Strawberry Flancocho
Strawberry Flancocho
Ingredients
For the Caramel Layer
- 1/2 cup dulce de leche, or store-bought caramel sauce
For the Strawberry Cake Layer
- 1 box strawberry cake mix, (15.25 ounce)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 teaspoon red food coloring, optional, for vibrant color
For the Flan Layer
- 1 can sweetened condensed milk, (14 ounce)
- 1 can evaporated milk, (12 ounce)
- 4 ounces cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
For the Glaze and Garnish
- 1 cup powdered sugar
- 2 tablespoons milk, or heavy cream
- 1/4 teaspoon vanilla extract
- 1 cup fresh strawberries, whole and halved
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 10-cup bundt pan thoroughly. Pour the dulce de leche or caramel sauce evenly into the bottom of the prepared bundt pan.
⏱️ 5 min•🌡️ 350
- 2
Prepare the strawberry cake batter according to the package directions, using the large eggs, vegetable oil, and water. If desired, add 1/2 teaspoon of red food coloring to enhance the pink color. Set aside.
⏱️ 5 min
- 3
In a blender, combine the sweetened condensed milk, evaporated milk, softened cream cheese, large eggs, and 1 teaspoon of vanilla extract. Blend until the mixture is completely smooth and well combined, about 1-2 minutes.
⏱️ 5 min
- 4
Carefully pour the flan mixture over the caramel in the bundt pan. Then, slowly and gently pour the strawberry cake batter over the flan mixture. Do not mix; the layers will separate during baking.
⏱️ 5 min
- 5
Place the bundt pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the bundt pan. This creates a water bath (bain-marie) which ensures even cooking and a creamy flan.
⏱️ 5 min
- 6
Carefully transfer the roasting pan with the bundt pan to the preheated oven. Bake for 60-70 minutes, or until a wooden skewer inserted into the cake portion comes out clean. The flan will still be slightly jiggly in the center.
⏱️ 70 min•🌡️ 350
- 7
Remove the bundt pan from the water bath and let it cool on a wire rack for 30 minutes. Once cooled slightly, cover the pan loosely with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flan to set completely.
⏱️ 210 min
- 8
To unmold, run a thin knife around the edges of the bundt pan. Place a large serving plate upside down over the bundt pan, then carefully invert the flancocho onto the plate. The caramel will drizzle down over the cake and flan.
⏱️ 5 min
- 9
Prepare the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk (or heavy cream), and 1/4 teaspoon of vanilla extract until smooth. If the glaze is too thick, add a few more drops of milk until it reaches a pourable consistency.
⏱️ 5 min
- 10
Drizzle the white glaze over the top of the flancocho. Arrange the fresh whole and halved strawberries artfully around the top and base of the dessert for garnish. Serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Flancocho
Ingredients
For the Caramel Layer
- 1/2 cup dulce de leche, or store-bought caramel sauce
For the Strawberry Cake Layer
- 1 box strawberry cake mix, (15.25 ounce)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 teaspoon red food coloring, optional, for vibrant color
For the Flan Layer
- 1 can sweetened condensed milk, (14 ounce)
- 1 can evaporated milk, (12 ounce)
- 4 ounces cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
For the Glaze and Garnish
- 1 cup powdered sugar
- 2 tablespoons milk, or heavy cream
- 1/4 teaspoon vanilla extract
- 1 cup fresh strawberries, whole and halved
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 10-cup bundt pan thoroughly. Pour the dulce de leche or caramel sauce evenly into the bottom of the prepared bundt pan.
⏱️ 5 min•🌡️ 350 - 2
Prepare the strawberry cake batter according to the package directions, using the large eggs, vegetable oil, and water. If desired, add 1/2 teaspoon of red food coloring to enhance the pink color. Set aside.
⏱️ 5 min - 3
In a blender, combine the sweetened condensed milk, evaporated milk, softened cream cheese, large eggs, and 1 teaspoon of vanilla extract. Blend until the mixture is completely smooth and well combined, about 1-2 minutes.
⏱️ 5 min - 4
Carefully pour the flan mixture over the caramel in the bundt pan. Then, slowly and gently pour the strawberry cake batter over the flan mixture. Do not mix; the layers will separate during baking.
⏱️ 5 min - 5
Place the bundt pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the bundt pan. This creates a water bath (bain-marie) which ensures even cooking and a creamy flan.
⏱️ 5 min - 6
Carefully transfer the roasting pan with the bundt pan to the preheated oven. Bake for 60-70 minutes, or until a wooden skewer inserted into the cake portion comes out clean. The flan will still be slightly jiggly in the center.
⏱️ 70 min•🌡️ 350 - 7
Remove the bundt pan from the water bath and let it cool on a wire rack for 30 minutes. Once cooled slightly, cover the pan loosely with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flan to set completely.
⏱️ 210 min - 8
To unmold, run a thin knife around the edges of the bundt pan. Place a large serving plate upside down over the bundt pan, then carefully invert the flancocho onto the plate. The caramel will drizzle down over the cake and flan.
⏱️ 5 min - 9
Prepare the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk (or heavy cream), and 1/4 teaspoon of vanilla extract until smooth. If the glaze is too thick, add a few more drops of milk until it reaches a pourable consistency.
⏱️ 5 min - 10
Drizzle the white glaze over the top of the flancocho. Arrange the fresh whole and halved strawberries artfully around the top and base of the dessert for garnish. Serve chilled.
⏱️ 5 min