Okay, let’s talk about something truly magical: the Creamy Flan Cake. If you’ve never had one, prepare yourself for pure bliss! It’s this incredible dessert where a rich, smooth flan just melts right into a tender, moist yellow cake. Seriously, it’s like two amazing desserts in one, and the caramel just ties it all together. I remember the first time I tasted one at a family get-together – I was instantly hooked! The best part? It looks super fancy, but trust me, it’s surprisingly easy to whip up. Get ready to impress everyone!
Gathering Your Creamy Flan Cake Ingredients
Alright, let’s get everything ready to make this amazing Creamy Flan Cake! You’ll find most of these things are probably already in your pantry or fridge. For the caramel, we need a simple combo: 1 cup of granulated sugar and just 1/2 cup of water. That’s it! We’ll cook this down to a beautiful amber color.
Caramel Sauce Essentials for Your Creamy Flan Cake
Just a heads-up on the caramel: grab 1 cup of granulated sugar and 1/2 cup of water. That’s all you need for that gorgeous, syrupy goodness that coats the bottom of the pan. We’re aiming for a lovely amber hue – not too light, not too dark, just perfect!
The Rich Flan Mixture Base
Now for the heart of our flan cake! You’ll need 8 ounces of cream cheese and 1/2 cup of butter, and make sure they’re nice and soft, like play-doh. This helps everything blend super smoothly. Then, we’ll add 1 cup of granulated sugar, 4 large eggs, and 1 teaspoon of vanilla extract for that lovely flavor. And don’t forget the milks: 1 cup of regular milk, 1 can (12 ounces) of evaporated milk, and 1 can (14 ounces) of sweetened condensed milk. Trust me, using ingredients that are at room temperature makes a HUGE difference in getting that silky, lump-free flan texture. It’s worth the little bit of planning!
Preparing the Yellow Cake Mix Layer
For the cake part, we’re using a box of yellow cake mix. Yep, you read that right! It makes things so simple. Just grab your favorite brand, and then follow the instructions on the box for whatever else you need – usually it’s just a few eggs, some oil, and water. That’s all there is to it for the cake layer!
Step-by-Step Guide to Making Your Creamy Flan Cake
Crafting the Perfect Caramel Base
First things first, let’s get that gorgeous caramel going! In a saucepan, toss in 1 cup of granulated sugar and 1/2 cup of water. Stir it just until the sugar dissolves, then let it bubble away over medium heat. You want to watch it carefully – no stirring now! – until it turns a beautiful, rich amber color. Be super careful, hot caramel is no joke! Quickly pour it into your 9-inch round cake pan and tilt it around to coat the bottom nicely. It’ll harden up as it cools, making our sweet foundation.
Assembling the Creamy Flan Cake Layers
Now for the fun part! In a big bowl, beat together your softened cream cheese, softened butter, and that other cup of granulated sugar until it’s all smooth and creamy. Then, add your eggs one at a time, mixing well after each one, and stir in that vanilla extract. In a separate bowl, whisk together your milks: the regular milk, evaporated milk, and sweetened condensed milk. Pour this milky mixture into your cream cheese blend and give it a good mix. Now, get your yellow cake mix ready according to the box directions. Gently pour the cake batter over the caramel in the pan. It might look a little weird, but trust the process! Then, very carefully, pour the flan mixture right over the cake batter. It’s like magic how they stay somewhat separate at first!
The Water Bath and Baking Your Creamy Flan Cake
This step is key for that super smooth, custard-like flan texture. Preheat your oven to 350°F (175°C). Now, cover your cake pan tightly with aluminum foil. Find a larger baking pan – a roasting pan works great – and place your flan cake pan inside it. Carefully pour about an inch of hot water into the larger pan, making sure it comes up around the sides of your cake pan. This is your water bath, and it helps the cake bake gently and evenly. Pop this whole setup into the oven and bake for about 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted into the cake part comes out clean. No wet batter clinging to it!
Cooling and Chilling for the Perfect Set
Once it’s baked, carefully take the whole thing out of the oven. Remove the cake pan from the water bath and let it cool completely on a wire rack. Seriously, let it cool all the way down. This is super important! Once it’s cool, cover it (plastic wrap or foil works) and pop it into the refrigerator for at least 4 hours, but I really, *really* recommend chilling it overnight. This gives the flan time to set up properly, which is absolutely crucial for when you flip it out. Don’t rush this part – patience is your best friend here!
