Introduction
Crème Brûlée Cake is the perfect dessert for anyone who loves classic flavors with a refined presentation. I enjoy making this cake when I want something that feels luxurious and special, yet still comforting and familiar. It takes the creamy vanilla custard essence of traditional crème brûlée and transforms it into a soft, layered cake with a crisp caramelized sugar topping. Each bite delivers contrast, tender cake layers, silky custard-like cream, and that signature crackly sugar finish that makes crème brûlée so iconic. What I love most about this recipe is how it bridges two worlds. It has the elegance of a French dessert and the comfort of homemade cake. Whether served for celebrations, holidays, or special dinners, this crème brûlée cake always feels impressive and memorable without being overly complicated.
Why You’ll Love This Recipe
This recipe combines classic crème brûlée flavor with the structure of a layer cake. The vanilla-forward taste is rich but balanced, and the caramelized sugar topping adds texture and drama. It is a show-stopping dessert that tastes as good as it looks.
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Crème Brûlée Cake – Elegant Layers with a Caramelized Finish
- Total Time: 2 hours
- Yield: 10 slices
- Diet: Vegetarian
Description
Crème brûlée cake is a decadent dessert featuring layers of tender vanilla cake, creamy custard filling, and a crisp caramelized sugar topping that mimics classic crème brûlée.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar (for custard)
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar (for brûlée topping)
Instructions
- Preheat the oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Divide batter between pans and bake for 25–30 minutes. Cool completely.
- For custard: Heat cream until steaming.
- Whisk egg yolks, sugar, and cornstarch; slowly temper with hot cream.
- Return mixture to saucepan and cook until thickened; cool completely.
- Spread custard between cake layers and assemble.
- Sprinkle sugar evenly over the top.
- Caramelize sugar using a kitchen torch until golden and crisp.
- Allow topping to harden before slicing.
Notes
- Caramelize sugar just before serving for best crunch.
- Use a kitchen torch for even brûlée topping.
- Chill cake before brûlée for clean slices.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
Flour provides structure and creates soft, tender cake layers.
Sugar
Sugar sweetens the cake and helps create a fine crumb.
Butter
Butter adds richness and flavor to the cake layers.
Eggs
Eggs bind the batter and give the cake stability.
Milk
Milk adds moisture and creates a smooth batter.
Vanilla Extract
Vanilla delivers the signature crème brûlée flavor.
Baking Powder
Baking powder ensures light, evenly risen layers.
Salt
Salt balances sweetness and enhances flavor.
Heavy Cream
Heavy cream is used for the custard-style filling.
Egg Yolks
Egg yolks create richness and a custard-like texture.
Granulated Sugar
Granulated sugar is used for caramelizing the topping.
Directions
Begin by preparing the cake layers. Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla extract. Alternate adding dry ingredients and milk until a smooth batter forms. Divide the batter evenly between prepared pans and bake until set and lightly golden. Allow the layers to cool completely.
Prepare the custard-style filling by heating cream gently in a saucepan. In a bowl, whisk egg yolks and sugar until pale. Slowly temper the warm cream into the egg mixture, then return to the heat and cook gently until thickened. Remove from heat and allow to cool completely.
Assemble the cake by spreading the custard filling between the cake layers. Chill the assembled cake to set the filling.
Just before serving, sprinkle an even layer of granulated sugar over the top of the cake and caramelize using a kitchen torch until golden and crisp. Allow the sugar to harden before slicing.
Equipment needed
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves eight people. Preparation takes about 30 minutes, with baking time of approximately 25 minutes and chilling time before finishing.
Storage/reheating
Store the cake in the refrigerator for up to three days. Caramelize the sugar topping just before serving for best texture. Reheating is not recommended.
Variations and Customizations
Crème Brûlée Cake can be customized easily. You can add a layer of pastry cream or vanilla bean specks for deeper flavor. A touch of orange zest or espresso powder adds sophistication. For individual servings, this recipe can be adapted into mini cakes with torched tops. White chocolate or almond extract can also be used for subtle flavor variation.
Nutrition and Dietary Info
This cake is rich and indulgent, providing carbohydrates, fats, and proteins from eggs and dairy. It is best enjoyed in moderation as a special dessert.
Expert Tips & Customizations
Cool Completely
Ensure cake layers are fully cooled before assembly.
Gentle Custard Heat
Cook custard slowly to avoid curdling.
Even Sugar Layer
Sprinkle sugar evenly for uniform caramelization.
Torch Timing
Caramelize sugar just before serving for best crunch.
FAQs
Can I make this cake ahead of time?
Yes, assemble and chill, then torch the top before serving.
Do I need a kitchen torch?
A torch gives the best result, but a broiler can work carefully.
Is this cake very sweet?
It is balanced with vanilla custard richness.
Can I use vanilla bean?
Yes, vanilla bean enhances flavor beautifully.
Why chill the cake before torching?
Chilling keeps layers stable during caramelization.
Can I freeze this cake?
Freezing is not recommended due to the custard.
Does the sugar topping soften over time?
Yes, it is best enjoyed shortly after torching.
Can I make cupcakes instead?
Yes, this recipe adapts well to cupcakes.
What texture is the filling?
Smooth, creamy, and custard-like.
Is this dessert kid-friendly?
Yes, though the caramelized top is more refined in taste.
Conclusion
Crème Brûlée Cake is a stunning dessert that brings together soft cake layers, creamy custard filling, and a crisp caramelized sugar topping. Elegant yet comforting, it is perfect for special occasions or anytime you want to serve a dessert that feels truly unforgettable.
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