If you have a soft spot for desserts that combine creamy luxury with a crisp caramelized finish, you are going to adore this Crème Brûlée Cake Recipe. Imagine the delicate crumb of a vanilla cake layered with a luscious custard that tastes just like classic crème brûlée, topped off with a perfectly crackling sugary crust. This cake is a showstopper that brilliantly fuses texture and flavor to bring an elegant yet comforting treat to your table. Whether it’s a special occasion or a casual gathering, this Crème Brûlée Cake Recipe promises to impress and satisfy your sweetest cravings with every bite.
Ingredients You’ll Need
Every ingredient in this Crème Brûlée Cake Recipe plays a crucial role, from creating the tender cake layers to crafting that silky, rich custard and crispy brûlée topping. Don’t overlook the importance of quality ingredients, as they’ll elevate the final taste and texture.
- All-purpose flour (2 1/2 cups): The foundation of your cake, crucial for structure and crumb.
- Baking powder (2 1/2 teaspoons): Helps the cake rise and stay light and fluffy.
- Salt (1/2 teaspoon): Balances sweetness and enhances flavors throughout.
- Unsalted butter (1 cup, softened): Adds richness and moisture for a tender crumb.
- Granulated sugar (1 3/4 cups plus additional for custard and topping): Sweetens the cake and creates the signature caramelized crust.
- Large eggs (4, room temperature): Provide structure and help bind the ingredients.
- Vanilla extract (1 tablespoon) and Vanilla bean paste/extract (1 teaspoon): Impart warm, aromatic flavor essential for classic crème brûlée taste.
- Whole milk (1 cup): Keeps the batter moist and tender.
- Heavy cream (1 cup): Creates the silky custard filling.
- Egg yolks (5 large): Richen and thicken the custard filling for that unmistakable creamy texture.
How to Make Crème Brûlée Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350 degrees Fahrenheit and greasing two 9-inch round cake pans. Line them with parchment paper to ensure a clean release. In a medium bowl, whisk together your dry ingredients—flour, baking powder, and salt. Then in a large bowl, beat the softened butter and sugar until the mixture is light and fluffy; this is essential to a tender cake. Slowly incorporate the eggs one by one, mixing well after each, before adding the vanilla extract. Alternate adding your dry ingredients and milk, beginning and ending with the dry, mixing gently until just combined to avoid overworking the batter.
Step 2: Bake and Cool the Cake Layers
Divide the batter evenly between your prepared pans and slide them into the oven. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes rest in their pans for about 10 minutes before transferring to a wire rack to cool completely. Patience here is key to prevent your layers from breaking during assembly.
Step 3: Make the Creamy Custard Filling
While the cakes cool, it’s time to prepare the luscious custard that gives this cake its crème brûlée identity. Warm your heavy cream on medium heat until just simmering. In a separate bowl, whisk the egg yolks with half a cup of sugar until pale and smooth. Slowly temper the hot cream into the yolk mixture, whisking constantly to prevent scrambling. Stir in the vanilla bean paste for a rich, authentic flavor. Return the mixture to the pan and cook on low heat, stirring continuously, until it thickens enough to coat the back of a spoon. Remember, avoid boiling to keep it silky smooth. Allow the custard to cool fully before the next step.
Step 4: Assemble and Caramelize the Cake
Place one of your cooled cake layers on a serving plate and spread the chilled custard evenly over the top. Gently place the second cake layer on top. Now for the magic touch: sprinkle 1/3 cup of granulated sugar evenly across the cake’s surface. Using a kitchen torch, caramelize the sugar until it is golden and crisp. If you don’t have a torch, briefly placing the cake under a preheated broiler while watching carefully will work. Let the brûlée harden before slicing to get those perfect, clean pieces.
How to Serve Crème Brûlée Cake Recipe
Garnishes
A simple dusting of powdered sugar or a few fresh berries, like raspberries or blueberries, can add a pop of color and tartness that beautifully complements the sweet, creamy layers. For extra flair, a sprig of fresh mint can elevate the plate with a touch of brightness.
