OMG can’t believe I waited so long to share my Puerto Rican Flancocho recipe with u guys! This dessert is literally the best thing ever – imagine flan and cake having a baby. So good! Puerto Rican Flancocho is basically heaven on a plate – creamy caramel flan on top with moist vanilla cake on bottom. Been making this since forever and everyone always begs for the recipe. Trust me you need this in ur life ASAP.
Why You’ll Absolutely Love This Puerto Rican Flancocho
Making Puerto Rican Flancocho seems complicated but honestly its way easier than making separate flan and cake. Saves so much time!
First time I made this was for my cousin’s bday. Everyone was like “did u buy this??” couldn’t believe I made it myself. Looked all fancy but was actually super simple.
Best part? You can customize so many ways. Use diff cake flavors chocolate works amazing or add some cinnamon to flan part. Works great for any party or holiday.
No need to stress about perfect desserts anymore this Puerto Rican Flancocho got u covered.
Ingredients You’ll Need for Puerto Rican Flancocho
For the Caramel:
- 1 cup sugar – regular granulated works best don’t use brown sugar here
- ¼ cup water – room temp is fine
For the Flan:
- 1 can (14 oz) sweetened condensed milk – full fat gives best results but can use low-fat in pinch
- 1 can (12 oz) evaporated milk – again full fat works best
- 5 large eggs – room temp for smoother mixing
- 1 tsp vanilla extract – real not imitation for authentic flavor
- ⅛ tsp salt – just pinch fine
For the Cake:
- 1 box yellow cake mix – saves time but still tastes homemade
- 3 eggs – needed even tho box might say diff
- ⅓ cup vegetable oil – can sub with melted butter for richer taste
- 1 cup water – exactly 1 cup super important
- 1 tsp almond extract (optional) – adds special flavor but can skip
How to Make Puerto Rican Flancocho from Scratch
Step 1: Prep Everything
- Preheat oven to 350°F. Need this temp exactly.
- Find bundt pan or 9-inch round cake pan with high sides. Needs to be deep.
- Get all ingredients out so they’re room temp especially eggs.
Step 2: Make the Caramel
- Put sugar and water in saucepan. Med heat.
- Don’t stir just swirl pan occasionally.
- Watch carefully caramel burns quick! When gets amber color (7-10 mins) remove from heat.
- Pour immediately into cake pan coating bottom. Be careful super hot! Let cool while u make rest.
Step 3: Make the Flan Mixture
- Blend condensed milk evaporated milk eggs vanilla and salt. Can use blender or hand mixer.
- Blend just until smooth dont overmix or gets too many bubbles.
- Pour mixture carefully over cooled caramel in pan.
Step 4: Prepare Cake Batter
- Mix cake mix eggs oil water and almond extract (if using) in bowl.
- Follow box directions usually mix 2 mins until smooth.
Step 5: Combine and Bake
- SLOWLY pour cake batter over flan mixture. Go super slow so layers don’t mix too much.
- Cover pan with foil tightly.
- Place in larger pan filled with bout 1 inch hot water (water bath).
- Bake 50-60 mins. Center should be set but slightly jiggly.
- Remove from oven let cool completely in pan.
- Refrigerate overnight or at least 4 hrs. Overnight best tho.
Step 6: Serve the Puerto Rican Flancocho
- Run knife around edges to loosen.
- Place serving plate upside down over pan and flip whole thing quick!
- Gently remove pan caramel will drizzle down sides looks amazing.
- Slice and serve cold.
Delicious Variations of Puerto Rican Flancocho
Chocolate Flancocho
Use chocolate cake mix instead of yellow. Add 2 tbsp cocoa powder to flan mixture for extra chocolatey goodness.
Coconut Flancocho
Replace half cup water in cake with coconut milk. Sprinkle toasted coconut flakes on top after turning out.
Coffee Flancocho
Add 1 tbsp instant coffee to flan mixture. Makes amazing breakfast dessert!
Pumpkin Spice Flancocho
Add 1 tsp pumpkin spice to flan mixture and cake batter. Perfect for fall gatherings.
Tropical Flancocho
Mix in 1 tsp lime zest to flan and use pineapple juice instead of water in cake mix.
