Red Velvet Flan Cake
🔺 ½ cup Caramel Sauce (I used Ghirardelli)
Red Velvet Cake:
🔺 1 ½ cups All-purpose flour
🔺 ½ cup Sugar
🔺 1 Tbsp unsweetened Cocoa Powder
🔺 ¼ tsp Salt
🔺 1 Egg (room temperature)
🔺 ½ cup Vegetable oil
🔺 ½ cup Buttermilk (room temperature)
🔺 1 Tbsp Red liquid Food Coloring
🔺 1 tsp Pure Vanilla Extract
🔺 ½ tsp Baking Soda
🔺 ½ tsp White Distilled Vinegar
🔺 2 cans Sweetened Condensed Milk
🔺 2 ½ cups Whole Milk
🔺 6oz Cream Cheese
🔺 6 Eggs
🔺 4 Egg yolks
1.) Preheat the oven to 350°F. Coat 14-cup nonstick Bundt pan with cooking spray or butter (I used butter). 2.) Warm the caramel and pour into the pan.
3.) To make the cake, whisk together flour, sugar, cocoa and salt in a medium bowl. Set aside.
4.) In a large mixing bowl, beat the egg, vegetable oil, buttermilk, red food coloring and vanilla extract until well combined. Add flour mixture and mix until smooth, about 1 minute.
5.) In a small bowl, mix together baking soda and vinegar. While the soda/vinegar mixture is bubbling, add it to the batter and mix well. Pour the cake batter over the caramel in the Bundt pan.
6.) To make the flan, place all the ingredients for flan in a blender and blend until nice and smooth. Carefully and slowly pour flan over the cake batter and place in a deep baking pan. Pour warm water into the baking pan until it reaches half way of the Bundt pan. Bake the cake for 80 minutes, or until inserted toothpick into the cake comes out clean and the flan reaches 180°F. Transfer the Bundt pan onto wire rack, cool to room temperature about 2 hours, then refrigerate overnight.
7.) Place the bottom third of Bundt pan in a bowl of hot water for 2 minutes or so to soften the caramel sauce. Invert Bundt pan onto a large pan. Slowly remove pan, allowing caramel do drizzle over top of cake. Serve the cake immediately, or refrigerate until ready to serve.
8.) Store the cake in the fridge, covered, for up to 3 days.