Cake Leche Flan is a stunning fusion of two delectable desserts: a fluffy cake and a smooth, creamy leche flan. Popular in Filipino cuisine, this dessert combines the airy texture of sponge cake with the rich, caramel-coated flan, creating an irresistible treat perfect for celebrations or just indulgence. But what makes this dessert so special? It’s the unique layering of the soft cake and silky flan, all held together by a golden caramel base. Intrigued? Let’s dive into the cake leche flan recipe and learn how to make this delightful fusion!
Ingredients
For the Leche Flan:
- 10 egg yolks: The base of the leche flan, providing a rich, creamy texture.
- 1 can (14 oz) of condensed milk: Sweetens the flan while adding depth to the flavor.
- 1 can (12 oz) of evaporated milk: Lightens the texture, creating a smooth consistency.
- 1 teaspoon vanilla extract: Enhances the flavor with a subtle, sweet aroma.
- 1 cup sugar (for caramel): Used to create the caramel layer that coats the flan.
For the Cake:
- 1 1/4 cups all-purpose flour: The foundation of the cake, providing structure.
- 1 1/2 teaspoons baking powder: Helps the cake rise and become fluffy.
- 1 cup sugar: Adds sweetness to the cake.
- 1/2 cup butter, softened: Gives the cake a tender, moist crumb.
- 3 eggs: Adds richness and helps bind the ingredients together.
- 1/2 cup milk: Moistens the batter, ensuring a soft texture.
- 1 teaspoon vanilla extract: Complements the leche flan with a unified flavor profile.
Equipment Needed
To make this cake leche flan, you’ll need the following equipment:
- Baking pan (a round or Bundt pan works well)
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Oven
How to Make the Perfect Cake Leche Flan Recipe
Making the Caramel
Prepare the Caramel:
- Start by Melting Sugar: Begin by placing 1 cup of granulated sugar into a medium-sized saucepan. Set the heat to medium and allow the sugar to start melting. At first, the sugar will clump together, but as it heats, it will begin to melt and turn into a liquid. Stir the sugar constantly with a wooden spoon or heat-resistant spatula to ensure it melts evenly. This step is crucial in any cake leche flan recipe, as the caramel forms the base flavor.
- Achieving the Right Color: As the sugar melts, it will gradually change color from clear to a light golden brown. Continue to stir gently, ensuring that the sugar doesn’t stick to the bottom of the pan, which can cause it to burn. The sugar should reach a deep amber color, but be cautious not to overcook it, as burnt caramel can taste bitter.
- Be Careful of Hot Caramel: Caramelizing sugar happens quickly, so it’s important to monitor it closely. Hot caramel is extremely hot and can cause burns, so handle with care.
Coat the Pan:
- Pouring the Caramel: Once the sugar has reached the desired amber color, immediately remove the saucepan from the heat. Carefully and quickly pour the liquid caramel into the prepared baking pan. The caramel will start to harden almost immediately upon contact with the cooler surface, so work swiftly.
- Evenly Coating the Bottom: Tilt the baking pan gently to ensure that the caramel coats the entire bottom evenly. This layer of caramel will serve as the sweet, sticky topping for the leche flan once the cake is inverted. This technique is essential in achieving the signature look and taste of the cake leche flan recipe.
- Set Aside to Cool: Allow the caramel to cool and harden while you prepare the leche flan mixture. This process usually takes about 10-15 minutes. As it cools, the caramel will form a solid layer at the bottom of the pan.
Preparing the Leche Flan Mixture
Mix the Ingredients:
- Whisking the Egg Yolks: In a large mixing bowl, add 10 egg yolks. Use a whisk to gently beat the yolks until they are smooth and slightly thickened. Be careful not to incorporate too much air, as this can create bubbles in the flan.
- Adding the Condensed and Evaporated Milk: Pour in 1 can (14 oz) of sweetened condensed milk and 1 can (12 oz) of evaporated milk into the bowl with the egg yolks. These milks give the flan its rich, creamy texture. Continue to whisk until the mixture is well combined and smooth. This step ensures that your cake leche flan recipe has a perfect balance of flavors.
- Adding Vanilla Extract: Finally, add 1 teaspoon of vanilla extract to the mixture. The vanilla adds a subtle depth of flavor to the flan, balancing out the sweetness of the condensed milk. Whisk again to ensure all ingredients are fully incorporated.
Pour Over Caramel:
- Strain the Mixture (Optional): For an ultra-smooth flan, you can strain the mixture through a fine-mesh sieve into another bowl to remove any lumps or chalazae (the white stringy part of the egg).
- Pouring the Flan Mixture: Carefully pour the leche flan mixture over the cooled, hardened caramel in the baking pan. Pour slowly to avoid disturbing the caramel layer. The flan mixture should cover the caramel evenly, forming a smooth, uniform layer. This careful preparation is key in a successful cake leche flan recipe.
- Set Aside: Set the pan aside while you prepare the cake batter. The flan layer will slowly start to settle, creating a firm base for the cake layer.
Preparing the Cake Batter
Cream Butter and Sugar:
- Softening the Butter: Start by placing 1/2 cup of softened butter into a large mixing bowl. It’s important that the butter is at room temperature to ensure it creams properly with the sugar.
- Adding Sugar: Add 1 cup of granulated sugar to the bowl with the butter. Use an electric mixer on medium speed to beat the butter and sugar together until the mixture is light and fluffy. This process should take about 3-5 minutes. The creaming process is crucial as it incorporates air into the batter, helping the cake rise and giving it a tender texture—an essential step in the cake leche flan recipe.
