Easy Moist and Creamy Caramel Custard Cake Recipe

Total time: 60 min bake/ 20 min prep
Difficulty: Low
Serves: 10 people
By Cookist

This creamy caramel cake, also known as a caramel custard cake or leche flan cake, is decadent. Without being overly sweet, it has a rich caramel flavor with a smooth taste. The cake consists of three distinct layers, baked in the same pan, at the same time. First, you make a homemade caramel (only water and sugar us needed) and add it to your cake tin. Then you make the custard and add it on top of the caramel. Finally, the cake batter is made is poured on top of the custard. Once baked, you are left with a delicious three-layer cake that combines the sweetness of caramel, the smooth taste of custard, and the fluffiness of a chiffon cake!

What is Caramel Custard Cake?

Caramel Cake (also known as Leche Flan Cake) is a cake with rich cultural influences. The custard dates back to ancient Rome. Back then, the Romans enjoyed a simple dessert made with eggs, milk, and honey. The Crème Caramel (‘leche flan’) layer created by the Filipinos dates back to the Spanish Colonial era. It’s well-known for its creamy texture with a caramelized sugar topping. The Leche Flan Cake combined the best of both worlds: a Filipino sponge cake (known as mamón), a creamy custard, and a delicious layer of caramel.


  • If you have smaller cake tins, you can also make mini caramel custard cakes. Don’t make the cake too large as it will then become difficult to remove the cake from the pan without breaking it.
  • To prepare a water bath, you need to pour 1/3 to ½ inch water into a large oven-safe pan (large enough to fit the cake pan), and place it in the preheating oven.
  • Make sure the eggs are at room temperature before you start. Room-temperature eggs beat better!
  • To prevent cracks in the cake, allow the cake to cool in the switched-off oven before taking it out.
  • Don’t open the oven door while baking as this can cause the cake to collapse.


  1. Add a citrusy flavor, by adding in orange, lemon, or lime zest.
  2. Add a tablespoon of instant coffee powder to the mixture while beating.
  3. If you prefer, add a teaspoon of vanilla extract or ½ teaspoon of almond extract to the batter.

How to Store Caramel Custard Cake

Store the cake in the fridge, in an airtight container for up to 4 days. To make it ahead of time, bake the cake, allow it to cool, and store it in the fridge. Serve slices directly from the fridge.


For the Caramel
200g (1 cup)
60ml (¼ cup)
For the Custard
Egg yolks
full-fat cream
190ml (¾ cup)
Condensed milk
180ml (⅔ cup)
For the Cake
Egg whites
Egg yolks
30g (⅛ cup)
Orange juice
60ml (¼ cup)
Any vegetable oil
120ml (½ cup)
180g (1 ½ cup)
100g (½ cup)
Baking powder
½ tbsp
a pinch of vanilla powder

How To Make Creamy Custard Cake

For the caramel, heat sugar and water over medium-low heat for 10 minutes or until deep golden brown.

Pour caramel into an 18cm (6-inch) round mold.

For the custard, whisk all of the ingredients together. Pour on top of the caramel.

For the cake, beat egg whites and sugar until stiff.

In a separate bowl combine egg yolks with orange juice, vegetable oil, vanilla, flour, sugar, and baking powder.

Carefully fold the egg whites into the batter mixture.

Pour cake batter on top of the custard.

Bake in a bain-marie for 50-60 minutes at 180°C/350°F.


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