Chocoflan Impossible Cake

Perfect Chocoflan Impossible Cake Recipe #ASpicyPerspectiveHave you always wanted to try Impossible Cake, but never had the nerve? This easy Chocoflan recipe is a winner!

BEST Chocoflan Impossible Cake Recipe #ASpicyPerspective
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Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce! A Mexican caramel sauce made with goat milk.

This amazing Chocoflan Impossible Cake will make you do a double-take.

It is a beautiful double layered cake covered with Cajeta caramel sauce. It is like no other cake I have ever made or enjoyed.

Mexican Chocoflan Impossible Cake Recipe #ASpicyPerspective

Chocoflan defies the culinary logic by inverting its layers during the baking process.

The pan goes into the oven layered with caramel, then chocolate cake, then flan. Then later comes out of the oven with the flan and chocolate layers reversed. It goes into the oven one way and comes out another.

How To: Chocoflan Impossible Cake Recipe #ASpicyPerspective

Is it magic or miracle?

One bite of Chocoflan Impossible Cake will leave you believing in the Impossible!

Making Chocoflan Impossible Cake Recipe #ASpicyPerspective

Chocoflan Impossible Cake has the look of a cake you slaved over all day.

Contrary to appearances, it is surprisingly fun and easy to make. However, there are specific steps you must attend to, in order to achieve the desired magic, but there is nothing too hard about that.

How to Make Chocoflan Impossible Cake Recipe #ASpicyPerspective

Chocoflan Impossible Cake Baking Tips

The first time I made this marvelous cake I just assumed that I had the standard sized Bundt cake pan.

Yet I soon discovered mine was a bit smaller than needed, and had to borrow the correct size pan. (Thanks Mom!)

Tips - Chocoflan Impossible Cake Recipe #ASpicyPerspective

Easy Chocoflan Impossible Cake Recipe #ASpicyPerspective

This recipe requires a minimum 12-cup capacity pan. The cake also came out of the pan much better when I buttered it, instead of spraying with baking spray.

Butter is better!

Simple Chocoflan Impossible Cake Recipe #ASpicyPerspective

It is the attention to little details that can boost a recipe from good to amazing.

In Chocoflan Impossible Cake there are really no hidden tricks. If you follow the directions you will “Nail it!” every time.

Chocoflan Impossible Cake Recipe #ASpicyPerspective

This Chocoflan Impossible Cake is such a perfect combination of textures and flavors.

The moist cake, silky flan, and creamy caramel are not your every day cake, but you will want it to be.

It is impossibly addicting, impossibly easy, and very possibly your new favorite dessert!

The Best Chocoflan Impossible Cake Recipe #ASpicyPerspective

April Scharpf

BEST Chocoflan Impossible Cake Recipe #ASpicyPerspective
5 from 8 votes

Chocoflan Impossible Cake

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!

Servings: 12 slices
Nutrition Facts
Chocoflan Impossible Cake
Amount Per Serving (1 slice)
Calories 453 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 112mg 37%
Sodium 267mg 11%
Potassium 371mg 11%
Total Carbohydrates 58g 19%
Dietary Fiber 1g 4%
Sugars 39g
Protein 10g 20%
Vitamin A 13.7%
Vitamin C 1.7%
Calcium 24.7%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.


For the Flan Layer:
For the Chocolate Cake Layer:
For the Pan:
  • 2 tablespoons softened butter for greasing
  • 1/4 cup cajeta (caramel sauce)


  1. You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer. 

  2. Set one oven rack in middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.

  3. Boil about 2 quarts of water for the Bain Marie.

  4. For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg. Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.

  5. For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds. 

  6. Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter. 

  7. Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake. Pour boiling water in the roasting pan about two inches high. Gently slide the pan onto the middle oven rack. Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.) 

  8. Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.

  9. Serve at room temperature, or chill and serve cold. Both are !Muy Delicioso! Garnish with more cajeta if desired. 

Recipe Notes

Cajeta is easy to find in most grocery stores. Check the Mexican food section or Mexican market. You can also find it online. If you can't find it you may substitute Dulce de Leche or another type of caramel sauce.

Need more bundt cakes in your life? Try our…

Strawberry Yogurt Bundt Cake

Nutty Cardamom Bundt Cake

Baileys Irish Cream and Coffee Bundt Cake

Blueberry Muffin Bundt Cake

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22 comments on “Chocoflan Impossible Cake

  1. Karaposted February 8, 2019 at 10:44 am Reply

    Oh my goodness, I’m drooling! This cake looks absolutely spectacular! I have a 12 cup Bundt pan, so I’m gonna have to try it!

