This Strawberry Flan Jello Cake combines three delicious desserts in one: soft strawberry cake, creamy flan, and a refreshing strawberry jello layer. It is colorful, surprisingly easy to make, and guaranteed to get people talking.
Strawberry Flan Jello Cake
Three desserts walk into a Bundt pan…
And somehow, they come out looking like this gorgeous Strawberry Flan Jello Cake. Every slice has a layer of soft strawberry cake, creamy cream cheese flan, and a shiny pink strawberry jello shell.
It is the kind of dessert that makes everyone at the table ask, “How did you do that?” You can smile mysteriously and let them believe you spent the entire day performing complicated pastry magic. I won’t tell them that the cake begins with a boxed mix and the flan is made in a blender.
The recipe does require several steps and plenty of chilling time, but none of the steps is particularly difficult. The cake and flan bake together first, magically switch places in the oven, and then get surrounded by the strawberry jello layer.
The final result is fruity, creamy, colorful, and so much fun to cut into. Make it for birthdays, Valentine’s Day, Mother’s Day, holidays, or anytime an ordinary cake just won’t do.
Why You’ll Love This Strawberry Flan Jello Cake
- It is three desserts in one: You get strawberry cake, creamy flan, and strawberry jello in every slice.
- It looks spectacular: Those colorful layers make this cake a true showstopper.
- It is easier than it looks: A cake mix and a blender do most of the heavy lifting.
- It is perfect for making ahead: The cake needs time to chill, so there is no last-minute dessert panic.
- It has the best combination of textures: Soft cake, silky flan, and cool jello make every bite interesting.
- It feeds a crowd: One large Bundt cake makes approximately 16 servings.
How Does This Strawberry Flan Jello Cake Work?
This dessert is inspired by classic chocoflan, which is also known as an impossible cake. Thankfully, it is not actually impossible. That would be a terrible name for a recipe I am asking you to make.
The strawberry cake batter goes into the Bundt pan first. The flan mixture is then slowly poured over the cake batter without mixing the two. While the dessert bakes, the layers change positions because they have different densities. The cake rises, and the heavier flan settles toward the bottom of the pan.
Once you invert the cake, the creamy flan appears on top of the strawberry cake. It is one of those wonderful kitchen moments when science does something useful and also makes us look very talented.
The jello layer is added after the cake, and the flan has completely chilled. The cake is removed from the Bundt pan, the pan is cleaned, and the cake goes right back inside. Yes, we take it out only to put it back in. I promise there is a reason.
The liquid strawberry jello mixture is slowly poured into the space between the cake and the pan. It moves around the sides and underneath the cake. After one final chilling period, the dessert is inverted again to reveal the beautiful pink jello layer surrounding the outside.
Plan Ahead for This Strawberry Flan Jello Cake
This is not a dessert to begin one hour before your guests arrive. The hands-on preparation is easy, but the layers need time to cool and set properly. Nobody wants to invert a beautiful Bundt pan and watch the jello make a run for it.
For the best results, prepare the cake at least one day before you plan to serve it. Here is a quick look at the timing:
- Prepare the cake and flan: Approximately 15 minutes
- Bake in the water bath: Approximately 50 to 60 minutes
- Cool at room temperature: 30 minutes
- Chill the cake and flan: Several hours or overnight
- Add the strawberry jello layer: Approximately 15 minutes
- Chill again: At least 2 hours, or until completely set
I like to bake the cake and flan first, let them chill overnight, and add the jello layer the next morning. That gives every layer enough time to firm up and makes the final unmolding much less stressful.
Tips for Beautiful Strawberry Flan Jello Cake Layers
- Use a large Bundt pan: You will need a 15-cup Bundt pan to hold all three layers. This is not the moment to see if everything will somehow squeeze into a smaller pan.
- Grease every corner: Bundt pans have many curves and crevices, so coat the entire inside thoroughly with nonstick spray.
- Do not mix the cake and flan: Slowly pour the flan mixture over the cake batter and leave it alone. The oven will take care of switching the layers.
- Cover the pan tightly: Aluminum foil helps prevent water and excess steam from getting into the cake while it bakes.
