Luscious Creme Brulee Cake Recipe: A Sweet Symphony in Layers

Decadent desserts have a special way of stealing hearts, and this silky creme brulee cake recipe promises pure culinary magic.

Creamy textures and caramelized sugar dance together in a symphony of sweetness.

Each layer whispers elegance and indulgence, tempting even the most discerning palates.

The classic French dessert gets a delightful makeover with this innovative cake version.

Rich custard meets delicate sponge, creating a harmonious blend of textures that melt in your mouth.

Delicate caramelized sugar provides a crisp contrast to the smooth, velvety interior.

Prepare to embark on a delectable journey that will transform your dessert experience forever.

Baking Tips For Creme Brulee Cake

• Creme Brulee Cake Cooking Tips & Variations
• Smooth Pastry Perfection: Strain the pastry cream through a fine-mesh sieve to eliminate any lumps and ensure a silky-smooth texture.
• Make-Ahead Magic: Prepare the cake layers and pastry cream a day in advance to save time and let flavors meld together beautifully.
• Gluten-Free Option: Swap regular flour with a gluten-free all-purpose flour blend to make this dessert suitable for those with gluten sensitivities.
• Flavor Twist: Infuse the milk with vanilla bean, lavender, or orange zest during the pastry cream preparation to add an extra layer of sophisticated flavor.
• Dairy-Free Adaptation: Replace dairy milk with almond or coconut milk, and use dairy-free butter alternatives to create a delicious plant-based version of this classic dessert.

Best Way To Serve Creme Brulee Cake

• Elegant Dessert Pairing: Serve alongside a crisp sparkling wine or champagne to complement the rich, creamy texture of the creme brulee cake.
• Seasonal Fruit Garnish: Top with fresh berries like raspberries or strawberries to add a bright, tangy contrast to the sweet caramelized sugar and smooth pastry cream.
• Coffee Companion: Present with a shot of espresso or smooth cappuccino to balance the cake's sweetness and enhance the overall dessert experience.
• Presentation Drama: Bring the cake to the table and caramelize the sugar topping right in front of guests for a theatrical and interactive dining moment.

How To Store Creme Brulee Cake

• Fresh Slice Strategy: Divide cake into individual portions before refrigerating to maintain structural integrity and ease serving.
• Cool Down Zone: Store completed cake in sealed container within refrigerator for maximum 3-4 days, ensuring pastry cream stays fresh and cake texture remains soft.
• Freezing Friend: Wrap cake tightly in plastic wrap and aluminum foil, storing up to 2 weeks in freezer. Thaw overnight in refrigerator before serving to preserve delicate flavors and texture.
• Temperature Guardian: Keep cake chilled at consistent 40°F (4°C) to prevent bacterial growth and maintain cream's smooth consistency, removing from refrigerator 15-20 minutes prior to serving for optimal taste experience.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 1 hour 55 minutes

Calories: 520 kcal

Servings: 9

Ingredients You’ll Need For Creme Brulee Cake

• All-Purpose Flour: Essential for cake's tender crumb, choose unbleached, fresh flour for best texture.
• Baking Powder: Provides lift and lightness, ensure it's fresh and not expired for optimal rising.
• Salt: Enhances overall flavor, balances sweetness in cake batter.
• Unsalted Butter: Provides rich, creamy foundation, use room temperature for smooth mixing.
• Granulated Sugar: Sweetens and helps create tender cake structure, opt for pure cane sugar.
• Large Eggs: Bind ingredients and add structure, use fresh, room temperature eggs.
• Vanilla Extract: Adds depth and aromatic flavor, choose pure extract for best taste.
• Whole Milk: Moisture and tenderness, use fresh, full-fat milk for richness.

• Whole Milk: Creates smooth, creamy base for custard, select full-fat milk.
• Granulated Sugar: Sweetens and helps thicken pastry cream, use fine-quality sugar.
• Cornstarch: Thickens and stabilizes cream, ensure fresh and lump-free.
• Egg Yolks: Provides richness and smooth texture, use fresh, room temperature yolks.
• Vanilla Extract: Enhances cream's flavor, select pure Madagascar vanilla.
• Unsalted Butter: Adds silky finish and richness, use high-quality European-style butter.

• Granulated Sugar: Creates crisp, golden caramel layer, use fine, white sugar for smooth caramelization.

Useful Tools For Creme Brulee Cake

• Electric mixer: Essential for creaming butter and sugar, beating eggs, and mixing cake batter smoothly.
• Saucepan: Needed for preparing pastry cream and heating milk mixture.
• Cake pans (8-inch, round): Two pans required for baking cake layers.
• Whisk: Used for combining dry ingredients, beating eggs, and stirring pastry cream.
• Kitchen torch: Perfect for caramelizing sugar topping for crispy golden finish.
• Wire rack: Allows cakes to cool evenly after baking.
• Parchment paper: Helps line cake pans for easy cake removal.
• Broiler (alternative): Can caramelize sugar topping if no kitchen torch is available.
• Spatula: Helpful for spreading pastry cream between cake layers.
• Serving plate: Needed for presenting and serving the finished cake.