  2. Jessica Burgessposted February 8, 2019 at 9:49 am Reply

    Oh. My. Goodness. This may just be my new favorite!!!

  3. Cheryl Sposted February 8, 2019 at 8:59 am Reply

    This is definitely a cake everyone needs to make!!

  4. Billyposted February 8, 2019 at 8:58 am Reply

    So creative and such a cool recipe, awesome job!

  5. Alliposted February 8, 2019 at 8:21 am Reply

    So we’ve made this a few times and we are in love. It has such a unique flavor and is so addicting. 

  6. Carolina Gallegosposted January 20, 2019 at 1:37 am Reply

    Buttermilk not easy to find here in Thailand. What can I replace with?

    • Sommer Collierposted January 24, 2019 at 9:21 pm Reply

      Hi Carolina,

      You can make buttermilk by adding 2-3 teaspoons of lemon juice or white vinegar to whole milk. Let it sit for 10 minutes before using in the recipe. :)

  7. Megposted November 19, 2018 at 9:06 am Reply

    Any idea if a 1:1 gluten free flour blend would work in this?

    • Sommer Collierposted November 20, 2018 at 10:44 pm Reply

      Hi Meg!

      I haven’t tried it with this recipe, but it works in nearly everything else, so I think it would work. If you try it, please report back. :)

  8. Marie Stearnsposted October 14, 2018 at 6:31 pm Reply

    Chocoflan impossible cake. I had been hoping for a reason to make this cake and today was the day. My grandson and I got up early and made this cake for after we ate his gourmet dinner. The cake was a big hit with everyone, his Mom, Aunt and Uncle. It was so delicious, everyone wanted to take a second piece home for later! We took your tips to heart, which is why we were so successful. We saw the cake come thtough the flan while cooling. Real cool! FYI, I am 72 and don’t get around very well and my wonderful grandson is my first grandchild and was born on my birthday 31 years ago! I am so lucky!

    • Marie Stearnsposted October 14, 2018 at 6:37 pm Reply

      Correction: . . . through the flan while cooking. . .

  9. Jorgeposted September 15, 2018 at 8:11 pm Reply

    Am I the only one who thought it was chocolate cake with a slice of an apple on top?! I’m glad it was flan and not an apple though, much better! LMAO This is a great recipes though and it looks like it’ll satisfy a chocolate addict like myself

  10. Coletteposted August 30, 2018 at 12:08 pm Reply

    The best 2-for-1 deal in town!

  11. Melissa Potterposted August 28, 2018 at 3:06 am Reply

    Hi, Such great ideas. I am always trying to make something new for my baby lunch item. This time I found your list useful. I am going to add this to my baby lunch item. Hope, so my baby also loves it. Thanks for the sharing this yummy recipe tips.

  12. Gerriposted August 25, 2018 at 10:09 pm Reply

    Recipe is perfect. Made a beautiful dessert for anniversary. Thank you for sharing such a great dessert!

  13. Hadyposted August 24, 2018 at 7:22 pm Reply

    Something does not sound right here. You are pouring the caramel sauce first into the bundt pan followed by the cake batter and finally the flan.

    Looking at the attached photos it is obvious that the flan mixture preceded the cake batter into the pan. That and the fact that you are only filling the roasting pan with only two inches of water is indicative that the Bain Marie was meant for the flan and not the cake.

    I would really like to give this recipe a whirl and would appreciate receiving your comments.


    • Hadyposted August 24, 2018 at 7:26 pm Reply

      I went through notes regarding the reversal of layers. I have had that happen in my slow cooker molten lava cake. I will try the recipe and revert.

    • Arizonposted August 25, 2018 at 3:52 am Reply

      The flan is heavier than the cake batter and sinks to the bottom in the pan while the fluffy, air filled cake batter rises to the top. The recipe should work as presented.

  14. Dinahposted August 24, 2018 at 4:45 pm Reply

    Hi, in my country we do not have evaporated milk, do you think a traditional recipe of flan will work?

    • Sommer Collierposted September 18, 2018 at 1:18 pm Reply

      Hi Dinah,

      Yes, just scald the milk first in a pan, then cool it. That way, it has more of the qualities of evaporated milk. Happy baking!

  15. Terry Ringposted August 24, 2018 at 2:53 pm Reply

    Interesting, so the flan goes through the cake batter and ends on top when flipped? Looks great!!

    • Margeeposted August 24, 2018 at 4:17 pm Reply

      That’s what I was wondering! Is that why it’s impossible?