Crème Brûlée Cake Recipe

If you adore the luscious creaminess of classic crème brûlée but crave a bit more cake in your life, this Crème Brûlée Cake Recipe is going to be your new best friend in the kitchen. Imagine a soft, moist vanilla cake layered with a rich, velvety custard, all crowned with that signature caramelized sugar crust that cracks beautifully with every bite. It effortlessly combines the best of both worlds—the delicate custard and the satisfying sponge—making it a showstopper dessert that’s surprisingly straightforward to make and utterly irresistible.

Ingredients You’ll Need

Gathering the right ingredients for this recipe is simpler than you might think. Each one plays a crucial role in creating the perfect balance of textures and flavors, from the lightness of the cake to the creamy richness of the custard filling and the crisp caramel topping.

• All-purpose flour: Provides the cake’s sturdy yet tender structure.
• Baking powder: Helps the cake rise beautifully, keeping it airy.
• Salt: Enhances all the flavors without overpowering them.
• Unsalted butter: Adds richness and moisture for a soft crumb.
• Granulated sugar: Sweetens both the cake batter and the custard filling, plus the brûlée crust.
• Large eggs: Bind the ingredients together and contribute to the cake’s tenderness.
• Vanilla extract or bean paste: The star flavor that makes the custard luxuriously fragrant.
• Whole milk: Provides moisture and helps create that creamy custard texture.
• Heavy cream: Enriches the custard, making it luscious and smooth.
• Cornstarch: Thickens the custard perfectly without any lumps.

How to Make Crème Brûlée Cake Recipe

Step 1: Prepare the Cake Batter

First things first, preheat your oven to 350°F (175°C) and get two 8-inch round cake pans ready by greasing and lining them with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents. Meanwhile, beat the softened butter and sugar in a large bowl with an electric mixer until fluffy and pale—that’s the secret to a light crumb. Add the eggs one at a time, making sure each is fully mixed in before the next goes in, and stir in the vanilla extract. Now, gently fold in the dry ingredients alternated with the milk, starting and ending with the flour mixture, to keep the batter smooth and airy. Divide the batter evenly into your pans and bake for about 25 to 30 minutes until a toothpick poked in comes out clean.

Step 2: Make the Custard Filling

While your cakes cool, it’s time to whip up that silky custard filling that truly makes this Crème Brûlée Cake Recipe special. Warm the whole milk and cream in a saucepan over medium heat until you see steam but before it boils. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to temper the eggs and avoid curdling. Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, usually 4 to 6 minutes. Remove from heat, stir in the vanilla bean paste or extract, and let the custard cool completely—patience here will reward you with the creamiest filling.

Step 3: Assemble the Cake

Place one cake layer on your serving plate and spread the smooth, cooled custard evenly on top. Gently place the second cake layer over the custard, pressing lightly to set it but not squishing the filling. Just before serving, sprinkle a thin, even layer of granulated sugar across the cake’s surface. Using a kitchen torch, caramelize the sugar by moving the flame evenly until it bubbles and turns a gorgeous, crisp golden crust. Allow it to cool for a couple of minutes so the sugary topping hardens into that signature brûlée shell that cracks delightfully with each slice.

How to Serve Crème Brûlée Cake Recipe

Garnishes

To elevate your Crème Brûlée Cake Recipe even further, consider garnishing with a few fresh berries like raspberries or blackberries for a pop of color and a hint of tartness that pairs delightfully with the custard’s sweetness. A dollop of softly whipped cream alongside adds an extra layer of indulgence without overwhelming the delicate flavors.

Side Dishes

Keep it simple with light accompaniments such as a cup of freshly brewed coffee or a fragrant Earl Grey tea. These beverages balance well with the rich custard and caramelized sugar crust, making every bite feel like a comforting, elegant moment.

Creative Ways to Present

If you want to impress at your next dinner party, serve individual slices on fine dessert plates embellished with a drizzle of caramel sauce or a sprinkle of edible gold dust to mimic the brûlée’s sparkle. Alternatively, plate mini versions of the cake in clear glass cups for an adorable layered presentation where your guests can marvel at the custard nestled between cake layers before diving in.

Make Ahead and Storage

Storing Leftovers

Your Crème Brûlée Cake Recipe can be stored covered in the refrigerator for up to 2 days. Be sure to keep it in an airtight container to preserve the custard’s creaminess. Keep in mind, the brûlée crust will soften over time, so for the best experience, try enjoying it fresh or off the next day.

