Jump to Recipe Print RecipeAs I stood over the shimmering stove, the aroma of vanilla wafted through my kitchen like a warm embrace, instantly transporting me to the cozy corners of a French patisserie. This is the moment when I knew I had to share my favorite indulgence: Creme Brûlée Cake. Combining the rich, creamy decadence of a classic crème brûlée with the softness of cake, it’s an unforgettable dessert experience that’s surprisingly easy to whip up. This recipe not only brings joy to the table but also offers a gluten-free option, making it perfect for every gathering. With its delightful interplay of textures—a moist cake, silky pastry cream, and a perfectly caramelized sugar crust—this treat is more than just a dessert; it’s a celebration of flavor that beckons for a special occasion or a simple weeknight treat. So, are you ready to impress your family and friends with a slice of heaven? Let’s dive into making this stunning Creme Brûlée Cake! Why is Creme Brûlée Cake a Must-Try? Indulgence at its finest: This decadent dessert merges the silky richness of traditional crème brûlée with a soft, flavorful cake that captivates every palate. Gluten-free options available: Using Bob’s Red Mill flour means everyone can savor its delightful flavors. Easy to make: It’s surprisingly simple to prepare, ensuring minimal stress in the kitchen. Texture contrast: Enjoy the heavenly softness of the cake paired with a satisfyingly crispy brûlée topping. Whether you’re pairing it with berries or a scoop of ice cream, this cake is sure to impress, making it a perfect centerpiece for any gathering. Don’t miss out on such a delicious experience! Creme Brûlée Cake Ingredients • Get ready for a delightful baking adventure! For the Cake Whole Milk – Provides moisture and richness; feel free to substitute with any dairy milk. Egg Yolks – Acts as a thickening agent in the pastry cream; always opt for fresh eggs for the best results. Granulated White Sugar – Adds sweetness and helps create a beautifully caramelized brûléed sugar topping. Salt – Enhances flavor; using fine salt ensures even distribution. Unsalted Butter – A key ingredient for richness; make sure it’s cold for the cream and softened for the cake. All-Purpose Flour – Provides structure to the cake; measure carefully and use gluten-free flour for a gluten-free version. Baking Powder – A leavening agent that helps the cake rise, creating that perfect fluffiness. Buttermilk – Adds tanginess and moisture; substitute with whole milk mixed with vinegar for a quick version. For the Pastry Cream Cornstarch – Thickens the pastry cream beautifully; avoid substitutions for the right consistency. Vanilla Bean Paste – Imparts intense vanilla flavor; substitute with pure vanilla extract if needed, but it may be less potent. Half & Half – Adds creaminess to the milk soak; can be swapped with full-fat yogurt in a pinch. Sweetened Condensed Milk – Enriches the flavor; while it cannot be directly substituted, a mixture of milk and sugar can work. For the Brûlée Topping Granulated Sugar – Sprinkled on top before torching; it’s essential for creating that delightful, crispy finish of your Creme Brûlée Cake. Step‑by‑Step Instructions for Creme Brûlée Cake Step 1: Prepare Pastry Cream Begin by heating 2 cups of whole milk in a saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk together 5 egg yolks, 1 cup of granulated sugar, a pinch of salt, 1 tablespoon of vanilla bean paste, and 2 tablespoons of cornstarch. Slowly mix the hot milk into the egg mixture, then return it to the saucepan on low heat. Stir constantly until the mixture thickens and coats the back of a spoon, about 5–7 minutes. Transfer to a bowl, cover with plastic wrap, and chill in the refrigerator for at least 2 hours. Step 2: Prepare Cake Batter Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of baking soda. In a separate larger bowl, cream together ½ cup of softened unsalted butter and 1 cup of sugar until light and fluffy. Add in 3 eggs and 2 teaspoons of vanilla extract, mixing well. Gradually add the dry ingredients and 1 cup of buttermilk, mixing until just combined. Step 3: Bake Cake Pour the prepared cake batter into the greased baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 39-44 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched. Once done, remove the pan from the oven and allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Step 4: Milk Soak In a mixing bowl, whisk together 1 cup of half & half, ½ cup of sweetened condensed milk, and 1 tablespoon of vanilla bean paste until well combined. Once the cake has completely cooled, carefully trim the top to ensure it’s level. Use a skewer or fork to poke holes all over the surface; this will help the milk soak absorb into the cake. Pour the milk soak evenly over the top, allowing it to soak for about 30 minutes. Step 5: Assemble Cake Once the milk soak has fully seeped into the cake, spread the chilled pastry cream evenly over the top using a spatula. For a neat presentation, cut the cake into squares or rectangles while it’s still in the pan. Consider refrigerating the assembled cake for another 30 minutes to firm up the pastry cream before adding the brûlée topping. Step 6: Brûlée Topping Before serving your decadent Creme Brûlée Cake, sprinkle an even layer of granulated sugar over the pastry cream on each piece. Using a kitchen torch, carefully caramelize the sugar by passing the torch back and forth until the sugar melts and turns a golden brown, creating a crispy crust. Be cautious not to burn the cream underneath; this step is best done just