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Can't decide whether to serve chocolate cake or flan for dessert? Enter homemade Chocoflan! Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing dessert.Beyond looking and tasting spectacular, this Chocoflan cake does something truly marvelous during the baking process; the custardy flan and the cake batter trade places. It’s a mind-blowing effect that occurs during baking when the chocolate cake batter takes shape and rises to the top of the pan, before the custard has set. It’s true baking magic that produces a multilayered cake that tastes as good as it looks. With a Betty Crocker™ cake mix shortcut, this impressive dessert is surprisingly simple to make. Get ready to wow your friends and family with this show-stopping Chocoflan!

chocoflan

Craving a dessert that's both decadent and delightful? Look no further than this easy Chocoflan recipe! This magical dessert combines rich chocolate cake with a creamy, smooth flan in one stunning treat.&nbsp;

A thinner caramel topping works best in this Chocoflan recipe. We tested with Smuckers® caramel topping.

To ensure that the cake and flan are baked and set, be sure to follow the baking, cooling and refrigeration times set in this flan cake recipe for success.

Add 1 teaspoon vanilla to the flan mixture to give your chocoflan cake a little extra flavor.

Just a few simple ingredients are needed for this easy Chocoflan recipe.Cake IngredientsCaramel Topping:&nbsp;This creates a sweet, gooey base layer that infuses the flan with caramel flavor as it bakes. It also gives added visual appeal when the Chocoflan is inverted.Triple Chocolate Fudge Cake Mix:&nbsp;Provides the structure and chocolate flavor for the cake layer. Using a cake mix simplifies the recipe and ensures a moist, consistent result.Water:&nbsp;Hydrates the cake mix, allowing the gluten to develop and creating the cake's structure.Vegetable Oil:&nbsp;Adds moisture and richness to the cake.Eggs:&nbsp;Binds the cake ingredients together, adds moisture, and contributes to the cake's structure and richness.Flan IngredientsSweetened Condensed Milk:&nbsp;The key ingredient for the flan; providing sweetness, richness, and a creamy texture.Milk:&nbsp;Dilutes the sweetened condensed milk to achieve the desired flan consistency. It also adds moisture.Eggs:&nbsp;Provide structure and richness to the flan, helping it set properly during baking. They also contribute to the flan's smooth, custard-like texture.

Recipe Ingredients

Here are the basic steps for how to make this Chocoflan recipe. See the full recipe for complete instructions.<h3>1. Prep</h3>Spray your fluted tube cake pan with cooking spray.&nbsp;This is crucial for easy release of the Chocoflan after baking. Pour and spread 1/4 cup caramel topping in the bottom of the pan. Choose a thinner caramel topping for best results. &nbsp;<h3>3. Mix the Chocolate Cake Batter</h3>Prepare the cake batter as directed on the cake box. &nbsp;Pour batter over the caramel topping in the pan.<h3>4. Make the Flan Mixture</h3>Make and slowly pour the flan mixture evenly over the cake batter.&nbsp;Don't worry that it mixes; the layers will separate during baking.<h3>5. Bake</h3>Cover the Chocoflan with foil while baking. This prevents the top from browning too quickly and helps retain moisture. The water bath ensures even baking and prevents the flan from curdling. Bake for the entire time; although the cake layer may be done earlier, the flan still needs the full bake time to set up.<h3>6. Cool and Refrigerate</h3>Cool on cooling rack, uncovered, for 1 hour. Then refrigerate in the pan, uncovered, for 2 hours.&nbsp;This allows the flan to set completely.<h3>7. Serve</h3>Remove from the pan and spoon any remaining caramel over the top of the cake. Serve with additional caramel topping, if desired.

How to Make Chocoflan

To properly store the Chocoflan, follow these tips.<h3>Refrigeration&nbsp;</h3>Chocoflan must be stored in the refrigerator due to its custard-like flan layer. Store it loosely covered with plastic wrap or foil. Be careful that the covering doesn't touch the top of the cake, as it can stick and damage the caramel topping. An airtight container is a good alternative option. Store in the refrigerator for up to 4 days.

