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Saura Kline
Chocolate cake and flan custard made in a bundt pan!
Servings 10


  • 1/4 cup prepared caramel sauce


  • 10 Tbsp butter, soft
  • 1 cup sugar
  • 1 egg
  • 1 3/4 cup flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup cocoa powder
  • 1 1/4 cup buttermilk


  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1/4 cup cream cheese, soft
  • 3 eggs
  • 1 tsp vanilla


  • Preheat oven to 350 degrees F (176 C).
  • Spray a bundt pan with some baking spray, then coat the bottom of the bundt pan with the caramel sauce.
  • For the cake:
  • In a mixing bowl fitted with a paddle attachment, mix butter and sugar together until light and fluffy. Next add the egg. In a separate bowl, sift all the dry ingredients together, then alternately add dry ingredients and buttermilk to cake batter until fully incorporated.
  • Pour cake batter into bundt pan directly over the caramel sauce.
  • For the flan:
  • Combine all ingredients in a blender. Blend for 30 seconds.
  • Pour flan base over cake batter in the bundt pan.
  • Cover bundt pan with foil, then place in a roasting pan with 1 inch of hot water inside. If you do not have a roasting pan, you can just place another pan with water inside the oven along with the bundt pan to create steam.
  • Bake for 50 minutes to 1 hour, or until a toothpick comes out clean.

  • When fully baked, remove from water bath and let it cool in the bundt pan for 1 hour.To invert, place a serving platter over the bundt pan and flip over. It should jiggle a little then come out clean.
  • Feel free to garnish with some more caramel sauce!