This Flan Cake recipe is the perfect combination of buttery yellow cake plus a layer of delicious flan (aka Leche Flan - which is yummy custard) - topped with caramel. It's a "magic" cake that is impressive, beautiful and delicious.
Originally published August 2015, updated January 2024.
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Flan Cake (aka Leche Flan Cake)
Do you like Flan? Have you ever had Leche Flan Cake? I first made this for my Mama years ago and it's one of those recipes she'll always love.
You see, my Mama loves Flan. Usually, she can't remember what it's called ... it's just "that dessert they have at the Mexican restaurant"... but I always know what she means. And she doesn't read my blog so she won't know I'm picking on her... 😉!
Anyway, several years ago, Richy's grandmother (who was officially called "Mom" by all of her children, grandchildren, and great-grandchildren) made this Flan Cake while we were down in Florida for a visit.
And while Flan is not at the top of my list of favorite desserts, the Flan Cake was really, really good and I knew my Mama would love it! I asked Mom (my grandmother-in-law) for the recipe and she happily shared!
She passed away several years ago so it's a treasure to have this in my stash of recipes.
What is Flan?
Flan is a custard-based dessert, topped with a layer of caramel. To make flan, you start by caramelizing sugar and pouring it into a mold or small baking pan. Then a smooth blend of eggs, milk (evaporated and condensed), sugar, and extracts is poured over the caramel.
A water bath is used for baking the flan, then it is allowed to cool and solidify in the refrigerator. Before serving, the flan is flipped out of the pan (inverted), exposing the caramel layer that is now on top.
If made in a large bundt pan, it's sliced before serving. Sometimes with extra caramel sauce drizzled over it.
Flan is especially popular in Latin countries, taking different forms such as Spanish, Mexican, Puerto Rican, and Cuban flan. In the Philippines, it is known as leche flan, while the French rendition is referred to as creme caramel. Here we call it Mexican Flan because it's most often found in Mexican restaurants.
Why You'll Love Flan Cake
It's the best of both worlds: cake and flan. Cake Flan. Flan Cake. If you love one or the other, you will quite possibly love the combination even more.
It's best made ahead. Nothing makes me happier than a recipe I can make ahead and it's even better if you do! This is that cake. The longer it chills, the better the texture is. The flan layer actually gets silkier and the cake soaks up the caramel and gets gooier. It's amazing. So go ahead: make it a day or two or three ahead of time.
It's 2-for-1: you get two cakes in one...pan. Ha!
It's easy. I won't say that this flan cake recipe is impossible to mess up - because I've burned the caramel more than I want to admit to - but overall, it is an easy recipe if you follow the instructions closely.
Why is Flan Cake called Impossible Cake or Magic Cake?
Why is flan cake called "impossible cake" or "magic cake"? Well, the cake inverts when you bake it - try to keep up.
- You will start by pouring the yellow cake batter in the bottom of the pan, then pouring the custard (flan) on top.
- As it bakes, the cake rises to the top, leaving the flan in the bottom.
- However... when you flip it out to serve, then the layer of cake is on bottom with the layer of flan on top.
Did you get all that? Haha. Just trust me. This Magic Custard Cake works.
Ingredients
There aren't any fancy ingredients here. And while I include three extracts, I would not skip the vanilla but you could use any combination of the others (skip one or both).
- Sugar
- Water
- Lemon Juice - fresh or bottled
- Yellow Cake Mix (plus the ingredients on the box - usually eggs, vegetable oil and water) - I prefer Pillsbury or Duncan Hines.
- Sweetened Condensed Milk
- Evaporated Milk
- Large Eggs
- Vanilla Extract
- Almond Extract
- Brandy Extract
Substitutions
Extracts - the almond and brandy extracts can be omitted altogether or you can substitute another flavor if you like. Rum extract is one of my favorites to add instead of the brandy extract.
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How to Make Flan Cake
- Preheat oven to 350°F.
- For this impossible cake, first, you're going to caramelize some sugar. Add the sugar, water, and lemon juice in a saucepan over low-medium heat. Stir until you have a wet sand texture, then continue cooking the sugar until you have a clear and amber-colored syrup. Do not stir while cooking. Remove from heat.
