If you have a sweet tooth and an appreciation for creamy, caramelized desserts, this Crème Brûlée Cake Recipe is bound to become your new favorite treat. Combining the delicate moistness of a classic vanilla cake with the luscious richness of pastry cream and topped with a perfectly crisp brûléed sugar crust, this dessert captures all the best parts of the traditional French custard into a stunning layered cake. Every bite offers a dreamy harmony of textures and flavors that feels just a little bit indulgent, yet wonderfully comforting.
Ingredients You’ll Need
Every ingredient in this Crème Brûlée Cake Recipe plays an essential role in bringing balance and finesse to the finished dessert. From the soft butter in the cake to the smooth richness of the pastry cream, each component contributes texture, flavor, and color in its own special way.
- All-purpose flour: Provides the perfect sturdy yet tender crumb for the cake layers.
- Baking powder: Ensures your cake rises with a light, airy texture.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter (softened): Adds richness and helps create a moist, tender cake.
- Granulated sugar: Sweetens both the cake and the caramelized topping.
- Eggs: Bind and add structure to the cake, while contributing to richness.
- Vanilla extract: Infuses a warm aroma and deep, classic flavor throughout.
- Whole milk: Moistens the cake and is the base for the pastry cream.
- Cornstarch: Thickens the pastry cream to that silky, custard-like consistency.
- Unsalted butter (for pastry cream): Makes the pastry cream smooth and velvety.
- Granulated sugar (for brûlée topping): Creates that iconic, crisp caramelized crust.
How to Make Crème Brûlée Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt so that these dry ingredients are evenly combined. Meanwhile, cream the softened butter and sugar in a large bowl until the mixture is light and fluffy—this is where a lot of the cake’s tenderness is born. Beat in the eggs one at a time, then stir in the vanilla extract for that classic warm flavor. Alternate adding the dry ingredients and whole milk in three parts, beginning and ending with the dry, mixing just until combined to avoid overworking the batter and keeping the crumb soft.
Step 2: Bake and Cool the Cakes
Divide the batter evenly between your prepared pans, smoothing the tops gently. Bake for about 22 to 25 minutes, or until a toothpick inserted into the centers comes out clean. Don’t rush the cooling process – allow the cakes to rest in the pans for 10 minutes before gently transferring them to wire racks to cool completely. This step guarantees they remain moist and firm enough for layering.
Step 3: Make the Pastry Cream Filling
As your cakes cool, begin the luscious pastry cream. Heat the milk in a saucepan over medium heat until it’s steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and silky. Slowly temper this mixture by gradually pouring the hot milk in while whisking constantly—this prevents scrambling your eggs. Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens to a silky custard. Remove from heat and stir in the butter and vanilla extract for richness and flavor. Let this cool completely before assembling your cake.
Step 4: Assemble and Caramelize
Place one cooled cake layer on your serving plate and spread a generous, even layer of the pastry cream on top. Gently press the second cake layer over it, and then spread a thin finish coat of pastry cream on the top. Now comes the showstopper: sprinkle granulated sugar evenly across the top layer and carefully use a kitchen torch to caramelize the sugar until the surface becomes golden brown and crispy. Let it stand for a few minutes so that crisp sugar shell sets perfectly before slicing.
How to Serve Crème Brûlée Cake Recipe
Garnishes
To enhance the elegance and flavors of your Crème Brûlée Cake Recipe, consider topping slices with fresh berries like raspberries or blueberries for bursts of tartness. A sprig of fresh mint adds a refreshing contrast while a dusting of powdered sugar offers a delicate, snow-kissed look that is as inviting as it is delightful.
Side Dishes
Pairing this creamy cake with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream complements the rich pastry cream beautifully. If you’d like something lighter, a simple citrus salad with orange or grapefruit segments can brighten your palate between bites.
Creative Ways to Present
For impressively elegant presentation, slice the cake into smaller individual portions and serve on delicate dessert plates with a tiny caramel shard perched on top. Alternatively, try layering the cake and pastry cream in glass trifle bowls to see every luscious layer—from soft cake to custardy filling and caramelized topping—that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Crème Brûlée Cake Recipe in the refrigerator, uncovered to help maintain the crispness of the caramelized sugar topping for as long as possible. Cover with plastic wrap loosely or store in a cake dome after about 30 minutes once the sugar shell has set.
