenly. Set aside.
Prepare the flan layer: In a blender, combine the sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla extract. Blend until smooth. Gently pour the flan mixture over the caramel layer in the bundt pan.
Prepare the cake layer: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the dark rum and milk. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Carefully spoon the cake batter over the flan mixture in the bundt pan. It will rise to the top as it bakes.
Create a water bath: Place the bundt pan inside a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the bundt pan. This will help the flan cook gently and evenly.
Bake in the preheated oven for about 90 minutes, or until a toothpick inserted in the cake portion comes out clean.
Remove the bundt pan from the water bath and let it cool to room temperature. Then refrigerate the flan cake for at least 4 hours (preferably overnight) to set fully.
When ready to serve, run a knife around the edges of the bundt pan to loosen the flan cake. Place a plate upside-down over the pan, invert, and gently lift the pan away. The caramel will flow over the flan.
Slice and serve chilled. Enjoy this decadent Rum Flan Cake!
Nutrition Facts
Calories |
6088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.3 g | 332% | |
| Saturated Fat | 144.4 g | 722% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 1984 mg | 661% | |
| Sodium | 4220 mg | 183% | |
| Total Carbohydrate | 798.2 g | 290% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 691.3 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 17.2 mcg | 86% | |
| Calcium | 3186 mg | 245% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4328 mg | 92% | |
*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.
