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Impossible Cake

Rated as 4.42 out of 5 Stars

"This cake has a reputation! A sweet and tempting caramel is drizzled into a greased Bundt® pan, followed by a gorgeous smooth mixture for a moist and rich chocolate cake and a layer of creme caramel. Serve topped with more melted cajeta if you wish."
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2 h 26 m servings 459 cals
Original recipe yields 12 servings


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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 9-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
  2. Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
  3. Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
  4. Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
  5. Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
  6. Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
  7. Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
  8. Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.


  • Cook's Note:
  • You can replace the cajeta sauce with a traditional caramel if preferred. Gently heat 1/2 cup white sugar in a saucepan over medium-low heat until melted and golden brown, then pour into your greased and floured pan.

Nutrition Facts

Per Serving: 459 calories; 20.3 g fat; 59.4 g carbohydrates; 12.1 g protein; 133 mg cholesterol; 364 mg sodium. Full nutrition

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Most helpful positive review

This recipe was so simple. I made my own caramel sauce and made it in a very decorative bundt pan. It came out easily and beautifully. I've even made it in a hurry using a cake mix and it was...

Most helpful critical review

Intermediate baker here, followed the recipe to a T and this went horribly wrong (twice!), still not sure why. :-( Even made my own cajeta (which was delicious) and still this whole thing was li...

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This recipe was so simple. I made my own caramel sauce and made it in a very decorative bundt pan. It came out easily and beautifully. I've even made it in a hurry using a cake mix and it was...

This is a delicious cake. I made it yesterday and the recipe was fantastic. The measurement of the ingredients and cooking times were spot on. I used Ghirardelli caramel sauce that didn't n...

This is a Mexican ChocoFlan . I make it all the very delicious. The chocolate cake soaks up the milky creaminess and makes it heavenly.

My bundt pan is obviously not the same as the recipe's submitter. It is a 9" pan but it curves in at the bottom so it must hold less... The recipe as written made way too much to fit my pan. My ...

Yum! I was so happy to find and try this recipe. I had made this before once in Mexico, with a boxed cake mix, and it came out great, but I've since become sort of a baking purist and I like ...

D-licious! This was a really intriguing cake to make. took a little step-by-step planning and turned out FANTASTIC! I highly recommended it. All guests loved it. I will make it again and ag...

I tried this recipe partly out of curiosity and partly because I wanted a Mexican-inspired dessert to go with Chef John's recipe for Pork Chili Verde. The taste of the chocolate cake batter is ...

it's awesome, so easy, delicious and magical, there is noooo way to ruin this even if you are a beginner. definitely a keeper.

I've made this twice now, the first time I made it like the recipe except I used salted caramel it was great . The second time I switched up I made it coconut. I used salted caramel and white ca...