Leche Flan Cake Recipe
Leche flan cake combines two delightful desserts— fluffy chiffon cake and creamy leche flan— topped with a rich caramel sauce. It looks fantastic with its beautiful layers. But did you know that it’s easy to make? Check out our easy leche flan cake recipe below.
Why People Love Leche Flan Cake
This dessert is a twist on the classic Filipino leche flan. The silky custard pairs beautifully with soft chiffon cake, baked together for a unique treat. Think of it as an upside-down cake: the flan layer goes in first, then the cake batter. Once baked, you flip it to reveal the caramelized flan on top and the airy cake beneath. Plus, all that caramel soaks into the cake, adding extra flavor.
Leche flan cake is popular for birthdays and holidays. Here’s why this version is a hit:
Easy to Make: If you can handle leche flan, this cake will be a breeze. Even for beginners, it’s simpler than you might think!
One-Pan Wonder: Despite its two layers, you can bake it in a single pan.
Make-Ahead Magic: You can prepare it up to two days ahead. The longer it chills, the creamier it gets. It’s almost like cheesecake.
Leche Flan Cake Cooking Tips
Make the perfect leche flan cake by following these cooking tips:
Caramel Magic
When making caramel, avoid stirring the sugar. Spread it evenly in the pan. Once it starts melting, gently swirl the pan. Stirring can cause clumps and a grainy texture.
Bubble-Free Flan
Pour the flan mixture slowly into the pan. Strain it first to remove bubbles. Pour close to the bottom to avoid creating new bubbles.
Chiffon Cake Prep
Have everything ready before making the cake batter. Chiffon cakes rely on air in the meringue for fluffiness, so get the batter in the oven quickly to keep it light and airy.
Leche Flan Cake Ingredients
For this easy leche flan cake recipe, you’ll need basic ingredients like sugar, eggs, flour, baking powder, vanilla, and salt. Here are a few notes:
Eggs: They provide structure and richness. Separating the eggs for the chiffon ensures a light, airy cake.
Condensed Milk: Use full-fat for the best results.
Evaporated Milk: Traditionally used for its richness. You can substitute regular milk, but it needs to be concentrated.
Oil: We recommend using corn oil, but you can also use other neutral oils like olive, canola, or peanut.
Cream of Tartar: Helps achieve stiff peaks in the meringue. If you’re out, there are substitutes you can use.
Calamansi Juice: This adds a unique citrus flavor to the caramel and cake. If you can’t find calamansi, lemon juice works as a substitute.
Cake Flour: It’s lighter than all-purpose flour, giving the cake a softer texture.
What to Serve With Leche Flan Cake
Take this easy leche flan cake recipe to the next level by serving the treat with these wonderful items:
Fresh Berries
Strawberries, blueberries, or raspberries bring a bright, tangy contrast to the sweet richness of leche flan cake. Their natural acidity cuts through the creamy flan, enhancing the overall flavor experience. Arrange them on the side or sprinkle them on top for a pop of color and freshness.
Whipped Cream
Light and airy whipped cream goes perfectly with leche flan cake. It adds a creamy texture without overwhelming the palate. You can sweeten it slightly or keep it plain for a subtle complement. Dollop some on top of each slice for extra points.
Coffee
A strong cup of coffee is a fantastic companion to leche flan cake. Its bold, bitter notes balance the dessert’s sweetness, creating a harmonious blend of flavors. Whether you prefer it black or with a touch of cream, coffee enhances the enjoyment of this dessert.
Mango Slices
Sweet, juicy mango slices add a tropical twist to your leche flan cake. The bright, fruity flavor pairs wonderfully with the creamy custard, making each bite refreshing and indulgent. Arrange them artfully on the plate for that extra oomph.
Vanilla Ice Cream
A scoop of vanilla ice cream provides a cool, creamy contrast to the warm, rich flavors of leche flan cake. The combination of hot and cold, along with the mingling of textures, creates a delightful dessert experience. It’s a classic pairing that’s always a hit.
Storage Tips
Store leftover leche flan cake in the refrigerator, covered, for up to three days. The flavors meld beautifully over time, making it even tastier. If you want to freeze your cake, wrap each slice using plastic wrap and put them in an airtight container. Thaw in the fridge before serving.
Easy Leche Flan Cake Recipe
Cuisine: Filipino
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 10
Ingredients
2 1/4 cups sugar (divided)
1 teaspoon calamansi juice
6 large eggs, separated
2 large eggs
1 cup evaporated milk
2 1/2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup corn oil
2 tablespoons calamansi juice
1 1/2 cups sugar (divided)
1/2 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F.
- Make the caramel by placing a cup of sugar in a saucepan. Add the calamansi juice.
- Heat on medium without stirring. Once golden brown, swirl the pan and pour caramel into two round cake pans. Let it cool completely.
- Prepare the flan by whisking the whole eggs, egg yolks, remaining sugar, and evaporated milk in a large bowl without creating bubbles. Pour over the cooled caramel and let it sit.
- Make the chiffon cake by sifting cake flour, baking powder, and salt into a bowl.
- Add egg yolks, corn oil, water, calamansi juice, and 1/2 cup sugar. Mix well.
- Beat egg whites with cream of tartar until frothy in another bowl. Gradually add the remaining sugar while beating the mixture until it becomes stiff but not dry.
- Then, fold the egg yolk mixture gently into the egg whites. Pour this over the flan in the pans.
- Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
- Let it cool for 10 minutes. Then, run a knife around the edges and invert onto serving plates.
- Serve chilled or at room temperature.
Frequently Asked Questions
Filipino leche flan is made of sugar, calamansi juice, large eggs, evaporated milk, cake flour, baking powder, salt, corn oil, and cream of tartar.
Your leche flan is not smooth because you cooked it at high heat. To make it smooth, make sure to cook your leche flan at a low and steady temperature.
Flan does not need to be covered when baking. You can cover it if you want, though. Covering the flan when baking helps it cook faster.
Conclusion
Leche flan cake is a wonderful combo of creamy flan and fluffy cake, all topped with caramel goodness. It’s sweet but not too much, and it’s perfect for any get-together or just treating yourself. So, what are you waiting for? Give this easy leche flan cake recipe a go— we promise you won’t regret it!
About HICAPS
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