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Flancocho (Vanilla Flan Cake) served on a white transparent platter with a serving on the side.
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Flancocho

Puerto Rican Flancocho is the ultimate dessert mashup! Creamy vanilla flan on top of a moist vanilla cake. It's a sweet everyone will love!
Prep Time20 minutes
Cook Time1 hour
Chill Time4 hours
Total Time5 hours 20 minutes
Course: Desserts
Cuisine: Puerto Rican
Servings: 14 servings
Calories: 243kcal
Author: Catherine Arena

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!

Notes

Recipe Notes:
Eggs- Remove the eggs an hour out of the refrigerator before making the flan cake.
Caramel Sauce - Make sure to watch the sugar does not burn while it is melting. Swirl the pan around to promote even melting and prevent burning.
Cooling - Make sure to cool the flancocho completely before placing in the refrigerator.
 

Nutrition

Serving: 14 | Calories: 243kcal | Carbohydrates: 52g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 292mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 38g | Vitamin A: 85IU | Vitamin C: 0.004mg | Calcium: 87mg | Iron: 1mg