Magic Caramel Flan Cake
A showstopping two-layer dessert where the real magic happens in the oven: the sponge rises while the flan sinks, creating a golden caramel-crowned masterpiece. Inspired by the beloved Brazilian bolo pudim, this cake is surprisingly easy to make and guaranteed to impress.
🛒 Ingredients
15 servings
- For the sponge:
- 3 eggs
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 4 tablespoons margarine, softened
- 1 cup whole milk
- 1 pinch of salt
- 3 teaspoons baking powder
- For the flan:
- 3 eggs
- 1 can (14 oz) sweetened condensed milk
- 1¾ cups whole milk (same volume as the condensed milk can)
- For the caramel:
- ½ cup granulated sugar
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Directions
- 1
Preheat the oven to 355 °F (180 °C). Make the caramel: melt ½ cup sugar dry in the baking pan over medium heat until deep amber. Swirl to coat the bottom and sides, then set aside to cool.
- 2
Using an electric mixer, beat the margarine, sugar, and 3 sponge eggs together for 5 minutes until pale and fluffy.
- 3
Gradually add the flour and milk alternately, mix in the salt, and finally fold in the baking powder. Beat until completely smooth.
- 4
Pour the sponge batter into the caramelized pan and spread it evenly.
- 5
In a blender, combine the 3 flan eggs, condensed milk, and whole milk. Blend for 1 minute until perfectly smooth.
- 6
Gently pour the flan mixture over the sponge batter — do not stir. The two layers will magically switch places during baking.
- 7
Bake at 355 °F (180 °C) for 30–35 minutes, until a toothpick inserted into the sponge layer comes out clean.
- 8
Let cool completely at room temperature, then refrigerate for at least 2 hours before unmolding onto a serving plate.
💡 Chef's Tip
Avoid stirring the caramel as it melts to prevent crystallization. It's perfectly normal if the two batters blend slightly when pouring — the oven handles the rest. Run a thin knife around the edges before flipping for a clean, caramel-dripping release.
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