- Use the water bath: The hot water allows the flan to cook slowly and evenly so it stays creamy instead of becoming rubbery.
- Chill before unmolding: Warm flan is delicate flan. Give it enough time to become completely cold and firm.
- Cool the jello slightly: The mixture should still be liquid, but it should not be piping hot when you pour it around the chilled cake and flan.
- Pour slowly: Gently create a small opening between the cake and pan with a thin spatula. Add the jello mixture gradually and allow it to flow around and underneath the cake.
- Be patient before the final flip: If the jello still moves when you gently tilt the pan, it is not ready. Put it back in the refrigerator and step away from the Bundt pan.
Strawberry Flan Jello Cake Flavor Variations
Once you make this cake successfully, you can have fun experimenting with different cake and jello combinations. Keep the flan layer the same and choose cake and jello flavors that taste good together.
- Lemon: Lemon cake with lemon jello
- Orange: Vanilla or orange cake with orange jello
- Lime: Vanilla cake with lime jello
- Raspberry: White cake with raspberry jello
- Cherry: Chocolate or vanilla cake with cherry jello
Each combination will give you a different color and flavor, but the preparation method remains the same. Personally, I love the strawberry version because the bright pink color makes every slice look so cheerful.
Frequently Asked Questions
Can I make Strawberry Flan Jello Cake ahead of time?
Yes, and you really should. This dessert needs plenty of time for the flan and jello to set. Prepare it one day before serving and keep it covered in the refrigerator.
How do I get the jello between the cake and the Bundt pan?
After returning the chilled cake to the clean Bundt pan, gently pull the cake away from one side using a thin spatula. Slowly pour a little of the liquid jello mixture into that opening. The liquid will travel around the sides and underneath the cake. Continue pouring gradually until all the mixture has been added.
Why didn’t my strawberry jello layer set?
Make sure you used the large 6-ounce box of strawberry jello and measured the milk correctly. The dessert must remain refrigerated until the jello is completely firm. Two hours is the minimum, but yours may need longer depending on your refrigerator.
Why did the jello slide off the cake?
The jello may not have been completely set, or the outside of the pan may have been warmed for too long before unmolding. Chill the cake until very firm and warm the outside of the pan for only a few seconds.
Does Strawberry Flan Jello Cake need to be refrigerated?
Yes. Because it contains eggs, milk, cream cheese, flan, and jello, this cake must remain refrigerated. Do not leave it sitting at room temperature for an extended period.
How long does it last?
Store the cake covered in the refrigerator for up to four days. It will look and taste its best during the first two to three days.
Can I freeze Strawberry Flan Jello Cake?
I do not recommend freezing it. The freezer can change the textures of the flan and jello, and they may release liquid as they thaw. This cake is too pretty to take that chance.
Why is the strawberry jello prepared with milk?
Milk gives the jello layer its creamy flavor and beautiful opaque pink color. Heat the milk gently while whisking so the jello dissolves completely, but do not let the milk scorch.
I hope you try this beautiful Strawberry Flan Jello Cake. It takes some patience, two rounds of chilling, and a little faith when it is time to flip the pan, but the final result is completely worth it.
If you make it, tag me on Instagram at @LivingSweetMoments. I would love to see your creation!
Strawberry Flan Jello Cake
Ingredients
Strawberry Cake Layer
- 1 Strawberry Cake Mix
- 1 cup Water
- 1/3 cup Vegetable Oil
- 3 eggs
For Flan Layer
- 4 Eggs
- 8 oz Cream Cheese softened
- 1 can Condensed Milk
- 1 1/4 cups Milk
- 1 teaspoon Pure Vanilla Extract
For Jello Layer
- 6 oz box Strawberry Jello large box
- 4 cups Milk
Instructions
- Preheat oven to 350°F
- Spray a 15-cup bundt pan with nonstick spray
- Prepare the strawberry cake batter according to package instructions. Pour into the bundt pan and gently tap to level
- In a blender, combine eggs, milk, condensed milk, cream cheese, and vanilla. Blend until smooth
- Slowly pour the flan mixture over the cake batter. Do not mix. During baking, the layers will naturally switch positions
- Cover the bundt pan tightly with aluminum foil
- Place the bundt pan inside a larger pan and fill with about 2 inches of hot water (water bath)
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean
- Remove from oven and cool for 30 minutes, then refrigerate for several hours or overnight
- Carefully unmold the cake onto a plate
- Wash and dry the bundt pan, then lightly grease it again
- Prepare the jello layer by heating 2 cups of milk with the strawberry jello, whisking until fully dissolved
- Remove from heat and stir in the remaining 2 cups of milk. Let cool slightly
- Place the cake back into the bundt pan. Carefully pour the jello mixture around the edges so it surrounds the cake
- Pour remaining jello over the top
- Refrigerate for at least 2 hours or until fully set
- To unmold, gently warm the outside of the pan for a few seconds and invert onto a plate
- Slice and enjoy
Notes
- If your layers did not separate properly, the oven temperature may have been too low, or the batter was overmixed.
