Vanilla cake flan recipe is a layered dessert also known as impossible cake, made from caramel, soft vanilla cake, and creamy flan baked together.
This vanilla cake flan recipe tastes incredibly delicious, rich, and smooth. I have made this vanilla cake flan recipe many times for family events and home celebrations, and it always turns out beautiful.
I prepared it in a bakery style but added small homemade touches to suit my taste. Now I am ready to show step by step how to make this vanilla cake flan recipe at home.
About This Vanilla Cake Flan Recipe
This vanilla cake flan recipe has a rich, smooth taste that balances sweetness and creaminess beautifully. The caramel adds a deep sugar flavor that melts into the soft vanilla cake, while the flan layer stays silky and tender.
The ingredients work naturally together, using vanilla cake mix, eggs, milk, and corn oil for moisture, paired with condensed milk and evaporated milk for a creamy texture.
Vanilla enhances the flavor without being heavy, and the baked layers create a dessert that feels indulgent yet comforting.
How To Prepare Vanilla Cake Flan Recipe?
To make this vanilla cake flan recipe perfectly, follow each step carefully. I’ve provided clear instructions and tips to guide you through the process.
A few kitchen tools help, but don’t worry if you don’t have everything. Using what you have, you’ll still achieve a creamy, caramel-topped, bakery-style dessert.
Recipe Overview
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: About 1 hour 20 minutes
Course: Dessert
Cuisine: Latin
Yield: 10 servings
Kitchen Utensils Needed
- Saucepan
- 10 inch round cake pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Blender or hand mixer
- Measuring cups and spoons
- Baking pan (for water bath)
- Oven
Ingredients
Caramel
- ½ cup granulated sugar
- 3 tablespoons water
Vanilla Cake Layer
- 1 box vanilla cake mix
- 1½ cups milk or water
- 3 large eggs
- ½ cup corn oil
Flan Layer
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
1. Prepare the caramel
In a saucepan over medium heat, combine sugar and water. Let it cook without stirring until the sugar melts and turns golden brown. Carefully pour the hot caramel into the bottom of your cake pan, tilting to coat evenly. Set aside.
2. Mix the cake batter
In a large bowl, combine the cake mix, milk (or water), eggs, and corn oil. Beat until smooth. Gently pour the batter over the caramel layer.
3. Make the flan mixture
In a blender or bowl, mix condensed milk, evaporated milk, eggs, and vanilla until well blended and smooth.
4. Add the flan layer
Slowly pour the flan mixture over the cake batter. Do not stir. The layers will separate naturally during baking.
5. Prepare the water bath
Place the cake pan inside a larger baking pan. Pour hot water into the outer pan until it reaches halfway up the sides of the cake pan.
6. Bake
Bake in a preheated oven at 350°F (175°C) for about 60 minutes, or until a toothpick inserted comes out mostly clean.
7. Cool and set
Remove from the oven and water bath. Let the cake cool completely at room temperature, then refrigerate for at least 2 hours.
8. Unmold and serve
Run a knife around the edges, place a serving plate on top, and carefully flip the cake over. Let the caramel drizzle over the top before slicing.
Notes: Always pour caramel carefully it is extremely hot.Let the cake cool fully before flipping to keep the layers neat.This dessert tastes even better the next day after chilling overnight.
Nutrition Facts Of Vanilla Cake Flan Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 48 g |
| Sugar | 38 g |
| Protein | 9 g |
| Sodium | 310 mg |
Why You’ll Love This Recipe
You’ll love this vanilla cake flan recipe because it brings bakery style results using easy to find ingredients. The contrast of soft vanilla cake, creamy flan, and rich caramel creates a dessert that feels special without being complicated.
This vanilla cake flan recipe saves time by baking two layers together while still delivering great texture and flavor. It works well for gatherings, family desserts, or make ahead treats.
The finished vanilla cake flan recipe looks impressive, slices cleanly, and always earns compliments at the table.
How It Works
This vanilla cake flan recipe works because the cake batter and flan mixture have different densities. During baking, the heavier flan mixture slowly settles to the bottom while the lighter cake batter rises to the top.
The caramel stays at the base of the pan and melts into a glossy sauce as it bakes. Heat from the water bath allows the dessert to cook gently and evenly, keeping the flan smooth while the cake bakes through.
When the cake is flipped after chilling, the layers appear perfectly formed.
Serving Suggestions
Serve the vanilla cake flan recipe chilled to enjoy the creamy flan and soft cake layers at their best. Slice carefully to reveal the caramel topping and distinct layers. Present each piece on a dessert plate for a beautiful display.
This dessert can be prepared in advance and stored in the refrigerator, making it convenient for gatherings or special occasions. Keep it covered to maintain moisture and flavor.
Serving cold ensures the flan stays firm while the cake remains tender, giving each bite a smooth, rich, and satisfying texture that highlights the caramel and vanilla flavors.
Professional Baking Tips
➢ Always choose fresh eggs and milk for the flan mixture. Fresh ingredients give a creamy, smooth texture and help the flan set firmly without cracks.
➢ Make the caramel slowly over medium heat, stirring gently if needed. This prevents burning and ensures the caramel is deep golden, with a rich flavor that coats the pan evenly.
