Easy Vanilla Flan Cake Recipe

If you’ve never tried easy vanilla flan cake, you’re in for such a treat. It’s that magical dessert where creamy flan and fluffy cake bake together into one gorgeous, layered masterpiece. And, the best part? No fancy skills required!

I love making this when I want something that looks impressive but is secretly super simple. The caramel melts into the pan, the flan becomes silky smooth, and the cake rises right on top—it feels like kitchen magic every single time.

If you enjoy easy desserts like this, you might also enjoy tres leches cake, strawberry pavlova, or even a good old-fashioned pound cake with a twist.

Why You’ll Love This Recipe

• Two desserts in one: You get rich caramel flan and soft vanilla cake in every bite.
• Beginner-friendly: Using boxed cake mix keeps things simple and stress-free.
• Show-stopping presentation: That glossy caramel top makes it look bakery-worthy.
• Perfect for gatherings: It slices beautifully and always impresses guests.

Ingredients

This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.

• Granulated sugar: This melts down to create that deep golden caramel layer.
• Water: Helps the sugar dissolve and cook evenly without burning.
• Evaporated milk: Adds a rich, creamy texture to the custard.
• Sweetened condensed milk: Brings sweetness and that classic flan flavor.
• Vanilla extract: Enhances the overall flavor with warm vanilla notes.
• Eggs: Help set the flan into a smooth, sliceable custard.
• Yellow cake mix: Keeps the recipe quick while giving a soft, fluffy base.
• Oil: Keeps the cake moist and tender.

How to Make This Vanilla Flan Cake

This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post. First, prepare the baking pan. Grease a 12-cup bundt pan with baking spray or butter and lightly flour it. Place it inside a deep roasting pan. Pre-heat the oven to 350°F.

1. Combine sugar and water in a glass measuring cup. Microwave on high for 5–7 minutes until it turns golden amber (watch closely!).

2. Carefully pour the prepared caramel into the bundt pan.

3. Make the flan: Whisk together evaporated milk, sweetened condensed milk, vanilla extract, and eggs until smooth.

4. Pour over the caramel layer. Heat water in a kettle for the water bath.

5. Make the cake batter: Mix cake mix, eggs, oil, and water according to package directions. Gently pour the cake batter over the flan mixture. Pour hot water into the roasting pan until it reaches 1″ up the sides of the pan. Bake for 40-50 minutes, or until a toothpick inserted into the cake comes out clean.

6. Remove from the water bath and let cool completely on a rack. Chill in the refrigerator for at least 4 hours (or overnight). Run a knife around the edges and invert onto a serving plate.

Substitutions and Additions

• Chocolate twist: Use chocolate cake mix instead of yellow for a richer flavor. Adding ground cinnamon makes this incredibly delicious!
• Coconut flan: Swap some evaporated milk with coconut milk for a tropical vibe.
• Coffee flavor: Add a teaspoon of espresso powder to the flan mixture.
• Citrus touch: Mix in orange or lemon zest for a bright, fresh finish.

How To Store

• Storage: Store covered in the fridge for up to 4 days.
• Freezing: Not recommended, as the flan texture can change after thawing.

Sandra’s Pro Tips

• Use oven mitts when handling the caramel; it’s extremely hot.
• Don’t skip the water bath; it’s key for that silky flan texture.
• If you don’t heat the water in advance, the cooking time will be 50–60 minutes.
• Pick your serving plate in advance. You don’t want to move it once it’s flipped.
• Let it chill fully before flipping to avoid breaking the layers.
• Tap the pan lightly before baking to remove air bubbles.

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.

Other Delicious Cake Recipes You May Enjoy

• Texas Sheet Cake with Pecans
• Easy Chocolate Bundt Cake
• Carrot Cake Pound Cake
• Easy Apple Spice Cake

Easy Vanilla Flan Cake Recipe

Make your dessert special with vanilla flan cake, where a smooth, creamy dessert meets fluffy cake topped with fruit of whipped cream of an extra delicious treat.

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Course: Dessert

Cuisine: Mexican

Keyword: flan cake

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

2 hours hours

Servings: 12 servings

Calories: 344kcal

Author: Sandra Shaffer

Equipment

• 10-12" bundt pan or tube pan
• roasting pan
• 2 cup glass measuring cup
• Hand mixer
• whisk

Ingredients

Caramel:

• 1 cup granulated sugar
• 1/4 cup water

Flan:

• 12 ounce can evaporated milk
• 14 ounce can sweetened condensed milk
• 1 tablespoon vanilla extract
• 3 eggs, large

Cake:

• 15.25 ounce boxed yellow cake mix below ingredients from package
• 3 eggs, large
• 1 cup water
• 3/4 cup oil
• Hot water for water bath

Instructions

• Preheat oven to 350°F Prepare bundt or tube pan (12 cup) pan: lightly grease with baking spray or grease with butter and add a light coat of flour. Place pan in a roasting pan with a lip to hold water. Set aside.

Caramel

• Place sugar and water in 2 cup measuring cup, microwave on high for 5-7 minutes (watch closely) or until temperature reaches 300°F (150°C) and the caramel is a golden amber color.
• Carefully add to the prepared bundt pan.

Flan

• Whisk together the evaporated milk, sweetened condensed milk, vanilla extract and eggs.
• Pour over the caramel.
• Meanwhile, turn on a kettle and heat some water to fill the baking pan.

Cake

• Blend cake mix with eggs, oil, and water (according to cake mix package).
• Add batter over flan mix. You want the batter to come up the pan about 3/4th of the pan. You may have extra batter that can be baked into cupcakes.
• Add hot water to the roasting pan. The water should surround the bundt pan and come up the pan about 1-2″
• Gently place in the oven and bake for 45-50 minutes or until a toothpick comes out clean. A few crumbs on the toothpick is fine.
• Cool on a baking rack for 15 minutes before refrigerating. Keep cold for a minimum of 4 hours or overnight. Loosen cake with a knife before inverting to a serving plate or platter. Serve with fruit and fresh whipped cream if desired.

Notes

If you use a 10″ baking pan, then you will need to adjust the cooking time (10-15 minutes longer).  

Additionally, if you don’t heat the water, then the cooking time will be longer as well. 

Invert the cake onto a serving plate that is at least an inch wider than the cake or use a platter with a lip. The caramel will pool onto the serving dish.

Nutrition

Calories: 344kcal | Carbohydrates: 39g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 98mg | Potassium: 126mg | Sugar: 39g | Vitamin A: 313IU | Vitamin C: 0.3mg | Calcium: 178mg | Iron: 0.5mg

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.