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Get ready to elevate your holiday dessert game with this Red Velvet Flan Holiday Cake – a decadent fusion of flavors and festive delight! Perfect for celebrations.
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Pin ItUnveiling the Irresistible Red Velvet Flan Holiday Cake
The holiday season is synonymous with warmth, joy, and indulgence, and what better way to celebrate than with a delightful slice of Red Velvet Flan Holiday Cake?
This extraordinary dessert combines the rich allure of red velvet with the creamy luxury of flan, resulting in a show-stopping treat that’s perfect for your holiday gatherings.
The Magic of Red Velvet Flan Cake
A Red Velvet Flan Holiday Cake is more than just a dessert; it’s a work of art on your holiday table. The deep, vibrant red of the red velvet layer contrasts beautifully with the luscious flan, creating a visual masterpiece that mirrors the festive spirit.
Why Choose a Red Velvet Recipe?
Red velvet has become synonymous with celebrations and for a good reason. Its mild cocoa flavor and signature crimson hue make it an ideal candidate for holiday cakes. When you combine it with the creamy goodness of flan, you get a dessert that’s simply irresistible.
The Allure of Holiday Cakes
Holiday cakes hold a special place in our hearts, symbolizing the culmination of a year’s worth of hard work and the joy of togetherness. A Red Velvet Flan Holiday Cake embodies the essence of celebration, making it the perfect centerpiece for your holiday feasts.
Rediscovering the Joy of Cake Red Velvet
The velvety texture and hint of cocoa in red velvet cake are nostalgic for many. A Red Velvet Flan Holiday Cake rekindles that joy and adds a twist that elevates it to a whole new level.
The Red Velvet Flan Holiday Cake is the ultimate dessert for your festive gatherings. Its combination of red velvet and flan creates a harmonious blend of flavors and textures that will leave your guests asking for more.
This holiday season, indulge in the magic of this remarkable holiday cake, and let it be the highlight of your celebrations.
Red Velvet Flan Holiday Cake: Ingredients & Substitutions
To make this Red Velvet Flan Holiday Cake, you will need …
Ingredients
Butter Rum Sauce
- butter
- granulated sugar
- half-and-half
- rum – or substitute rum flavoring
Cake
- Red Velvet Cake Mix
- water
- eggs
- vegetable oil
Flan
- sweetened condensed milk
- evaporated milk
- eggs
- cream cheese
- vanilla extract
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Garnish
- favorite holiday berries and nuts (optional)
- crushed candy canes (optional)
- ice cream or whipped cream (optional)
How to make Red Velvet Flan Holiday Cake
Prepare oven and water bath. Preheat your oven and create a water bath by placing a larger pan in the oven and filling it with about 2 inches of hot water. Coat the Bundt pan with butter.
Make the Butter Rum Sauce. Melt butter in a small saucepan on medium heat. Add sugar and bring it to a light boil, then simmer on medium-low for 2 minutes, stirring. Stir in half-and-half and rum (or a rum substitute) and cook for another 8 minutes until slightly thickened.
Add sauce to the pan. Pour 1/2 cup of the Butter Rum Sauce into the bottom of the buttered pan.
Prepare cake mix. In a medium mixing bowl, combine the cake mix with other ingredients as per the box recipe. Gently pour the cake mixture over the Butter Rum Sauce in the Bundt pan.
Make the Flan. Blend sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla until smooth. Pour the flan mixture into the Bundt cake pan over the cake batter.
Place the bundt pan in the water bath. Carefully place the Bundt pan in the water bath in the oven, ensuring that the water goes about 2 inches up around the pan. Add more hot water if needed.
Bake. Bake for 50-60 minutes or until an inserted toothpick comes out clean.
Cool. Once done, remove the cake from the water bath and let it cool to room temperature.
Flip the cake out of the pan. Invert a large serving plate or platter over the Bundt pan, hold them together, and gently flip to remove the Bundt pan.
Refrigerate. Refrigerate the cake for at least an hour
Garnish and serve. Drizzle the remaining Butter Rum Sauce over the cake, garnish as desired, and enjoy!
Red Velvet Flan Holiday Cake: FAQs
The water bath helps distribute heat evenly when baking the flan cake. It prevents the flan from overheating and ensures a smooth and creamy texture.
Yes, you can make this cake in advance. It actually benefits from refrigeration, so you can prepare it a day or two before your holiday gathering.
It’s best to refrigerate the cake for at least an hour before serving. This allows the flavors to meld and the cake to set properly.
It can typically be stored in the refrigerator for up to 3-4 days while maintaining its quality and freshness. Beyond this time frame, the texture and taste may begin to deteriorate.
Store any leftovers in the refrigerator, covered with plastic wrap or foil, to keep it fresh.
While it’s best enjoyed fresh, you can freeze leftover portions in an airtight container for up to a month. Thaw in the refrigerator before serving.
This cake is perfect for holiday gatherings, special occasions, or any time you want to impress with a unique and delicious dessert.
