Submitted by:
Anu Patel
Category:
Dessert
Country of Origin:
Mexico
Cook time:
2 hours and 30 minutes
Serves:
10
Ingredients:
Cake:
Softened butter (to coat the Bundt cake pan)
10 tablespoons butter at room temperature
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk
Flan:
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
4 ounces cream cheese at room temp
3 eggs
1 teaspoon vanilla extract
1/4 cup caramel sauce
1/4 cup chopped pecans
Ingredients substitutions:
Cook's tip: You will need a 12-cup Bundt cake pan to make this recipe and a large roasting pan that will fit the Bundt cake pan so that you can create a water bath for the baking process.
Steps:
For the flan/topping:
1. In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs, and vanilla. Blend on high for 30 seconds. Set aside.
For the cake:
1. Put an oven rack in the middle of the oven.
2. Preheat to 350 degrees Fahrenheit.
3. Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup of caramel sauce and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
4. Add butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy.
5. Beat the egg into the butter and sugar mixture.
6. In a separate, medium-sized bowl, sift together the flour, baking powder, baking soda, and cocoa.
7. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture.
8. Repeat, ending with the flour mixture.
9. Blend until well incorporated.
10. Scoop the cake batter into the prepared Bundt pan and spreading evenly.
11. Slowly pour the flan mixture over the cake batter.
12. Cover with foil and add about 1-inch of hot water to the roasting pan.
13. Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean.
14. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
15. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little, and flip over.
16. Remove the pan and scrape any remaining caramel sauce from the pan onto the cake.
17. You can now garnish with pecans and chill the cake before serving later.
What makes this recipe special?
I made this recipe first to share with our Talent Acquisition team during one of our many potluck gatherings. It turned out to be a big hit as it was a crowd pleaser and the cake turns out very beautiful once baked. I have since that first attempt made this cake several times now.
Additional notes:
The batter(s) once poured into the bundt pan will mix in a little bit, but don't worry as the cake will turn out perfect once you bake it. I recommend chilling the cake for a full day in the refrigerator and then be served at room temp for the best taste. Enjoy!