Flancocho is a dessert made with flan and bizcocho (cake). Flancocho is also known as chocoflan or impossible cake. It combines light and creamy flan, with rich and chocolatey cake. Literally the best of both worlds! In Puerto Rico, this delicious dessert is popular during the holiday season and can be found at the table along with other favorites like tembleque and budin de pan.

What is flancocho?

Flancocho is a combination of flan and cake. It is a traditional Latin + Caribbean dessert and is quite popular during Christmas time, but is enjoyed all year-round.

It is often referred to as impossible cake because when you add both the flan mixture and the cake batter to the same pan, they completely separate into two different layers while baking in the oven. This happens because the density of the flan is different than that of the cake so it stays at the bottom and the cake rises to the top. Although you can add both the flan mixture and cake batter to the bundt pan at the same time, I prefer baking the flan first and then adding the cake batter to the pan because I think it turns out cleaner and looks neater. But either way works!

Flancocho ingredients:

Evaporated milk
Condensed milk
Eggs
Vanilla extract
Sugar
Chocolate cake mix

*Find the full recipe below! You can also click the Jump to Recipe button at the top of this page.

The flan portion is made with evaporated milk, condensed milk, eggs, and vanilla. It has a light and creamy texture and pairs perfectly with the moist, spongey chocolate cake beneath it.

For the chocolate cake portion, use any brand of cake mix you prefer and prepare it according to the package instructions. This flancocho can also be made with any flavor of cake, though chocolate is the most popular flavor. I sometimes add instant coffee and Kahlúa to the chocolate cake mix for a coffee-infused flancocho.

I also make a coffee-infused tembleque, perfect for coffee-lovers. If café con leche is your vibe, check out my tembleque de café recipe.

How to make flancocho?

Make the caramel

Thoroughly grease a bundt pan. Set aside. Place a small saucepan over medium high heat. Add granulated sugar. Once the sugar at the bottom starts melting, begin stirring continuously with a heat-resistant spatula or wooden spoon. Do not use a metal spoon or you may run the risk of crystalizing your sugar. Continue stirring constantly until the caramel turns golden brown, about 4-5 minutes. Be careful not to burn the caramel or it will taste bitter.

Very carefully, pour the caramel into the bundt pan to coat the bottom. Rotate the pan to get an even layer of caramel all around. Set aside to allow the caramel to cool and harden.

Prepare the flan

To a blender, add evaporated milk, condensed milk, eggs, and vanilla. Mix until well combined. Using a strainer, pour the flan mixture into the bundt pan slowly. The strainer will remove any air bubbles.

Cover the bundt pan tightly with aluminum foil. Place the bundt pan inside of a larger baking pan and fill the larger pan with hot water up to about 1/4 of the height of the bundt pan. We don’t want the water to reach inside of the bundt pan because any moisture will ruin the flan. Bake the flan for about 35 minutes until it sets partially and remove from the oven.

Prepare the chocolate cake

In the meantime, make the cake mix according to the package instructions. If you want a coffee-infused chocolate cake, add instant coffee and Kahlúa to the cake mix.

Please note, the flan mixture will not rise while baking but the cake batter will double in size, so plan accordingly when pouring into the bundt pan. You may only need to use half of the cake batter. Pour the cake batter on top of the flan.

Bake the flancocho

Using the same water bath method, bake the flancocho for about 45 minutes or until you insert a toothpick and it comes out clean. Remove the flancocho from the oven and take off the aluminum foil. Allow it to cool to room temperature and then cover it with foil or plastic wrap. Refrigerate for at least 4-6 hours, but preferably overnight.

To unmold the flancocho, give the bundt pan a gentle shake to loosen it from the sides. Place a serving platter on top of the bundt pan and flip the flancocho onto the platter. Carefully lift the bundt pan and prepare to be obsessed with your perfectly baked flancocho masterpiece!

You can shop the bundt pan I use here.

