Matcha Flan Cake Recipe with Caramel

Matcha flan cake, also known as chocoflan or pastel de flan, is a stunning layered dessert that combines a light matcha sponge cake with a silky, creamy flan on top. The magic happens during baking: the flan mixture sinks to the bottom while the cake rises, creating two distinct layers in one pan. This Japanese-inspired twist on the classic Mexican flan cake is not only beautiful but also perfectly balanced—the earthy bitterness of matcha cuts through the sweet caramel and custard.

Ingredients

For the caramel: 1 cup (200 g) granulated sugar, ¼ cup (60 ml) water
For the flan layer: 1 can (14 oz / 396 g) sweetened condensed milk, 1 can (12 oz / 354 ml) evaporated milk, 4 large eggs, 1 tsp vanilla extract
For the cake layer: 1½ cups (188 g) all-purpose flour, 2 tbsp (15 g) matcha powder (culinary grade), 1½ tsp baking powder, ½ tsp salt, ½ cup (113 g) unsalted butter, softened, ¾ cup (150 g) granulated sugar, 2 large eggs, 1 tsp vanilla extract, ½ cup (120 ml) whole milk

Instructions

Preheat your oven to 350°F (175°C). Have ready a 10-inch (25 cm) Bundt pan or a 9×5-inch loaf pan.
Make the caramel: In a small saucepan, combine the sugar and water. Cook over medium heat, swirling occasionally, until the sugar dissolves and turns a deep amber color, about 8–10 minutes. Immediately pour the hot caramel into the Bundt pan, tilting to coat the bottom evenly. Set aside to harden while you prepare the flan.
Make the flan: In a blender, combine the condensed milk, evaporated milk, 4 eggs, and 1 tsp vanilla. Blend on low until smooth, about 30 seconds. Pour the flan mixture over the hardened caramel in the pan.
Make the cake batter: In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the 2 eggs one at a time, beating well after each. Mix in the vanilla. Alternately add the dry ingredients and the milk, starting and ending with the dry, mixing just until combined.
Carefully spoon the cake batter over the flan layer, spreading it evenly with a spatula. It’s okay if the layers mix slightly at the edges.
Cover the pan tightly with aluminum foil. Place the Bundt pan in a larger roasting pan. Place the roasting pan on the oven rack, then pour hot water into the roasting pan until it reaches halfway up the sides of the Bundt pan (water bath).
Bake for 1 hour 15 minutes, or until a toothpick inserted into the cake layer comes out clean. The flan will still be slightly jiggly—that’s normal.
Remove the pan from the water bath and let cool completely on a wire rack, about 1 hour. Then refrigerate, still covered, for at least 4 hours or overnight. This chilling is essential for clean slicing.
To unmold, run a thin knife around the edges of the pan. Place a large serving plate upside down over the pan, then carefully invert the whole thing. The caramel will flow over the cake. Slice and serve chilled.

Tips

Use culinary-grade matcha: Ceremonial matcha is too delicate and expensive for baking; culinary grade has a stronger, more stable flavor that holds up to the custard. If you only have ceremonial, use a little less (1½ tbsp) to avoid bitterness.
Don’t skip the water bath: The gentle, moist heat of the water bath prevents the flan from curdling and helps the cake rise evenly. If you skip it, the flan will be rubbery and the cake may crack.
Chill overnight for best results: The layers need time to set and meld. If you’re in a hurry, 4 hours is the minimum, but overnight makes slicing much easier and the flavors more rounded.
Caramel safety: Hot caramel can cause severe burns. Use a heavy saucepan and never stir while it’s cooking—just swirl. If it starts to smoke, remove from heat immediately.

Serving Suggestions

Serve matcha flan cake chilled, straight from the fridge, with the caramel sauce spooned over each slice. It pairs beautifully with a dollop of lightly sweetened whipped cream and a dusting of extra matcha powder. For a Japanese-inspired dessert plate, add a few red bean paste balls or a scoop of vanilla ice cream. A cup of hot green tea or a cold glass of iced matcha latte balances the sweetness.

Variations

Chocolate matcha flan cake: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder for a chocolate-matcha combo.
Citrus twist: Add 1 tsp of orange zest to the cake batter and 1 tbsp of orange juice to the flan mixture for a bright, aromatic note.
Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
Without matcha: For a classic vanilla flan cake, simply omit the matcha and increase the flour to 1¾ cups (219 g).

Storage and Reheating

Store leftover matcha flan cake in an airtight container in the refrigerator for up to 4 days. The caramel may liquefy further, but that’s fine. This cake is best served cold, so no reheating is needed. If you prefer it slightly warm, microwave individual slices for 10–15 seconds, but note that the flan will soften and the layers may blur. For longer storage, wrap the unmolded cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Why did my layers flip? This is normal! The flan is denser than the cake, so during baking the cake rises to the top and the flan sinks to the bottom. When you invert the pan, the flan ends up on top. If your layers are completely mixed, you may have stirred the pan or overfilled it. Next time, spoon the cake batter gently over the flan and don’t move the pan once it’s in the oven.

Can I make this without a Bundt pan? Yes, a 9×5-inch loaf pan works, but you’ll need to adjust the baking time—check at 55–60 minutes. A round 9-inch cake pan also works; just make sure it’s at least 3 inches deep to hold both layers.

Why is my flan rubbery? Overbaking is the usual culprit. The flan should still jiggle slightly in the center when you remove it from the oven; it will set as it cools. Also, blending the flan too long can incorporate air, causing a spongy texture. Blend just until smooth.

Can I use matcha latte powder instead of pure matcha? Latte powder usually contains sugar and milk powder, which will alter the sweetness and texture. It’s better to use pure matcha powder. If you must substitute, reduce the sugar in the cake by 2 tablespoons and expect a less vibrant green color.

How do I know when it’s done? Insert a toothpick into the cake layer (the top of the batter) and it should come out clean or with a few moist crumbs. The flan will still be jiggly—that’s correct. If the toothpick comes out with wet batter, bake for another 10 minutes.

Can I make this dairy-free? Yes, use full-fat coconut milk in place of evaporated milk and sweetened condensed coconut milk for the condensed milk. Use a plant-based butter and milk for the cake. The texture will be slightly less firm, but it will still set.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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