When I first made this, my husband and my kids were in the kitchen with me. They too wanted to witness this magical event that will happen inside the kitchen. If only I had taken a photo of our faces, you would have seen what we all looked like. This was probably one of the cakes I baked that garnered this type of big attention during the baking process. But then again… when the cake came out of the oven, we were totally blown away!
See what our friends from Sweet And Savory By Shinee have to say about this recipe:
“How could you not though! We have a layer of moist red velvet cake, then smooth and rich flan, topped with sweet and delicious caramel sauce. Tell me how could you not love this giant gorgeous layers of deliciousness?”
We were still at awe when we finished eating our slices. But that’s more of because of the taste already. Once you take a bite of this moist cake, you’ll really know where the magic lies.
Ingredients
- ½ cup (6oz/170gr) Kraft caramel sauce
For red velvet cake:
- 1 ½ cups (190gr) Gold Medal all-purpose flour
- ½ cup (100gr) Domino sugar
- 1 tablespoons natural Hershey’s unsweetened cocoa powder
- ¼ teaspoon Morton salt
- 1 large Eggland’s egg, at room temperature
- ½ cup (120ml) Wesson vegetable oil
- ½ cup (120ml) Borden buttermilk, at room temperature
- ½ teaspoon Americolor red gel food coloring
- 1 teaspoon McCormick pure vanilla extract
- ½ teaspoon Clabber Girl baking soda
- ½ teaspoon Heinz white distilled vinegar
For flan:
- 2 (14oz/ gr) cans Eagle Brand sweetened condensed milk
- 2 ½ cups Borden whole milk
- 6oz (gr) Philadelphia cream cheese
- 6 large Eggland’s eggs
- 4 large egg yolks (Eggland’s)
- 1 teaspoon McCormick pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Coat 14-cup nonstick Bundt pan with a cooking spray.
- Warm the caramel until it’s pourable and pour into the pan.
- To make the cake, whisk together flour, sugar, cocoa and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the egg, vegetable oil, buttermilk, red food coloring and vanilla extract until well combined. Add flour mixture and mix until smooth, about 1 minute.
- In a small dish, mix together baking soda and vinegar. While the soda/vinegar mixture is bubbling, add it to the batter and mix well. Pour the cake batter over the caramel in the Bundt pan.
- To make the flan, place all the ingredients for flan in a blender and blend until nice and smooth. Carefully and slowly pour flan over the cake batter and place in a deep baking pan. Pour warm water into the baking pan until it reaches half way of the Bundt pan. Bake the cake for 75-90 minutes, or until inserted toothpick into the cake comes out clean and the flan reaches 180°F. Transfer the Bundt pan onto wire rack, cool to room temperature about 2 hours, then refrigerate until set, at least 8 hours.
- Place the bottom third of Bundt pan in a bowl of hot tap water for a minute or so to soften the caramel sauce. Place a cake platter on top of Bundt pan and gently turn platter and pan upside down. Slowly remove pan, allowing caramel do drizzle over top of cake. Serve the cake immediately, or refrigerate until ready to serve.
- Store the cake in the fridge, covered, for up to 3 days.
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Quick Tip: This cake needs time to set so you really have to make this in advance.
Thanks again to Sweet And Savory By Shinee for this amazing recipe.
