WATCH: Coffee Fans Will Fall In Love With This Leche Flan Cake!

By Yummy.ph team | Oct 16, 2018

If you are a big fan of coffee, you will love that this leche flan cake takes your coffee and infuses both layers of this decadent cake!

The top is a creamy coffee confection topped with a caramel sauce and on the bottom is a soft and tender chiffon cake. It's your morning cup of coffee in cake form!

Coffee Leche Flan Cake Recipe

Takes 90 minutes plus cooling

Makes 10 servings

Leche Flan Layer:
1/2 cup sugar
2 teaspoons instant coffee granules
1 1/2 cups evaporated milk, warm
8 large egg yolks
1/2 cup condensed milk
1/2 teaspoon salt
Coffee Chiffon Cake Layer:
1/4 cup canola oil
2 teaspoons instant coffee granules
3 large eggs, separated
1/4 cup water, warm
3/4 cup castor sugar, divided
1 cup all-purpose flour, sifted
1/2 teaspoon salt

1 Preheat oven to 350ºF. Place tray with water for the water bath in the oven on the rack. Place an 8-inch cake pan in the oven to heat up.
2 Make the caramel for the leche flan: In a saucepan, add sugar. Place over medium heat. Let stand until edges begin to melt and brown, then swirl the pan, away from the heat as needed to prevent burning, to completely melt the remaining sugar and caramelize. Keep hot.
3 Remove cake pan from the oven, and pour caramelized sugar into the hot pan. Tap and swirl the pan as needed to spread the caramel evenly over the bottom of the pan. Set aside.
4 Meanwhile, make the Coffee Leche Flan layer: In a large bowl, dissolve the coffee granules in the warm evaporated milk. Add then whisk in egg yolks, condensed milk, and salt until smooth. Pass through a strainer or sieve to remove any lumps. Set aside until ready to use.
5 Make the Coffee Chiffon Cake layer: In a large bowl mix warm water and coffee granules. Using a whisk, whisk in egg yolks, oil, and vanilla extract. Stir in 1/2 c. sugar and salt. Finally, add flour and stir until just combined. Set aside.
6 In the bowl of a stand mixer with the whisk attachment, add egg whites, and whisk on Medium-High until foamy. Sprinkle gradually the remaining sugar to make a meringue. Whisk only until stiff peaks.
7 Fold 1/3 of the meringue into the coffee cake batter using a spatula. Continue with remaining meringue until completely folded in. Be careful to not over mix the batter and release all the air whipped into the egg whites.
8 To assemble, pour coffee leche flan batter over the caramel in the cake pan. Pop or remove any bubbles that form on the surface. Slowly pour over the leche flan batter, the cake batter. Cake batter will float on top.
9 Place cake pan into the oven with the water bath, and bake for 60 minutes or until the chiffon springs back when lightly pressed in the middle. Remove from the oven and place on a wire rack. Immediately run a knife around the edges and down to the flan underneath the cake. Place a shallow plate with a rim over the cake pan and quickly flip over. Caramel should gradually pool onto the plate. If not, gently tap the pan to help release the flan from the bottom of the pan and remove cake pan. Chill until cold. Serve cold.