Description

Magic Flan Cake is a stunning layered dessert featuring a rich chocolate cake base, creamy vanilla flan, and a golden caramel topping. During baking, the layers magically reverse for an impressive presentation and delightful texture contrast.

Ingredients

3/4 cup granulated sugar (for caramel)

1/2 cup unsalted butter, melted

1/2 cup buttermilk

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

4 large eggs

1 tablespoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly and set aside.
In a medium saucepan over medium heat, melt the 3/4 cup of sugar until it turns into a golden caramel. Carefully pour into the Bundt pan, tilting to coat the bottom evenly. Let cool and harden.
In a bowl, whisk together melted butter, buttermilk, sugar, egg, and vanilla until smooth.
In a separate bowl, sift together flour, cocoa powder, baking soda, and salt. Add dry ingredients to wet and stir until just combined.
Gently pour the chocolate batter over the hardened caramel in the pan.
Blend sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth. Slowly pour flan mixture over chocolate batter.
Place the Bundt pan in a larger baking dish. Fill outer dish with hot water to create a water bath.
Bake for 60–70 minutes, until a toothpick inserted into the cake comes out mostly clean.
Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
To serve, invert the cake onto a rimmed plate so the flan sits on top with caramel cascading down the sides.

Notes

Adding cinnamon or espresso powder to the chocolate layer gives it a unique twist.

Try almond or coconut extract in the flan for a different flavor.

Top with berries or melted chocolate for a festive look.

Store covered in the fridge for up to 4 days; do not freeze or reheat.

Use a Bundt pan for best results, but a high-sided 9-inch cake pan can work with adjusted baking time.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 35g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 85mg