Magic Red Velvet Flan Cake
Servings: 10 -12 servings
Calories: 310kcal
Impress your sweetheart with this fabulous magic red velvet flan cake. This cake is not only stunning to look at, it’s also absolutely divine to devour! Plus, something magical happens during baking.
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Ingredients
- ½ cup 6oz /170gr caramel sauce (I used Kraft Caramels)
For red velvet cake:
- 1 ½ cups 190gr all-purpose flour
- ½ cup 100gr sugar
- 1 tablespoons natural unsweetened cocoa powder
- ¼ teaspoon salt
- 1 large egg at room temperature
- ½ cup 120ml vegetable oil
- ½ cup 120ml buttermilk, at room temperature
- ½ teaspoon red gel food coloring or 1 tablespoon red liquid food coloring
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon white distilled vinegar
For flan:
- 2 14oz/ gr cans sweetened condensed milk
- 2 ½ cups whole milk
- 6 oz gr cream cheese
- 6 large eggs
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Coat 14-cup nonstick Bundt pan with a cooking spray.
- Warm the caramel until it’s pourable and pour into the pan.
- To make the cake, whisk together flour, sugar, cocoa and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the egg, vegetable oil, buttermilk, red food coloring and vanilla extract until well combined. Add flour mixture and mix until smooth, about 1 minute.
- In a small dish, mix together baking soda and vinegar. While the soda/vinegar mixture is bubbling, add it to the batter and mix well. Pour the cake batter over the caramel in the Bundt pan.
- To make the flan, place all the ingredients for flan in a blender and blend until nice and smooth. Carefully and slowly pour flan over the cake batter and place in a deep baking pan. Pour warm water into the baking pan until it reaches half way of the Bundt pan. Bake the cake for 75-90 minutes, or until inserted toothpick into the cake comes out clean and the flan reaches 180°F. Transfer the Bundt pan onto wire rack, cool to room temperature about 2 hours, then refrigerate until set, at least 8 hours.
- Place the bottom third of Bundt pan in a bowl of hot tap water for a minute or so to soften the caramel sauce. Place a cake platter on top of Bundt pan and gently turn platter and pan upside down. Slowly remove pan, allowing caramel do drizzle over top of cake. Serve the cake immediately, or refrigerate until ready to serve.
- Store the cake in the fridge, covered, for up to 3 days.
Notes
For step-by-step photos and additional notes, read the post above.
Nutrition
Calories: 310kcal
Carbohydrates: 37g
Protein: 11g
Fat: 13g
Sugar: 15g
Sodium: 294mg