Vanilla Bean Flan Cake has always been one of my absolute favorite cakes. Every time I visit Paris, I make it a point to stop by a local bakery just to enjoy a slice—it’s such a classic. But I’ve got to say, homemade flan cake is just as delicious, if not even better.
I’ve never been a big fan of the traditional pâte sucrée crust—it’s quite firm and just not my thing. That’s why I make mine with a light, fluffy sponge cake base instead.
Since the sponge is baked on its own first and then again with the vanilla bean pastry cream on top, the double bake gives it a light, crisp, golden edge—almost like a vanilla wafer. I just love that texture, and I think it really lets the flan layer shine.
And the star of this cake, of course, is the flan on top. If you’ve never had a flan before, it’s basically a rich pastry cream that’s baked until it sets. Once baked, it becomes smooth, sliceable, and almost mousse-like in texture—firm yet melt-in-your-mouth creamy. It’s simple, elegant, and unbelievably good.
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