Fluffy Vanilla Cake with Caramel Flan Topping

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This Caramel Flan Cake is a true indulgence with its perfectly layered fluffy cake and creamy caramel flan topping. The golden caramel sauce flows beautifully over the flan, creating a rich, decadent dessert that’s both visually stunning and delicious.

  1. Ingredients:
    For the Caramel:
  • 1 cup granulated sugar
  • 2 tablespoons water

For the Flan:

  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 tablespoon vanilla extract
  • Pinch of salt

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. For the caramel, in a medium saucepan, melt the sugar over medium heat, stirring constantly. Once the sugar has dissolved and turned golden brown, carefully add the water (it will bubble up). Stir until smooth. Immediately pour the caramel into the prepared cake pan, swirling to coat the bottom evenly.
  3. For the flan, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt in a medium bowl. Pour the flan mixture over the caramel in the cake pan.
  4. For the cake, whisk the flour, baking powder, and salt in a bowl and set aside.
  5. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth.
  7. Carefully pour the cake batter over the flan mixture in the cake pan, smoothing the top.
  8. Place the cake pan in a larger baking dish and add about 1 inch of hot water to the larger dish to create a water bath.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool for 10-15 minutes, then run a knife around the edges to loosen it. Invert the cake onto a serving plate and let it cool completely. The caramel will flow over the flan, creating a beautiful sauce.
  11. Serve chilled or at room temperature.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutes
Kcal: 350 kcal | Servings: 10 servings

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