Coffee Caramel Flan Cake is an indulgent dessert that brings together the bold flavors of coffee, the creamy richness of flan, and the soft texture of sponge cake in one spectacular layered treat. With a caramel topping that melts into the flan, it offers a beautiful presentation and a decadent taste experience.

Why You’ll Love This Recipe

Combines cake and flan in one unique dessert
Beautifully layered and perfect for entertaining
Bold coffee flavor balanced by sweet caramel
Moist, rich, and creamy in every bite
A show-stopping finale for any dinner or celebration

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Granulated sugar (for caramel)
Sweetened condensed milk
Evaporated milk
Eggs
Vanilla extract
Strong brewed coffee
All-purpose flour
Baking powder
Unsalted butter
Cocoa powder (optional, for chocolate variation)
Milk

Directions

Preheat oven to 350°F (175°C). Grease a Bundt pan or round cake pan and set aside.
In a saucepan, melt sugar over medium heat until it becomes a golden caramel. Quickly pour into the prepared pan and swirl to coat the bottom.
In a blender, combine sweetened condensed milk, evaporated milk, eggs, vanilla extract, and brewed coffee. Blend until smooth. Pour over the caramel in the pan.
In a mixing bowl, prepare the cake batter by creaming butter and sugar. Add eggs one at a time, then mix in flour, baking powder, and milk until smooth.
Gently pour the cake batter over the flan mixture. The cake and flan will switch layers as they bake.
Place the pan in a larger baking dish and fill the outer dish with hot water halfway up the sides.
Bake for 50–60 minutes, or until a toothpick inserted into the cake layer comes out clean.
Cool completely, then refrigerate for at least 4 hours or overnight.
Invert onto a serving plate before slicing and serving.

Servings and Timing

Servings: 10–12 slices
Preparation Time: 20 minutes
Baking Time: 1 hour
Cooling Time: 4 hours or overnight
Total Time: Approximately 5 hours

Variations

Add a teaspoon of cinnamon to the flan for a warm note.
Replace the coffee with espresso for a stronger flavor.
Use chocolate cake mix for a mocha twist.
Incorporate a shot of coffee liqueur in the flan for an adult version.

Storage/Reheating

Storage: Refrigerate in an airtight container for up to 5 days.
Reheating: Not necessary; best served chilled or at room temperature.

FAQs

Why do the cake and flan layers switch during baking?

This is due to the different densities of the mixtures. The lighter cake batter rises while the heavier flan sinks during baking, creating the layered effect.

Can I use instant coffee instead of brewed coffee?

Yes, dissolve instant coffee in hot water to achieve the desired strength.

What’s the best pan to use?

A Bundt pan or deep round cake pan works best to achieve the shape and support both layers.

Can I make this without coffee?

Yes, simply replace the coffee with milk or a flavored milk alternative.

Does the caramel harden?

The caramel sets initially but becomes syrupy once baked with the flan.

Can I freeze this cake?

It’s not recommended, as the texture of the flan may be compromised after freezing and thawing.

How do I prevent the flan from cracking?

Avoid overbaking and cool slowly before refrigerating to maintain a smooth texture.

Is there a dairy-free version?

You may experiment with coconut milk and dairy-free condensed milk substitutes, but results may vary.

How far in advance can I make this?

This dessert is ideal for making 1–2 days ahead of time as it sets better when chilled overnight.

Can I make it in individual portions?

Yes, use ramekins placed in a water bath, but adjust baking time accordingly (around 30–40 minutes).

Conclusion

Coffee Caramel Flan Cake is a luxurious, multi-textured dessert that’s as elegant as it is delicious. With the richness of flan, the boldness of coffee, and the softness of cake, it is sure to impress anyone who takes a bite. Perfect for holidays, celebrations, or when you want to wow your guests with minimal effort.

Coffee Caramel Flan Cake

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Coffee Caramel Flan Cake is an impressive, layered dessert featuring a rich coffee-infused flan atop a soft sponge cake, all topped with luscious caramel. This elegant treat combines multiple textures and flavors in every bite.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 5 hours
Yield: 10–12 slices 1x
Category: Dessert
Method: Baking
Cuisine: Latin American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease a Bundt or deep round cake pan.
In a saucepan over medium heat, melt 1 cup of sugar until it turns golden caramel. Quickly pour into the prepared pan, swirling to coat the bottom.
In a blender, combine sweetened condensed milk, evaporated milk, 4 eggs, vanilla, and brewed coffee. Blend until smooth. Pour mixture over the caramel layer in the pan.
In a bowl, cream butter and 1/2 cup sugar until fluffy. Beat in 2 eggs one at a time.
In another bowl, whisk together flour, baking powder, and cocoa powder if using. Add dry ingredients to the creamed mixture alternately with milk, mixing until smooth.
Gently pour cake batter over the flan layer. Place the pan in a larger dish and add hot water halfway up the sides for a water bath.
Bake for 50–60 minutes or until a toothpick inserted into the cake comes out clean.
Cool completely, then refrigerate for at least 4 hours or overnight.
Invert onto a serving plate. Slice and serve chilled or at room temperature.