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Creamy Flan Cake Recipe Easy 3-Layer Dessert with Caramel Crown

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A quick and easy 3-layer dessert featuring a silky flan crown atop a moist yellow cake base, all crowned with a rich caramel glaze. Perfect for any occasion, this creamy flan cake balances indulgence and simplicity.

Ingredients

Scale
  • 1 cup granulated sugar (for caramel crown)
  • 1/4 cup water (for caramel crown)
  • 4 large eggs, room temperature (for flan layer)
  • 1 (14 oz / 396 g) can sweetened condensed milk
  • 1 (12 fl oz / 355 ml) can evaporated milk
  • 1 teaspoon pure vanilla extract
  • 1 box yellow cake mix (about 15.25 oz / 432 g) or homemade equivalent
  • 3 large eggs (for cake layer)
  • 1/2 cup vegetable oil
  • 1 cup whole milk

Instructions

  1. Preheat oven to 350°F (175°C). In a medium saucepan, combine 1 cup sugar and 1/4 cup water over medium heat. Stir gently until sugar dissolves, then stop stirring and let simmer undisturbed until golden amber (8-10 minutes). Pour caramel quickly and evenly into a 9×13-inch baking dish, swirling to coat the bottom. Set aside to harden.
  2. In a mixing bowl, whisk together 4 eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and well combined (2-3 minutes). Pour flan mixture carefully over the set caramel in the prepared pan.
  3. In a separate bowl, combine yellow cake mix, 3 eggs, vegetable oil, and milk. Beat with an electric mixer on medium speed for 2 minutes until smooth and pourable.
  4. Slowly pour the cake batter over the flan layer. The cake batter will float atop the flan mixture.
  5. Place the baking dish inside a larger roasting pan or baking sheet. Pour hot water into the outer pan to come halfway up the sides of the flan cake dish to create a water bath.
  6. Cover the flan cake loosely with aluminum foil. Bake at 350°F (175°C) for 50-60 minutes or until the cake top is golden and a toothpick inserted in the cake layer comes out clean. The flan underneath should be set but slightly jiggly.
  7. Remove the flan cake from the water bath and foil. Let cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
  8. To serve, run a knife around the edges to loosen. Place a large serving plate on top of the baking dish and invert quickly but carefully. The caramel crown will drip down the sides.

Notes

Keep a close eye on the caramel as it cooks to avoid burning. Use room temperature eggs for even baking and to prevent cracking. The water bath is essential for smooth flan texture and to avoid cracks. Refrigerate overnight for best results. Warm the bottom of the pan slightly if caramel sticks before inverting.

Nutrition

Keywords: flan cake, caramel crown, layered dessert, easy dessert, creamy flan, yellow cake, caramel dessert, quick dessert

Find it online: https://forkifyfun.com/creamy-flan-cake-recipe-easy-3-layer-dessert-with-caramel-crown/