How To Bake Creme Brulee Cake

• Warm Up the Oven

Crank the oven to a toasty 350F. Grab two cake pans and give them a light butter massage, then line with parchment paper.

• Mix the Cake Base

Whip together flour, baking powder, and a pinch of salt in one bowl. In another, cream butter and sugar until they’re fluffy and dreamy. Crack in eggs one by one, stirring in vanilla for extra magic. Gently fold in flour and milk, alternating between the two until just combined.

• Bake and Cool

Pour batter into prepared pans and slide into the oven. Bake for 25-30 minutes until a toothpick comes out clean. Let cakes rest in pans for 10 minutes, then transfer to a cooling rack.

• Create Silky Pastry Cream

In a saucepan, blend milk, sugar, and cornstarch. Whisk egg yolks in a separate bowl. Slowly pour warm milk into yolks, stirring constantly. Return mixture to pan and cook until thick and creamy. Pull off heat, stir in vanilla and butter, then let cool completely.

• Stack and Decorate

Place first cake layer on a serving plate. Spread a luscious layer of pastry cream. Top with second cake layer and cover with remaining cream.

• Torch the Top

Sprinkle sugar generously across the cake’s surface. Fire up a kitchen torch and caramelize until golden and crisp. No torch? Broil carefully for 1-2 minutes, keeping a close eye to prevent burning.

Silky Creme Brulee Cake Recipe

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4.9 from 9 reviews

• Total Time: 1 hour 55 minutes
• Yield: 9 1x

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Description

Delightful crème brûlée cake blends French pastry elegance with classic dessert charm. Creamy custard layers and caramelized sugar topping create a luxurious experience for dessert enthusiasts wanting something extraordinary.

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Ingredients

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• 1 cup unsalted butter, softened
• 1.75 cups granulated sugar
• 4 large eggs
• 2 cups whole milk
• 2.5 cups all-purpose flour
• 1 tbsp vanilla extract
• 2.5 tsp baking powder
• 0.5 tsp salt
• 3 tbsps cornstarch
• 4 large egg yolks
• 2 tbsps unsalted butter
• 1 tsp vanilla extract
• 0.5 cup granulated sugar (for brulee topping)
• 0.5 cup granulated sugar
• 1 cup whole milk

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Instructions

1. Cake Foundation: Preheat oven to 350F and prepare cake pans with parchment paper and light grease, ensuring smooth cake release.
2. Ingredient Fusion: Whisk dry ingredients in a medium bowl until uniformly combined, creating a consistent flour mixture with baking powder and salt.
3. Butter Transformation: Cream butter and sugar in a spacious mixing bowl, developing a light, voluminous texture that serves as the cake’s fundamental base.
4. Liquid Integration: Add eggs one at a time, thoroughly incorporating each, then introduce vanilla extract to elevate the flavor complexity.
5. Batter Harmonization: Gently fold flour mixture and milk into the creamed base, alternating ingredients to create a smooth, homogeneous batter with balanced consistency.
6. Baking Process: Distribute batter evenly across prepared pans and bake for 25-30 minutes, confirming doneness with a clean toothpick test.
7. Cooling Stage: Rest cakes in pans for 10 minutes, then transfer to a cooling rack for complete temperature reduction.
8. Pastry Cream Creation: Combine milk, sugar, and cornstarch in a saucepan, whisking until seamlessly dissolved, then temper with egg yolks while continuously stirring to prevent curdling.
9. Cream Refinement: Cook egg mixture over medium heat, stirring consistently until achieving a luxurious thick consistency, then remove from heat and fold in vanilla extract and butter.
10. Cake Assembly: Position first cake layer on serving plate, spread pastry cream generously, then carefully place second layer and cover with remaining cream.
11. Caramelization Technique: Sprinkle granulated sugar across the cake’s surface and use a kitchen torch to transform sugar into a golden, crisp caramel topping, alternatively broiling for 1-2 minutes with careful monitoring.
12. Serving Preparation: Allow caramelized sugar to harden, creating a delicate, crackling surface before presenting the finished dessert.

Notes

• Calibrate Oven Temperature: Verify precise 350F setting to ensure even cake baking and prevent uneven texture or undercooked centers.
• Prevent Pastry Cream Curdling: Temper egg yolks gradually by slowly adding warm milk mixture while constant whisking prevents unwanted scrambled egg formations.
• Master Caramelization Technique: Use kitchen torch at consistent distance, moving smoothly to achieve uniform golden-brown sugar crust without burning or creating dark patches.
• Optimize Cake Moisture: Let cakes cool completely before assembling to maintain structural integrity and prevent cream from melting, ensuring clean layering and professional presentation.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 520
• Sugar: 45 g
• Sodium: 200 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 59 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 150 mg