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Flancocho Recipe

Fláncocho (pronounced “FLAN-koh-choe”) is a delicious layered cake from Colombia that has been popular since the early 1900s when it was first introduced by Italian immigrants who settled in Barranquilla.

What Is Flancocho?

The word fláncocho comes from Spanish and means “crust” or “layer.” Fláncocho recipes are often referred to as “layered cakes” because they include layers of different ingredients.

In addition to being a delicious sweet treat, fláncocho is also associated with several cultural traditions.

The cake can be found at festivals throughout Colombia, including weddings, birthdays, anniversaries, and religious celebrations such as Christmas Eve Masses.

One common way to serve fláncocho is to cut it into slices and then place them on plates so everyone can take one piece each.

Another option is to turn the entire cake upside down onto a plate and eat it like an ice cream cone!

How Do You Make A Flancocho?

The word flancocho comes from two Spanish words – flan (cake), and chocho (dessert).

Fláncocho can be served as an afternoon snack or at midnight on New Year’s Eve to celebrate the arrival of 2020.

To make this fláncocho, we will use three main ingredients: milk chocolate, coconut cream, and cheesecake filling.

The fláncocho itself is not difficult to make but requires some patience because it takes time to bake through multiple layers.

Here are step-by-step instructions on how to make fláncocho:

  • Step 1: Preheat your oven to 350 degrees Fahrenheit.
  • Step 2: In a large bowl combine all the dry ingredients together (cocoa powder, wheat flour, baking soda, salt, and cinnamon) and set aside.
  • Step 3: Add butter into the bowl and beat until smooth and creamy.
  • Step 4: Slowly add eggs one at a time, beating well after each addition.
  • Step 5: Once the mixture becomes thick and light, add vanilla extract and mix thoroughly.
  • Step 6: Pour batter onto a greased pan and bake in the middle rack of your preheated oven for about 30 minutes or until golden brown.
  • Step 7: Remove the cake from the oven and let cool completely.
  • Step 8: Make the cheesecake filling: Combine heavy whipping cream, sugar, lemon juice, and egg yolks in a medium saucepan over medium heat. Cook, stirring constantly, until mixture begins to thicken and coats the back of a spoon.
  • Step 9: Turn off heat and stir vigorously until very warm, then remove from heat immediately and pour into a mixing bowl.
  • Step 10: Allow mixture to cool slightly before adding in grated cheddar cheese and stirring gently. Mix until cheese melts and forms a smooth consistency.
  • Step 11: Using an ice cream scoop, portion out portions of the cheesecake mixture and place them around the edges of the cooled fláncocho base. Spread the cheesecake evenly across the top of the fláncocho using a spatula.
  • Step 12: Place another piece of parchment paper on top of the cake and weight down with canned food items or plastic wrap. Refrigerate overnight.
  • Step 13: To serve, run a knife along the sides and bottom of the fláncocho. Carefully remove the parchment paper and cut into slices.

What Is The History Of Flancocho?

The origins of this dish can be traced back to the 19th century when Italians began immigrating into what would become known as Columbia, where they brought their culinary traditions with them.

One such tradition was making an eggless cake called pan dulce or pan dulce de leche.

This cake became very popular among Colombians during the time of Spanish rule, but later on, after independence, the popularity grew even more.

In fact, the tradition of baking these cakes is still alive today.

Many people believe that flan is actually just a type of pudding.

But, in actuality, flan is a cake made out of eggs, sugar, milk, cream, butter, vanilla extract, and sometimes nuts.

The name comes from the Latin word flanum meaning “ball” or “doughnut.”

A flancocho is similar to a cheesecake in that it is also made with layers of different flavors sandwiched between two thin sheets of sponge cake.

However, unlike a cheesecake which uses gelatin, flancocho uses corn starch instead.

What Are The Traditional Ingredients In A Flancocho Recipe?

The most common ingredient in a flancocho recipe is corn flour which is used to create the base of the cake.