While a Bundt pan is recommended for the traditional appearance, you can use a different type of cake pan if needed. Just be sure to adjust the baking time accordingly.
Notes
- Pour the flan mixture gently over the cake batter, and as it bakes, the layers should naturally separate. Avoid mixing them together before baking.
- To release the cake, you can gently tap the bottom of the pan or place it in warm water for a few seconds to help loosen it.
- While the recipe is specifically for Red Velvet Flan Cake, you can experiment with other cake flavors, but keep in mind that it will result in a different flavor profile.
Other recipes you may enjoy
Red Velvet Flan Holiday Cake
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Equipment
- Silicone Pot Holder Trivet Mats – Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
- butter for coating the Bundt pan
For the Butter Rum Sauce
- 8 tablespoons butter
- ¾ cup granulated sugar
- 1 cup half-and-half
- 3 tablespoons rum, or substitute rum extract/ flavoring
For the cake
- 1 box Red Velvet Cake Mix, 15.25 ounces
- water according to the box directions
- eggs according to the box directions, at room temperature
- vegetable oil according to the box directions
For the flan
- 1 can sweetened condensed milk, 14 ounce
- 1 can evaporated milk, 12 ounce
- 4 large eggs
- 4 ounces cream cheese, at room temperature
- 1 tablespoon vanilla extract
For the garnish
- favorite holiday berries and nuts, optional
- crushed candy canes, optional
- ice cream or whipped cream, optional
Instructions
Prepare oven and pans.
- Preheat the oven to 350°F. Prepare a water bath by placing a pan in the oven (larger than your Bundt cake pan) and filling it with approximately 2 inches of hot water. The water bath helps to evenly distribute the heat for the flan.
- Coat the Bundt pan with butter.
Butter Rum Sauce
- Melt the butter in a small saucepan on medium heat. Add the sugar and bring to a light boil, then cook on medium-low heat for 2 minutes, stirring with a whisk.
- Add the half-and-half and rum, and cook for 8 more minutes or until slightly thickened.
- Add 1/2 cup of the Butter Rum Sauce to the bottom of the buttered Bundt pan. Set the rest aside.
Cake
- In a medium size mixing bowl, add the Red Velvet Cake Mix and other ingredients listed on the box recipe. Mix until well combined.
- Gently spoon or pour the cake mixture over the Butter Rum Sauce in the Bundt pan.
Flan
- Put the sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla into a blender or mixing bowl, and blend on medium speed for 30 seconds or until completely mixed together and smooth.
- Pour or spoon the flan mixture into the Bundt cake pan over the cake batter. Don’t worry; the mixtures will all bake at their appropriate levels in the Bundt pan.
Bake and Assemble
- Carefully place the Bundt pan in the water bath in the oven. Make sure the water goes up about 2 inches around the Bundt pan, and add more hot water if needed.
- Bake for 50-60 minutes, until an inserted toothpick comes out of the Red Velvet cake clean. Check at 50 minutes.
- When the cake is done, remove it from the water bath. Cool for about an hour, until it reaches room temperature.
- Invert a large (rimmed) serving plate or platter over the Bundt pan, and holding them tightly together, jiggle the Bundt pan around until you feel the cake loosen inside. Flip them over, and remove the Bundt pan.
- Refrigerate the cake for at least an hour.
- Just before serving, pour the remaining Butter Rum Sauce over the cake. Garnish as desired. Serve and enjoy!
Notes
- Water Bath: When creating the water bath in the oven, ensure that the pan you use is large enough to accommodate the Bundt pan. This helps in even heat distribution for the flan.
- Butter the Bundt Pan: Be generous when coating the Bundt pan with butter to prevent sticking. You can also use a non-stick cooking spray if preferred.
- Flavor Variations: While the recipe is for a classic Red Velvet Flan Holiday Cake, you can experiment with different cake flavors or add your favorite extracts to customize the taste.
- Blending the Flan: For a smoother flan mixture, you can use a blender, hand mixer, or even a whisk. Ensure that all ingredients are well combined and the mixture is smooth.
- Layer Separation: Don’t worry if the cake and flan layers mix slightly while baking; they will naturally separate as the cake cools.
- Toothpick Test: When checking for doneness, insert a toothpick into the red velvet cake layer. It should come out clean when the cake is ready.
- Refrigeration: Allow the cake to cool to room temperature before refrigerating it for at least an hour. This helps it set and enhances the flavor.
- Garnish Creatively: Get creative with your garnishes! Berries, crushed candy canes, or a drizzle of caramel sauce can add a festive touch.
- Leftovers: If you have leftover slices, wrap them tightly with plastic wrap or aluminum foil and store them in the refrigerator for a few days or freeze them for longer storage.
- Thawing Frozen Slices: When thawing frozen cake slices, do so in the refrigerator to maintain their texture and taste.
- Enjoy Chilled: Red Velvet Flan Holiday Cake is best enjoyed when it’s chilled, allowing all the flavors to meld together beautifully.
- Share the Joy: Share this delightful dessert with friends and family during holiday gatherings for a memorable treat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
