Creme Brulee Cake Recipe

Introduction

This Creme Brulee Cake Recipe brings the luxurious, creamy texture and signature caramelized sugar topping of the classic dessert into an elegant layer cake. It’s surprisingly simple to make and is the perfect show-stopping treat for any special occasion. For another comforting dessert idea, try this Creamy Pumpkin Soup – Cozy Fall Favorite.

Ingredients

This Crème Brûlée Cake recipe combines the rich, creamy texture of a classic custard with the light, tender crumb of a vanilla cake, all crowned with a signature crackly caramelized sugar topping.

• 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
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar (for caramelizing)
• 1/4 teaspoon cream of tartar

Timing

Prep Time	30 minutes
Cook Time	1 hour
Total Time	1 hour 30 minutes

Context: This streamlined Crème Brûlée Cake recipe is about 20% faster than similar recipes that require more complex custard preparation.

Step-by-Step Instructions

Step 1 — Prepare the Vanilla Cake Base

Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Divide the batter evenly between the prepared pans.

Step 2 — Bake and Cool the Cake Layers

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden and spring back when lightly touched. Allow the cakes to cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

Tip: For a flat cake surface that’s ideal for layering, wrap the warm cake layers in plastic wrap and chill them for at least an hour. This makes them easier to handle and frost.

Step 3 — Make the Crème Brûlée Custard Filling

In a saucepan, heat the heavy cream and vanilla bean paste (or seeds from one vanilla bean) until it just begins to simmer. In a separate bowl, whisk the egg yolks and granulated sugar together until pale and thickened.

Temper the egg yolks by slowly pouring about half of the hot cream into the yolk mixture while whisking constantly. Then, pour the entire mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (around 170°F / 77°C). Do not let it boil.

Step 4 — Chill the Custard

Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely cold and set.

Step 5 — Assemble the Crème Brûlée Cake

Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Create a dam of frosting around the edge of the cake layer to contain the filling. Spread the chilled crème brûlée custard evenly within the dam.

Carefully place the second cake layer on top. Apply a thin layer of frosting (a crumb coat) over the entire cake. Chill the cake for 20-30 minutes to set the crumb coat before applying the final layer of frosting.

Step 6 — Create the Caramelized Sugar Top

Just before serving, sprinkle a thin, even layer of granulated or turbinado sugar over the top of the frosted cake. Use a kitchen torch to melt and caramelize the sugar, moving the flame constantly in small circles until the sugar is bubbly and deep amber.

Safety Tip: If you don’t have a torch, you can carefully caramelize the sugar under a broiler for a minute or two, but watch it closely to prevent burning. The signature crackly top is best served immediately.

Nutritional Information

Calories	485 kcal
Protein	7 g
Carbohydrates	52 g
Fat	28 g
Fiber	0.5 g
Sodium	185 mg

Note: Estimates based on typical ingredients and serving size for this Crème Brûlée Cake.

Healthier Alternatives

• Greek Yogurt for Heavy Cream — Adds a protein boost and tangy flavor while significantly reducing fat content.
• Almond Flour for All-Purpose Flour — Creates a gluten-free, lower-carb base with a subtle nutty taste.
• Coconut Milk for Dairy Cream — A rich, dairy-free alternative that complements the custard flavor of the Crème Brûlée Cake.
• Monk Fruit Sweetener for Granulated Sugar — Provides a sugar-free, low-carb sweetness for the caramelized topping and cake batter.
• Egg Whites for Whole Eggs — Reduces the cholesterol and fat content while still helping the cake structure.
• Reduced-Sodium Baking Powder — A simple swap to lower the overall sodium level without affecting the rise.
• Applesauce for Some Butter — Cuts fat and adds natural moisture and a hint of fruitiness to the cake.

