Impossible Cake Recipe

This recipe was incredibly easy to follow. I prepared my own caramel sauce and baked it in a beautifully decorative bundt pan. The cake released easily and looked stunning. I also tried making it quickly with a cake mix, and it turned out fantastic. The cake had a moist yet dense texture. This recipe is definitely a keeper!

I decided to try out this recipe mostly out of curiosity and also to have a Mexican-inspired dessert to accompany Chef John's Pork Chili Verde recipe. The chocolate cake batter had a very smooth and enjoyable taste. I found it quite delicious on its own. Normally, I'm not a fan of flan, but a friend from the Philippines made some homemade flan that I really liked. I was impressed by how the flan batter sank to the bottom of the pan and set perfectly. The flan layer had a lovely, creamy sweetness that complemented the chocolate layer beautifully. I couldn't find cajeta, so I tried making a dry caramel, which turned out to be a bit of a disaster. Then I attempted a wet caramel, but I couldn't pour enough of it out of the saucepan before it solidified. This meant that my cake ended up with only half the caramel I needed according to the recipe. A more pronounced caramel flavor would have added depth to the taste. A darker, amber caramel with a hint of bitterness would have balanced the sweetness of the other layers. Everyone who tried the cake absolutely loved it. The feedback was even more positive than I had expected. In conclusion, this is a delicious cake that is actually quite simple to make, even though the flan layer might make people think otherwise. Let them believe it's a complex dessert and enjoy the compliments.

My experience with this recipe was slightly different due to my bundt pan not being the same size as recommended. I had to adjust the portions to fit my pan, as it held less than the standard size. Despite this, the end result was delicious. I had to use 1.5 cans of condensed milk instead of the specified amount, and I ended up dividing the batter between two pans to prevent overflow. I used a loaf pan as a tester and the bundt pan for the final version. Both were baked in a water bath in a convection oven, with the loaf pan finishing at 40 minutes and the bundt pan at 55 minutes. Chilling the dessert in the fridge helped it set, and I found that it tasted even better cold. Overall, this dessert was a hit with my guests, although my son wasn't a fan. I topped each serving with Smucker's non-microwavable caramel syrup for an extra touch. Yum!

I have made this recipe twice now, and both times turned out fantastic. The first time, I followed the recipe using salted caramel, which was delicious. The second time, I decided to change it up and made a coconut version. I used salted caramel and white cake with coconut extract. For the cream mixture, I substituted coconut milk for evaporated milk, added extra coconut extract for more flavor, and topped it off with toasted coconut. It was a tropical twist that was absolutely delightful!

I came across this recipe just a week before my birthday, so I thought I'd give it a shot. Cajeta was a new ingredient for me, so I bought some online. It was a bit pricey and had a unique tangy flavor. Although I enjoyed it, I didn't feel it justified the cost. Next time, I might opt for a jar of caramel ice cream topping instead. I made a couple of tweaks by skipping flouring the pan and using a blender instead of a food processor for the flan ingredients (my food processor would've leaked!). The cake portion turned out delicious. The flan could use a bit more flavor, so I'm thinking of adding some brown sugar next time. It baked beautifully in around 55 minutes. We found it tasted best with an extra drizzle of caramel sauce on top (though hot fudge was good too, caramel was the winner).

Review Rewritten: This dessert is truly outstanding, showcasing a perfect harmony of flavors. However, handling the various layers with different textures can be a bit challenging in achieving the desired final look and consistency. The taste, on the other hand, is consistently spectacular. Rather than following the suggested caramel recipe, here is an alternative method: start by adding one cup of sugar into a pan, ensuring an even layer. Pour 1/3 cup of water over the sugar without stirring. Heat on medium heat (avoid stirring) until the sugar dissolves, bubbles, and transforms into a golden honey color. Once it reaches this stage, remove from heat and slowly pour in 3/4 cup of heavy whipping cream from the edge towards the center. Add two tablespoons of butter and stir until smooth. Allow the caramel to cool to room temperature before incorporating it into your dish. One advantage of this caramel recipe is that it yields a generous amount, which can be handy if the caramel doesn't turn out perfectly due to crystallization. In that case, you can simply discard the affected parts and use the remainder. If you accidentally pour too much caramel into the pan, it may complicate the flan layer, making it essential to ensure the correct cooking and cooling times. The flan layer enhances the cake's moisture content, meaning that slight overcooking will not have a significant impact but will help everything set properly. Just like other reviewers have mentioned, be patient and leave the dessert in the pan for an extended period. Overall, this recipe is a delightful and enjoyable culinary experience.

I baked this cake for a friend's birthday. Since she isn't a fan of caramel, I substituted it with cocoa spread that we bought in Mexico, where we currently reside. The cake turned out to be incredibly delicious, indulgent, and decadent, with the flavor improving even more on the second and third days. It was my first time trying this recipe, and it was surprisingly easy to make. I'm looking forward to experimenting with different flavors when I make it again. My friends discovered that this cake is a well-known treat in Mexico. Simply loved it!

I have cooked this recipe multiple times and it is incredibly delicious, definitely worth all the dirty dishes!

What a fascinating recipe! Despite a minor mishap with my leaky food processor, I discovered that whisking the flan ingredients worked just as well, if not better, and saved me from washing extra dishes. The cake batter appeared a bit dense, so I thought about adding a touch of coffee or buttermilk for more flavor. However, the end result was surprisingly delicious. I left it in the oven a bit longer than recommended and let it cool for around 50 minutes. The flan retained a slight warmth when served, which everyone seemed to enjoy, and it came out of the pan effortlessly! Instead of the goat's milk sauce, I opted to caramelize half a cup of sugar and drizzle it on initially, then prepared another half cup to pour over the final product, giving it a delightful creme brulee-like finish. In the end, it was a hit with everyone.

Simple to prepare. Resulted in a fantastic and delicious outcome.