- If the flan is too soft, it may need more baking time or additional chilling.
- If the jello does not set, make sure the milk-to-jello ratio is correct and that it has chilled long enough.
- Storage: Store covered in the refrigerator for up to 4 days. This cake must remain chilled due to the flan and jello layers.
- This dessert is perfect for making ahead. Prepare it the day before serving for the best texture and clean slices.
Nutrition
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What a brilliant idea for a dessert, this jello cake looks so delicious and pretty!
Thank you so much Marsha!
I love the way you have made this, it looks really effective. Bet it tastes delicious too.
Thank you Bintu!
Does the jello need any sugar added or does the flan need any sugar?
Hi Sara, the jello is sweet enough so it does not need additional sugar. The flan has condensed milk which is sweetened.
Thank you so much!
you’re very welcome Sara!
Oh my goodness – that looks too perfect to eat! I bet it tastes absolutely delicious.
It really does Anya! Thanks so much
That cake is a show-stopper! The double layer is really beautiful and impressive!
Thanks Monica!
I’ve never even thought to make a jello cake before. What a fun idea!
Thank you Raisa! They are so easy to make and look amazing
Hi, first this not only looks beautiful but it looks delicious! I would love to give this a try but am curious about how step 13 works. Do you place a empty piping bag first into the bundt pan leaving some of the bag exposed so you can fill once the cake is added back into the pan? Look forward to reading your answer. Looking forward to making this for Easter and Mother’s Day. Thank you for sharing
Exactly Madrina! Is just makes it easier and less messier to fill. You can also move the cake to the side with a spatula leaving a gap between the cake and the mold and fill it there.
do you make a cut on the bottom of the piping bag which is inside the pan?
No Sandy. I do not. It’s a different method for this cake. The cake and flan are baked and during the baking process, the layers invert.
I’m still not understanding Step 13 – sorry. “add a piping bag between the mold and the cake” after you’re flipped the bake back into the bundt pan??? How is there room in the piping bad to add the jello mixture?? Do you have a video?
Hi, sorry for the confusion, yes there’s room since the cake is sponge, is just an easier way to add the jello to the cake and have it look neat. You can also use one of those flavor inyectors or even a baster.
I will try this oh my gosh just lovely and delish
Thanks so much Reggie!!
What did I do wrong? I followed every detail, when I removed the pan it sat for a few seconds and all my top layer rolled off. I want to try again if you have any suggestions.
Rhonda it seems that the jello layer was too soft when it was unmolded. Did you soak it in hot water before unmolding? or did you use a hairspray? I would take that layer, put it back in the pan and refrigerate longer. Then unmold again.
I will be trying this out over the weekend will get back to you on the results. Hoping for good results as i am having guest over so need it come out perfect. any tips
Good luck Vididya! let me know how it comes out. When adding the jello layer, use a container underneath the bundt pan to catch any drippings.
Hi thank u it came out wonderful my guests loved it.
I’m so glad Vidiya! thanks for the feedback!
Hello first I have to say this looks amazing! Something different for once. Unfortunately both of my kids are allergic to strawberry so this is what I’m doing o took a vanilla cake mix instead of using water for the mix I’m using like juice. Them for the jello lime. Hopefully it will come out as nice as yours. ?thank you for posting this cake can’t wait for tomorrow to try it
Hi Yvonne! this recipe works for ANY FLAVOR. Let me know tomorrow how it comes out! Cheers!
