Flan cake is a rich, creamy dessert that combines two delicious layers flan and soft sponge cake. It’s known for its unique texture contrast and sweet caramel topping that melts in your mouth. Whether you’re making it for a special occasion or just want to try something new in your kitchen, a basic flan cake recipe is easier to master than it seems. With simple ingredients and a few essential steps, you can recreate this classic dessert at home with impressive results. Flan cake is especially popular in Latin American and Filipino households, but its appeal stretches worldwide. Let’s explore a basic flan cake recipe, along with helpful tips for perfecting it every time.
What Is Flan Cake?
Flan cake, also called chocoflan when paired with chocolate cake, is a two-layer dessert that includes a creamy custard flan on top of a soft sponge or butter cake. A layer of caramel is poured into the bottom of the baking pan, followed by the flan mixture and then the cake batter. As it bakes, the layers reverse flan rises to the top and cake settles on the bottom. Once it cools and is flipped onto a plate, the caramel drips down over the flan for a glossy, sweet finish.
Why Make Flan Cake at Home?
- Easy to make with basic pantry ingredients
- Perfect for birthdays, holidays, or potlucks
- Unique presentation and texture
- Customisable with different cake flavours
Basic Flan Cake Ingredients
Most flan cake recipes use everyday baking ingredients. Below is a simple list of what you’ll need for both the caramel, flan, and cake layers.
For the Caramel
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
For the Flan
- 1 can (400g) sweetened condensed milk
- 1 can (370ml) evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
For the Cake
- 1 cup (125g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) whole milk
- 1/3 cup (75g) unsalted butter, melted
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How to Make Basic Flan Cake
Each component of flan cake plays a key role in the final product. Follow these steps carefully for the best results. Preheat your oven to 175°C (350°F) before starting.
Step 1: Prepare the Caramel
- In a saucepan, combine sugar and water over medium heat.
- Cook without stirring until the mixture turns a golden amber color (about 8-10 minutes).
- Quickly pour the caramel into a round 9-inch cake pan or bundt pan. Tilt the pan to coat the bottom evenly.
- Set aside and allow the caramel to harden slightly.
Step 2: Make the Flan Layer
- In a large mixing bowl, whisk together sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth.
- Pour the flan mixture over the caramel in the cake pan.
Step 3: Make the Cake Batter
- In a medium bowl, whisk flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until light and fluffy.
- Add melted butter, milk, and vanilla extract to the egg mixture.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Carefully pour the cake batter over the flan mixture. It will float on top.
Step 4: Bake the Flan Cake
- Place the filled cake pan inside a larger roasting pan or baking dish.
- Pour hot water into the larger pan to create a water bath (bain-marie). The water should reach halfway up the sides of the cake pan.
- Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
- Remove from the oven and allow the cake to cool in the pan for at least 1 hour.
Step 5: Invert and Serve
- Once cooled, run a knife around the edges of the pan to loosen the flan cake.
- Place a serving plate on top and carefully flip the cake over.
- Lift off the pan gently. The caramel should flow over the flan, creating a beautiful glaze.
- Chill for at least 2 hours before serving for best texture and flavour.
Tips for the Perfect Flan Cake
Even with a basic recipe, there are ways to make your flan cake stand out. Keep these tips in mind:
- Use room temperature eggs and milk for a smoother custard.
- Strain the flan mixture before pouring to remove any egg bits or bubbles.
- Be patient when melting the sugar for caramel avoid stirring to prevent crystallization.
- Ensure a gentle, even bake with the water bath to avoid curdling the custard.
- Let the cake chill before slicing so the flan layer sets properly.
Flan Cake Variations
Once you’ve mastered the basic flan cake, you can experiment with different flavours and presentations.
Popular Flavour Variations
- Chocolate flan cake: Use chocolate cake batter for a chocoflan twist.
- Coconut flan: Add shredded coconut or coconut milk to the flan mixture.
- Coffee flan cake: Infuse the flan or cake with espresso for a rich flavour.
- Citrus flan: Add orange or lemon zest to brighten the custard layer.
Garnishes such as whipped cream, berries, or crushed nuts can also elevate the presentation when serving guests.
How to Store and Serve Flan Cake
Flan cake should always be stored in the refrigerator to maintain its shape and freshness. Cover it with plastic wrap or store in an airtight container.
- Refrigerate: Up to 4 days
- Freezing: Not recommended as texture may change
- Serving temperature: Best served chilled
To serve, slice using a sharp knife dipped in hot water for clean edges. Wipe the knife between cuts for a neat presentation.
This basic flan cake recipe brings together soft sponge cake, silky custard, and golden caramel in every slice. With just a few ingredients and careful steps, you can make a flan cake that’s as beautiful as it is delicious. Ideal for special occasions or everyday indulgence, this dessert is sure to impress family and friends alike. Once you try it, flan cake might just become a staple in your kitchen.