Chocolade Flan Cake Recipe
This Chocolade Flan Cake Recipe layers caramel topping, creamy flan, and soft devil’s food cake into a chilled chocoflan-style dessert. It is a make-ahead party sweet that slices beautifully for birthdays, holidays, and family dessert tables.
Equipment
- 12-cup Bundt pan
- Large roasting pan
- Blender
- Mixing bowl
- Electric mixer
- Aluminum foil
- Serving plate
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 0.5 cup SMUCKER'S® Caramel Flavored Topping
- 1 package devil's food cake mix 15.25 ounces
- 1 cup water
- 3 large eggs for cake layer
- 0.5 cup Crisco® Pure Vegetable Oil
- 1 can EAGLE BRAND® Sweetened Condensed Milk 14 ounces
- 1 can PET® Evaporated Milk 12 ounces
- 4 large eggs at room temperature, for flan layer
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and coat a 12-cup Bundt pan generously with no-stick cooking spray.
- Pour the caramel topping into the bottom of the prepared Bundt pan and spread it gently.
- Beat the devil's food cake mix, water, 3 eggs, and vegetable oil until the cake batter is smooth.
- Pour the cake batter over the caramel layer without scraping the pan sides too roughly.
- Blend sweetened condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla until smooth.
- Slowly pour the flan mixture over the cake batter, then cover the Bundt pan tightly with foil.
- Place the Bundt pan in a larger roasting pan and add hot water around it to create a water bath.
- Bake for 70 to 80 minutes, until the cake springs back and the flan layer is set.
- Cool at room temperature, refrigerate for at least 4 hours, then invert onto a serving plate.
Notes
Storage: Store the cake covered in the refrigerator for 3 to 4 days and keep it chilled because of the custard layer.
Freezing: Freeze slices for up to 1 month if needed, but expect the flan layer to soften slightly after thawing.
Best Tips: Grease the Bundt pan very well, use softened cream cheese, and pour the flan slowly for cleaner layers.
Water Bath: Hot water around the Bundt pan helps the flan bake gently and gives the custard a smoother texture.
Chilling Tips: Chill the cake at least 4 hours, though overnight chilling gives the neatest slices and easiest release.
Variations: Try chocolate fudge cake mix, a pinch of cinnamon in the flan, or extra caramel over the slices before serving.