Tiffany!!! Thanks! I made this recipe for my boy friends 37th birthday and everyone was amazed I would like to send you some pictures! I followed every step and it worked great! It was delicious! Follow me on IG as runner.rabbit so you can check the pictures.
Hi Macarena! I’m glad you liked the cake and that it was a hit! I’ll check you out on Instagram. Thanks for your feedback!
Hi, I made everything by the recipe, but for some reason I couldn’t do the jello with thr milk, there was alot allot of white floaters when I boiled the milk with jello, I strained it and put two more cups the floaters formed again. How can I boil jello in milk without having the floaters form?
Maybe whisk is constantly and strain it at the end?
Thanks so much for getting back to me. Does the milk have to be cold, or room temperature before you put in the jello. I tried both ways, and I did strain it to at the end.
I always use the milk cold since it’s straight from the fridge and stir vigorously.
Hey, this flan cakes looks amazing! I wanna try to do it someday, is there any video for this recipe?? A video will be more helpful for me, many thanks
Hi Yasmeen! No video yet, working on it. I have a video for the a similar cake that may help with the first steps –> https://www.youtube.com/watch?v=fc4CbnEeJJk&t=25s
May I ask why evaporated milk isn’t used in this recipe? I watched a YouTube video to watch the “piping process” and she had added evaporated milk to her flan mix along with everything else. Just a question to make sure I didn’t do it wrong.
Hi Crista! Some flan recipes differ. I love this one in particular because it has cream cheese and it’s a different flavor entirely.
Btw I made it the way u did and it’s in the fridge now. Just a little worried abt not adding the evaporated milk…. I will be adding jello mix in the morning for our Thanksgiving feast tomorrow! I made a chocoflan last year and was delish!
Awesome!! Please let me know how it comes out. Happy Thanksgiving to you and your loved ones!
Looks amazing, and I hope to replicate it for an early Christmas dinner this weekend. A quick question regarding the jello layer – I will be using a brand local to my country, so just wanted to know whether you were making it up as per the packet directions, or adding an adjusted volume of milk.
Both Andrew. Depending on the size of the package of jell-o you’ll be using, we’ll have to adjust the amount of liquid.
I don’t DONT understand steps 13 and 14. What do you mean to put a piping bag between the mold and cake and how would you add the jello on top of Cake on steps 14. PLease help
Hi Barb! The jello layer goes on the OUTSIDE of the cake. I used a piping bag to make sure I was filling the outside of the cake with the jello since the cake is still in the mold. You can certainly omit the piping bag and just use a laddle. But I find it easier to reach since you have to add a liquid substance (jello) in between the mold and the cake. If you have additional questions please let me know
I wonder what I did wrong. THe jello part has a hard time for it to come out and finally when it did. It just fell off the cake. It was unsalable. But the cake and flan part was delicious but I wanted the jello on the outside on it and it didn’t work.
Please help. Any suggestions?
Oh no Barbie! I am sorry that happened! I am wondering if the liquid jello covered the whole cake before setting up? Or if it was to liquidy when it came out?
again, i don’t know what happened. any tips on how to take out the cake once inverted? was it supposed to just pop out?
Yes Barbie. Use a hairdryer for a few seconds to loosen the edges of the cake and then invert. If the cake doesn’t come out at first repeat that step
I just baked a cheesecake that I had to cover the bottom of the springform pan with aluminum foil and place in another pan with water to bake. You state cover with aluminum foil. Am I covering the bottom of the pan or am I covering the top? Thank you!
Hi Charlene, cover the top! Here’s a video for reference: https://www.youtube.com/watch?v=fc4CbnEeJJk
Thank you! I enjoyed watching the video. Now, cross your fingers this comes out alright. Remember, this is me not you baking it. I need all the luck I can get. Thank you for sharing your recipe!
HAHA Charlene! it’ll come out great! you’ll see! Keep me posted
What kind of milk did you use with the jello? Will 1% work?
I used full fat milk. I don’t know if 1% will work though.
