WATCH: Here Are Some Tips To Make Better Leche Flan Cake

Here are tips to make that cake bake perfectly every time.

The leche flan is undoubtedly a Pinoy favorite. It's a no-bake dessert that many of us love eating. It's easy enough to make at home, too! Cakes, on the other hand, can be just as easy to make but it does require an oven.

What happens when you mix these two delicious desserts into one cake? You get the leche flan cake, also known as a custard cake. These two desserts are easy to make on its own but when you make one cake from two different batters, you might need a few tips.  

Here are tips to make that cake bake perfectly every time:  

Photo by Bianca Laxamana

1 Use a tall regular cake pan.

Your cake pan should be tall enough to handle the height of both layers. Remember: there are two batters in this cake, not just one.

Also, don't use cake pans with removable bottoms. Springform pans will not work for this recipe because, not only the will caramel dip out of the pan, so will the leche flan batter.

Don't line the cake pan with parchment paper or grease the pan either. The ungreased sides will help the cake "climb" the sides and rise high above the leche flan cake. Do it right and it will easily release.

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Photo by Riell Santos

2 Make enough caramelized sugar for the entire cake.

You want the cake, not just the flan, doused in the sugary syrup, too. Think of this way: if the sugar covers the entire bottom of the cake pan, you will have enough to coat the leche flan layer and maybe some of the cake, too. A good gauge is to add enough sugar so you can have a bit of that dribbling syrup on your cake, too, for a burst of bittersweet caramel.    

Photo by Pixabay

3 Practice patience.

Just with many baking recipes, there' no need to rush through the making of the cake! You need to make both batters first before you can think of pouring either batters into the prepared cake pan. You don't want the caramel to melt into the batter before the cake batter is ready to go in, too.

Don't forget to strain the leche flan batter free of lumps and bubbles for the creamiest flan!

Photo by Bianca Laxamana

4 Use a sponge or chiffon cake batter.

There are many cake batters that you can make. The best batter for a leche flan cake however should be light enough to float on top of the flan batter. This is what will create the signature layers that you're looking for. 


Photo by Majoy Siason

5 Bake it until both cakes are firm.

The cake is in the oven and you're dying to know when it's done! That's going to be a little tricky with this cake because you can't rely on the toothpick test. However, a quick tip is if the cake batter isn't ready, the leche flan isn't going to be ready yet either. So let the cake bake until it springs back when you lightly press it. You can give it another 5 minutes just to make sure the leche flan cake is ready and then bring it out. 

You'll want to immediately turn it out because the cake will shrink as it cools (as with all chiffon cakes) and you want the cake to be the same size as your leche flan. Plus there's nothing quite as satisfying as the liquid caramel dripping over both layers as you lift the cake pan from the cake. 


Are you ready to make your first leche flan cake? Keep these tips in mind so you are always on the side of success when making this decadent cake.



Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on by submitting your recipe here!

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