- Spray a bundt pan with non-stick cooking spray or rub down the inside of the pan with butter. Next, pour the caramelized sugar into the bottom of the bundt pan. Place the pan in the freezer while you move onto step #4.
- Prepare the yellow cake mix according to the package directions and pour the batter over the cold sugar.
- Next, for the flan mixture, grab a separate medium bowl. In it, mix the condensed milk, evaporated milk, eggs, and lastly, the brandy, almond, and vanilla extracts.
- Pour the custard mixture over the cake batter. The batter may float to the top... that's okay!
- Prepare a water bath by placing the bundt pan in a larger pan (I use a round cake pan) with ½" of hot water. You could also use a large sheet cake pan or a large roasting pan.
- Place both pans (the bundt pan sitting in the water bath) in the oven and bake for 45 minutes.
- Cover with a piece of foil and continue to bake for another 20-30 minutes or until done (check with a toothpick).
- Place the cake on a cooling rack. Remove the foil and cool for 15 minutes. When cooled, invert the bundt pan onto a cake serving plate. Make sure you get all the yummy caramel out of the pan!
- Cool for another hour at room temperature, then chill for a minimum of 4 hours. Overnight up to a couple of days is better!
Variations
Caramel / Cajeta: If you want to skip the whole "making your own caramel" step, you can buy cajeta (pre-made caramel sauce)... which would've been great for me to have on hand considering I often burn my sugar once or twice every time I make this cake before getting it right.
Choco-Flan: When Mom gave me the recipe, she mentioned in passing that this Mexican Flan Cake could also be made as a Chocolate Flan Cake. Although she much preferred it with yellow cake, the version made with chocolate cake batter is sometimes called "Chocoflan." I've made both and it too, is amazing.
Pro Tips
Freeze the pan with caramel! Do not skip the step where you freeze the pan while making the cake batter. This will prevent the caramel from mixing with the cake batter.
Serving Suggestions
Flan cake is great served straight out of the refrigerator or let it sit for a bit to come to room temperature if you want a softer cake.
You can serve it with extra caramel drizzled over the top if you like. It's perfect with a glass of milk or a cup of coffee.
This cake is a great dessert for family, friends, a birthday party, an office party, a Cinco de Mayo celebration, etc. It will impress anyone you make it for and you will get lots of ooohs and ahhhs.
Storage Directions
Refrigerator: If you have any leftovers (we rarely do), you'll want to cover your cake with plastic wrap or store it in an airtight container. It will keep in the refrigerator for 3-5 days.
Freezer: Flan cake can be frozen, however the texture may change slightly when thawed. Wrap it tightly in plastic wrap and/or place it in an airtight container before freezing. It will keep in the freeezer for up to 3 months. Thaw in the refrigerator for at least 8 hours (or overnight) before serving.
FAQ
Imagine the combination of two delectable desserts - a rich, creamy custard and a soft, fluffy cake, topped with rich, golden caramel. This is Flan Cake, or magic custard cake, as some call it.
The cake is beautiful and the different textures make it a very unique cake. The cake is soft and spongy while the custard layer is very silky and smooth. Then the sweet caramel sauce over the top is the "icing on the cake."
The delicate balance of sweetness, the play of textures, and the overall prettiness are what make the Flan Cake so impressive!
Yes. When wrapped properly, flan cake can be frozen for up to 3 months. See the details here.
Flan cake is made of a layer of yellow cake, custard (eggs, sugar and milks), and caramel or caramelized sugar.
More Amazing Cakes
Do you have any questions about this recipe? As long as it doesn't have anything to do with caramelizing sugar... hehe.
PrintRecipe
Mom’s Flan Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 1x
Description
This Flan Cake recipe is the perfect combination of buttery yellow cake plus a layer of delicious flan (aka Leche Flan - which is yummy custard) - topped with caramel. It's a "magic" cake that is impressive, beautiful and delicious.
Ingredients
- 1 cup sugar
- ¼ cup water
- 1-2 drops of lemon juice
- 1 yellow cake mix (and ingredients from the box)
- 1 14 oz. can of sweetened condensed milk
- 1 12 oz. can of evaporated milk
- 4 large whole eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 tsp. brandy extract (optional)
Instructions
- Preheat oven to 350F°.
