This flan cake is the kind of dessert that stops conversations. It’s soft, silky, and full of caramel flavor, with a light cake layer underneath and creamy custard on top. The best part?

It looks fancy but is easy to pull off at home. You’ll make the caramel, whisk a simple custard, mix up a quick cake batter, and bake it all together. After chilling, it flips out into a glossy, gorgeous dessert that’s perfect for holidays or any sweet craving.

What Makes This Recipe So Good

Two textures in one bite: A fluffy vanilla cake base topped with velvety caramel flan.
It’s the best of both worlds.
Showstopping look, simple method: You bake it in one pan, then flip it to reveal that shiny caramel finish.
Make-ahead friendly: It actually tastes better after chilling overnight. Ideal for parties and stress-free entertaining.
Balanced sweetness: The caramel is rich but not cloying, and the custard is smooth and lightly sweet.
Customizable: Swap flavors, use different milks, or add citrus zest or spices. It’s easy to make it your own.

Shopping List

For the caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon fresh lemon juice (optional, helps prevent crystallization)
For the flan (custard) layer:
- 4 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the cake layer:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk (room temperature)
- 1/4 cup neutral oil (like canola or vegetable)
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
For the pan and bake:
- 9-inch round cake pan at least 2 inches deep or 9×2-inch springform (well-wrapped), or a Bundt pan
- Large roasting pan for water bath
- Hot water

Instructions

Prep the oven and pan: Heat oven to 350°F (175°C).
Lightly grease the sides of your cake pan. If using a springform, wrap the outside with two layers of foil to prevent leaks.
Make the caramel: In a medium saucepan, combine sugar, water, and lemon juice. Cook over medium heat without stirring.
Swirl the pan gently as it bubbles. When the syrup turns a deep amber, remove from heat immediately. Carefully pour the hot caramel into the cake pan, tilting to coat the bottom evenly.Let it firm up slightly.
Whisk the flan mixture: In a bowl, whisk eggs, sweetened condensed milk, evaporated milk, vanilla, and a pinch of salt until smooth. Do not over-whisk; avoid too many bubbles.
Mix the cake batter: In another bowl, whisk flour, sugar, baking powder, and salt. Add milk, oil, egg, and vanilla.
Whisk just until combined and smooth. Do not overmix.
Layer carefully: Pour the flan mixture gently over the set caramel in the pan. Spoon the cake batter evenly over the custard.
It may seem like it sinks, but during baking the layers will switch—this is normal and part of the magic.
Set up the water bath: Place the filled cake pan inside a large roasting pan. Slide into the oven rack, then pour hot water into the roasting pan to reach halfway up the sides of the cake pan.
Bake: Bake for 55–70 minutes, until the cake is golden and a toothpick inserted into the cake portion comes out with a few moist crumbs. The custard should jiggle slightly in the center but not look watery.
Cool gradually: Remove the pan from the water bath.
Let cool on a rack for 1 hour, then cover and chill at least 4 hours, preferably overnight. Chilling helps the custard set and the caramel loosen.
Unmold and serve: Run a thin knife around the edge. Place a rimmed platter over the pan and invert quickly and confidently.
Lift off the pan to reveal the caramel sauce flowing over the top. Slice with a warm knife, wiping between cuts.

Keeping It Fresh

Refrigeration: Store covered in the fridge for up to 4 days. The flavor deepens on day two.
Avoid freezing: Custards tend to separate when frozen and thawed.
The texture won’t be as silky.
Serving temperature: For best texture, serve chilled or let it sit at room temperature for 15–20 minutes before slicing.
Storage tip: Keep any excess caramel sauce in the dish; it helps prevent the cake from drying out.

Why This is Good for You

Portion satisfaction: The rich custard and caramel mean a small slice truly satisfies, helping with mindful portions.
Protein boost: Eggs add protein, which balances the sweetness and helps keep you full a bit longer.
Make-at-home control: You choose the ingredients. That means no artificial flavors and the option to reduce sugar in the cake if you prefer.
Emotional nourishment: Comfort desserts have a place in a balanced lifestyle. Enjoying a thoughtful treat can support a positive relationship with food.

What Not to Do

Don’t stir the caramel once it starts boiling: Stirring can crystallize the sugar.
Swirl the pan instead.
Don’t skip the water bath: The custard needs gentle, even heat to set without curdling or cracking.
Don’t rush the chill time: If you flip too soon, the layers won’t set properly and may collapse.
Don’t overbake: Overbaking makes the custard grainy. Pull it when it’s set at the edges and slightly jiggly in the center.
Don’t use a shallow pan: The dessert rises slightly. A deep pan prevents overflow and keeps layers clean.

Alternatives

Flavor twists: Add orange zest or a cinnamon stick when heating the caramel (remove before pouring).
Or stir 1 teaspoon espresso powder into the cake batter.
Dairy options: For a slightly lighter custard, use half-and-half in place of evaporated milk. For a dairy-free experiment, use coconut milk and coconut sweetened condensed milk, understanding the texture will be a bit different.
Sweetness level: Reduce the cake sugar to 1/2 cup if you prefer less sweet. Keep the custard as written for stability.
Pan choices: A Bundt pan creates a dramatic shape.
Grease it well and make sure the caramel coats evenly. Baking time may vary slightly.
Spirits and extracts: Add 1 tablespoon dark rum or brandy to the custard, or swap vanilla for almond extract in the cake for a nutty note.

Explore more irresistible cake recipes you won’t want to miss:

Protein Mug Cake

Revani Cake

FAQ

Why did my caramel turn grainy or hard?

Sugar can crystallize if stirred during boiling or if stray sugar crystals stick to the sides. Use clean equipment, add a splash of lemon juice, and avoid stirring once it boils.

If it seizes, start over for the best texture.

How do I know when the flan cake is done?

Look for set edges, a gentle jiggle in the center, and a toothpick in the cake layer that comes out with a few moist crumbs. If the custard looks watery or the cake batter is wet, give it another 5–10 minutes and check again.

Can I use a boxed cake mix?

Yes. Prepare a simple vanilla or yellow cake mix according to the package, then spoon a cup or so of batter over the flan layer—do not overfill the pan.

You may have extra batter to bake separately as cupcakes.

What if I don’t have a roasting pan for the water bath?

Use any deep, oven-safe pan that fits your cake pan with space for water. In a pinch, place a metal baking dish on the rack below with hot water to add humidity, though a true water bath is best.

Why did my layers mix together?

If the batters were poured from too high or mixed aggressively, they can blend. Spoon the cake batter gently over the custard.

As it bakes, the layers naturally separate and invert due to density differences.

How do I prevent leaks with a springform pan?

Wrap the outside with two layers of heavy-duty foil, going at least halfway up. Place the pan in the water bath carefully, and avoid splashing water inside. Alternatively, use a solid round cake pan.

Can I make this the day before?

Absolutely.

It’s actually better after an overnight chill. The caramel softens, the custard sets beautifully, and the flavors meld.

How should I slice it cleanly?

Dip a sharp knife in hot water, wipe it dry, and make a confident cut. Repeat the dip-and-wipe between slices to keep edges neat.

Final Thoughts

This flan cake recipe delivers a creamy custard, a tender cake, and a glossy caramel finish with very little fuss.

It’s reliable, impressive, and friendly to make ahead. Keep the steps simple: don’t stir the caramel, use a water bath, and chill overnight. You’ll end up with a dessert that tastes like you fussed for hours—without actually doing so.

Serve it at your next gathering and watch it disappear, slice by silky slice.