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Flancocho (Flan Cake)

Flancocho is a dessert made with flan and bizcocho (cake). Flancocho is also known as chocoflan or impossible cake. It combines light and creamy flan with rich and chocolatey cake. Literally the best of both worlds!

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1 30

Refrigeration Time 4

Total Time 5 55

Servings 12 people

Equipment

1 Bundt cake pan see notes for links
1 Blender see notes for links
1 Large baking pan for bain marie, water bath
1 Serving platter see notes for links

Ingredients

Caramel Topping

1 cup granulated sugar

Flan

5 large eggs room temperature
1 can evaporated milk 12 oz
1 can condensed milk 14 oz
1 tsp vanilla extract

Chocolate cake

1 box chocolate cake mix
3 eggs
1 cup water
1/3 cup oil
2 oz Kahlúa optional
1 tbsp instant coffee optional

Instructions

Preheat the oven to 350℉. Take the eggs out of the refrigerator and allow them to come to room temperature.

Make the caramel

Thoroughly grease the bundt pan. Set aside.
Place a small saucepan over medium high heat. Add granulated sugar.
Once the sugar at the bottom starts melting, begin stirring continuously with a heat-resistant spatula or wooden spoon. Do not use a metal spoon or you may run the risk of crystalizing your sugar.
Continue stirring constantly until the caramel turns golden brown, about 4-5 minutes. Be careful not to burn the caramel or it will taste bitter.
Very carefully, pour the caramel into the bundt pan to coat the bottom. Rotate the pan to get an even layer of caramel all around. Set aside to allow the caramel to cool and harden.

Prepare the flan

To a blender, add evaporated milk, condensed milk, room temperature eggs, and vanilla. Mix until well combined.
Using a strainer, pour the flan mixture into the bundt pan slowly. The strainer will remove any air bubbles.
Cover the bundt pan tightly with aluminum foil. Place the bundt pan inside of a larger baking pan and fill the larger pan with hot water up to about 1/4 of the height of the bundt pan. We don't want the water to reach inside of the bundt pan because any moisture will ruin the flan.
Bake the flan for about 45 minutes or until it sets partially and remove from the oven.

Prepare the chocolate cake

In the meantime, make the cake mix according to the package instructions. If you want a coffee-infused chocolate cake, add instant coffee and Kahlúa to the cake mix.
Please note, the flan mixture will not rise while baking but the cake batter will double in size, so plan accordingly when pouring into the bundt pan. You may only need to use half of the cake batter.
Pour the cake batter on top of the flan.

Bake the flancocho

Using the same water bath method, bake the flancocho for about 45 minutes or until you insert a toothpick and it comes out clean. The time will vary depending on the size of your pan.
Remove the flancocho from the oven and take off the aluminum foil. Allow it to cool to room temperature and then cover it with foil or plastic wrap. Refrigerate for at least 4-6 hours, but preferably overnight.
To unmold the flancocho, give the bundt pan a gentle shake to loosen it from the sides. Place a serving platter on top of the bundt pan and flip the flancocho onto the platter.
Serve with fresh berries and enjoy. ¡Buen provecho!

Notes

Tips:

Baking time will vary depending on the size of your pan and the heat of your oven. Check on the flan and the cake after about 35 minutes and keep an eye on it to make sure it doesn’t overcook.

When unmolding the flancocho, remove from the refrigerator and let it sit at room temperature for at least 1 hour. Flip it onto a serving dish and tap or shake gently to loosen it from the pan.

If the flancocho won’t release from the pan, let it sit in a large tray filled with hot water for 1 to 2 minutes and try again.

Shop the items I used for this recipe:

Blender

Bundt pan

Cake platter

*I love using my Ninja Foodi Power Blender for making flan, juices, smoothies, dough, even masa for pasteles and alcapurrias! It’s my favorite kitchen appliance ever!

Keyword caribbean recipes, chocoflan, flan bizcocho, flancocho, Puerto Rican dessert, Puerto Rican recipes