- Add the sugar, water, and lemon juice in a saucepan over low-medium heat. Stir until you have a wet sand texture, then continue cooking the sugar until you have a clear and amber-colored syrup. Do not stir while cooking. Remove from heat.
- Spray the pan with non-stick cooking spray then pour the sugar into a bundt pan turning it until the pan is coated on the inside. Place the pan in the freezer to cool the caramel while you make the cake.
- Prepare the cake mix according to package directions and pour the batter over the sugar.
- In a separate bowl, mix 1 can condensed milk, 1 can evaporated milk, 4 eggs, 1 tsp. each of vanilla, brandy, and almond extracts. Pour over batter. The batter will float to the top... that's okay!
- Place the bundt pan in a larger pan (I use a round cake pan) with ½" of water and cook at 350 degrees for about 45 minutes.
- Cover with foil and continue to cook for 20-30 minutes more or until done (check with a toothpick).. Place cake on cooling rack. Remove the foil and cool 15 minutes then invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Notes
Mom always told me that this cake was also delicious with a chocolate cake mix, but I still haven't tried it that way!
- Prep Time: 20 mins
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Rose
Now that looks good!! Thanks for sharing this with us @ the Sunday Round Up.
Hope you have a wonderful week,
Rose
Heather @ Heatherly Loves
Flan is a great dessert! love how yours looks i the pictures.
Thanks for sharing at our Sunday Round Up! Can't wait to see what you have for us next weekend. Have a GREAT week!
xoxo
Heather
Kristen Miller
Mmmm! That is definitely one to try. Looks and sounds delicious! 🙂
Brandi Molnes
What size are the milks? small or regular size cans?
Rose
I apologize for leaving out that important detail!! I have updated the post to reflect the can sizes!!
Iliana
Flans are not Mexican.Is a custard concoction that dates back to the Roman Empire. Most European & Spanish countries have multiple recipes, which are not exclusively Mexican,
Paola
Hello, I love this idea for a cake. Now im a little confused, im familiar with making the flan and understand why we have to put the pan into another with the water but you mentioned to cover it with aluminum foil to cook for 20-30 mins more: Is that inside the water still or jst on the regular oven rack ?
Rose
I leave it in the water bath for the entire baking time. The foil keeps it from drying out or the top getting overcooked! I hope that helps 🙂
Rosa Snyder
I make this Flan this past weekend. I could not believe how delicious it was. I'm making it again for my sister's Birthday on Halloween. Thank you for the recipe!
Rose
Sooo happy to hear it!
Lisa Flores
Seriously that could be my bundt pan it's such a pain to get to all those cracks and crevices! I had heard of something called choco-flan and it is similar to this flan and cake together! Wanted to try i love flan but the family loves cake so we can compromise i get the Flan dessert part they get cake and we all have dessert! Perfect! Quick question does pan need to be greased before hand at least on the sides? Thanks so much for sharing this is tomorrows dessert!
Rose
Eeek - I can't remember if I greased the pan or not. I'll have to dig out Mom's recipe and see if she says one way or the other! So sorry - I only make this cake every couple of years or so and I really don't know!
Lana
Just made this tonight and it is great! It is so impressive how the "flan" rises to the top like that. The only problem I had was that it stuck a little in 2 different spots, but it didn't ruin it. I don't know if it should be greased or not, either. I'm a little afraid to do so because it might interfere with the caramelized sugar. But, it looks great and tastes wonderful! Thanks for something very unique.
ziba
this looks so delish, but at the same time difficult with so much ingredients, (I like to make the yellow cake from scratch,)
anyway thanks for sharing the recipe!
Miccah
Rose could you clarify if pan needs to be greased or not? It sounds like Lana didn't grease it and had minimal issues removing from the pan after baking so I'm assuming it isn't required? I also thought greasing the pan would interfere with the caramel coating the pan.
Rose
I actually don't spray the pan and it doesn't seem to cause a problem BUT I've read other similar recipes that suggest spraying it with non-stick spray, so I think either way would be fine.
