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Tres Leches Flan Fusion Cake

Tres Leches Flan Fusion Dessert

A Latin-inspired dessert that combines rich caramel flan and soft tres leches cake in one dreamy bite. It’s baked in one pan, flips into layers, and tastes like creamy heaven.
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Prep Time 20 minutes
Cook Time 55 minutes
chilling time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Latin Fusion, Mexican-American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Caramel:
  • 1 cup white sugar
  • ¼ cup water
For the Flan Layer:
  • 1 can 14 oz sweetened condensed milk
  • 1 can 12 oz evaporated milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
For the Cake Layer:
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs room temperature
  • ¾ cup white sugar
  • 1 teaspoon vanilla extract
  • ¼ cup whole milk

Method
 

Make the caramel:
  1. Add sugar and water to a saucepan. Heat on medium. Don’t stir.
  2. Swirl the pan now and then until it turns amber.
  3. Pour the hot caramel into your cake pan and tilt it to spread. Let it harden.
Mix the flan layer:
  1. In a bowl, whisk together sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth.
  2. Pour this over the hardened caramel.
Prepare the cake batter:
  1. In one bowl, mix flour, baking powder, and salt.
  2. In another bowl, beat eggs and sugar until light and fluffy (about 5 mins).
  3. Fold in dry ingredients. Then add milk and vanilla. Stir just until smooth.
  4. Pour gently over the flan layer.
Bake it:
  1. Preheat oven to 350°F (175°C).
  2. Place your cake pan in a bigger roasting pan and fill the outer pan with hot water halfway up the sides.
  3. Bake for 50–60 minutes or until a toothpick comes out clean from the cake.
  4. Let it cool fully, then chill in the fridge for at least 4 hours or overnight.
Flip and serve:
  1. Run a knife along the edge, flip it onto a plate, and let the caramel drip beautifully over the top.

Notes

  • Always let it chill overnight for best texture.
  • Don’t skip the water bath—it keeps the flan creamy.
  • Want to add a twist? Try a pinch of cinnamon or orange zest in the cake batter.
  • Avoid springform pans—they leak during the water bath.