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.
