Caramel Chocolate Pudding Cake

Name: Caramel Chocolate Pudding Cake
Prep time: 90 min
Total time: 90 min
Yield: 12 servings
Cuisine: Française
Ingredients: 1 cup (200 g) granulated sugar; 1 box chocolate cake mix (approx. 400 g); 5 eggs (2 for the cake, 3 for the flan); 1 cup (250 ml) whole milk; 1 can (14 oz / 395 g) sweetened condensed milk; 1 can of milk (same volume as the condensed milk can, approx. 395 ml)

By Marie Lefebvre · Updated October 12, 2026

A show-stopping two-in-one dessert that layers silky caramel flan over moist chocolate cake, all baked together in a single bundt pan. The magic happens in the oven — no fancy techniques required. Unmold cold and watch the caramel cascade over every slice!

Prep⏱️ 90 min

Servings👥 12 servings

Difficulty📊 Medium

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🛒 Ingredients

12 servings

1 cup (200 g) granulated sugar
1 box chocolate cake mix (approx. 400 g)
5 eggs (2 for the cake, 3 for the flan)
1 cup (250 ml) whole milk
1 can (14 oz / 395 g) sweetened condensed milk
1 can of milk (same volume as the condensed milk can, approx. 395 ml)

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat the oven to 350 °F (180 °C). Prepare a water bath by placing a large roasting pan filled with hot water on the lower oven rack.
2
In a heavy saucepan, melt the sugar over medium heat without stirring until it turns into a deep golden caramel. Immediately pour it into a bundt pan, tilting to coat the bottom and sides evenly.
3
Using an electric mixer, beat the cake mix with 2 eggs and the milk until the batter is smooth and lump-free. Pour it gently into the caramel-coated pan.
4
In a blender, combine the sweetened condensed milk, the additional milk, and the 3 remaining eggs. Blend for 3 to 5 minutes until completely smooth. Slowly pour this mixture over the cake batter — do not stir.
5
Cover the pan tightly with aluminum foil. Set it in the water bath and bake for 60 to 75 minutes, until the flan layer is fully set.
6
Remove from the oven, cool to room temperature, then refrigerate overnight (at least 8 hours).
7
Run a thin knife around the edges and invert onto a serving plate while still cold. The caramel sauce will drizzle beautifully — serve immediately and enjoy!

💡 Chef's Tip

Never stir the two layers together — just pour the flan slowly over the cake batter. Their different densities naturally separate during baking: flan sinks, cake rises. Always unmold cold for a clean, stunning result.