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Crème Brûlée Cake

A rich and creamy cake inspired by the classic French dessert crème brûlée, featuring layers of vanilla custard cake with a caramelized sugar topping.

  • Total Time: 1 hr
  • Yield: 12 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour mixture. Mix until just combined.
  6. Divide batter evenly between prepared pans and smooth tops.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. In a small saucepan, heat heavy cream until just simmering. Remove from heat.
  10. In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
  11. Spread the meringue over the top of one cake layer. Use a kitchen torch to caramelize the sugar until golden brown and crisp.
  12. Place the second cake layer on top and repeat the meringue and caramelizing process if desired.
  13. Chill the cake for at least 1 hour before serving to set the caramelized topping.

Notes

Use a kitchen torch to caramelize the sugar topping for the authentic brûlée effect. Be careful not to burn the sugar. This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.

  • Author: Sophie Lane
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Method: Dessert
  • Cuisine: French-inspired

Nutrition

  • Calories: 420
  • Sugar: 35
  • Sodium: 220
  • Fat: 20
  • Saturated Fat: 12
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 55
  • Fiber: 1
  • Protein: 6
  • Cholesterol: 110