Description
This Crème Brûlée Cake recipe combines a fluffy vanilla cake with a luscious vanilla bean pastry cream filling and topping, finished with a caramelized sugar crust. It’s a decadent and delicious dessert that will impress any crowd.
Ingredients
- 1 3/4 cups whole milk
- 2 vanilla beans split and seeded or 1 tbsp vanilla extract
- 6 large egg yolks
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/4 cup granulated sugar
- 1 vanilla bean seeded (or 2 tsp vanilla extract)
- 3 large eggs
- 1/2 tbsp vanilla extract
- 1/3 cup sour cream
- 1/4 cup buttermilk
- 1/4 to 1/3 cup granulated sugar
Vanilla Pastry Cream
Cake Batter
Brûlée Topping
Instructions
- Vanilla Pastry Cream – Split vanilla beans, heat milk, whisk yolks, sugar, cornstarch, temper with hot milk, cook custard, add vanilla, cool and chill.
- Cake Batter – Preheat oven, prepare pan, mix dry ingredients, beat butter and sugar, add eggs and vanilla, mix in sour cream, buttermilk, and dry ingredients, spread batter in pan, bake.
- Assemble – Poke holes in cake, pipe pastry cream, spread remaining cream, chill.
- Brûlée Topping – Sprinkle and torch sugar on cake until caramelized.
Notes
- Store the cake covered in the fridge for up to 4 days.
- Let the cake come to room temperature before serving.
- Freeze the cake wrapped in plastic and inside an airtight container for up to 1 month.
- If using a convection oven, bake at 325ºF.
- Check baking at around 50 minutes to prevent over baking.
- Substitute buttermilk with plain milk mixed with 1/2 tsp of vinegar or lemon juice.
- Full-fat yogurt can replace sour cream.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American, French
Nutrition
- Serving Size: 1 slice
- Calories: 315 kcal
