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–+ servings
A slice of Creme Brulee Cake with a golden-brown caramelized top, revealing a creamy filling, garnished with fresh raspberries and blueberries, and a light dusting of powdered sugar.

Creme Brûlée Cake

4.60 from 10 votes
This delicate, vanilla-flavored cake, topped with silky pastry cream and finished with a crisp, caramelized sugar topping, is the ultimate indulgence.
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Prep Time 1 hour 30 minutes
Cook Time 44 minutes
Chill Time 4 hours
Total Time 6 hours 14 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Method Nutrition Notes

Ingredients
  

For the Vanilla Pastry Cream:
  • 2 ¼ cups 540 ml whole milk full-fat milk for a rich pastry cream
  • 6 egg yolks room temperature
  • 1 cup + 2 tbsp 225 g granulated white sugar (sweetens the cream)
  • ⅛ teaspoon salt balances sweetness
  • 1 ½ tablespoon vanilla bean paste or vanilla extract
  • 3 ½ tablespoon 28 g cornstarch (thickens the cream)
  • 3 tablespoon 42 g unsalted butter cold and cut in cubes (adds richness)
For the Vanilla Cake:
  • 2 ¼ cups 281 g all-purpose flour (spooned and leveled)
  • 1 ½ teaspoon baking powder helps the cake rise
  • ¼ teaspoon baking soda helps balance acidity in the batter
  • ½ teaspoon salt enhances flavor
  • 10 tablespoon 140 g unsalted butter softened (for a rich cake texture)
  • 1 ½ cups 300 g granulated white sugar (sweetens the cake)
  • 3 large eggs room temperature
  • 1 ½ tablespoon vanilla bean paste or vanilla extract
  • 1 cup 240 ml buttermilk adds moisture and tenderness
For the Vanilla Milk Soak:
  • ½ cup 120 ml half & half or whole milk for a creamy soak
  • ½ cup 120 ml/150 g sweetened condensed milk adds sweetness and richness
  • 1 ½ teaspoon vanilla bean paste or vanilla extract
For the Brûlée Topping:
  • ⅓-1/2 cup 66-100 g granulated white sugar to caramelize on top of the cake

Method
 

  1. In a medium saucepan, heat the milk over medium-low heat just until it’s steaming. Reduce heat to low and keep warm.
  2. In a large bowl, whisk together the egg yolks, sugar, salt, vanilla, and cornstarch until smooth and pale yellow.
  3. Slowly add ¼ of the heated milk to the egg mixture, whisking vigorously, then add the rest of the milk and whisk until combined.
  4. Transfer the mixture to the saucepan and cook over medium-low heat for 12-15 minutes, whisking constantly, until thickened and soft peaks form.
  5. Remove from heat and stir in butter until melted and smooth. Chill the cream in the fridge, covering with plastic wrap to prevent a skin from forming.
  6. Preheat the oven to 350°F (175°C). Grease a 9x9-inch pan and line with parchment paper.
  7. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  8. In a large bowl, cream the softened butter and sugar using an electric mixer until light and fluffy, about 2 minutes.
  9. Add eggs and vanilla bean paste, and mix on medium speed until pale and smooth, about 1 minute.
  10. Gradually add the dry ingredients and buttermilk, mixing on low speed until combined. scrape the bowl as needed.
  11. Pour the batter into the prepared pan and bake for 39-44 minutes, or until a toothpick inserted into the center comes out clean.
  12. Cool the cake in the pan for 30 minutes, then remove it from the pan using the parchment paper. Let it cool completely on a wire rack.
  13. Whisk together the half & half, sweetened condensed milk, and vanilla bean paste in a liquid measuring cup. Chill until ready to use.
  14. Once the cake is fully cooled, slice a thin layer off the top of the cake to help the milk soak absorb. Transfer the cake to a serving plate.
  15. Poke several holes in the top of the cake using a wooden stick or the handle of a wooden spoon.
  16. Slowly pour the vanilla milk mixture over the cake, allowing it to absorb. Be patient, as the milk will soak in gradually.
  17. Spread the chilled pastry cream evenly over the soaked cake using an offset spatula.
  18. Cut the cake into 16 squares.
  19. Sprinkle sugar over each piece of cake, then use a kitchen torch to caramelize the sugar until golden brown.

Nutrition

Serving: 1gCalories: 370kcalCarbohydrates: 56gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 75mgSodium: 160mgPotassium: 180mgFiber: 1gSugar: 48gVitamin A: 8IUVitamin C: 1mgCalcium: 10mgIron: 6mg

Notes

For best results, serve the cake immediately after brûléeing the sugar. The caramelized topping can begin to soften after a few hours.

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