🍰🍮 Red Velvet Flan Cake: A Decadent Dessert Delight! 💖✨
This Red Velvet Flan Cake is the ultimate dessert mashup, combining the rich flavor of red velvet cake with the creamy decadence of flan. Perfect for impressing guests or treating yourself to something extra special!
📋 Ingredients
- For the Cake Layer:
- 1 box red velvet cake mix (plus ingredients listed on the box)
- For the Flan Layer:
- 1 can (14 oz) sweetened condensed milk 🥛
- 1 can (12 oz) evaporated milk 🥛
- 4 large eggs 🥚
- 1 tsp vanilla extract ✨
- 1/2 cup cream cheese, softened 🧈
- For the Caramel:
- 1/2 cup sugar 🍬
- 1/4 cup water 💧
- Optional Toppings:
- Caramel sauce 🍯
- Whipped cream 🍦
- Fresh berries 🍓
👩🍳 Instructions
1️⃣ Prepare the Caramel:
- In a small saucepan, cook the sugar and water over medium heat, stirring until the sugar dissolves. Continue cooking without stirring until the mixture turns a golden amber color.
- Pour the caramel into the bottom of a greased Bundt pan and let it set.
2️⃣ Make the Cake Batter:
- Preheat your oven to 350°F (175°C).
- Prepare the red velvet cake batter according to the instructions on the box. Pour the batter over the caramel in the Bundt pan, filling it halfway.
3️⃣ Make the Flan Layer:
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and cream cheese. Blend until smooth.
- Gently pour the flan mixture over the red velvet cake batter in the pan.
4️⃣ Bake in a Water Bath:
- Place the Bundt pan in a larger baking dish. Carefully pour hot water into the outer dish until it reaches halfway up the sides of the Bundt pan.
- Cover the entire setup with aluminum foil and bake for 1 hour, or until the flan is set.
5️⃣ Cool and Chill:
- Remove the Bundt pan from the water bath and let it cool completely at room temperature. Refrigerate for at least 4 hours, or overnight for best results.
6️⃣ Unmold and Serve:
- Run a knife around the edges of the Bundt pan to loosen the cake. Invert it carefully onto a serving plate.
- Drizzle with caramel sauce and garnish with whipped cream and fresh berries.
✨ Tips for the Perfect Red Velvet Flan Cake
- Smooth Flan: Blend the flan ingredients well to ensure a creamy texture. Strain the mixture if needed to remove air bubbles.
- Water Bath Tip: Use hot water to create steam, which helps the flan cook evenly without cracking.
- Make Ahead: This dessert tastes even better the next day as the flavors meld together!
❓ Frequently Asked Questions
1. Why does the flan layer sink into the cake batter?
- During baking, the layers naturally separate due to their density. The flan sinks to the bottom (becoming the top when inverted), creating a magical effect!
2. Can I use a different cake flavor?
- Absolutely! Chocolate or vanilla cake mix works wonderfully if you prefer.
3. How do I store leftovers?
- Cover tightly and refrigerate for up to 5 days.
4. What if I don’t have a Bundt pan?
- You can use a round or square cake pan, but ensure it’s deep enough to hold both layers.
🛠️ Common Mistakes and Fixes
1. Flan doesn’t set:
- Ensure you bake the cake in a water bath and refrigerate for at least 4 hours before unmolding.
2. Cake sticks to the pan:
- Grease the pan thoroughly, including the sides, to prevent sticking.
3. Caramel hardens too quickly:
- Work quickly to pour the caramel into the pan before it sets.
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