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February 15, 2011

I saw Marcela Valladolid prepare this cake on “Mexican Made Easy” on the Food Network this weekend.

I was surprised at how impressive it looked and how easy it was to prepare.  The bottom of the dessert is a chocolate cake and the top layer is a rich creamy mexican flan that’s been drizzled with caramel.  I only had Sundae topping but some dulce du leche would have been amazing!

There’s a bit of magic involved while this cake is in the oven.  The cake batter starts at the bottom of the pan, and the flan on top…

While it bakes the cake batter rises to the top (becoming the bottom of the cake) and the flan sinks to the bottom (becoming the top!)




For the Cake:

  • 10 tbsp butter at room temperature
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 3/4 cups all purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup cocoa powder
  • 1  1/4 cups buttermilk

For the Flan

  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk*
  • 4 oz cream cheese at room temperature
  • 3 eggs
  • 1 tbsp vanilla extract

* my sweetened condensed milk comes in a 300ml can (I think that’s about 10 oz or so)  so I used the whole can of sweetened condensed milk, and slightly less evaporated milk

For Garnish

  • Cajeta or caramel sauce

With a rack in the middle of the oven, preheat to 350 degrees.

Lightly grease a bundt pan and put it into a large roasting pan (this will be used to create a water bath before going into the oven)

For the cake:

Beat the butter and sugar together until light and fluffy.  Beat in the egg until well combined.

In a separate bowl, sift together the flour, cocoa, baking powder and baking soda.

Beat 1/3 of the flour mixture into the butter mixture, followed by 1/2 of the buttermilk mixture. flour, remaining buttermilk and remaining flour.  Beat well after each addition to ensure it’s all well combined.  Stop to scrape down the sides of the bowl when needed.

Scoop the cake batter into the prepared bundt pan and spread it evenly.

For the Flan:

In a blender or food processor, combine ALL of the ingredients and blend on high for 30 seconds.

Slowly pour the flan mixture evenly over the cake batter.  Cover tightly with tinfoil and add about 1″ of water to the bottom of the roasting pan.

Bake (without peeking) for 1 hour.  The cake will have risen to the top of the pan and should be firm to the touch and a pick inserted should come out clean.

Remove the pan from the water bath and let cool on a rack to room temperature. 

Before serving, carefully invert the pan onto a serving plate (I needed to hit the bottom of the pan with a wooden spoon to get the flan to release)

Drizzle with caramel and serve.

This cake is good served at room temperature but also really good served chilled.


4 Comments leave one →
  1. Angie permalink
    February 16, 2011 2:17 am

    that cake was delicious. I’m still thinking about it. I’ll have to make an attempt at it.
    Thanks Katie.

    • betchacanteatjustone permalink*
      February 16, 2011 2:34 am

      Thanks Ang! there’s still some in the fridge up for grabs if you’re thinking about it oo hard! lol I just had a piece after dinner and now i’m stepping up and down oon the wii board to work it off! lol

  2. February 16, 2011 6:03 pm

    I triple love this!!! I am putting this on my list for our next party. Thanks

  3. Angie permalink
    November 2, 2011 8:08 pm

    This cake is seriously magic and delicious. I’ve made it twice. I did forget to put cream cheese in,, put some in when it was all settled in the pan, in little clumps because it was too late to mix it, and the chocolate cake part had yummy cream cheese pockets in it. mmmm. It was a great cake, It was good warm, but delicious right out of the fridge

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