Impossible Cake

Impossible Cake

World Cuisine Latin American Mexican

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.

Servings per recipe: 12
Calories per serving: 459
Preparation time: 25m
Total cooking time: 2h 26m


  • 1/4 cup cajeta, sweetened caramelized goat's milk syrup
  • Cake:
  • 1 1/2 cups all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup butter, softened
  • 2 1/2 tablespoons butter, softened
  • 1 cup white sugar
  • 1 egg
  • 2 tablespoons strong brewed coffee
  • 1 cup whole milk
  • Flan:
  • 2 1/2 cups evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 4 eggs
  • 1 teaspoon vanilla extract


  • 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.

Nutrion facts:

Total Fat 20.3g 31%
    Saturated Fat 12.0g  
Cholesterol 133mg 44%
Sodium 364mg 15%
Potassium 400mg 11%
Total Carbohydrates 59.4g 19%
Dietary Fiber 1.3g 5%
Protein 12.1g 24%
Sugars 41g  
Vitamin A 642IU  
Vitamin C 2mg  
Calcium 295mg  
Iron 2mg  
Thiamin 0mg  
Niacin 4mg  
Vitamin B6 0mg  
Magnesium 43mg  
Folate 48mcg