Decadent Caramel Custard Cake: A Delicious Three-Layer Dessert

This Caramel Custard Cake, also known as Leche Flan Cake, is a decadent dessert that will wow your taste buds! It’s not overly sweet but has a rich caramel flavor with a smooth and creamy texture. The cake consists of three distinct layers—each baked at the same time, in the same pan—creating a delicious combination of flavors.

First, you make a simple homemade caramel (just sugar and water), which you pour into the cake pan. Then, you prepare the creamy custard layer (known as leche flan) and add it on top of the caramel. Lastly, the cake batter is poured on top of the custard layer. Once baked, you’re left with a gorgeous three-layer cake that combines the sweetness of caramel, the smoothness of custard, and the fluffiness of a chiffon cake!

What is Caramel Custard Cake?

Caramel Custard Cake, also called Leche Flan Cake, is a dessert with rich cultural roots. The custard layer itself dates back to ancient Rome, where a simple dessert of eggs, milk, and honey was enjoyed. Fast forward to the Spanish Colonial era, and Filipinos adapted the traditional Crème Caramel (known as Leche Flan) into a creamy custard with a caramelized sugar topping.

The Leche Flan Cake is a fusion of both worlds: a Filipino mamón sponge cake, a smooth and creamy custard, and a delicious caramel layer on top. It’s a combination that has become beloved by many for its rich flavor and impressive presentation.

Tips for the Perfect Caramel Custard Cake

To ensure your Caramel Custard Cake turns out perfectly every time, here are some helpful tips:

• Use Room-Temperature Eggs: Eggs beat better when they’re at room temperature, which helps your cake batter rise and results in a fluffier cake.
• Don’t Open the Oven: Avoid opening the oven door while the cake is baking. Sudden temperature changes can cause the cake to collapse or crack.
• Cool in the Oven: To prevent cracks, let the cake cool in the turned-off oven before removing it. This gradual cooling helps set the layers properly.
• Mini Versions: If you have smaller cake pans, you can make individual mini Caramel Custard Cakes. Just be sure to adjust the baking time to around 30-35 minutes.
• Prepare a Water Bath: To ensure even cooking, always bake the cake in a water bath. This helps keep the temperature stable while cooking, creating a smooth texture for the custard.

Variations

You can easily customize this Caramel Custard Cake to fit your taste:

• Add Citrus Flavor: Add a tablespoon of orange, lemon, or lime zest to the custard mixture for a citrusy twist.
• Coffee Infusion: For a more complex flavor, add a tablespoon of instant coffee powder while beating the custard.
• Vanilla or Almond: Add vanilla extract or almond extract to the cake batter for extra depth of flavor.

How to Store Caramel Custard Cake

To store your Caramel Custard Cake:

• Refrigerate: Store the cake in an airtight container in the fridge for up to 4 days.
• Make Ahead: You can also bake the cake, allow it to cool, and store it in the fridge. Serve slices directly from the fridge for a cool, refreshing treat.

FAQs About Caramel Custard Cake

Can I Make This Cake Ahead of Time?

Yes, you can make this cake a day or two ahead of time. Just store it in the fridge and serve it chilled.

How Do I Prevent Cracks in the Custard?

To prevent cracks, bake the cake in a water bath and allow it to cool gradually in the oven before removing it.

Can I Use Other Types of Cake Batter?

While this recipe uses a traditional chiffon cake batter, you can experiment with other cake batters, such as sponge or angel food cake, for different textures.

Can I Add Fruit to The Cake?

Yes! Adding fruit like berries or sliced peaches on top of the cake after baking adds a fresh, sweet touch.

Can I Make Individual Caramel Custard Cakes?

Absolutely! Use smaller cake pans and adjust the baking time to about 30 minutes for mini versions of this delicious dessert.

How Do I Know When the Cake is Done?

The cake is done when a toothpick inserted into the center comes out clean, and the custard has set.

How to Make Caramel Custard Cake

For the caramel, heat sugar and water over medium-low heat for 10 minutes or until deep golden brown.

Pour caramel into an 18cm (6-inch) round mold.

For the custard, whisk all of the ingredients together. Pour on top of the caramel.

For the cake, beat egg whites and sugar until stiff.

In a separate bowl combine egg yolks with orange juice, vegetable oil, vanilla, flour, sugar, and baking powder.

Carefully fold the egg whites into the batter mixture.

Pour cake batter on top of the custard.

Bake in a bain-marie for 50-60 minutes at 180°C/350°F.

Enjoy!