Flan Cake

Flan Cake is an irresistible dessert that combines the smooth silky flan with a moist vanilla sponge cake and caramel topping.

It is called a magic cake because it it separates while baking, making the batter of the cake to come up and once flipped it becomes the bottom of the cake, flan in the middle and caramel syrup on top.

The flan is made with cream cheese and condensed milk which makes it really rich and creamy. As this cake needs time to chill and set,  it is better to make it in advance, one day before serving, to get the best results. Hope you’ll give it a try and enjoy!

How to make Flan Cake

In a small saucepan, gently melt sugar over low-medium heat until it transforms into a golden caramel, stirring continuously to ensure a smooth consistency. Once ready, remove the saucepan from the heat and pour the hot caramel into the bottom of a slightly greased 9-10 inch (23-25cm) bundt pan. Swirling the pan gently allows the caramel to spread evenly, creating a luscious base. Set the pan aside.

How to prepare the vanilla sponge cake

To begin, preheat the oven to 350F (180C). In a medium-sized bowl, whisk together flour, baking powder, and salt, setting the mixture aside until needed. In a large mixing bowl, combine butter and sugar, blending them until they form a creamy texture. Gradually incorporate the eggs, one at a time, followed by the addition of vanilla extract. Alternating between the flour mixture and milk, gradually add them to the bowl while continuing to mix. The resulting batter is then poured into the bundt pan over the layer of caramel. 

How to prepare the cream cheese flan

In a separate large bowl, mix the cream cheese until it becomes smooth and creamy. Add the eggs one by one, along with vanilla extract, sweetened condensed milk, and evaporated milk. Thoroughly combine the ingredients. This cream cheese mixture is then poured over the vanilla cake batter in the bundt pan.

To ensure a moist and evenly cooked dessert, place the bundt pan within a larger pan and add boiling water to reach halfway up the sides of the pan. Carefully transfer the setup to the oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, cover it with aluminum foil and continue baking.

Once the baking process is complete, remove the bundt pan from the oven and the larger pan, allowing it to cool to room temperature. For optimal flavor and texture, refrigerate the cake for a minimum of 4 hours, preferably overnight.

Prior to removing the cake from the pan, place it back into a larger pan filled with hot water to facilitate easy removal. Finally, invert the cake onto a serving plate, revealing its captivating layers, and delight in this amazing creation.

Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

For more custard desserts check our full collection of Custards and Puddings.

Flan Cake Slice

Cheesecake Flan
Creme Caramel
Creme Brulee

Flan Cake

Flan Cake

4.80 from 5 votes
Flan Cake is an irresistible dessert that combines the smooth silky flan with a moist vanilla sponge cake and caramel topping.
Servings 12 servings
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes


For caramel

  • 1 cup (200g) sugar

Vanilla Cake

  • 1 ½ cups (190g) all-purpose flour
  • 1/4 tsp (1g) salt
  • 1 ½ tsp (6g) baking powder
  • 1/2 cup (113g) unsalted butter , room temperature
  • 1/2 cup (100g) sugar
  • 2 large eggs
  • 1 tsp (5g) vanilla extract
  • 1/2 cup (120ml) milk

Cream Cheese Flan

  • 1 package (8oz -230g) cream cheese , room temperature
  • 4 eggs , room temperature
  • 2 tsp (10g) vanilla extract
  • 1 can (14oz- 397g) sweetened condensed milk
  • 1 can (12oz -350g) evaporated milk


  • In a small saucepan add sugar. Melt over low-medium heat until golden, stirring constantly. Remove from heat and pour the hot caramel  into the bottom of a slightly greased 9-10 inch (23-25cm) bundt pan. Swirl the pan to spread evenly. Set aside.

Prepare the vanilla cake mixture.

  • Preheat oven to 350F (180C).
  • In a medium whisk the flour with baking powder  and salt. Set aside until ready to use.
  • In a large mixing bowl add butter and sugar and mix until creamy. Incorporate eggs one at a time and add vanilla extract.
  • Gradually add flour mixture alternating with milk.
  • Pour the batter into the bundt pan over the caramel. Set aside.

