This recipe is magical for several reasons. First: it combines the incredible flavors of Devil’s Food cake and flan for a sweet treat that’s out of this world. Second: it’s easy. So easy. It works with boxed cake mix or your favorite Devil’s Food recipe, and we never knew before that flan was this simple to make. Third, and MOST important: it does a magic trick while it bakes. Seriously. Watch it. The ingredients go in the pan. It bakes. Then cake is released from the Bundt pan, and voilà! The components have switched places! The cake rises to the top and the flan sinks to the bottom, and the result is a totally creative treat. Watch to see what we mean, and read on to learn how to make it yourself.
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CHOCOLATE MAGIC FLAN CAKE
- Non-stick baking spray with flour
- ½ cup salted caramel sauce
- 1 – 15.25 ounce box Devil’s Food cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs, room temperature
- 4 ounces cream cheese, room temperature
- 4 large eggs, room temperature
- 1 – 14 ounce can sweetened condensed milk
- 1 – 12 ounce can evaporated milk
- 1 teaspoon vanilla extract
- Preheat the oven to 325 degrees Fahrenheit. Set a kettle of water on to boil, and ready a deep roasting pan or baking dish large enough to hold a 12-cup Bundt pan along with space all around the sides for water.
- Coat a 12-cup Bundt pan with non-stick baking spray with flour.
- Pour the caramel sauce into the prepared Bundt pan.
- Prepare the cake batter by adding the water, vegetable oil, and 3 eggs to the cake mix and mixing until well-combined.
- Pour the cake batter into the Bundt pan evenly over the caramel sauce.
- In a large blender, prepare the flan by combining the cream cheese, 4 eggs, sweetened condensed milk, evaporated milk and vanilla. Process until smooth.
- Slowly pour the egg mixture into the Bundt pan over the cake batter.
- Coat a piece of foil with non-stick cooking spray, then cover the pan tightly with the foil.
- Place the large roasting pan or baking dish on the middle rack in the preheated oven. Carefully pour in the boiling water until it is about 2 inches high. Place the Bundt pan into the middle of the roasting pan, and carefully slide the rack back into place so you don’t splash hot water on yourself. Be careful.
- Bake for 1 ¾ to 2 hours, until a toothpick stuck into the center still has a few moist cake crumbs and the edges have started to pull away from the sides of the pan.
- Remove from the oven and take the Bundt pan out of the water bath. Remove the foil and cool for 1 hour at room temperature. Chill overnight.
- After the overnight chilling, unmold the cake and serve!
- We highly recommend using a non-stick spray that contains flour. We tested this recipe several times, using both regular non-stick spray and unsalted butter to grease the Bundt pan, but in both tests, some of the cake batter refused to rise to the top. The result? A flan cake with a marbled top. While that version is fine to eat, if you really want the visual appeal of the two-toned cake, use non-stick baking spray that contains flour to prep your Bundt pan.