Caramel Flan Cake
Ingredients
For the caramel:
1 cup sugar
1/4 cup water
For the flan (custard layer):
4 eggs
1 can (400 ml) sweetened condensed milk
1 can (400 ml) evaporated milk
1 tsp vanilla extract
For the cake:
1 cup all-purpose flour
1 tsp baking powder
1/2 cup sugar
3 eggs
1/2 cup milk
1/4 cup oil or melted butter
1 tsp vanilla extract
For decoration (optional):
Whipped cream
Instructions
1. Make the caramel
In a pan, heat sugar + water on medium heat.
Let it turn golden brown (do NOT stir too much).
Pour immediately into your baking mold and spread evenly.
2. Prepare the flan
In a bowl, whisk eggs, condensed milk, evaporated milk, and vanilla.
Strain the mixture (for smooth texture).
Pour it over the caramel in the mold.
3. Prepare the cake batter
In another bowl, beat eggs + sugar until fluffy.
Add milk, oil, and vanilla.
Mix flour + baking powder, then add gradually.
Pour cake batter gently over the flan layer.
4. Bake (water bath method)
Place the mold in a larger tray with hot water (bain-marie).
Bake at 180°C (350°F) for 50–60 minutes.
5. Cool & flip
Let it cool completely.
Refrigerate for 2–3 hours.
Flip onto a plate — caramel will be on top.
6. Decorate
Add whipped cream around the edges like in the picture.
Tips
Always use a water bath to keep the flan smooth.
Straining the custard removes bubbles.
Chill well before flipping to avoid breaking.
