Red Velvet Flan Holiday Cake
Get ready to elevate your holiday dessert game with this Red Velvet Flan Holiday Cake – a decadent fusion of flavors and festive delight!
Servings: 12 servings
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
Serving: 1slice | Calories: 510kcal | Carbohydrates: 61g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 496mg | Potassium: 397mg | Fiber: 1g | Sugar: 49g | Vitamin A: 681IU | Vitamin C: 2mg | Calcium: 267mg | Iron: 2mg