Freezing
While it’s best enjoyed fresh, you can freeze the cake layers separately wrapped tightly in plastic wrap and aluminum foil to maintain freshness. Thaw in the refrigerator before preparing the pastry cream and assembling to enjoy a near-fresh experience.
Reheating
This cake is best served chilled or at room temperature, so reheating isn’t necessary. If you want to revive a softer texture to the pastry cream, let the cake sit at room temperature for 15–20 minutes before serving. Avoid reheating by torching the sugar topping again just before serving for that perfect caramel crackle.
FAQs
Can I use a store-bought custard instead of making pastry cream?
Absolutely! Using a high-quality vanilla pudding or custard can be a time-saving shortcut without sacrificing too much flavor or texture in your Crème Brûlée Cake Recipe.
What if I don’t have a kitchen torch for the brûlée topping?
If you don’t own a kitchen torch, you can place the sugared cake under a hot broiler for 1 to 2 minutes, watching closely to achieve that golden caramel crust without burning.
Can this cake be made gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup, but keep in mind that texture may vary slightly. Be sure your baking powder is gluten-free as well.
How long does the caramelized sugar topping stay crisp?
If stored uncovered in the fridge, the caramelized sugar will typically stay crisp for several hours, but moisture from the pastry cream will eventually soften it. For best texture, brûlée the topping right before serving.
Is the Crème Brûlée Cake Recipe suitable for vegetarians?
Yes! This recipe contains no meat or gelatin, so it fits perfectly into a vegetarian diet, making it a great indulgence for many dietary preferences.
Final Thoughts
This Crème Brûlée Cake Recipe is the kind of dessert that feels like a celebration every time you serve it. Creamy, caramelized, and utterly delicious, it’s a wonderful way to share something special with friends and family. Trust me, once you try this recipe, it will hold a sweet spot in your dessert rotation for years to come. Give it a go—you won’t regret it!
Print
Crème Brûlée Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
A decadent French-inspired dessert featuring moist vanilla cake layers filled with smooth pastry cream and topped with a crisp caramelized sugar crust, replicating the iconic crème brûlée experience in cake form.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Caramelized Sugar Topping:
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Prepare Cake Batter: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients evenly.
In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy, which creates a tender crumb. Add the eggs one at a time, beating well after each addition to incorporate air and ensure smooth batter. Mix in the vanilla extract.
Alternately add the dry ingredients and whole milk to the creamed mixture in three parts, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Place in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely before assembling.
- Make the Pastry Cream Filling: Heat the whole milk in a medium saucepan over medium heat until steaming but not boiling.
Meanwhile, whisk together the egg yolks, granulated sugar, and cornstarch in a separate bowl until fully smooth and combined.
Slowly pour the hot milk into the egg yolk mixture in a thin stream while whisking constantly to temper the eggs and prevent curdling.
Return the mixture back to the saucepan and cook over medium heat, stirring continuously, until the pastry cream thickens to a pudding-like consistency.
Remove from heat and stir in the unsalted butter and vanilla extract until fully incorporated. Allow the pastry cream to cool completely before using.
- Assemble the Cake: Place one cooled cake layer on a serving plate and evenly spread a generous layer of the pastry cream over the top.
Carefully position the second cake layer on top, then spread a thin layer of pastry cream over the top surface for the brûlée topping.
- Caramelize the Sugar Topping: Sprinkle granulated sugar evenly over the top layer of pastry cream.
Using a kitchen torch, carefully caramelize the sugar by heating it until it melts and forms a golden, crisp crust, typical of a crème brûlée.
Allow the sugar to harden for a few minutes before serving to achieve the signature crunchy top.
Notes
- For an easier pastry cream alternative, use a vanilla pudding mix instead of making from scratch.
- Keep the brûlée topping crisp by torching the sugar just before serving rather than in advance.
- Store the cake uncovered in the refrigerator to preserve the crisp caramelized sugar layer.