Add Eggs:
- One Egg at a Time: Crack one egg into the butter and sugar mixture, beating well until fully incorporated before adding the next egg. Repeat this process with the remaining two eggs. Adding the eggs one at a time ensures a smooth and homogenous batter.
- Mixing Until Smooth: After all the eggs have been added, continue to beat the mixture until it is smooth and creamy. The batter should have a light, airy texture.
Combine Dry Ingredients:
- Sifting the Dry Ingredients: In a separate bowl, sift together 1 1/4 cups of all-purpose flour and 1 1/2 teaspoons of baking powder. Sifting helps to aerate the flour and evenly distribute the baking powder, ensuring a uniform rise.
- Incorporating into Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup of milk. Start by adding a third of the flour mixture, then half of the milk, mixing until just combined after each addition. Repeat until all the ingredients are incorporated.
- Avoid Overmixing: Mix the batter until just combined. Overmixing can cause the cake to become dense and tough. The batter should be smooth but not overly worked, which is vital for a tender cake in this cake leche flan recipe.
Pour the Batter:
- Layering the Batter: Pour the prepared cake batter over the leche flan mixture in the baking pan. Use a spatula to spread the batter evenly over the flan, ensuring that it reaches all the edges of the pan.
- Smoothing the Surface: Smooth the surface of the batter to create an even layer. This will ensure that the cake bakes evenly and looks uniform once inverted.
Baking the Cake Leche Flan
Preheat the Oven:
- Setting the Temperature: Preheat your oven to 350°F (175°C). Ensure the oven is fully preheated before placing the cake inside to ensure even baking.
Bake in a Water Bath:
- Preparing the Bain-Marie: Place the baking pan inside a larger, deep baking dish. Carefully pour hot water into the larger dish, filling it until the water reaches about halfway up the sides of the cake pan. This water bath, or bain-marie, helps regulate the temperature, ensuring that the flan cooks slowly and evenly without curdling—an important method for a perfect cake leche flan recipe.
- Baking the Cake: Place the entire setup in the preheated oven and bake for 50-60 minutes. Avoid opening the oven door too frequently, as this can cause temperature fluctuations that may affect the texture of the flan and cake.
Check for Doneness:
- Testing the Cake: After about 50 minutes, check the cake for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. If the toothpick comes out wet, continue baking and check every 5 minutes.
- Avoid Overbaking: It’s important not to overbake the cake, as this can cause the flan to become rubbery. The cake should be set, but still moist and tender—key characteristics of a well-executed cake leche flan recipe.
Cool and Invert:
- Cooling the Cake: Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for about 30 minutes. This resting time allows the flan to set and makes it easier to invert without breaking.
- Loosening the Edges: After the cake has cooled slightly, run a knife around the edges of the pan to loosen the cake and flan from the sides. This step is crucial to ensure a clean release when inverting.
- Inverting the Cake: Place a serving plate over the top of the baking pan. Holding both the plate and the pan securely, quickly and carefully invert the pan onto the plate. Gently lift the pan away, revealing the beautiful caramel-topped leche flan over the soft cake. This final reveal is the highlight of any cake leche flan recipe.
- Serving the Cake: Slice the cake leche flan into wedges and serve while still slightly warm, or refrigerate and serve chilled.
Tips and Tricks to make cake leche flan
Making the perfect cake leche flan requires some careful attention to detail. Here are some essential tips and tricks to help you achieve a flawless, mouthwatering dessert:
Avoid Bubbles in the Leche Flan
Gently whisk the egg mixture: To get that smooth, silky flan texture, be careful not to over-whisk the eggs. Over-mixing can incorporate too much air, leading to bubbles and a rough texture. Instead, mix the egg yolks, condensed milk, evaporated milk, and vanilla extract slowly and gently, just until they’re combined.
Strain the mixture: After mixing, pour the flan mixture through a fine-mesh sieve to catch any lumps or bubbles, ensuring a perfectly smooth consistency.
Perfect Caramel
Watch the heat: Caramelizing sugar is a delicate process that requires constant attention. Sugar can burn very quickly once it starts to change color. As soon as your caramel reaches a rich amber hue, immediately remove it from the heat to prevent it from going bitter.
Even caramel distribution: After pouring the caramel into the cake pan, swirl the pan to evenly coat the bottom. Work quickly because the caramel will harden as it cools.
Adjust Baking Time
Monitor the cake while baking: Oven temperatures can vary, so it’s important to keep an eye on your cake leche flan while it bakes. If you notice the cake browning too quickly on top but the flan is not fully set, loosely cover the pan with aluminum foil to prevent burning.
Test for doneness: To ensure the flan is fully cooked, insert a toothpick or cake tester into the center. If it comes out clean, the cake leche flan is ready.
Use a Water Bath (Bain-Marie)
Even cooking: Baking the cake leche flan in a water bath helps cook both layers evenly without scorching the sides. Place your cake pan in a larger pan filled with hot water, making sure the water reaches halfway up the sides of your cake pan. This method ensures gentle, consistent heat distribution.
Let It Cool Before Unmolding
Patience is key: After baking, allow your cake leche flan to cool completely before attempting to unmold it. Cooling helps the flan set and firm up, making it easier to flip the dessert without breaking. Run a knife around the edges before carefully inverting it onto a plate.
Conclusion
Making cake leche flan at home is a rewarding experience that results in a show-stopping dessert. The combination of silky flan, rich caramel, and tender cake creates a symphony of flavors and textures that’s hard to resist. Give this recipe a try and enjoy a slice of this delicious Filipino treat with your loved ones. Happy baking!
