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!

Can you freeze flan cake?

Yes. When wrapped properly, flan cake can be frozen for up to 3 months. See the details here .

What is this easy flan cake recipe made of?

Flan cake is made of a layer of yellow cake, custard (eggs, sugar and milks), and caramel or caramelized sugar.

Mom's Flan Cake Recipe (with Box Mix!)

Mom’s Flan Cake Recipe

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4.5 from 8 reviews

Author: Rose
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

Units Scale

1 cup sugar
1/4 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)

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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 1/2" 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.