Chocolate Caramel Turtle Flan

Made in a bundt cake pan.


Can you tell I’ve just been loving this pan lately?

What can I say I love cakes that I don’t have to fill or frost.

And this flan is soo different. Crazy. Out of the box. Indulgent. Perfection.

I had some friends over for dinner and decided on a whole Mexican night menu.

Why? Because I fricking love Mexican food.

So what did I make?

Well things started off with a 5 layer dip… That I didn’t make. Nope I bought it from the store. Gasp! When having guests over I don’t like to feel super overwhelmed by making a bunch of different things and being stuck in the kitchen the whole day. So I usually buy the appetizer course.

Next for the main I made the White Sauce Chicken Enchiladas I posted a while back. They are my favorite enchiladas ever. I assembled them ahead of time and then right before the guests got here I made the sauce and put them in the oven. The sauce takes about 3 mins to make and it’s soo creamy and dreamy just love it!

Then for a side I made some Mexican rice. Love that stuff! My new favorite way to prepare rice. I took out the onions since our friend Chad hates onions and it was still fab.

And then finally for dessert I made this flan/cake concoction.

Recipe Review:

Stars: 5

Level: Easy

Comments: I adored this recipe! It was easy to follow and the results are fab! So at first you start preparing the chocolate cake portion. Very easy cake that is moist with a hint of cinnamon. The batter is amazing, thick and luscious and fingerlicking delicious. And then you prepare the flan… In your blender! Doesn’t get easier than that. You bake it in waterbath, which I hate doing, and in about 45-50mins it’s done. Well almost, it has to chill for a few hours but the wait is worth it.

Tips: Using bundt pans I am always nervous that my cake won’t come out of the pan. Well I’ve been using PAM spray for baking with butter and flour already in it and it works beautifully! Definitely recommend.

Negatives: Once it’s cooled, you decorate the cake with a drizzle of dulce de leche and chopped pecans but my dulce de leche just kind of got absorbed into the cake so it wasn’t as pretty as I would’ve hoped other than that absolutely nothing!

Will I make this again? In a heartbeat.

Chocolate Caramel Turtle Flan

Serves: 12

For the cake:

  • 1 cup dulce de leche
  • 3/4 cup unsalted butter,  softened
  • 1 cup sugar
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 1 cup cake flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup plus 2 tbsp cocoa powder
  • 1 tsp ground cinnamon
  • 1 cup plus 2 tbsp buttermilk

For the flan:

  • 1 (14oz) can sweetened condensed milk
  • 1 (12oz) can evaporated milk
  • 4 large eggs
  • 1 tsp vanilla extract (I didn’t have any coconut extract so I used 2tsp vanilla)
  • 1 tsp coconut extract
  • Toppings:
  • 1 cup dulce de leche
  • 1/2 cup finely chopped  pecans


  • Preheat oven to 350F. Grease and flour a bundt cake pan. Spread 1 cup of dulce de leche on the bottom of the bundt pan.
  • In the bowl of electric mixer, over medium-high speed beat the butter and sugar until light and fluffy.
  • Scrape the sides of the bowl with a spatula and beat in the egg.
  • In a bowl, sift together flours, baking powder, baking soda, salt, cinnamon and cocoa.
  • With the mixer on medium-low slowly add 1/2 of the dry ingredients to the wet followed by 1/2 of the buttermilk. Repeat. Scrape the bowl and beat over medium speed for 1 min. Pour the batter into the prepared bundt pan.

For the Flan:

  • Combine all the ingredients in a blender and blend until smooth.
  • Pour the flan mixture slowly over the chocolate cake.


  • Bake in a waterbath for 50-55 mins or until a toothpick comes out clean. (While baking the chocolate and flan layers will switch)
  • Let it cool at room temp for 1hr.
  • Refrigerate for at least 3hrs preferably overnight.
  • Decorate cake with dulce de leche and pecans right before serving.

Source: Tablespoon




  1. Wow, this looks delicious! I love flan, but I’ve never made it myself. Thank you for your insight on the recipe! I think I might have to give it a try! 🙂

  2. debbeedoodles says:

    Oh my! 🙂

  3. That looks amazingly delicious my friend! XOXO – Bacon

  4. Omggggg YUM!!!!!!!!!!!!

  5. Elly–this looks like it came out perfect! I made pretty much this same cake, but I was afraid it would overflow in a standard size 12 cup bundt pan. So I made it in a boring rectangle– Did you use a normal bundt pan and it all fit? Help!

  6. looks great. Just a question though. it’s kind of stupid but it baffles me. If you poured the chocolate cake batter in the bundt pan followed by the flan mixture..why is the flan mixture on top and not at the bottom once inverted? does the baking affect it? I’m worried that If I follow this recipe, the flan won’t be sturdy enough to hold the weight of the chocolate cake which should technically be on top…

    • As you can see in the picture I didn’t have any problems with the flan not being sturdy enough for the cake. The flan was almost like jello (but tastes nothing like it, promise!) Hope this helps 🙂

      • Wow, looks sooooo delicious and I’m dying to give it a try, however I have a similar question to bediva; of you put the cake mixture in first, then the flan – how does the flan end up on top?
        I’ve been perplexed by this recipe as I’ve seen it on a few websites now, but I cannot figure it out!!

      • The layers just switch places during baking 🙂

      • Thanks for the reply, I can’t wait to try out this recipe!

  7. How does the flan end up on top if you pour the flan last? Shouldn’t it be on the bottom??

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