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Creme Brûlée Cake Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 16 servings

Description

Creme Brûlée Cake is a decadent dessert featuring a moist vanilla cake soaked in a rich vanilla milk mixture, topped with creamy vanilla pastry cream and finished with a caramelized sugar brûlée crust. This dessert combines the elegance of classic creme brûlée with the comfort of cake, perfect for special occasions or an indulgent treat.

Ingredients

Vanilla Pastry Cream

  • 2 1/4 cups (540 ml) whole milk
  • 6 egg yolks
  • 1 cup + 2 tbsp (225 g) granulated white sugar
  • 1/8 tsp salt
  • 1 1/2 tbsp vanilla bean paste
  • 3 1/2 tbsp (28 g) cornstarch
  • 3 tbsp (42 g) unsalted butter, cold and cut in cubes

Vanilla Cake

  • 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated white sugar
  • 3 large eggs, at room temperature
  • 1 1/2 tbsp vanilla bean paste
  • 1 cup (240 ml) buttermilk, at room temperature

Vanilla Milk Soak

  • 1/2 cup (120 ml) half & half, or whole milk
  • 1/2 cup (120 ml/150 g) sweetened condensed milk
  • 1 1/2 tsp vanilla bean paste

Brûlée Topping

  • 1/3 – 1/2 cup (66-100 g) granulated white sugar

Instructions

  1. Prepare Vanilla Pastry Cream: In a medium saucepan, heat the milk over medium-low heat until steaming, then reduce heat to low.
  2. Mix Egg Yolk Mixture: In a large bowl, whisk egg yolks, sugar, salt, vanilla bean paste, and cornstarch until pale yellow and smooth.
  3. Temper Egg Mixture: Gradually add 1/4 of the heated milk to the egg mixture while stirring vigorously, then add the remaining milk and combine.
  4. Cook Pastry Cream: Transfer mixture back to the saucepan; over medium-low heat, whisk continuously for 12-15 minutes until thick and soft peaks form.
  5. Finish Pastry Cream: Remove from heat, stir in cold butter until combined, cover surface with plastic wrap to avoid skin formation, and chill until cold.
  6. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C), grease and line a 9×9 inch pan with parchment paper.
  7. Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  8. Cream Butter and Sugar: In a large bowl, beat softened butter with granulated sugar for 2 minutes until light and fluffy.
  9. Add Eggs and Vanilla: Mix in eggs and vanilla bean paste on medium speed for about 1 minute until pale and smooth.
  10. Combine Wet and Dry Ingredients: Alternately add dry ingredients and buttermilk to wet mixture on low speed, mixing until just combined; scrape bowl as needed.
  11. Bake Cake: Pour batter into prepared pan and bake for 39-44 minutes, or until a toothpick inserted into the center comes out clean.
  12. Cool Cake: Let cake cool in pan on wire rack for 30 minutes, then lift out using parchment paper and cool completely on rack.
  13. Prepare Vanilla Milk Soak: Whisk half & half, sweetened condensed milk, and vanilla bean paste in a liquid measuring cup; chill until needed.
  14. Prepare Cake for Soaking: Once cooled, trim a thin layer off top of cake; place on serving plate and poke holes across the surface using a wooden stick or spoon handle.
  15. Soak Cake: Slowly pour chilled vanilla milk mixture over cake, allowing it to absorb into the holes and the cake thoroughly.
  16. Top with Pastry Cream: Spread chilled vanilla pastry cream evenly over the soaked cake using an offset spatula.
  17. Cut and Brûlée: Slice cake into 16 squares, sprinkle granulated sugar on each, and use a kitchen torch to caramelize the sugar until golden brown and toasted in aroma.
  18. Serve Immediately: Enjoy the cake right away as the brûlée topping will begin to soften over time.

Notes

  • Ensure pastry cream is chilled well before spreading to achieve proper consistency.
  • Use a sharp knife to thinly slice the cake top for better milk absorption.
  • Apply the brûlée sugar topping right before serving to maintain the crisp caramelized crust.
  • The cake can be refrigerated, but the caramelized sugar topping is best enjoyed fresh.
  • If you don’t have a kitchen torch, briefly broil the sugar topping in the oven but watch carefully to avoid burning.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American Fusion

Find it online: https://sarabaking.com/creme-brulee-cake-recipe/