Side Dishes
This cake pairs wonderfully with a lightly brewed cup of coffee or a delicate dessert wine like Moscato. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream also makes for delightful accompaniments, balancing warmth and richness against the cake’s texture.
Creative Ways to Present
For an elegant dessert table, serve individual slices on delicate china plates, each topped with a small torched sugar dome for added drama. Alternatively, create mini versions of the Crème Brûlée Cake Recipe in ramekins for personalized treats that combine the sigh-worthy brûlée topping with a moist cake base.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly with plastic wrap or in an airtight container. Store it in the refrigerator to maintain the freshness and preserve the custard filling. The brûlée topping may soften over time but will still taste divine.
Freezing
You can freeze this cake by wrapping it securely in plastic wrap and aluminum foil. For best results, freeze unfrosted cake layers separately and refrigerate the custard filling. Thaw both completely before assembling and caramelizing the sugar topping fresh just prior to serving.
Reheating
Because of the custard and brûlée, reheating should be done gently if you prefer warm slices. A very brief stint in a warm oven or microwave on low power can take the chill off without melting the topping too much. Otherwise, enjoy it chilled for a refreshing, creamy delight.
FAQs
Can I make the custard ahead of time?
Yes, the custard can be made a day in advance and refrigerated. Just be sure it’s fully cooled and stored covered to prevent a skin from forming. Re-whisk gently before spreading on the cake.
What if I don’t have a kitchen torch?
No worries! Placing the sugared top under a very hot broiler for a short time will caramelize the sugar just as well. Keep a close eye to avoid burning.
Is this cake suitable for beginners?
Absolutely. While it sounds fancy, the steps are straightforward and forgiving. It’s a fantastic way to practice custard making and torching sugar!
Can I use low-fat or skim milk in the recipe?
For the best flavor and texture, whole milk and heavy cream are recommended. Using lower-fat options may affect the richness and custard consistency.
How long does this cake keep fresh?
Stored properly in the fridge, the cake stays delicious for up to 3 days. The brûlée crust will soften but the flavors deepen beautifully.
Final Thoughts
This Crème Brûlée Cake Recipe is a delightful fusion of elegance and comfort that brings a classic French dessert into a stunning cake form. It’s perfect for sharing with friends and family, and I guarantee it will earn its rightful place as a beloved favorite in your recipe collection. Give it a try, and prepare to wow every sweet tooth around your table!
Print
Crème Brûlée Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French Inspired
- Diet: Vegetarian
Description
This Crème Brûlée Cake is a luxurious French-inspired dessert that combines the rich flavors of a classic vanilla cake with a creamy custard filling and a crisp caramelized sugar topping. Perfect for special occasions, this elegant layered dessert offers a delightful contrast of textures and flavors that will impress any dessert lover.
Ingredients
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, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
Custard Filling
- 1 cup heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla bean paste or extract
Brûlée Topping
- 1/3 cup granulated sugar
Instructions
- Prepare Cake Batter: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until fully incorporated.
- Combine Dry and Wet Ingredients: Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Bake the Cakes: Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Custard Filling: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. In a bowl, whisk together the egg yolks and 1/2 cup sugar until pale and smooth.
- Temper the Eggs: Slowly pour the hot cream into the egg yolk mixture while whisking constantly to prevent curdling. Stir in the vanilla bean paste.
- Thicken the Custard: Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon. Do not allow it to boil. Remove from heat and let cool completely.
- Assemble the Cake: Place one cake layer on a serving plate and spread the cooled custard evenly over the top. Add the second cake layer on top.
- Caramelize the Sugar: Sprinkle 1/3 cup granulated sugar evenly over the top of the cake. Use a kitchen torch to caramelize the sugar until golden and crisp. If you don’t have a torch, carefully place the cake under a broiler briefly, watching to caramelize the sugar without burning.
- Serve: Allow the brûlée topping to harden before slicing and serving. For clean slices, dip a sharp knife in hot water and wipe dry between cuts.
Notes
- Ensure the custard is fully cooled before assembling the cake to prevent sliding.
- If you don’t have a kitchen torch, use a broiler to caramelize the sugar but watch very carefully to avoid burning.
- For clean slices, dip your knife in hot water and wipe it dry between each cut.