Prepare cream cheese flan.

  • In a large bowl mix cream cheese until smooth. Incorporate eggs one at a time, vanilla extract, sweetened condensed milk and evaporated milk. Mix well until combined.
  • Pour the cream cheese mixture over the vanilla cake batter into the bundt pan.
  • Place the bundt pan into a larger pan, and add boiling water halfway up the sides of the pan.
  • Bake for 50-60 minutes until a toothpick inserted into the center of the cake comes out clean. If the top starts to golden too fast add aluminum foil on top of the cake and continue baking.
  • Remove the bundt pan from the oven and from the larger pan and let cool to room temperature.
  • Refrigerate for 4 hours or better overnight.
  • Before removing the cake from the pan place it again in a larger pan filled with hot water for easier removal.
  • Invert the cake onto a plate and serve.



Serving: 1 serving out of 12Calories: 470kcalCarbohydrates: 59.3gProtein: 10.8gFat: 21.9gSaturated Fat: 13gCholesterol: 144mgSugar: 46.5g
Calories: 470kcal
Course: Dessert
Cuisine: Puerto Rican
Keyword: caramel, cheesecake flan, flan cake, flancocho, puerto rican flan cake, vanilla cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Chathu Author says:

    What is evaporated milk

  2. kiran Author says:

    hi is there anything other than condensed milk that can be used for diabetics

  3. JAcosta Author says:

    So the directions say to put the cake batter in first then the cream cheese mixture. Wouldn’t the cake batter need to go last if the cake is to be on the bottom when you invert it after the cooling process?

    1. I agree with JAcosta !! The video and the directions have it backwards. The cake batter needs to be on the bottom so, it goes in last. The flan goes in after the caramel. CORRECT ??

  4. Stacey Author says:

    I love your dessert recipes! I’m not much of a baker but you make it look so easy. I made this cake for Christmas Eve and the reaction from everyone was amazement. It was completely eaten in 10 minutes.

  5. Jill Author says:

    If you invert the cake out of the pan, won’t the fall be at the bottom? Did you do that twice?

  6. Ian Bryant Author says:

    Hello, this looks totally delicious but I wonder if it would work with a cake mix? Cheating I know but they have worked so well for me in the past.
    Ian Bryant

  7. marie Author says:

    Flan Cake. Moist chocolate cake under silky flan, with a sticky caramel on top. This is an epic dessert to bring to a dinner party! Thanks for sharing <3

  8. Riley Author says:

    I’m a bit confused about part of the directions. You say to pour the cake batter into the bundt pan before the flan mixture but in both pictures it looks like the flan mixture went in before the cake batter. I just want to make sure that I do this correctly. Thank you!

    1. This is the magical thing about this recipe, the cake always separates from the flan mixture and you are left with the flan on top and the cake at the base! no matter the order in which you have put the mixture prior cooking!

  9. Yuri Author says:

    Thank you, the recipe was easy to follow, and the cake was delicious. My only concern is that entirety of caramel remained in the pan, thus he flat top of the cake. Seems like a waste of half a pound of sugar.

  10. Sharon of Piedmont, NC says:

    5 stars
    I tried this recipe in preparation for a small women’s conference that I’m catering featuring Bundt cakes. This is a keeper! The cake bottom is a nice textural contrast to the creamy rich flan and makes the dessert easy to serve to a crowd. I do have a question though: how do you keep the sugar syrup liquid? I had trouble keeping it from turning into hard candy when it cooled.

    1. Ella Marincus-HomeCookingAdventure Author says:

      Yes.. some of the sugar syrup may get hard and stuck to the pan.. After you remove the cake from the pan.. you can consider heating the pan slightly.

  11. Brenda Bourdon says:

    Thank you for putting measurements in cups/TBSP/tsp, it looks so good

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