Caramel Flan Cake Recipe
Ingredients
For the caramel:
1 cup sugar
¼ cup water
For the flan layer:
1 can (14 oz / 397 g) sweetened condensed milk
1 can (12 oz / 354 ml) evaporated milk
4 large eggs
1 teaspoon vanilla extract
For the cake layer:
1 ½ cups all-purpose flour
1 cup sugar
½ cup unsalted butter (softened)
2 eggs
½ cup milk
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
Instructions
Step 1: Make the caramel
1. In a small saucepan, heat sugar and water over medium heat.
2. Stir until sugar dissolves and turns golden brown.
3. Quickly pour the caramel into a bundt pan (or round cake pan), tilting to coat the bottom evenly.
4. Let it cool and harden.
Step 2: Make the flan mixture
1. Blend sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth.
2. Set aside.
Step 3: Make the cake batter
1. Beat butter and sugar until creamy.
2. Add eggs one by one, mixing well.
3. Add vanilla, then mix in flour, baking powder, and milk until smooth.
Step 4: Assemble
1. Pour the cake batter gently over the caramel in the pan.
2. Carefully pour the flan mixture on top (it will sink under the batter, but during baking, the layers will swap).
Step 5: Bake
1. Cover the pan with foil.
2. Place it in a larger baking dish filled halfway with hot water (water bath).
3. Bake at 350°F (175°C) for 1 hour to 1 hour 15 minutes, until a toothpick comes out clean.
Step 6: Cool and serve
1. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
2. To serve, loosen the edges with a knife and invert onto a plate.
3. Slice and enjoy your rich, creamy flan cake with caramel topping!
