Caramel Magic Cake. Yep, it's exactly that! A cake and a flan all in one. A truly magical dessert! Similar to a magic cake! Easy to make and really yummy! This is such a delicious dessert and a great comfort food recipe to enjoy.

This delicious recipe has been generously shared by one of our great cooks, Carina.

She's always coming up with great recipes, and here we have a recipe for Caramel Cake Flan. It's a cross between a Leche / Flan / Egg Custard and a cake!

The combination of evaporated milk and condensed milk turns this cake into a caramel-type flan so you get a dulce de leche flavor.

Carina says it is really AWESOME and yes, the possibilities are endless!

You could even line the bottom with apple or pear slices in the caramel so it comes out like an upside down cake!

Recipe by Carina Duclos

Prep Time

10 minutes

Cook Time

50 - 55 minutes

Yield

8 moulds

Ingredients

For the Cake

1/4 cup butter
3/4 cup granulated sugar
1 egg
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
3/4 cup buttermilk
1 tsp vanilla

For the Flan

1 12-oz can evaporated milk
1 14-oz can sweetened condensed milk
4 eggs
1 tsp vanilla

For the base of the moulds

1 cup dulce de leche

Instructions

1. Set the oven to 350 F. Butter the bottom and sides of each mold. Pour the dulce de leche evenly between all molds

Cake Base

2. In a mixing bowl, beat the butter and sugar until fluffy and add vanilla. Then, beat in the egg.

3. In a separate bowl, mix the flour, baking powder, baking soda, and salt. At medium speed, beat in half of the flour mixture and half of the buttermilk into the butter/sugar mixture. Then, beat in the remaining. Mix for an additional 2 or 3 minutes.

4. In a blender mix eggs, vanilla, evaporated milk, and sweetened condensed milk until smooth.

Let the magic work now:

5. Pour the cake batter into each mould ( make sure you put the same amount) Then, pour the flan mixture on top.

6. Place the moulds in a deep large pan or baking dish. Pour hot water into the baking pan up to halfway the height of the moulds.

Cover the pan with aluminum foil and seal and bake for about 50 to 55 minutes (check with a toothpick that the cake is done). Remove from the water bath, let it cool.

Remember you put the cake batter first and the flan on top? Well, you will find the flan went to the bottom and married the dulce de leche and the cake ended on top!! How cool this is eh?

Refrigerate a couple of hours, turn out onto a plate, so it is 'upside down' and enjoy!

We'd love to hear from you and what you thought of our Caramel Magic Cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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