How to Store Chocoflan

Chocoflan

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Enjoy this tart that’s made with eggnog – a wonderful Christmas dessert.

eggnog flan

eggnog-flan

Eggnog Flan

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No frosting is needed. Rich caramel and sweet custard layers bake with this Spanish-inspired easy-mix orange flavored cake.

orange flan cakes

Use only 9-inch, light-colored pans; 8-inch pans are too small to hold the caramel and flan mixtures, and dark pans may scorch the flan.

You might like to use a 13x9-inch pan for the shallow pan of water. The pan of water is used to provide moisture and ensure even baking of the cake.

Don't be surprised if some of the caramel soaks into the flan and cake during cooling. This adds to the richness of the cake.

orange-flan-cakes

Orange Flan Cakes

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A classic Mexican dessert takes on a citrus edge in this simple yet elegant version.

rich orange flan

Flan is the Spanish version of crème caramel. It has a creamy smooth texture. 

Tips

To make spun sugar decoration: Heat 1/4 cup sugar in saucepan until melted, stirring occasionally. Remove pan from heat and, using a spoon, drizzle melted sugar onto greased foil. Remove from foil and place on flan just before serving.

rich-orange-flan

Rich Orange Flan

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Super moist strawberry cake topped with cold, creamy vanilla custard-like flan—the perfect combination! It’s strawberries and cream intermingled to create one decadent dessert.

strawberry flan cake

Strawberry Flan Cake, super moist strawberry cake topped with cold, creamy vanilla custard-like flan—the perfect combination!

Looking for instructions on how to make sweetened whipped cream? Try Betty's recipe for <a href="https://www.bettycrocker.com/recipes/homemade-whipped-cream/6f80a75b-7a7d-43d6-a6ef-eae48ddb0f30">Homemade Whipped Cream</a>.

Wiggle your pan to see how the flan moves. If it’s running like water, it needs more time. If it’s thick like yogurt, it’s nearly done.

How will I know if my flan is cooked? 

This is a great dessert to make ahead of time. I like to make it a day before and refrigerate it the night before I plan to serve it. Let it stand at room temperature for 30 minutes before placing it in hot water to melt the caramel.

Can I make this cake ahead of time?

strawberry-flan-cake

Strawberry Flan Cake 

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Wondering how to make Flan? There are many variations of the creamy treat, but you really only need our simple Flan recipe which calls for 15 minutes of prep and 5 ingredients—plus a dash of salt—to create a melt-in-your-mouth version of the delicate dessert.

flan

If you live near a Latin American bakery, pick up some of the beautiful cookies you’ll find there. They're often served alongside Flan for dessert.

Special Touch               

Custard mixtures like this one are always cooked with water surrounding them because they need gentle heat to keep from curdling.

Success                     

Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

Flan

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If you’ve ever had Chocoflan—that magic cake where the layers trade places in the oven—this is the pumpkin version. It’s part flan, part cake, and full of fall flavor. The caramel bakes into a glossy sauce, the flan stays custardy, and the pumpkin cake is soft and spiced. There are a few moving parts, but each piece comes together easily.

pumpkin flan bundt cake

Silky pumpkin flan, spiced pumpkin cake, and caramel sauce—all in one bundt cake. The perfect fall dessert.

Use a fluted tube cake pan with a simple design—more intricate designs may be difficult to unmold.&nbsp;

Don’t skip the water bath. The hot water helps to gently cook the flan and keep it silky. Carefully add the water to the roasting pan after you’ve set the roasting pan in the oven to avoid any spills.

Chill completely before unmolding the cake. This cake needs time to set so the layers hold together. A couple hours in the fridge—or overnight—makes all the difference.

