Name: Crème Brûlée Cake Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: French-inspired
Ingredients: 1 1/2 cups granulated sugar (divided); 1 cup all-purpose flour; 1/2 cup unsalted butter (softened); 4 large eggs (room temperature); 1 cup heavy cream; 1 cup whole milk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 tablespoons cornstarch; 1/4 cup brown sugar

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If you love the classic elegance of a Crème Brûlée but wish it could feed a whole table and bring a slice of pure joy to every plate, this Crème Brûlée Cake is about to become your new must-bake dessert! Imagine everything you adore about that silky-smooth custard and crackly caramelized sugar, all layered in a tender, butter-rich cake that’s perfect for sharing. Whether you’re celebrating something special or just spoiling yourself on an ordinary day, this recipe guarantees golden, creamy bliss from the very first forkful.

Ingredients You’ll Need

Every ingredient here is tried-and-true, striking the perfect balance between simplicity and luxury. Each one has its own special role, from flavor boosters to texture builders, coming together to create a showstopping Crème Brûlée Cake.

Granulated sugar (1 1/2 cups, divided): Provides sweetness and helps create that signature caramelized brûlée topping and creamy filling.
All-purpose flour (1 cup): Gives the cake its essential structure while maintaining a tender crumb.
Unsalted butter (1/2 cup, softened): Adds a rich, buttery flavor and keeps the cake moist; be sure it’s fully softened for easy blending.
Large eggs (4, room temperature): Bring structure and silkiness, helping both the cake and the creamy custard layer set.
Heavy cream (1 cup): Creates the indulgent, custardy blanket that echoes traditional Crème Brûlée.
Whole milk (1 cup): Lightens and smooths the batter and the cream, giving you that luscious, yet manageable texture.
Vanilla extract (1 teaspoon): Delivers that classic aromatic warmth and depth of flavor.
Salt (1/4 teaspoon): Just enough to keep the sweetness in check and wake up all the other flavors.
Cornstarch (2 tablespoons): Helps the cake and cream set up beautifully, ensuring a custardy texture without being runny.
Brown sugar (1/4 cup, for topping): Sprinkled on top, this caramelizes into a glassy, golden crust you’ll want to crack with a spoon.

How to Make Crème Brûlée Cake

Step 1: Prepare Your Cake Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This step makes all the difference for easy release and a perfectly intact cake later. Take a moment to gather your ingredients—measuring everything in advance always makes baking a breeze.

Step 2: Cream the Butter and Sugar

In a mixing bowl, beat the softened butter with 1 cup of granulated sugar until the mixture is light, pale, and fluffy. This is your moment to infuse the cake with airiness—don’t rush! Add the eggs one by one, mixing well after each addition, then stir in the vanilla extract for that irresistible aroma.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, and salt. This blend ensures the cake has both structure and that delicate, custard-like crumb.

Step 4: Assemble the Cake Batter

Alternate adding the dry mixture and milk to your creamed batter, beginning and ending with the dry ingredients. Pour everything into the prepared pan and smooth the top. A few gentle taps on the counter will pop any large air bubbles.

Step 5: Bake and Cool

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The aroma will be all the temptation you need. Let the cake cool completely in the pan—patience now yields the silkiest results later.

Step 6: Prepare the Cream Layer

While the cake cools, combine heavy cream and the remaining 1/2 cup granulated sugar in a saucepan. Stir over medium heat until the sugar dissolves and the mixture barely simmers. Chill this mixture in the fridge until it thickens just a bit—the key to a luscious, not runny, creamy topping.

Step 7: Assemble the Crème Brûlée Cake

Once the cake is fully cooled, spread your chilled cream mixture evenly over the top. It should look smooth and cloudlike, ready for its crowning glory.

Step 8: Create the Signature Caramelized Topping

Sprinkle the brown sugar evenly over the cream layer. Now for the magic: use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Watch closely for that shimmering caramel color to appear! If you don’t have a torch, pop it under the broiler for just a few seconds—keep a close eye on it to avoid burning.