before serving to maintain the crispiness of the topping. Expert Tips for the Best Creme Brûlée Cake Accurate Measurements: Always use a digital scale for measuring flour; too much can lead to a dense cake that misses the airy fluffiness you desire. Chill Pastry Cream: Ensure your pastry cream is thoroughly chilled before spreading. This helps it set correctly and prevents it from sliding off the cake. Gradual Milk Soak: Pour the milk soak slowly and evenly over the cake. This allows the cake to absorb the sweet goodness without becoming soggy. Use a Kitchen Torch: For caramelizing the sugar, a kitchen torch gives you precise control, unlike the oven broiler, which can melt the pastry cream. Serve Promptly: For the best experience, serve the cake shortly after adding the brûlée topping. This maintains the crispy texture against the creamy layers of your Creme Brûlée Cake. Variations & Substitutions for Creme Brûlée Cake Feel free to customize your Creme Brûlée Cake with these delicious twists that will make it uniquely yours! Gluten-Free: Use Bob’s Red Mill 1-to-1 gluten-free baking flour for a delightful gluten-free version that doesn’t skimp on flavor. Perfect for those with gluten sensitivities, it lets everyone enjoy this indulgent dessert. Dairy-Free: Substitute whole milk and butter with almond, coconut, or oat milk and vegan butter. The flavors will still shine through and provide a lovely, creamy texture. Chocolate Twist: Mix cocoa powder into the cake batter for a rich chocolate version. Transforming the cake adds a new depth of flavor, yet the luscious pastry cream still complements beautifully. Nutty Flavor: Incorporate almond or hazelnut extract instead of vanilla for a unique nutty twist. This swap adds warmth and complexity to the overall flavor profile. Fruit Infusion: Add pureed fruit—like strawberries or raspberries—into the pastry cream for a fruity version that balances well with the richness of the caramel topping. The tartness will be a lovely contrast to the sweet elements. Spiced Seasonal Delight: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor. It’s a cozy way to enjoy this cake during the holidays or cozy nights in. Flavored Toppings: Experiment with different sugars for the brûlée topping, such as brown sugar or flavored cane sugar. This adds a unique taste to the crispy layer and can be such a delightful surprise! Coffee Lover’s Choice: Incorporate instant espresso powder into the batter for an energizing coffee flavor. This is especially perfect paired with a dollop of whipped cream on the side. For additional inspiration, consider trying out my other dessert recipes like the Lemon Cake Deliciously or the rich flavors of Churro Cheesecake Indulge. Each of these offers their own delightful twist that you may find inspires your next baking venture! Storage Tips for Creme Brûlée Cake Fridge: Store your cake in the refrigerator (without the brûlée topping) for up to 3 days. This helps maintain its moisture and flavor. Freezer: You can freeze the cake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn; thaw in the fridge overnight before serving. Reheating: If you have leftover cake, reheat individual slices in the microwave for about 15-20 seconds to enjoy the delightful textures of your Creme Brûlée Cake once again. Assembling: For the best presentation, assemble the pastry cream and sugar topping just before serving to keep the textures intact. What to Serve with Decadent Creme Brûlée Cake Indulging in a slice of this luxurious dessert calls for some delightful pairings to create the perfect dining experience. Fresh Berries: The tartness of strawberries, raspberries, or blueberries adds a refreshing contrast to the cake’s richness. A spoonful of juicy berries not only elevates flavor but also adds a burst of color to your dessert plate. Whipped Cream: A dollop of fresh whipped cream enhances the creaminess of the pastry filling while cutting through the sweetness of the brûlée crust. It’s an easy, yet elegant touch that adds lightness and balance to each bite. Coffee or Espresso: A hot cup of coffee or a shot of espresso complements the warm vanilla notes of the cake beautifully. The bitterness of coffee accentuates the sweetness, creating a harmonious balance you won’t want to miss. Vanilla Ice Cream: Adding a scoop of vanilla ice cream provides a chilly contrast to the warm cake. The ice cream slowly melts into the cake, making every mouthful an exciting dessert surprise! Chocolate Sauce: Drizzling some rich chocolate sauce over the top gives the cake an extra layer of indulgence. The deep flavor of chocolate pairs wonderfully with the vanilla, creating a delightful twist on a classic favorite. Sparkling Wine: For a special occasion, consider pairing your cake with a glass of sparkling wine. The bubbles cut through the creaminess while adding a festive touch to your dessert. Coconut Whipped Topping: For a tropical flair, opt for coconut whipped topping. Its light and airy texture will beautifully mingle with the dense texture of the cake while adding a hint of coconut sweetness. Enhancing your dessert time with these delightful pairings can turn a sumptuous slice of Creme Brûlée Cake into an unforgettable meal! Make Ahead Options Preparing your delicious Creme Brûlée Cake ahead of time is not only a smart move but also saves precious time on busy days! You can make the pastry cream up to 24 hours in advance—just be sure to cover it tightly in the refrigerator to prevent a skin from forming. The cake itself can also be baked and cooled, then stored in an airtight container in the