Hi i will definitely try this, question tho the strawberry jello do I use the one you make with water or the Jelll you make with milk? Thank you
Milk Gaby
How fun I’m excited to make this. I made the Chocoflan for Christmas and was looking for a jello milk recipe and came across this. now it’s my nephews birthday and I’m making for him. One questions on the jello. Why can’t I find a milk base jello?. I went to Walmart and they only have the regular water based anything with milk is pudding.. am I supposed to just used that one and add milk to it?
Hi Erika! I used a water based jello in this recipe, I just added milk instead of water 🙂
How long can you leave this cake at room temp? I am wanting to make it and take it to the local fair. Thanks.
A couple of hours Tina, remember that Jello melts rather quickly. If you want to leave it out longer, then omit the jello layer
Thank you !! I did use the jello layer it turned out perfect. I got 2nd place in my fair. I made a Lemon cake with pieces of raspberry’s with raspberry flan and raspberry jello. I wish I could send you a picture. It was beautiful. I decorated it with raspberries and edible flowers.
Congrats on winning Tina!! please send me a pic to tiffany@livingsweetmoments.com
Did you get the pictures I sent you?
I haven’t received the email yet Tina, when did you send it?
Hi there! Do I need to move the pipe bag to different spots while adding the jello mixture, or does it work ok leaving it in one spot between the mold and cake? Thank you!
Yes Katie! At the beginning in different spots and then you’ll see how the cake starts floating in the jello
Looks delicious, very much like the triple chocolate mousse cake on the kraft website.
You should also include the refrigeration times in your time headings so we know how far ahead to start.
Cant wait to try it!
Thanks for the suggestion and feedback Barbara! please let me know how they come out
I’m trying this recipe right now. (it’s in the oven)
Question- what cake do you suggest if one wants to make the “cake” part by scratch?
I didn’t have a cake mix, so I made a sponge cake recipe from here https://natashaskitchen.com/easy-sponge-cake-genoise/
When I poured in the flan mix, it immediately went to the bottom as it was much heavier. I’m worried that I used the wrong cake recipe.
I”ll let you know how it goes!
hi Beth! that’s completely normal. During baking the flan and cake layers “flip” so don’t worry it should be fine
This tasted great at the end!
However, this cake turned out to be a disappointment for my husband’s birthday. It looked so promising, I’m so sad it didn’t turn out…
I followed your instructions to the T; including the hair dryer to remove it from the pan.
First off… not sure if this was my fault for choosing a chocolate cake base, but the layers did not completely separate. I could live with that. The jello portion was quite the fail. The milk curdled, though I was whisking profusely, and though I strained it 3 times, remained spotty.I put it into the fridge anyway, hoping for a miracle. When I came to take it out, it seemed more firm, and started with the hair dryer. It absolutely refused to detach. As much as I tried.
Ended up serving it IN the pan and scooping it out with a serving spatula. It was horrifying.
Glad it at least tasted good, so thank you. I would have liked to make it again, but not even sure anything I did was wrong! Maybe use gelatine and strained fruit/ food coloring instead?
Hi Hans! I am so sorry that happened! next time if your jello becomes lumpy use an immersion blender to smooth it out. For my recipe, I used the strawberry jell-o box mix.
I am SO confused about this piping bag part. I don’t understand what I’m supposed to be doing AT ALL 😭
Hi Rachel! I use a piping bag to add the jello layer. When you put the cake back in the bundt pan, simply pour the jello all around the outside of the cake
I just saw your recipe and fell in love with it. It is a gorgeous cake! I followed your instructions and I made it for the first time to learn thisnew recipe and it turned out Perfect! Thank you so much! 😍❤️🥰 Going to make it often.
Hi Sayei! so glad you enjoyed the recipe. Thanks so much for your feedback 🙂
I think the confusion with the piping bag is that non-reusable ,plastic piping bags must have the tip cut for the jello mixture to be released..
This is absolutely stunning! and looks very delicious! Just a question though. Can I use agar powder instead of the jello mix? How much of the agar powder would I use? TIA!
Thank you RaeLynn, agar sets differently than jell-o so I don’t know if the recipe would work. If you do, let me know how it comes out
Can any flavors of cake n jello be made ?
I don’t understand what do you mean? Is it changing the jello flavors? if so, yes!