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
Scale
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.