Creme Brûlée Cake Recipe

If you’ve ever dreamed of combining the creamy richness of a classic French dessert with the comforting familiarity of a moist cake, then you’re going to fall head over heels for this Creme Brûlée Cake. Imagine layers of soft vanilla cake soaked in a luscious vanilla milk mixture, topped with a dreamy, silky vanilla pastry cream, and finished with that signature crunchy caramelized sugar crust that makes creme brûlée irresistible. This cake is not only a feast for the eyes but also an exquisite dance of textures and flavors that promise to delight every bite.

Ingredients You’ll Need

Each ingredient in this recipe plays a pivotal role, bringing together the perfect balance of creamy, sweet, and textural elements. From the whole milk that adds richness, to the sugar that creates that iconic brûlée topping, these components are simple yet indispensable.

• Whole milk (2 1/4 cups/540 ml): Provides creaminess and depth essential for the pastry cream and soaking mixture.
• Egg yolks (6): The golden key to creating a luscious, custard-like vanilla pastry cream.
• Granulated white sugar (1 cup + 2 tbsp for cream, plus extra for topping): Sweetens the cake and forms the crisp brûlée topping.
• Salt (1/8 tsp and 1/2 tsp): Enhances all flavors, adding a subtle contrast to sweetness.
• Vanilla bean paste (1 1/2 tbsp + 1 1/2 tsp): Imparts a rich, natural vanilla aroma that elevates the entire dessert.
• Cornstarch (3 1/2 tbsp): Thickens the pastry cream to silky perfection.
• Unsalted butter (3 tbsp cold, 10 tbsp softened): Adds moisture and tenderness to the cake layers and richness to the pastry cream.
• All-purpose flour (2 1/4 cups/281 g): The foundation that builds the cake’s soft crumb.
• Baking powder (1 1/2 tsp) and baking soda (1/4 tsp): Leavening agents that ensure a light and fluffy cake texture.
• Eggs (3 large, room temperature): Bind the cake and contribute to its airy structure.
• Buttermilk (1 cup/240 ml, room temperature): Adds moisture and a slight tang to balance sweetness.
• Half & half or whole milk (1/2 cup/120 ml): Mixed into the soak to keep the cake tender and flavorful.
• Sweetened condensed milk (1/2 cup/120 ml): Gives the soaking mixture a creamy sweetness that seeps beautifully into the cake.

How to Make Creme Brûlée Cake

Step 1: Prepare the Vanilla Pastry Cream

Begin by gently warming the whole milk until it’s just steaming, creating a delicate base for your cream. Then whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until pale and smooth. Gradually incorporate the warm milk to temper the yolks, then cook over medium-low heat while whisking continuously—this thickens your cream into a silky texture. Once done, stir in cold butter cubes to add richness, cover tightly with plastic wrap to prevent a skin, and chill until completely cold. This custard layer is the heart of your creme brûlée cake’s lusciousness.

Step 2: Bake the Vanilla Cake

While the pastry cream chills, preheat your oven and prep a 9×9-inch pan. Combine flour, baking powder, baking soda, and salt in a bowl, and set aside. In a mixer, cream softened butter and granulated sugar until light and fluffy, then blend in eggs and vanilla for a flavorful base. Alternate adding the dry ingredients and buttermilk to the batter, mixing gently to keep the cake tender. Pour into the prepared pan and bake until a toothpick emerges clean and the cake is golden. Let it cool partially, then finish cooling on a rack after gently removing from the pan.

Step 3: Make the Vanilla Milk Soak

This soak makes the cake incredibly moist and tender. Whisk together half & half, sweetened condensed milk, and vanilla bean paste in a measuring cup and chill. The blend will soak into every nook of the cake, creating that signature creamy bite that complements the dense pastry cream topping.

Step 4: Assemble Your Creme Brûlée Cake

Carve a thin layer off the cake’s top to help the soaking liquid absorb better. Transfer the cake to your serving plate and poke holes using a wooden utensil—this allows the milk soak to permeate deeply. Pour the chilled vanilla milk evenly over the cake and be patient as it sinks in. Then dollop the cooled pastry cream over the cake and smooth it with an offset spatula for that elegant finish. Cut into 16 generous squares, sprinkle sugar atop each piece and use a kitchen torch to brûlée the sugar until golden and crackling with that unmistakable toasted aroma. Serve immediately to enjoy the irresistible contrast of creamy layers and crisp caramel.

How to Serve Creme Brûlée Cake

Garnishes

To enhance your creme brûlée cake, consider adding fresh berries like raspberries or sliced strawberries for a pop of color and brightness. A few edible flowers or a dusting of powdered sugar can also make your presentation really shine. A small dollop of whipped cream on the side will complement the rich pastry cream beautifully.

Side Dishes

Since creme brûlée cake is quite decadent on its own, keep your sides light and refreshing. Serve it alongside a simple mixed green salad with a citrus vinaigrette or a scoop of lemon sorbet to cleanse the palate between bites. A nice cup of freshly brewed coffee or black tea also pairs perfectly, balancing the sweetness of the dessert.

Creative Ways to Present

For a fun twist, serve individual mini versions in small ramekins—torch the sugar topping tableside for a dramatic reveal. You can also layer the components in a trifle dish for a visually stunning dessert that shows off each creamy and cakey layer. If entertaining, arrange cake squares on a decorative platter with garnishes to create an inviting, shareable dessert board.

Make Ahead and Storage

Storing Leftovers

Leftover creme brûlée cake should be stored in the refrigerator, tightly covered with plastic wrap or placed in an airtight container to keep the pastry cream fresh and the cake moist. Try to enjoy it within 2–3 days for the best taste and texture, as the crunchy brûlée topping will soften over time.

Freezing

Freezing this cake is possible but not ideal due to the delicate pastry cream and brûlée topping. If you must freeze, wrap individual slices tightly in plastic wrap and foil, then freeze up to one month. Thaw overnight in the refrigerator and expect a softer texture without the signature crisp sugar crust.

Reheating

Because of the pastry cream and brûlée topping, reheating is not recommended as it will affect texture and flavor. Instead, let refrigerated leftovers come to room temperature before serving to fully enjoy the cake’s creamy richness.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, you can substitute vanilla extract if needed, but vanilla bean paste offers a richer flavor and those lovely flecks that make the creme brûlée cake feel extra special. If using extract, use the same amount for a good balance of flavor.

What if I don’t have a kitchen torch to brûlée the sugar?

If you don’t have a torch, you can place the cake under a hot broiler for a few minutes, watching carefully to ensure the sugar caramelizes without burning. Keep the cake close to the heat and rotate for even caramelization.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup in baking. Just ensure the blend contains xanthan gum or add it separately to maintain the cake’s structure.

How long does the pastry cream need to chill?

The pastry cream should chill for at least 2 to 3 hours or until completely cold and set. This helps it thicken properly and makes it easier to spread on the cake.

Can I prepare the creme brûlée cake a day in advance?

Yes, you can assemble the cake a few hours before serving, but wait to brûlée the sugar topping until just before serving to keep the crisp layer intact. If assembled too far in advance, the topping will soften due to the moisture from the cream.

Final Thoughts

Making this Creme Brûlée Cake is such a rewarding experience—each step brings you closer to a dessert that’s indulgent, elegant, and downright irresistible. Whether for a special occasion or just because you deserve a luxurious treat, this cake promises smiles and happy hearts with every forkful. I truly hope you try this recipe soon and enjoy the perfect marriage of creamy custard, tender cake, and crackling caramelized sugar!

Print