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.

Ingredients

Scale

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

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.
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.
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.
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.
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.
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.
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.
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