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.
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
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
Calories: 420 | Fat: 22 g | Saturated Fat: 8 g | Carbohydrates: 48 g | Sugar: 38 g | Protein: 9 g | Sodium: 310 mg