Crème Brûlée Cake is a luxurious dessert that combines the rich, creamy flavors of classic crème brûlée with the soft, moist texture of cake. Topped with a caramelized sugar crust, this cake delivers the signature crunch of traditional crème brûlée while offering a delightful twist on the beloved French dessert.
Why You’ll Love This Recipe
- Decadent and elegant A sophisticated dessert perfect for special occasions.
- Moist and creamy Combines the best elements of cake and custard.
- Crunchy caramelized topping The classic brûlée layer adds a satisfying contrast.
- Customizable Easy to adapt with different flavors and fillings.
- Make-ahead friendly Perfect for prepping in advance for events.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Heavy cream
- Whole milk
- Powdered sugar
- Egg yolks
- Cornstarch
- Brown sugar (for caramelizing)
Directions
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and line a cake pan.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Gradually add the dry ingredients, alternating with milk.
- Pour batter into the prepared pan and bake for 2530 minutes.
- Make the Custard Filling:
- In a saucepan, heat heavy cream until warm but not boiling.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch.
- Slowly pour the warm cream into the yolk mixture while whisking.
- Return to the saucepan and cook on low heat until thickened.
- Let the custard cool completely.
- Assemble the Cake:
- Once the cake is cooled, slice it in half horizontally.
- Spread the custard evenly over the bottom layer, then place the top layer back on.
- Caramelize the Topping:
- Sprinkle an even layer of brown sugar over the cake.
- Use a kitchen torch to caramelize the sugar until golden and crispy.
- Let it cool slightly before serving.
Servings and Timing
- Servings: 810 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 50 minutes
Variations
- Chocolate Crème Brûlée Cake: Add cocoa powder to the batter and a chocolate custard filling.
- Berry-Infused Version: Layer fresh berries between the custard and cake.
- Coffee-Flavored Twist: Infuse the custard with espresso for a rich coffee flavor.
- Lemon Brûlée Cake: Add lemon zest and juice to the custard for a citrusy kick.
- Gluten-Free Option: Use a gluten-free flour blend for a gluten-free cake.
Storage/Reheating
- Storage: Keep the cake in the refrigerator for up to 3 days.
- Freezing: Freeze individual slices in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
- Reheating: The cake is best served chilled, but if you want to refresh the caramelized topping, lightly torch it again before serving.
FAQs
Can I make this cake in advance?
Yes, you can bake the cake and prepare the custard a day ahead. Add the caramelized sugar topping just before serving.
How do I caramelize the sugar without a kitchen torch?
You can place the cake under a broiler for a few minutes, watching closely to prevent burning.
What type of sugar should I use for caramelizing?
Brown sugar or granulated sugar works well, but superfine sugar melts more evenly.
Can I use store-bought custard?
Yes, but homemade custard gives the best flavor and texture.
How do I prevent the custard from being runny?
Cook it slowly over low heat, stirring constantly until it thickens properly.
Can I use a different cake base?
Yes, a vanilla sponge or pound cake works well as a base.
How do I keep the caramelized sugar crisp?
Avoid refrigerating the cake after caramelizing the sugar, as humidity can soften the crust.
Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend.
Does this cake need to be refrigerated?
Yes, since it contains custard, store it in the fridge when not serving.
Can I add liqueur to the custard?
Absolutely! A splash of Grand Marnier or Bailey’s adds a unique twist.
Conclusion
Crème Brûlée Cake is the perfect fusion of creamy custard, tender cake, and a caramelized sugar topping that delivers the ultimate indulgent dessert. Whether served for special occasions or as an everyday treat, this cake will impress with its rich flavor and stunning presentation. Try it once, and it’s sure to become a favorite!
Description
This Crème Brûlée Cake is a stunning dessert that combines the creamy, caramelized flavors of crème brûlée with the soft texture of cake. A perfect treat for special occasions!
For the Cake Layers:
For the Pastry Cream Filling:
For the Caramelized Sugar Topping:
Step 1: Make the Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Divide batter evenly between the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Prepare the Pastry Cream
- In a saucepan over medium heat, whisk together milk, sugar, and cornstarch until dissolved.
- In a separate bowl, whisk egg yolks. Slowly pour a small amount of the warm milk mixture into the yolks, whisking constantly (to temper them).
- Pour the egg mixture back into the saucepan and cook over medium heat, whisking continuously, until thickened (about 2-3 minutes).
- Remove from heat, stir in vanilla extract and butter, and let cool completely.
Step 3: Assemble the Cake
- Place one cake layer on a serving plate. Spread an even layer of pastry cream on top.
- Place the second cake layer over the pastry cream. Spread the remaining pastry cream on top.
Step 4: Caramelize the Sugar Topping
- Sprinkle ½ cup granulated sugar evenly over the top of the cake.
- Using a kitchen torch, caramelize the sugar until golden and crisp. Let it harden before serving
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- No torch? Place the cake under the broiler for 1-2 minutes, watching closely to prevent burning.
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Notes
Serve immediately for a crisp caramelized topping.- Store leftovers in the fridge for up to 3 days (note that the caramelized sugar may soften).
- For extra elegance, top with fresh berries or a dusting of powdered sugar.
