Chocolate Caramel Turtle Flan

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.

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


16 thoughts on “Chocolate Caramel Turtle Flan”

  1. 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!

  2. 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 šŸ™‚

      • 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!!

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