Freezing

Freezing this cake is a bit tricky because of the custard layer. If you must freeze it, wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn and freeze for up to one month. Thaw overnight in the fridge before carefully re-caramelizing the top right before serving to bring back that signature crispy crust.

Reheating

Because this cake shines when served chilled, reheating is not recommended. Instead, allow the cake to come to room temperature before caramelizing the sugar topping to preserve the contrasting textures that make the dessert magical.

FAQs

Can I use a different type of milk for the custard?

Whole milk is preferred for its richness and ability to create a smooth, creamy custard, but you can substitute with half-and-half or full-fat coconut milk if you want a dairy-free or different flavor twist, keeping in mind the texture may vary slightly.

What if I don’t have a kitchen torch for the brûlée topping?

You can use the broiler in your oven as a substitute by placing the sugared cake under the broiler for a few minutes. Watch it closely to avoid burning, and don’t forget to rotate the cake for even caramelization.

Can this recipe be made gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your baking powder is gluten-free as well. The cake texture might be a bit different but should still be delicious.

How long does it take to assemble the Crème Brûlée Cake Recipe?

Once your cake layers and custard are cooled, assembly takes about 10 minutes. The caramelizing step adds another 5 minutes before it’s ready to enjoy.

Is it better to chill the cake before serving?

Chilling the assembled cake for about an hour can help the custard firm up and make slicing easier. However, for the best textural contrast, serving shortly after caramelizing the top is ideal.

Final Thoughts

There’s something truly special about this Crème Brûlée Cake Recipe that makes it a beloved choice for any occasion, whether a cozy family gathering or an elegant celebration. Its beautiful balance of silky custard, tender cake, and caramelized sugar topping will have everyone asking for seconds. Give this recipe a try—you’ll be delighted by just how easy it is to bring that classic French dessert magic into cake form, creating moments that are as sweet as the dessert itself.

Crème Brûlée Cake Recipe

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• Author: admin
• Total Time: 2 hours
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Indulge in this elegant Crème Brûlée Cake, featuring moist vanilla sponge layers filled with a rich, creamy custard and topped with a caramelized sugar crust. A sophisticated twist on the classic French dessert, this cake combines a tender baked vanilla cake with a luscious custard filling and a crisp brûlée topping created with a kitchen torch, perfect for special occasions or a luxurious treat.

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Ingredients

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For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (softened)
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk

For the Custard Filling:

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon vanilla bean paste or extract

For the Topping:

• 1/4 cup granulated sugar (for brûlée crust)
• Optional whipped cream for serving

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Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt to combine evenly. In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture for the cake.
2. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to create a smooth batter. Stir in the vanilla extract for flavor.
3. Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and whole milk to the wet mixture, beginning and ending with the flour mixture. Mix gently until just combined to keep the batter light.
4. Bake the Cake Layers: Divide the batter evenly between the prepared cake pans and bake for 25 to 30 minutes. Insert a toothpick into the center to ensure it comes out clean indicating doneness. Let the cakes cool completely in the pans before removing.
5. Make the Custard Filling: In a saucepan over medium heat, warm the whole milk and heavy cream until just warm. Meanwhile, whisk together the egg yolks, granulated sugar, and cornstarch in a separate bowl until smooth. Slowly pour the warm milk mixture into the yolks while whisking constantly to temper the eggs and prevent curdling.
6. Cook the Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens, about 4 to 6 minutes. Remove from heat and stir in the vanilla bean paste or extract. Allow the custard to cool completely before assembly.
7. Assemble the Cake: Place one cake layer on a serving plate and spread the cooled custard filling evenly over the top. Carefully place the second cake layer on top, pressing gently to secure the layers.
8. Create the Brûlée Topping: Just before serving, sprinkle the 1/4 cup granulated sugar evenly across the top layer. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. Allow the sugar crust to cool and harden for 1 to 2 minutes before slicing.

Notes

• For an intensified brûlée flavor and a thicker caramelized topping, sprinkle an additional layer of sugar and torch again.
• If you prefer firmer custard layers, chill the assembled cake for 1 hour before serving.
• This cake is best enjoyed the same day it is assembled to maintain optimal texture and flavor.

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French-American