Caramel Flan Cake
Ingredients
For the caramel:
1 cup sugar
¼ cup water
For the custard (flan layer):
4 eggs
1 can (400 ml) sweetened condensed milk
1 can (400 ml) evaporated milk (or regular milk)
1 tsp vanilla extract
For the cake layer:
1 cup all-purpose flour
½ cup sugar
½ cup milk
½ cup oil (vegetable oil)
2 eggs
1 tsp baking powder
1 tsp vanilla extract
Instructions
1. Make the caramel:
In a pan, heat sugar and water over medium heat.
Let it turn golden brown (do not stir too much).
Quickly pour into a round cake pan and spread evenly.
Set aside to harden.
2. Prepare the custard:
In a blender, mix:
Eggs
Condensed milk
Evaporated milk
Vanilla
Blend until smooth.
Pour over the hardened caramel in the pan.
3. Prepare the cake batter:
In a bowl, mix:
Eggs + sugar
Add:
Milk, oil, vanilla
Then add flour + baking powder.
Mix until smooth.
4. Assemble:
Gently pour the cake batter over the custard layer. Don’t worry if it looks mixed — it will separate while baking!
5. Bake (water bath method):
Place the cake pan inside a larger tray filled with hot water.
Bake at 180°C (350°F) for 50–60 minutes.
6. Cool & flip:
Let it cool completely.
Refrigerate for at least 2 hours.
Run a knife around the edges and flip onto a plate.
Decoration (optional):
Pipe whipped cream on top like in the picture.
Tips:
The layers will magically switch: cake at the bottom, flan on top.
Always use a water bath for a smooth custard texture.