➢ Mix the cake batter only until all ingredients are combined. Over mixing can make the cake dense or tough, while gentle mixing keeps it soft and light.
➢ Pour the flan mixture carefully over the cake batter. Pour slowly from one spot to avoid disturbing the cake layer, which helps the layers stay separate while baking.
➢ Bake the dessert in a water bath. The hot water surrounding the pan keeps the heat gentle and consistent, preventing cracks in the flan and making the cake rise evenly.
➢ Cool the cake completely before flipping. This allows the caramel to set slightly and the layers to firm up, so when you invert the pan, the flan and cake stay neat and presentable.
Best Variations
➤ Chocolate Cake Flan – Replace the vanilla cake mix with chocolate cake mix and add a few tablespoons of cocoa powder to the flan for a rich, chocolaty twist.
➤ Coffee Flan Cake – Add a teaspoon of instant coffee or espresso powder to the flan mixture for a subtle coffee flavor that pairs beautifully with caramel.
➤ Coconut Flan Cake – Mix shredded coconut into the cake batter or flan for a tropical flavor and slight texture contrast.
➤ Caramelized Banana Flan Cake – Layer sliced bananas over the caramel before pouring the cake batter for a fruity, caramelized touch.
➤ Almond or Nutty Flan Cake – Add a few drops of almond extract to the flan or sprinkle toasted almonds on top after baking for a nutty aroma and crunch.
Cake Storage
Store the vanilla cake flan recipe in the refrigerator to keep it fresh and maintain its creamy texture. Cover it tightly with plastic wrap or place it in an airtight container to prevent it from absorbing other odors.
The cake stays good for 3 to 4 days. For longer storage, you can freeze individual slices by wrapping them in plastic wrap and foil; thaw in the refrigerator before serving.
Avoid leaving the vanilla cake flan recipe at room temperature for more than two hours to keep the flan smooth and the caramel from becoming sticky.
Frequently Asked Questions
Why does the flan not set properly?
Flan may not set if the ratio of liquid to eggs is off or it was undercooked. Gentle baking in a water bath helps it firm up evenly.
Do I need a water bath for this recipe?
Yes. A water bath gives a gentle, even heat and prevents the flan from curdling or cooking unevenly.
Can I use a different cake mix flavor?
A vanilla or even chocolate mix works; just follow the same layering and baking steps.
How do I tell when it’s baked?
The cake part should be set and a toothpick inserted into the cake section should come out clean.
Is it okay if the flan layer has bubbles or grainy texture?
Over mixing or cooking too fast can introduce air or uneven texture; gently mixing and proper water bath baking helps a smoother finish.
Conclusion
This vanilla cake flan recipe is a dessert that everyone enjoys and always receives compliments. Every time I make it for family or gatherings, it becomes the highlight of the table.
The creamy flan, soft cake, and rich caramel create a treat that is both delicious and memorable. Making this vanilla cake flan recipe has always been a joy, and serving it brings smiles every time.
I hope you try making this dessert yourself, enjoy the process, and experience the same satisfaction and happiness that comes from sharing this delightful vanilla cake flan recipe.
YOU MIGHT ALSO LIKE
California Pizza Kitchen Butter Cake Recipe (Copycat Recipe)
Lemon Cake With Pudding Mix Recipe | Stays Fresh 3 Days!
Too Much Chocolate Cake Recipe | Best Near
Soft And Fluffy Swiss Chocolate Cake Recipe
Old Fashioned Peanut Butter Layer Cake Recipe
Vanilla Cake Flan Recipe
Equipment
- Saucepan
- 10 inch round cake pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Blender or hand mixer
- Measuring cups and spoons
- Baking pan (for water bath)
- Oven
Ingredients
Caramel
- ½ cup granulated sugar
- 3 tablespoons water
Vanilla Cake Layer
- 1 box vanilla cake mix
- 1½ cups milk or water
- 3 large eggs
- ½ cup corn oil
Flan Layer
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
Prepare the caramel
- In a saucepan over medium heat, combine sugar and water. Let it cook without stirring until the sugar melts and turns golden brown. Carefully pour the hot caramel into the bottom of your cake pan, tilting to coat evenly. Set aside.
Mix the cake batter
- In a large bowl, combine the cake mix, milk (or water), eggs, and corn oil. Beat until smooth. Gently pour the batter over the caramel layer.
Make the flan mixture
- In a blender or bowl, mix condensed milk, evaporated milk, eggs, and vanilla until well blended and smooth.
Add the flan layer
- Slowly pour the flan mixture over the cake batter. Do not stir. The layers will separate naturally during baking.
Prepare the water bath
- Place the cake pan inside a larger baking pan. Pour hot water into the outer pan until it reaches halfway up the sides of the cake pan.
Bake
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes, or until a toothpick inserted comes out mostly clean.
Cool and set
- Remove from the oven and water bath. Let the cake cool completely at room temperature, then refrigerate for at least 2 hours.
Unmold and serve
- Run a knife around the edges, place a serving plate on top, and carefully flip the cake over. Let the caramel drizzle over the top before slicing.
Notes
Nutrition Facts Of Vanilla Cake Flan Recipe
Calories: 420 | Fat: 22 g | Saturated Fat: 8 g | Carbohydrates: 48 g | Sugar: 38 g | Protein: 9 g | Sodium: 310 mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.