The next most important ingredient is milk sugar or granulated sugar.

Both of these ingredients are commonly found at grocery stores around the world as they are easy to find and affordable.

Milk sugar gives the cake its sweetness while corn flour provides structure so the layers don’t collapse under their own weight.

Another key component in a flancocho recipe is caramels.

Caramelized sugar is used to add extra flavor, texture, and color to the cakes.

In addition to being sweet, caramel has an intense flavor that contrasts beautifully against the mild creaminess of the cheesecake layer below it.

Finally, cheese is also an essential part of this cake because it adds moisture to the cake and acts as a binding agent between the other two components.

This recipe uses a combination of all three ingredients to produce a fluffy, light cake that can be enjoyed on its own but is even better served warm with a scoop of ice cream.

The following recipe will show you how to prepare a flancocho without any substitutions or modifications.

  • 1 cup corn flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 eggs
  • ⅔ cup sugar
  • ¾ cups whole milk
  • 4 tablespoons butter melted and cooled slightly
  • 1 tablespoon vanilla extract
  • Cheesecake Layer Recipe:
  • 12 ounces ricotta cheese crumbled into small pieces
  • 2 teaspoons lemon juice
  • 8 ounces powdered sugar
  • 6 egg yolks beaten
  • 2 teaspoons milk
  • Combine all dry ingredients together in one bowl. Combine wet ingredients in another bowl. Mix eggs and sugar until smooth then gradually mix them into the corn flour mixture. Add the rest of the liquid slowly until everything comes together. Bake according to your oven instructions. You may need to bake this cake at 350 degrees Fahrenheit for 10 minutes before reducing the temperature to 325 degrees Fahrenheit for 20 more minutes. Remove the pan from the oven and let cool completely before adding the cheesecake layer.

How Do You Make A Vegan Flancocho?

The flancocho is typically served as part of an elaborate meal during Christmas celebrations but can also be enjoyed throughout the year.

The layers of flan, coconut cream, and caramel are all traditionally made with eggs or milk products such as butter or condensed milk.

But this vegan version uses an egg substitute, coconut oil, and agave syrup to create a rich and creamy result!


  • 1 cup granulated sugar
  • ½ cup white rice flour
  • ¼ cup tapioca starch
  • ¼ teaspoon salt
  • ⅓ cup unsweetened shredded coconut
  • 1 tablespoon vanilla extract
  • 1/8 cup water
  • 5 tablespoons butter melted at room temperature
  • 4 large egg substitutes beaten together for about 1 minute
  • Coconut Oil spray
  • Caramel sauce
  • Chocolate Sauce
  • Dried fruit like raisins, cranberries, or cherries


Preheat oven to 350°F.

In a medium bowl combine the sugar and rice flour until well mixed.

Add the tapioca starch, salt, and shredded coconut.

Stir until thoroughly combined.

Whisk in the melted butter, vanilla, and ½ cup water.

Then add 2 more tablespoons of water if necessary to form a smooth batter.

Set aside while preparing the other components.

In another small bowl whisk the egg replacer until fully dissolved.

Combine the egg replacer mixture with the remaining batter, stirring vigorously to avoid lumps.

Pour into 4 greased 8 x 8-inch baking pans.

Bake at 350° F for 20 minutes then reduce heat to 325°F and bake for 25 minutes again.

Remove cakes from the oven and let cool completely before assembling each one.

To assemble flanquocho, spread ¾ cup of caramel on top of both cooled cakes.

Top with chocolate sauce followed by dried fruits.

Place second cake on top.

To serve, cut into squares using a serrated knife.

How Do You Make A Glutenfree Flancocho?

If you have never had Fláncocho before or just want to try something different, this is an easy recipe to follow!

