some cinco de mayo flan fun

Cinco de Mayo is just around the corner…in my world that means tons of food, margaritas and some delicious sweets…and this Espresso Flan Cake is definately going to be on the menu.

Flan & Cake…really?

Ok, I know what some of you are thinking…flan and cake together?  YES…flan and cake together is a perfect treat.  There is something so decadent about a rich chocolate base topped with a creamy flan and a little caramel flowing over the top.

Oh yeah…it is also really pretty.

Espresso….yes please.

Now if you follow me much at all you know I love espresso with chocolate.  In almost all my brownies, chocolate cakes and cupcakes there is a hint of espresso powder in each one.  You do not necessarily taste it in every recipe but it really does help to intensify the chocolate flavor.  It adds a little something extra and no one will ever know it is espresso in most recipes.

For this flan cake I decided to intensify the espresso flavor a little.  If you are not an espresso fan, you can leave it out of the flan but trust me you want it in the chocolate cake layer.  

Not only does it add a a punch of flavor but it also adds a a few little specks of color making it even prettier to look at.

Just wait until you slice it

12 servings

Espresso Flan Cake

A rich and decadent cake that is topped with a delicious flan and caramel sauce making this a dessert that has something everyone is sure to LOVE!

20 minPrep Time

1 hr, 15 Cook Time

12 hr, 35 Total Time

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For the cake
1/2 cups caramel sauce
1 cup + 2 Tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons espresso powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chocolate chips (semisweet or bittersweet)
6 tablespoons butter
1/2 cup low fat buttermilk
1/2 cup sugar
2 large eggs
1 teaspoon vanilla bean extract (or vanilla extract)
For the Flan
28 ounces sweetened condensed milk
2 1/2 cups whole milk
6 ounces cream cheese, room temperature
6 large eggs
4 large egg yolks
1 teaspoon vanilla bean extract (or vanilla extract)
1 teaspoon espresso powder


Preheat oven to 350
Spray a bundt pan, or an angel food pan (with no removable bottom) with nonstick spray
Pour caramel sauce into bottom of pan, set aside
In a large bowl whisk together flour, cocoa powder, espresso powder, baking soda and salt
In a large microwave safe bowl melt together chocolate chips and butter, stirring every 20-30 seconds until smooth (mine took 1 minute, 20 seconds)
Stir in buttermilk and sugar until combined
Add into flour mixture with eggs & vanilla bean extract, stirring until just combined
Spoon batter (it will be very thick) into prepared pan, on top of the caramel sauce
In a blender (or food processor) combine all the flan ingredients together until it is smooth
Pour mixture over chocolate batter
Place bundt pan into a large roasting pan
Fill pan half way up side of the bundt pan with warm water
Place into oven
Bake for 1 hour - 1 hour & 20 minutes, or until a toothpick inserted into the top comes out clean
Remove bundt pan from water bath and let cool completely
Once cooled place into refrigerator and let cool for at least 8 hours up to 24 hours in the pan
When ready to serve gently turn over onto a plate or cake stand
Serve & ENJOY!!


**If cake will not release after cooled place into warm water bath for 4-5 minutes and then try to remove again



1374 cal


85 g


92 g


60 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

The key is…

You have to make this ahead.  Like the day ahead.  The first time I made it I did not let it sit up long enough and lets just say it wasn’t very pretty…but the second one…well it was amazing.

Even though it takes some time to make … it is worth every minute (ok hours).  

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