Here are the ingredients needed for this Pumpkin Flan Bundt Cake recipe.Canned Pumpkin: The soul of this recipe—pumpkin adds natural sweetness, moisture, and plenty of fall flavor. Be sure to use 100% pumpkin and not pumpkin pie mix.Sweetened Condensed Milk: Creates the silky texture and rich sweetness in the flan layer. It helps the custard set creamy instead of dense.Granulated Sugar: A simple ingredient, granulated sugar is the only item needed to make the caramel. Once baked and flipped out of the pan, it turns into a glossy caramel sauce. It also adds a slightly bitter depth of flavor that balances the sweetness.Butter Recipe Yellow Cake Mix: The secret shortcut that makes this dessert a breeze. It is a beautiful contrast to the luscious flan.Other Ingredients You’ll Need: Whole milk, large eggs, vanilla, butter, pumpkin pie spice, and baking spray with flour.

Recipe Ingredients  

Here’s a quick look at how to prepare Pumpkin Flan Bundt Cake. See recipe below for full instructions.<h3>1. Prep the Pan</h3>Spray a 15-cup fluted tube cake pan (be sure to use cooking spray with flour) and set it inside a large roasting pan. It is a good idea to verify that your cake pan holds 15-cups, there are many different sizes of fluted tube cake pans.<h3>2. Make Caramel</h3>Melt sugar in a heavy saucepan until amber colored. Pour into the fluted tube pan and let it cool while preparing the rest of the cake.<h3>3. Blend Flan</h3>Mix sweetened condensed milk, milk, eggs, vanilla, pumpkin, and spice until smooth.<h3>&nbsp;4. Mix Cake Batter</h3>Beat the cake mix, butter, eggs, milk, pumpkin, and spice for 2 minutes. Pour on top of the caramel.<h3>&nbsp;5. Layer and Bake</h3>Gently spoon flan mixture on top of the cake batter. Tent with foil, bake in a water bath for a total of 70 to 80 minutes.<h3>&nbsp;6. Cool, Chill, and Unmold</h3>Cool to room temp, refrigerate at least 2 hours, then warm the pan in hot water and invert onto a rimmed serving plate.

How to Make Pumpkin Flan Bundt Cake

To properly store Pumpkin Flan Bundt Cake, follow these simple tips.<h3>Refrigerator</h3>Wrap leftover cake in plastic wrap or place in an airtight container. Refrigerate for up to 3 days.<h3>Freezer</h3>We do not recommend freezing leftover Pumpkin Flan Bundt Cake as the flan will not hold up to the freezing process.&nbsp;

How to Store Pumpkin Flan Bundt Cake

pumpkin-flan-bundt-cake

Pumpkin Flan Bundt Cake

MEX_0116

Recipe

Baking Pan

Bundt Pan

Pie Pan

Round Cake Pan

European

Mexican

North American

Spanish

Desserts & Treats

MEALS AND BAKING SOL

Sweet

Betty Crocker

Lower Calorie

Lower Cholestrol

Lower Fat Abs

Lower Fat

Lower Potassium

Lower Sodium

Alcohol

Berries

Cake Mix

Caramel

Chocolate

Citrus Fruit

Fruit

Herbs & Spices

Nutmeg

Orange

Pre-Made Mixes

Pumpkin Pie Spice

Pumpkin

Strawberry

Vegetable

BC CAKE MIX

BC SUPERMOIST DELIGHTS CAKE MIX

BC SUPERMOIST FAVORITES CAKE MIX

BC DELIGHTS SM CAKE MX STRAWBERY 13.25OZ

BC DLGHT SM CKE MX TRPL CHO FUGE 13.25OZ

BC FAV SM CAKE MX BTR RECIP YLOW 13.25OZ

BC FAV SM CAKE MX YELLOW 13.25OZ

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10 Or Less

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8 Or Less

9 Or Less

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15 Minutes Or Less

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60 Minutes Or Less

Bake

Chill

1 Spoon or Better

2 Spoons or Better

3 Spoons or Better

4 Spoons or Better

5 Spoon Recipes

Fall

4 to 6

7 to 11

Crowd Size ( 12 or more)

Comfort Food

Kitchens

Marketing

Over 90 Minutes

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