Puerto Rican Flancocho Recipe
Equipment
- Bundt pan or 9-inch round cake pan
- Mixing bowls
- Saucepan
- Hand mixer or blender
Ingredients
- For the Caramel:
- 1 cup granulated sugar
- ¼ cup water
- For the Flan:
- 1 can 14 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- 5 large eggs
- 1 tsp vanilla extract
- ⅛ tsp salt
- For the Cake:
- 1 box yellow cake mix
- 3 eggs
- ⅓ cup vegetable oil can substitute with melted butter
- 1 cup water
- 1 tsp almond extract optional
Instructions
- Preheat oven to 350°F. Grease a bundt or round cake pan.
- Make the Caramel: In a saucepan, combine sugar and water. Heat over medium, swirling occasionally until it reaches amber color (7-10 minutes). Pour immediately into the cake pan, ensuring the bottom is fully coated. Let it cool.
- Make the Flan Mixture: Blend condensed milk, evaporated milk, eggs, vanilla, and salt until smooth. Pour carefully over cooled caramel in the pan.
- Prepare the Cake Batter: Mix the cake mix, eggs, oil, water, and almond extract (if using) until smooth.
- Combine and Bake: Slowly pour the cake batter over the flan mixture. Cover the pan tightly with foil. Place in a larger pan with about 1 inch of hot water (water bath). Bake for 50-60 minutes until the center is set but still slightly jiggly.
- Cool and Serve: Let the Flancocho cool completely in the pan. Refrigerate for at least 4 hours (overnight for best results). To serve, run a knife around the edges, invert onto a plate, and remove the pan. The caramel will drizzle down beautifully.
Notes
Nutrition
FAQ About Puerto Rican Flancocho
What is Puerto Rican Flancocho?
Puerto Rican Flancocho is amazing dessert combining flan (custard with caramel) on top with cake on bottom. Magic happens during baking when cake and flan swap places! Flan sinks while cake rises creating perfect two-layer dessert with caramel sauce.
How do you make Puerto Rican Flancocho from scratch?
Make caramel first and pour in pan then make flan mixture pour over caramel then make cake batter pour over flan mixture. Bake in water bath covered with foil. During baking layers switch places! Cool completely then flip onto serving plate so flan on top cake on bottom.
Can I use boxed cake mix for Puerto Rican Flancocho?
Yes absolutely! Boxed cake mix works perfectly for Puerto Rican Flancocho. Makes process way easier while still getting authentic taste. You can customize boxed mix by adding extracts or spices if want. Most Puerto Ricans actually use boxed mix for convenience.
What is the difference between flancocho and traditional flan?
Traditional flan is just custard with caramel. Flancocho adds cake layer underneath making it two desserts in one! Flancocho also has different texture cuz of cake base and usually sweeter. Traditional flan also usually smoother while flancocho has more interesting texture contrast.
How long should you bake Puerto Rican Flancocho?
Puerto Rican Flancocho needs about 50-60 mins in 350°F oven. Always use water bath and cover with foil! Center should be set but still slight jiggle when done. Exact time depends on ur oven and pan size so start checking at 45 mins. Check out our other Puerto Rican desserts for more baking tips.
How do I store leftover Flancocho?
Keep flancocho in fridge up to 5 days but honestly never lasts that long in my house lol. Cover with plastic wrap to prevent it drying out. Don’t freeze not good texture after thawing.
Can I make Puerto Rican Flancocho ahead of time?
YES! Actually better if made day before serving. Needs min 4 hrs in fridge to set properly overnight even better. Perfect make-ahead dessert for parties.
My Final Thoughts on Puerto Rican Flancocho
Making Puerto Rican Flancocho always reminds me of summer visits to my tia’s house. Kitchen smelled amazing while baking and everyone fought over last piece.
This recipe stays true to traditional flavors but with some modern shortcuts. No need to make everything from complete scratch when results this good!
Whenever I bring this to potlucks ppl crowd around dessert table. Seriously tho make this recipe ur own experiment with flavors and enjoy! Nothing beats seeing ppls faces when they try flancocho first time.
So good you’ll def be making this Puerto Rican Flancocho over and over!