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Flan Cake (Cream Cheese Flan with Vanilla Cake and Caramel Topping)

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Rating: 4.0; Vote: 1

Flan Cake is an irresistible dessert that combines the smooth silky flan with a moist vanilla sponge cake and caramel topping. Ingredients Makes about 10-12 servings For caramel 1 cup (200g) sugar Vanilla Cake 1 1/2 cups (190g) all-purpose flour 1/4 tsp (1g) salt 1 1/2 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 1. 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. 2. Prepare the vanilla cake mixture. Preheat oven to 350F (180C. 3. In a medium bowl sift the flour, baking powder and salt and whisk to combine. Set aside until ready to use. 4. In a large mixing bowl add butter and sugar and mix until creamy. Incorporate eggs one at a time and add vanilla extract. 5. Gradually add flour mixture alternating with milk. 6. Pour the batter into the bundt pan over the caramel. Set aside. 7. Prepare cheesecake 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. 8. Pour the cream cheese mixture over the vanilla cake batter into the bundt pan. 9. Place the bundt pan into a larger pan, and add boiling water halfway up the sides of the pan. 10. 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. 11. Remove the bundt pan from the oven and from the larger pan and let cool to room temperature. 12. Refrigerate for 4 hours or better overnight. 13. Before removing the cake from the pan place it again in a larger pan filled with hot water for easier removal. 14. Invert the cake onto a plate and serve.
Date: 2019-07-03

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Comments and reviews: 10

Risha Vaswani
Hi. I absolutely love this recipe and can't wait to try it but am unable to get the cake pan from a few websites. The bundt pan adds the wow factor to the cake recipe so could you Kindly let me know how I can get it. Looking forward t hearing from you soon. Risha from Wollongong, Australia. I am a home base Baker and take orders for cakes so this would be an awesome addition as a new coffee cake to my repertoire.
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Elizabeth Gumbs
Ella, thanks for the tutorial. I am baking mines while I am sending you this message. When I poured the custard the cake immediately switched places. So I got scared. Because today is my husbands birthday and I wanted something different, but after reading about the magic cake and knowing how densities play a major role in baking I'm not so scared. But still wish me luck
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DEBLINA GHOSH
The cake looks nice and soft. I think you put the cake mix first into the pan and then the liquidy flan mix. And the entire thing got baked, cooled n a slice was cut. Was it the soft flan on the top of the cake where actually the vanilla cake should have been? I might be wrong. So I was simply verifying.
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Risha Vaswani
What a stunning cake. I am salivating just seeing the video. what is the name of the cake tine. and is it available online? Can't wait to make this as cam such passionate baker. Risha fromAustralia. A BIG Fan of yours.
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leah Paradero
Lol I had to watch 2x if i've seen it correctly. afterwards i had to check the comments lol Im excited to do this. still waiting til my brownie blueberry cheesecake (from ur recipe too) will be gone in the fridge.
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uzma Qaddus
Hey I just tried it today. Turned out to be very yummy overall but my cake was a bit dense. I was expecting it to be a little fluffy. Wanted to ask is it suppose to be dense or did I make some mistake?
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renata rosa
Hi dear, this recipe is very common in Brazil cause we use condensed milk a lot The only difference is that we dont use cream cheese, the rest is the same. Hugs from Brazil
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Marilyn Alvarez
Delicious and beautiful, thank you for another wonderful video, the cooking/baking is perfect and then the icing on the cake is the mesmerizing video, just perfection.
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donna soraya oktafianti
this look soooo delicious by any chance. would u be kind share chocolate flan cake recipe? i'm a huge fan of chocolate. best wishes for u
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Bea Diestro
Are you a wizard? How did that happen? You put the cake mixture at the bottom and it end up at top after baking? Whoooaaa. I'm amazed
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