How to Make Banana Caramel Cake Martha Stewart

Chocolate Caramel Flan Cake

Salted caramel crepe cake adapted from smitten kitchen cookbook chocolate hazelnut crepe cake {for the crepes}, here {for the frosting} and recipe from martha stewart's chocolate ganache glaze in the martha stewart living cakes & cupcakes special edition {for the ganache}.

Recipe Summary Chocolate Caramel Flan Cake

This cake layered with caramel, flan, and chocolate cake is sure to be a hit. You can find this cake in most Mexican bakeries. The first time I tried it, I knew I had to find a good recipe. Finally after much pleading the woman gave it to me! It's very time consuming but worth the end result!

Ingredients | Banana Caramel Cake Martha Stewart

cooking spray

1 (13 ounce) can Mexican cajeta caramel

1 (18.25 ounce) box devil's food cake mix

1 ½ cups water

3 eggs

½ cup vegetable oil

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

5 eggs

1 (8 ounce) package cream cheese, at room temperature

½ cup whole milk

1 ½ teaspoons Mexican vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt®) with cooking spray.

Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth, 20 to 30 seconds. Pour into the bottom of the prepared pan.

Combine cake mix, water, 3 eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.

Pour cake batter over cajeta in the pan.

Combine condensed milk, evaporated milk, 5 eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.

Pour milk mixture slowly over cake batter.

Wrap pan tightly with aluminum foil; place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 2 hours. Remove pan from the baking dish; let cool for 15 minutes. Unwrap the aluminum foil; invert cake onto a large rimmed plate. Let cake cool completely, about 30 minutes. Chill before serving.

Flan will move to bottom of cake pan as it bakes.

Info | Banana Caramel Cake Martha Stewart

prep: 20 mins cook: 2 hrs additional: 45 mins total: 3 hrs 5 mins Servings: 12 Yield: 12 servings

TAG : Chocolate Caramel Flan Cake

World Cuisine Recipes, Latin American, Mexican,