If you’re looking for a dessert that will impress everyone at the table, this Strawberry Jell-O® Flan Cake is guaranteed to stand out.
Combining the light texture of strawberry cake, the silky richness of homemade flan, and a beautiful strawberry gelatin layer, this stunning three-layer dessert is as eye-catching as it is delicious.
Every slice reveals distinct layers that come together for a creamy, fruity, melt-in-your-mouth experience.
Perfect for birthdays, holidays, potlucks, or any special gathering, this cake is worth the overnight wait.
The moist strawberry cake pairs beautifully with the luscious custard while the vibrant strawberry gelatin adds a refreshing finish.
Make it a day ahead for an effortless dessert that’s ready to wow your family and guests.
Prep Time: 45 minutes
Cook Time: 45 minutes
Additional Time: 11 hours 30 minutes
Total Time: 13 hours
Servings: 10
Yield: 1 Bundt cake
Ingredients
- Cooking spray
- 1 (18.25-ounce) package strawberry cake mix
- 1 cup water
- â…“ cup vegetable oil
- 3 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 (3-ounce) packages strawberry-flavored gelatin
- 2 cups boiling water
- 1 cup cold water
Directions
- Preheat the oven to 350°F (175°C). Generously coat a fluted Bundt pan with cooking spray.
- In a large mixing bowl, combine the strawberry cake mix, 1 cup water, vegetable oil, and 3 eggs. Beat on low speed for about 30 seconds, then increase to medium speed and continue mixing for about 2 minutes until smooth.
- In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, 4 eggs, and vanilla extract until completely smooth and well blended.
- Pour the flan mixture into the prepared Bundt pan. Carefully spoon about three-quarters of the strawberry cake batter over the flan mixture.
- Place the Bundt pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the Bundt pan to create a water bath.
- Bake for 45 to 55 minutes, or until a knife inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool to room temperature for about 30 minutes. Refrigerate for at least 6 hours, or until completely chilled.
- Place a serving plate over the cake pan and carefully invert it to loosen the cake. Flip it back so the cake returns to the pan.
- In a bowl, dissolve the strawberry gelatin in the boiling water, stirring until completely dissolved. Stir in the cold water and allow the mixture to cool until just warm.
- Slowly pour the gelatin mixture around the inside edges of the cake pan so it flows underneath the cake, allowing the cake to gently float as the gelatin surrounds it.
- Return the cake to the refrigerator and chill for at least 5 hours, or until the gelatin has fully set.
- To unmold, briefly place the bottom of the pan in hot water to loosen the edges. Carefully invert the cake onto a serving platter and lift away the pan. Slice and serve chilled.
Chef’s Notes
- Prepare this dessert a full day in advance to give both the flan and gelatin layers plenty of time to set properly.
- Pour the gelatin slowly around the edges to help preserve the beautiful layered appearance.
- A nonstick Bundt pan coated thoroughly with cooking spray makes releasing the cake much easier.
- For an elegant presentation, garnish with fresh strawberries, whipped cream, or mint leaves just before serving.
- Store leftovers covered in the refrigerator for up to 4 days.