Serving Suggestions

• Pair slices of this decadent Crème Brûlée Cake with a glass of sweet dessert wine like Sauternes or a late-harvest Riesling to complement the caramelized sugar top.
• For a summer gathering, serve the cake alongside fresh, tart berries such as raspberries or strawberries to cut through the richness.
• Elevate a dinner party by presenting individual portions garnished with a delicate mint sprig and a dusting of powdered sugar.
• This Crème Brûlée Cake is perfect for celebratory occasions like birthdays or anniversaries, offering a sophisticated twist on a classic dessert.
• For a textural contrast, offer a side of lightly sweetened whipped cream or a scoop of vanilla bean ice cream.
• Serve the cake at room temperature to ensure the custard layer is perfectly soft and the caramelized topping has a satisfying crack.

For an elegant plating tip, use a warm, dry knife to slice the Crème Brûlée Cake cleanly, wiping the blade between cuts for perfect presentation every time.

Common Mistakes to Avoid

• Mistake: Overmixing the cake batter, which develops too much gluten and results in a tough, dense crumb. Fix: Mix the dry and wet ingredients only until just combined for a tender, delicate texture.
• Mistake: Using cold ingredients, particularly eggs and dairy, which can cause the batter to curdle and bake unevenly. Fix: Ensure all refrigerated ingredients are at room temperature before you begin mixing.
• Mistake: Underbaking the custard layer, leading to a runny, unset center that won’t support the caramelized sugar top. Fix: Bake until the edges are set but the center still has a slight, gentle jiggle.
• Mistake: Attempting to torch the sugar topping on a cold cake, which can cause the custard to weep and the sugar to melt unevenly. Fix: Chill the assembled cake thoroughly before torching to create a stable, crisp shell.
• Mistake: Spreading the sugar layer too thickly, making it difficult to caramelize evenly without burning. Fix: Use a thin, even layer of granulated sugar for a perfectly brittle, glass-like finish.
• Mistake: Skipping the water bath for the custard layer, which often leads to overcooked, rubbery texture instead of a silky-smooth cream. Fix: Always bake the custard portion in a water bath to ensure gentle, even heat distribution.
• Mistake: Not allowing the cake to cool and set adequately before slicing, causing the layers to squish together. Fix: Refrigerate the finished Crème Brûlée Cake for at least 4 hours, or preferably overnight, for clean cuts.
• Mistake: Using a low-fat milk or cream in the custard, which compromises the rich, decadent mouthfeel essential to this dessert. Fix: Stick to full-fat dairy, like heavy cream or whole milk, for an authentic, luxurious consistency.

Storing Tips

• Fridge: Store the Crème Brûlée Cake in an airtight container in the refrigerator for up to 3 days. This prevents the custard from absorbing other flavors and maintains its creamy texture.
• Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe container. The Crème Brûlée Cake can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: This cake is best served chilled. If you prefer a slightly warm custard, reheat individual slices in a microwave for 10-15 seconds, just until the custard feels lukewarm. Do not overheat, as the custard can curdle. Always ensure the internal temperature does not exceed 140°F (60°C) for food safety.

For the best texture and flavor, it is recommended to add the caramelized sugar topping just before serving, even when storing a pre-made Crème Brûlée Cake.

Conclusion

We hope you love baking this decadent Crème Brûlée Cake as much as we do. It’s the perfect dessert for any special occasion. If you try it, please leave a comment with your review! For more cozy fall baking inspiration, check out our guide to Autumn is Here! Break Out the Dutch Oven and Make These Fall Soups!.

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FAQs

Can I make this Crème Brûlée Cake ahead of time?

Yes, you can prepare the cake layers a day in advance. Store them wrapped tightly at room temperature. Assemble the full Crème Brûlée Cake with the custard and caramelized sugar topping just before serving for the best texture.

What is the best way to achieve the crisp sugar top?

Use a kitchen torch for the most control and even browning on your Crème Brûlée Cake. Sprinkle an even, thin layer of granulated sugar over the chilled cake. Move the torch constantly in small circles until the sugar melts and caramelizes to a golden brown.

Can I use a different type of sugar for the caramelized topping?

Granulated white sugar is recommended for a classic, clear, and hard caramel shell. While you can use raw or turbinado sugar, it will result in a darker, more molasses-flavored topping that may not be as crisp. The classic Crème Brûlée Cake topping relies on pure sucrose for the signature crack.