Miccah
Wonderful. Thank you. Does anyone have any tips on making the caramel? I've tried 3 or 4 times but am really struggling 🙁
Arlenys
For the caramel, I suggest keeping it on low heat the entire time and babysit the sugar so it doesn't burn. I've always done it without the water and just stir it with a wooden spoon, the caramel slowly melts and the end result is a rich caramel flavor. As far as pre-greasing, I suggest making the caramel first and then greasing the rest of the pan. If cooked correctly in a water bath, the caramel should melt nicely and the cake will not stick. Happy baking!
Debbie
I just use 1/2 cup of caramel ice cream topping. EASY. 🙂
Rose
Perfect!
Michele Fernandez
Buy the jar Carmel in the ice cream section it’s so simple and works just as well with less steps, I get the salted Carmel no fail !!!!! Easy amazing recipe, and I am in Miami with a tough act to follow.
let
hi rose, what size bundt pan did you use? thanks
i have been following you (on FB) for quite some time and i love your page , the recipes , how to's, and tips are easy to follow and practical. i love reading your posts. =)
Rose
I think it's a 9" pan! Thank you!
Myama
Possible to make in cupcake cups or mini bundt pan???
Rose
Oooh, I don't know. It would be interesting to try though!
Tammy
When cooling for the 2-3 hours, is that in the pan on a cooling rack? Or do you flip it over onto a plate and cool in refrigerator?
Rose
I've done it both ways - flipped it onto a plate and left it out or flipped it onto a plate and refrigerated.
Sarah
I just made this cake and took it out of the oven. It seemed to cook rather quickly!! You said to cool for two hours. When do I invert??
sandy
Made the flan cake. Made it with a german chocolate cake. Wow, delicious!!! My family loved it!!! Will be trying the yellow cake too.
Brittany
I feel very stupid but I cannot seem to find the actual recipe. I am looking at this from my phone so maybe it has something to do with that? If you could post the link directly maybe that would help? Thank you.
Rose Atwater
I’m so sorry. I’m working to get this fixed asap! In the meantime, I’ll email you the recipe.
Tania
Need to explain when and how to flip. And how to store. Do you fridge or leave out since fake is part of the flan
Jen
Hi! I want to make this yummy cake for my Fiesta! Do I need to refrigerate it? Did we decide whether or not to grease? I want it to be pretty and tasty! Thank you! Jen
Rose Atwater
I spray the pan with non-stick spray. Then when it's done baking, place cake on cooling rack. Cool 15 minutes then invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Marjorie
I've been meaning to make this recipe for a couple of weeks already but I was afraid of the turn out. Well, I made it yesterday and I had to make one today for the honey's co-workers. My family looooooved it. I love how well explained his recipe is. However my caramel sauce hardens and when serving is a bit dry... I just wish the sauce was more runnier so it can be poured with every serving. Other than that, it is AMAZINGLY delicious 🙂
Thank you
Rose Atwater
Awesome! You might try using a different caramel recipe or even the jarred kind from the store!
Muranda Elaine
Everything looks so good and delicious I'm going to try to make. The flan cake for thanksgiving. Thank you. Happy holidays
Rose Atwater
Thank you! I hope you love it as much as we do! Happy Holidays!
Tiffany
Looks good! Thanks for sharing with us at the Merry Monday Link Party. Hope to see you again on Sunday night!
Rose Atwater
Thank you for stopping by!
Sherilyn
Hi! I'm in love with the idea of this cake! Can't wait to make it. Just wondering if I should invert it right away or let it cool overnight and then invert. I'm just afraid the flan wouldn't be set that soon? Please help!
Susan at RoseBakes.com
Hi Sherilyn, thanks for stopping by the blog! The last step of the instructions mentions to put it on a cooling rack, cool 15 minutes then invert onto serving plate. Then you cool 1 hour at room temperature, and then chill 4 hours or overnight. Hope that helps!
Michele Fernandez
Thank You Rose
I live in Miami and have a VERY tough audience, this Cake is a hit every time, love ,love it, super easy. I have two suggestions, leave cake in pan over night to chill, and I use a jar of gourmet salty caramel in lieu of the, sugar,water, lemon juice first step, its much easier and amazing. Thanks again
Michele from Miami
Rose Atwater
Awww, so happy to hear it!
Maria
If I don't have evaporated milk can I use regular one.
Rose
I'm not sure how that would work in this recipe.
Sandy
Should I leave it in the pan to cool and chill or pop it out first?