Tips for Your Best Creamy Flan Cake Yet
Okay, so you’ve made it this far, and you’re almost there! A few little tricks can make your Creamy Flan Cake go from great to absolutely spectacular. Don’t worry if it seems a little daunting at first; these tips are just little nudges to make sure everything comes out perfectly. It’s all about the details!
Achieving a Smooth Flan Texture
The secret to that super silky flan is making sure all your dairy – the cream cheese, butter, milk, evaporated milk, and condensed milk – are at room temperature. This helps them blend together without any lumps. And when you’re mixing the flan part, just mix until everything is combined and smooth. Overmixing can sometimes make it a bit too airy, and we want that dense, creamy texture!
The Art of Inverting Your Flan Cake
This is the moment of truth! Make sure your cake is *really* cold – overnight is best. Run a thin knife or offset spatula around the edge of the pan to loosen it. Place your serving plate, which should be larger than the cake pan, upside down over the pan. Take a deep breath, and with confidence, flip the whole thing over quickly! Give it a little shake, and hopefully, that beautiful caramel will cascade down. If a little bit sticks, don’t panic; just scrape it out and spoon it over the top.
Frequently Asked Questions About Creamy Flan Cake
Got questions about this amazing dessert? I’ve got answers! Making a Creamy Flan Cake is pretty straightforward, but a few things can pop up. Let’s clear them up so you can bake with confidence!
Why did my caramel burn?
Oh, caramel can be tricky! Usually, it burns because the heat was too high, or you let it go just a *little* too long. Next time, try medium heat and watch it like a hawk from the moment it starts to color. If it does burn, unfortunately, you’ll have to start over because burnt caramel tastes bitter. For more tips on sugar work, you can check out Serious Eats’ guide to caramel.
Can I make Creamy Flan Cake ahead of time?
Absolutely! In fact, I highly recommend it. The flan cake needs to chill for at least 4 hours, but overnight is really best. Making it ahead means the flan has plenty of time to set up perfectly, and it’s one less thing to worry about on the day you want to serve it. Just keep it covered in the fridge!
What is the best way to serve Creamy Flan Cake?
The best way is definitely inverted, so that gorgeous caramel sauce flows down over the cake. Serve it chilled, usually in slices. It’s rich and decadent on its own, but a tiny dollop of whipped cream or a fresh berry on the side can be a lovely touch if you’re feeling fancy! For other delightful dessert ideas, consider exploring cheesecake deviled strawberries.
Understanding the Nutrition of Creamy Flan Cake
Just a little note about the nutrition info you might see for this Creamy Flan Cake – it’s really just an educated guess! Because brands and even how much you pack into a slice can change things, the exact numbers can vary quite a bit. Think of it as a general idea rather than a strict guarantee. Enjoy every delicious bite! If you’re interested in healthier dessert options, you might find healthy cookies without flour and sugar appealing.
Print
Hemelse Flan Cake: 1 Magische Dessert
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and creamy flan cake that’s easy to make.
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1 box yellow cake mix
- Ingredients for cake mix (as per box instructions)
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, combine 1 cup sugar and 1/2 cup water. Cook over medium heat, stirring until sugar dissolves. Bring to a boil and cook without stirring until amber in color. Pour caramel into a 9-inch round cake pan, tilting to coat the bottom.
- In a large bowl, beat cream cheese, softened butter, and 1 cup sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together milk, evaporated milk, and sweetened condensed milk.
- Pour the milk mixture into the cream cheese mixture and mix well.
- Prepare the yellow cake mix according to package directions.
- Pour the cake batter over the caramel in the prepared pan.
- Carefully pour the flan mixture over the cake batter.
- Cover the cake pan with aluminum foil. Place the cake pan in a larger baking pan. Fill the larger pan with about 1 inch of hot water (water bath).
- Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
- Remove from the water bath and let cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours, or preferably overnight.
- To serve, invert the cake onto a serving plate.
Notes
- Ensure all dairy ingredients are at room temperature for a smoother batter.
- Be careful when handling hot caramel.
- Allow ample chilling time for the flan to set properly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg
Keywords: flan cake, creamy dessert, easy cake, caramel cake