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Impossible Cake

Rated as 4.46 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 flan. Serve topped with more melted cajeta if you wish."
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2 h 26 m servings 459
Original recipe yields 12 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-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 59.4 12.1 133 364 Full nutrition

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  1. 85 Ratings

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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

Sorry but this did not turn out as I hoped. I'm a fairly experienced cook and baker. It seems the bundt pan I used may have been too deep, making the cake thicker to the point it was not cook...

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

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...

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 ...

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 ...

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 ...

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'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...

This looks & sounds delicious from watching the video. I won't rate it until I actually make it. BUT, my comment is about the breaking of eggs directly into your batter & the blender... Obviousl...