  • 1 cup brown sugar
  • 3 tablespoons butter melted into 1 tablespoon of water
  • 4 eggs separated*
  • ½ teaspoon cream of tartar
  • ¾ cup milk*
  • ¼ cup all purpose flour*
  • ⅓ cup corn starch*
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt*
  • 1/8 teaspoon cinnamon*
  • ¼ cup shredded coconut (optional)
  • ½ cup white chocolate chips (optional)
  • Powdered sugar (for dusting)*

What Are Some Creative Ways To Serve Flancocho?

The flancocho can be served as an afternoon snack or even breakfast depending on how much sugar you put into it!

The original version of this cake was created using only white granulated sugar but modern day versions use brown sugar as well.

You might also want to add cinnamon or nutmeg to the batter if you like your cakes spiced up a bit.

There are many different types of flanconcho recipes out there so I encourage you try mixing and matching flavors together.

If you have never had flanquecito before, don’t let that stop you because it is easy enough to make at home.

Here is a simple recipe:

  • 1 cup milk
  • 3 tablespoons butter melted
  • ½ teaspoon vanilla extract
  • ¼ cup all purpose flour
  • 2 eggs beaten
  • ⅓ cup sugar
  • Dash salt
  • 4 cups shredded Monterey Jack cheese

You will need two 8 inch round pans for baking this cake.

To bake the flanquecito, preheat oven to 350 degrees Fahrenheit while stirring the ingredients continuously until they are completely blended and smooth.

Pour half of the mixture evenly between both pans then top each pan with another quarter of the mixture.

Repeat the process twice more, ending off with a final layer of the remaining mixture.

Bake for 30 minutes and allow to cool thoroughly before slicing.

If you would rather not go through the trouble of making a flanquecito yourself, here are several other great options for serving flancocho:

How Long Does It Take To Make A Flancocho?

The process of making a flancocho can vary depending on how much work you want to put into it or if you just need a quick dessert option.

The most common method is to mix all of your ingredients together then let them rest overnight before baking.

That way the layers will set up as they bake which makes for an easier assembly job.

If you want to go a little further though, you can prepare your cake batter the night before, refrigerate it until morning, then get right back to work assembling everything in the pan.

Then once it’s baked, allow it to cool completely before frosting it.

Either way, this cake takes about 30 minutes of active time plus another hour to chill out.

Fláncocho recipes usually call for at least two different types of dough.

One type is corn flour which gives fláncocho its distinctive texture and taste.

And the other is sweetened condensed milk.

Together these components form what we know as flan.


  • 1 cup all purpose flour
  • (1/4 – 1/2 cup)
  • 6 tablespoons sugar
  • 1 teaspoon salt
  • 1 egg yolk
  • ¾ cup water
  • ½ cup unsweetened condensed milk
  • ⅓ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 ½ cups cornstarch
  • 1 ½ teaspoons baking powder
  • ½ cup white chocolate chips
  • 2 pounds fresh raspberries
  • Whipped cream or ice cream


In a large bowl, whisk together flour, sugar, and salt.

In separate bowl, combine eggs and water and beat well.

Add egg mixture to dry ingredients and stir gently.

Fold in condensed milk, oil, and vanilla.

Sift remaining dry ingredients (cornstarch and baking soda) over wet ingredients and fold in carefully.

Mix well but do not overmix.

Refrigerate batter for 2 hours.

Preheat oven to 350 degrees Fahrenheit.

Grease a 10 inch springform pan and dust lightly with flour.

Pour batter into prepared pan and smooth top evenly.

Bake for 45 minutes.

Let stand 15 minutes before unmolding onto serving plate.

Garnish with whipped cream or ice cream and sprinkle with white chocolate chips.

You can also use frozen berries instead of fresh ones.

Just thaw them, drain excess liquid, pat them dry with paper towels, and toss them with powdered sugar to coat.

Spread them out on a parchment lined cookie sheet and freeze them until solid enough to add to the batter like I mentioned above.

Can Flancocho Be Made Ahead Of Time?

Yes! Fláncocho can be made up to two days before serving if you prepare the ingredients beforehand and refrigerate them until needed.

