Puerto Rican Flancocho is the ultimate dessert mashup! Creamy vanilla flan on top of a moist vanilla cake. It’s a dessert everyone will love!
Flancocho is the best of both worlds, creamy flan de vainilla (vanilla flan) on top and cake on the bottom, covered in a rich caramel sauce. It’s the perfect dessert for any celebration, family get togethers or holiday celebration.
What makes flancocho special is how the flan and cake are cooked in the same pan and magically switch places while baking, creating a dessert that’s both beautiful and delicious. Often called the “impossible cake” or “magic cake,” it can also be made with other flan varieties like flan de calabaza (pumpkin flan) and flan de coco (coconut flan). If you have never had it before, I promise you are in for a special treat!
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Reasons to Love this Recipe
- Best of Both Worlds – If you love flan and cake, here you get both in one dessert!
- Easy to Make – Despite it beautiful and unique appearance, this flan cake is simple to make. No fuss or complicated steps here!
- Versatile Flavor – Although we are using vanilla flan, it’s easy to make with other flan flavors like flan de cafe (coffee flan), an especially delicious twist for coffee lovers!
- Caramel Sauce – The decadent caramel sauce adds the perfect finishing touch. It brings together the flavors of the flan and cake perfectly.
Ingredients
- Eggs
- Condensed Milk
- Evaporated Milk
- Vanilla Extract
- Sugar
- Cake Mix
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Cake Flavor – You could try different cake flavors like chocolate, red velvet and lemon mix.
Flan Flavor – Other flan flavors you could try are flan de coco (coconut flan), flan de calabaza (pumpkin flan), or flan de cafe (coffee flan).
Or try flan de queso (cheese flan). Recipe courtesy of The Kitchen Gidget.
Add Ins – For extra texture, try topping with shredded coconut or crushed nuts.
Instructions
Step 1: Preheat the oven to 350°F.
In a small saucepan over medium-low heat, add the sugar (Image 1) and melt until fully dissolved, keeping a close eye to prevent burning. Swirl the pan gently as the sugar starts to melt. Once the sugar turns a rich golden color (Image 2), remove it from the heat.
Step 2: Quickly pour the melted sugar into the cake pan, spreading it evenly all around the bottom and sides of the pan before it hardens (Image 3). Set it aside to cool.
Step 3: In a blender, combine the sweetened condensed milk, evaporated milk, eggs and vanilla extract until smooth (Image 4).
Step 5: Pour the mix over the caramel sauce (Image 5).
Step 6: In a large bowl, use a mixer to prepare the cake mix following the package instructions. Carefully pour the cake batter over the flan. DO NOT STIR THEM TOGETHER (Image 6).
Step 7: Cover the cake with aluminum foil (Image 7). Add the cake pan to a larger pan and fill the larger pan with hot water so that the water comes halfway up the sides of the flan cake pan.
Carefully add the pans to the oven and bake for 1 hour and then check for doneness by inserting a toothpick or thin knife into the center. If it comes out clean the flan cake is done. Otherwise cook for an additional 20-30 minutes.
Once done, remove the cake pan from the water bath and set aside to cool completely. Once cool, refrigerate the flan for a few hours or better overnight.
Step 8: To unmold, run a knife around the edges of the pan to loosen the flan cake a little bit. Then place a serving platter over the flan cake (Image 9) and holding it firmly, flip the plate and cake over, right side up (Image 10). Cut the cake into slices and serve. Enjoy!
Expert Tips
- Use a Water Bath – Always use a water bath when cooking flan as it ensures the flan will cook evenly and prevents crackling, hence, it provides even cooking throughout.
- Cool Cake Completely – It is important to allow the flan cake to cool completely at room temperature before refrigerating. It needs time to set properly for clean slices.
- Flipping – When flipping the flancocho onto a plate, make sure it’s fully chilled and run a knife around the edges of the pan to loosen it. Invert it in one full motion to prevent it from breaking apart.
- Make Ahead – This flan cake tastes so much better the next day. Make it a day ahead to allow the flavors to meld.
- Room Temperature Eggs – Remove the eggs from the refrigerator an hour before making the cake. Room temperature eggs helps the flan blend smoothly and produces a much silkier texture.
- Caramel – When making the caramel sauce, watch it carefully to make sure it doesn’t burn otherwise your sauce will be bitter.
Recipe FAQs
Wrap leftovers with plastic wrap or in an airtight container and refrigerate for up to 4 days.
Yes! Wrap it tightly in plastic wrap first, then aluminum foil and place it in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator the night before serving. Make fresh caramel sauce to freshens up the flan cake.
Absolutely! Another Puerto Rican favorite is, Chocoflan, made with boxed chocolate mix. Velvet cake is another favorite especially perfect for Valentine’s Day.
Other Desserts You Will Love
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📖 Recipe
Flancocho
Equipment
- bundt or tube cake pan
Ingredients
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 5 eggs bring to room temperature for one hour before using
- 2 tsp vanilla extract
- 1½ cups sugar
- 1 box yellow cake mix plus all other ingredients needed to make cake
Instructions
- Preheat the oven to 350°F.In a small saucepan over medium-low heat, add the sugar and melt until fully dissolved, keeping a close eye to prevent burning. Swirl the pan gently as the sugar starts to melt. Once the sugar turns a rich golden color, remove it from the heat.
- Quickly pour the melted sugar into the cake pan, spreading it evenly all around the bottom and sides of the pan before it hardens. Set it aside to cool.
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs and vanilla extract until smooth. Pour the mix over the caramel sauce.
- In a large bowl, use a mixer to prepare the cake mix following the package instructions. Carefully pour the cake batter over the flan. DO NOT STIR THEM TOGETHER.
- Cover the cake with aluminum foil.
- Add the cake pan to a larger pan and fill the larger pan with hot water so that the water comes halfway up the sides of the flan cake pan.
- Carefully add the pans to the oven and bake for 1 hour and then check for doneness by inserting a toothpick or thin knife into the center. If it comes out clean the flan cake is done. Otherwise cook for an additional 20-30 minutes.Once done, remove the cake pan from the water bath and set aside to cool completely. Once cool, refrigerate the flan for a few hours or better overnight.
- To unmold, run a knife around the edges of the pan to loosen the flan cake a little bit. Then place a serving platter over the flan cake and holding it firmly, flip the plate and cake over, right side up. Cut the cake into slices and serve. Enjoy!
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