fridge for up to 3 days. When you’re ready to serve, simply soak the cake with the milk mixture and layer the pastry cream; finish by torching the sugar topping just before indulging for a crisp finish. Enjoy the convenience of having this luxurious dessert ready to impress without the last-minute stress! Creme Brûlée Cake Recipe FAQs How do I choose the right vanilla bean paste? When selecting vanilla bean paste, look for a product with real vanilla beans and a rich, dark color. It should be thick and aromatic, indicating high-quality vanilla extraction. If you can’t find vanilla bean paste, pure vanilla extract is a good alternative, though the flavor may not be as intense. What’s the best way to store leftover cake? To keep your Creme Brûlée Cake fresh, store it in the refrigerator without the brûlée topping for up to 3 days. Place it in an airtight container or cover it tightly with plastic wrap. Assembling the pastry cream and adding the sugar topping should be done just before you plan to serve it for the best texture and flavor. Can I freeze the Creme Brûlée Cake? Absolutely! You can freeze your cake for up to 1 month. Simply wrap it well in plastic wrap followed by aluminum foil to prevent freezer burn. To thaw, place the cake in the fridge overnight. However, remember that you should add the pastry cream and brûlée topping fresh after thawing to maintain the cake’s exquisite texture. What if my cake turns out too dense? This can happen if the flour is measured incorrectly or if the batter is overmixed. To avoid density, use a digital scale for accurate measurements and combine wet and dry ingredients until just mixed. It’s all about that gentle touch to keep your cake light and fluffy! Are there any dietary considerations for this cake? For those who are gluten-sensitive, you can easily make a gluten-free version using Bob’s Red Mill 1-to-1 gluten-free baking flour in place of all-purpose flour. Always check labels for allergies and consider swapping out heavy dairy products if needed for dietary preferences, like using lactose-free milk or almond milk. Can I make this cake ahead of time? Certainly! You can prepare the pastry cream the day before and store it in the refrigerator, ensuring it’s covered tightly to prevent a skin from forming. The cake can also be baked and cooled in advance; just assemble and add the brûlée topping on the day you plan to serve it for the freshest taste experience! Decadent Creme Brûlée Cake: A Rich Vanilla Indulgence Indulge in the rich flavors of Creme Brûlée Cake, seamlessly combining the classic dessert with a moist cake for a memorable treat. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 45 minutes minsChilling Time 2 hours hrsTotal Time 3 hours hrs 5 minutes mins Servings: 12 slicesCourse: DessertCuisine: FrenchCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Cake Ingredients2 cups whole milk Can substitute with any dairy milk.5 large egg yolks Use fresh eggs for best results.1 cup granulated white sugar Used for sweetness and caramelization.1 pinch salt Enhances flavor.½ cup unsalted butter Cold for cream, softened for cake.2 cups all-purpose flour Can use gluten-free flour.1 teaspoon baking powder Leavening agent for fluffiness.1 cup buttermilk Can substitute with whole milk and vinegar.Pastry Cream Ingredients2 tablespoons cornstarch Thickens the pastry cream.1 tablespoon vanilla bean paste Intense vanilla flavor.1 cup half & half Can be swapped with full-fat yogurt.½ cup sweetened condensed milk Enriches flavor.Brûlée Topping Ingredients½ cup granulated sugar Essential for crispy finish. Equipment OvenMixing bowlWhiskSpatulakitchen torchsaucepanbaking pandigital scale Method Prepare Pastry CreamHeat 2 cups of whole milk in a saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk 5 egg yolks, 1 cup of granulated sugar, a pinch of salt, 1 tablespoon of vanilla bean paste, and 2 tablespoons of cornstarch. Slowly mix hot milk into the egg mixture, then return it to saucepan on low heat, stirring constantly until thickened, about 5–7 minutes. Transfer to a bowl, cover, and chill for at least 2 hours.Prepare Cake BatterPreheat oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of baking soda. In another bowl, cream together ½ cup of softened unsalted butter and 1 cup of sugar until fluffy. Add 3 eggs and 2 teaspoons of vanilla extract, mixing well. Gradually add the dry ingredients and 1 cup of buttermilk, mixing until just combined.Bake CakePour cake batter into greased pan, spreading evenly. Bake in preheated oven for 39-44 minutes, until a toothpick comes out clean. Allow cake to cool in pan for 15 minutes before transferring to a wire rack.Milk SoakWhisk together 1 cup of half & half, ½ cup of sweetened condensed milk, and 1 tablespoon of vanilla bean paste. After cake has cooled, trim the top to level it. Poke holes in the surface to help milk soak absorb. Pour milk soak evenly over the top and let it absorb for about 30 minutes.Assemble CakeSpread chilled pastry cream over the soaked cake. Cut into squares or rectangles while still in the pan and refrigerate for another 30 minutes.Brûlée ToppingSprinkle an even layer of granulated sugar over the pastry cream. Use a kitchen torch to caramelize sugar until it turns golden brown, creating a crispy crust. Nutrition Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 150mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 10IUVitamin C: 2mgCalcium: 8mgIron: 4mg NotesFor the best experience, serve promptly after adding the brûlée topping to maintain crispy texture. Tried this recipe?Let us know how it was!