Once the batter is mixed together, though, there isn’t much room for error because this cake needs to bake as soon as possible after being poured into the pan so that all the layers set correctly.

If you want to get your fláncocho ready sooner than usual, here are three ways to speed up the process:

  • Preheat the oven while the batter mixes.
  • Use an aluminum foil pan instead of a springform one.
  • Prepare the filling separately and then assemble the cake once it’s baked.

The following instructions will guide you through each step of creating this classic Colombian treat.

What Are Some Tips For Making The Perfect Flancocho?

The most important thing to remember when you make this dessert is to not overbake or underbake the layers.

If they bake too long, the cake will become dry and crumbly instead of moist.

The center should still have a slight jiggling motion when you shake the pan slightly.

If your batter starts rising before all of the ingredients have reached room temperature, add an extra minute or two to the baking time.

You can also try adding 1/4 cup more butter than what is listed below if you want it to taste richer.

For best results, use fresh eggs—do not buy pasteurized egg products because they contain preservatives.

Also, never substitute regular milk powder for powdered milk. Lastly, don’t forget to grease your pans!

  • 3 cups sugar*
  • 1 tablespoon plus 2 teaspoons vanilla extract
  • 6 large eggs at room temperature, separated
  • 1 teaspoon salt
  • 1 cup unsalted butter melted and cooled down to room temperature
  • 5 cups all purpose flour
  • 1 cup corn starch
  • 12 ounces semisweet dark chocolate, chopped into small pieces
  • 8 ounces grated cheddar cheese
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup water
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • 1/2 cup golden syrup
  • *You may need to adjust the amount of sugar depending on how sweet your desired final product tastes. For example, if you like sweeter desserts, you might need to add more sugar than if you prefer less sweetness.

Flancocho Recipe

Fláncocho (pronounced “FLAN-koh-choe”) is a delicious layered cake from Colombia that has been popular since the early 1900s
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Dessert
Cuisine: Colombia
Keyword: Flancocho Recipe
Servings: 3
Calories: 1678kcal


  • Stand Mixer
  • Bundt cake pan


For the Flan:

  • 1 cup Granulated Sugar
  • 4 ounces Cream Cheese softened
  • 14 ounce Sweetened Condensed Milk
  • 12 ounce Evaporated Milk
  • 3 large Eggs room temperature
  • 2 teaspoons Pure Vanilla Extract

For the Cake:

  • 1 box Vanilla Cake Mix


  • 350°F for the oven. For a water bath, put a pot of water on to boil. Place a large 12-cup Bundt or tube pan inside a bigger baking dish like a roasting pan after greasing it. Place aside.
  • Melt sugar in a small saucepan over low heat until it is all dissolved. Keep an eye on it to prevent burning. To stir, you can move the pan around. When it turns amber or dark golden in color, turn off the heat.
  • Before it hardens, rapidly pour the melted sugar into the bottom of the cake pan. Place aside.
  • Blend the cream cheese, evaporated milk, sweetened condensed milk, eggs, and vanilla until smooth. Pour over the caramel sauce in the pan.
  • Cake mix should be prepared in a sizable basin with a mixer following the directions on the container. Pour carefully over flan until 3/4 of the way full (extra batter can be used for cupcakes). DO NOT combine the cake batter and the flan.
  • Fill a large baking dish with hot water until it reaches halfway up the sides of the Bundt pan. After one hour, check for doneness and bake for another 60 to 75 minutes. A toothpick put close to the center ought to come out unharmed.
  • Take cake out of water bath, then let it cool on a wire rack. Before unmolding, chill for at least one night for optimal results. After placing a serving plate on top of the cake, turn them both upside down. Cake pan removed, serve. Keep leftovers in the fridge.



Calories: 1678kcal | Carbohydrates: 293g | Protein: 33g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 280mg | Sodium: 1665mg | Potassium: 1057mg | Fiber: 2g | Sugar: 224g | Vitamin A: 1370IU | Vitamin C: 6mg | Calcium: 1111mg | Iron: 5mg
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