Thanks!
Susan at RoseBakes.com
Hi Sandy, thanks for stopping by the blog! The last step of the instructions mentions to put it on a cooling rack, cool 15 minutes then invert onto serving plate. Then you cool 1 hour at room temperature, and then chill 4 hours or overnight. Hope that helps!
spice
Thank you dear for sharing such a amazing recipe, I have a question that if I am using a store bought caramel sauce, how much (in ounces) shall I use??? take care.
Rose
I didn't really measure. I bought a small jar (I think it was 8 oz.) and just drizzled it until the bottom was well coated.
spice
Thanks so much, you are such a sweet person, stay blessed.
MissMakayla
This looks delicious, thinking of bringing it to my company xmas party. I'm wondering if this will hold up in the fridge if made 2 days in advance. Do you think it would get too soggy with that amount of sitting time? Thanks!
Rose
You know, I've only ever served this after chilling overnight. I'm not sure how it would hold up if kept for more than that.
Taylor
This recipe was so frustrating! I tried making the caramel and when I finally got the right color, the sugar seized up and turned rock hard immediately. Then I substituted some jarred caramel topping and baked it, but after letting it cool for 15 minutes tried to turn it upside down and the whole thing completely fell apart. Should have been completely chilled in the fridge before taking it out of the bundt. Flavor is good but it's a big mess!
Rose
Some recipes do recommend allowing it to cool for up to an hour before flipping it out I've never had to wait that long and it turns out beautifully. I'm sorry you had such a hard time.
Janet Vinyard
Hi Rose, I love flan so I'm sure I'm going to like this lovely cake! Thanks for sharing the recipe! Blessings, Janet
Kim~madeinaday
Looks so yummy! Thank you for sharing on Merry Monday! Have a great week!
Kim
Audrey
1- Shame on you for picking on your mom. (mine reads my blog so I can't do it, though I am sorely tempted).
2 - I can't caramelize sugar to save my life.
3 - OH MY I need this cake in my life. I'll have to find the topping you mention because of #2 😉
Thanks for sharing on #TastyTuesdays.
Donella
Oh, I think I'll try making this for my husband's office soon. I just hope I can help myself from stealing a big chunk of it before sending... LOL... I'm addicted to caramel.
Michele Pasquale
I made the Flan Cake, it's a beautiful cake and very delicious!!! Thank you for sharing:) I wanted to share a photo , wasn't able to load.
Rose
Thanks so much Michele!
Lorena
I just found this recipe on Pinterest and can't wait to try it out! It seems pretty straight forward and can already imagine the demand for more! thank you for sharing.
Nancy
After cooking with it covered is the toothpick suppose to come out clean?
Linda
Hi Rose, I just printed this delicious recipe to try asap. I would use the caramel store bought topping. I noticed this can be done with chocolate cake as well. Do you think this one could be made using chocolate topping?
not sure if it would turn out the same as the caramel..
Fabiola
This is a very popular cake in Mexico, were flan is a common dessert; this one is made with chocolate cake an it’s called Choco Flan, so easy to make and so delicious with the bonus of the ohs and wows you get because flan rests on top of a cake!
Thank you for sharing it with a vanilla cake! I’ll try it soon, yum!
Sandra
Is delicious, is a original Puerto Rican recipe. Vanilla flavour is the authentic but yiu can have fun using other flavors like chocolate cake and flan. The original name is flancocho from flan and bizcocho.
Rose
Fun to know!
betty
help my cake is slid too far to edge of plate. im afraid to push it that it will crack.
Denise M Townsend
I love his recipe I've made it before came out perfect Thank you. Now i'm making this recipe with coconut condensed milk with a lemon cake I'll let you know how it turns out.
Denise M Townsend
I've also made it with chocolate cake as well you're right they c loved it.
Rose
I bet that would be amazing!
Rose
Yum!!
SH
Hi, can I use a regular cake pan to make this cake? Thank you.
Rose Atwater
Yes, a 10-inch round cake pan would work well for this!
Helen at the Lazy Gastronome
Thanks for sharing at the What's for Dinner party - see you again tomorrow!
Jhuls
The box mix hack is brilliant. Thanks for sharing and for joining Fiesta Friday Party! We hope to see you again.