Step 9: Slice and Serve

Let the cake chill for a little while longer so the sugar hardens up. Then, slice, serve, and get ready for applause. Every bite offers that perfect contrast of creamy and crisp, cakey and custardy.

How to Serve Crème Brûlée Cake

Garnishes

For an extra flourish, add a few fresh berries or a light dusting of powdered sugar alongside the caramelized crown. Edible flowers or a sprig of mint make this Crème Brûlée Cake look like it belongs in a French patisserie!

Side Dishes

This cake is an absolute showstopper all by itself, but you can elevate the experience by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of coffee or espresso always brings out the vanilla and caramel notes perfectly.

Creative Ways to Present

Try cutting the Crème Brûlée Cake into elegant squares for a dessert platter, or serve individual slices with mini torches for a dramatic DIY caramelizing moment at the table. It’s also stunning served in a trifle bowl, layered with berries for a fresh, colorful twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is a big if!), wrap the cake tightly and keep it in the refrigerator for up to 3 days. The cream layer and caramelized top stay luscious and delightful, but you may notice the sugar loses its initial crispness after a day or two.

Freezing

You can freeze slices of Crème Brûlée Cake (without the caramelized sugar topping) for up to a month. Wrap each slice tightly in plastic wrap and place in an airtight container. Add the sugar layer and brulée just before serving for best texture.

Reheating

This cake doesn’t require reheating—just bring it out of the fridge about 20 minutes before serving to take the chill off and revive the creamy texture. If you caramelize sugar fresh, a quick torch or broil does the trick.

FAQs

Can I make Crème Brûlée Cake in advance?

Absolutely! You can bake the cake and prepare the cream layer a day ahead. Wait to add and caramelize the sugar topping right before serving to keep that lovely crispness everyone adores.

What if I don’t have a kitchen torch?

No worries! Simply place the sugared cake under a hot broiler for a few seconds. Watch it constantly, as caramel goes from perfect to burnt very quickly. Rotate for even coloring if needed.

Can I use low-fat milk or cream?

Stick with heavy cream and whole milk for the creamiest result. Lighter options can make the cream layer too loose and less decadent, which takes away from the magic of a true Crème Brûlée Cake.

How do I prevent my caramelized topping from getting soggy?

Chill the cake after the cream layer is added, and wait until the last minute to caramelize the sugar. Serve immediately for the most delightful crackle!

Can I add different flavors to the cake?

Of course! Try infusing the cream with citrus zest, a hint of almond extract, or even a splash of espresso. Fresh berries or a layer of jam under the cream can add a fun new dimension to your Crème Brûlée Cake.

Final Thoughts

If you’re ready to dazzle your guests—or just treat yourself to something truly extraordinary—Crème Brûlée Cake is the answer. Every bite is proof that dessert can be both a comfort and an occasion. Give it a try and get ready to fall in love with your new favorite showstopper!

Crème Brûlée Cake Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent and luxurious Crème Brûlée Cake, a delightful fusion of a classic custard dessert with a moist, tender cake base. This French-inspired treat features a caramelized sugar crust that adds a delightful crunch to each bite.

Ingredients

Scale

Cake:

1 1/2 cups granulated sugar (divided)
1 cup all-purpose flour
1/2 cup unsalted butter (softened)
4 large eggs (room temperature)
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons cornstarch

Topping:

1/4 cup brown sugar

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
Mix the batter: Beat butter and 1 cup granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. In another bowl, combine flour, cornstarch, and salt. Alternate adding dry and wet ingredients into a batter.
Bake the cake: Pour batter into the pan and bake for 35 to 40 minutes. Let the cake cool.
Make the cream: Simmer heavy cream and remaining sugar until dissolved. Chill until thickened. Spread over the cake.
Caramelize the topping: Sprinkle brown sugar on the cream and torch until golden and crisp. Slice and serve.