Crème Brûlée Cake Recipe

This crème brûlée cake recipe blends creamy vanilla custard, soft sponge layers, and a crisp caramelized sugar topping. Inspired by the classic French dessert, it offers the best of both worlds—a rich pastry cream and a crackly brûlée shell—all layered into a moist cake. Whether you’re baking for a special occasion or want to elevate your dessert game, this cake delivers elegance and flavor in every bite.

What is Crème Brûlée Cake?

A Cake Inspired by a Classic French Dessert

Crème brûlée cake is a dessert twist on the well-known French custard. It takes the smooth pastry cream and caramelized sugar crust from the traditional version and layers them with soft vanilla sponge for a cake that’s creamy, airy, and full of contrast.

Why It’s Gained Popularity

Dessert lovers adore crème brûlée cake for its flavor and texture. Each bite includes moist cake, silky cream, and a crisp sugar top. It looks refined, tastes indulgent, and is perfect for celebrations. From casual birthdays to elegant dinners, this cake fits any event.

Ingredients for the Perfect Crème Brûlée Cake Recipe

Vanilla Sponge Cake Essentials and Smart Substitutions

The base of any crème brûlée cake recipe is a soft, moist vanilla sponge. To achieve this, use room temperature eggs, thick Greek or Turkish yogurt, and neutral vegetable oil for moisture. Unlike butter-based cakes, this oil-based sponge stays soft for days.

Here’s what you’ll need for the sponge:

• 220 g vegetable oil
• 400 g granulated sugar
• 4 eggs (room temperature)
• 240 g thick yogurt (Greek or Turkish-style)
• 1 teaspoon vanilla extract
• 375 g all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt

Pro Tip: You can substitute sour cream for the yogurt in a pinch, but yogurt provides a slightly lighter crumb with a tender bite.

The vanilla sponge acts as the perfect canvas for the creamy filling and caramel crust. Its mild flavor complements the custard without overpowering it.

The Key Components of Authentic Pastry Cream

Pastry cream is the soul of a crème brûlée cake. It’s thick, smooth, and rich with vanilla flavor. Here’s what you’ll need:

• 500 g whole milk (at least 3% fat)
• 100 g granulated sugar
• 80 g egg yolk (4–5 egg yolks)
• 25 g cornstarch
• 25 g all-purpose flour
• 2 teaspoons vanilla bean paste or extract
• 50 g unsalted butter (European style, 82% fat)

The egg yolks add depth and creaminess, while cornstarch and flour work together to thicken the mixture just right. Vanilla bean paste provides a strong, aromatic flavor, but vanilla extract can be used if needed.

Expert Tip: Always use high-quality butter and full-fat milk for a luxurious texture and clean flavor.

Choosing the Right Sugar for the Brûlée Topping

The brûlée layer is what sets this dessert apart. For the signature crackly finish, sprinkle 50 g demerara sugar evenly across the top, then caramelize it with a kitchen blow torch.

Can you use granulated sugar? Yes, but demerara is preferred because its larger crystals caramelize slower and provide a more satisfying crunch.

Crème Brûlée Cake Recipe

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• Author: Kaylee
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x

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Description

A show-stopping Crème Brûlée Cake that layers moist vanilla sponge, silky pastry cream, and a crisp caramelized sugar crust. This elegant dessert is perfect for special occasions.

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Ingredients

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Vanilla Sponge Cake:

220 g vegetable oil

400 g granulated sugar

4 eggs (room temperature)

240 g thick yogurt (Greek or Turkish style)

1 tsp vanilla extract

375 g all-purpose flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

Pastry Cream:

500 g whole milk (3% fat)

100 g granulated sugar

80 g egg yolks (4–5 eggs)

25 g cornstarch

25 g all-purpose flour

2 tsp vanilla bean paste or extract

50 g unsalted butter (82% fat)

Brûlée Topping:

50 g demerara sugar (or granulated sugar)

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Instructions

1. Preheat oven to 165°C / 330°F. Line a 9-inch round cake pan with parchment paper.

2. Whisk together yogurt, eggs, sugar, oil, and vanilla.

3. Sift flour, baking powder, baking soda, and salt. Fold dry ingredients into wet mixture.

4. Pour batter into pan and bake for 60–70 minutes. Use foil if top browns too quickly.

5. Cool the cake completely before layering.

6. In a bowl, whisk sugar and egg yolks for pastry cream. Add cornstarch, flour, and vanilla.

7. Heat milk until simmering. Slowly pour it into the egg mixture while whisking to temper.

8. Return mixture to saucepan. Cook until thickened, about 1 minute after boiling.

9. Stir in butter in 3 stages until fully combined. Chill pastry cream completely.

10. Spread cooled pastry cream evenly on top of cooled cake.

11. Sprinkle demerara sugar over the cream. Torch until sugar is caramelized.

12. Brûlée just before serving to preserve the sugar crust.

13. Refrigerate leftover cake. Re-caramelize sugar topping before serving again.

Notes

Ensure all cake ingredients are at room temperature before mixing.

Use a digital scale for accurate measurements.

Do not overmix the batter. Fold until just combined.

Caramelize the sugar topping only before serving for the best crunch.

Use a blow torch for precise brûlée results; avoid broilers.

Pastry cream must be chilled completely before layering.

Use European-style butter for a rich pastry cream.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Cakes Recipe
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 slice
• Calories: 631
• Sugar: 74
• Sodium: 747
• Fat: 13
• Saturated Fat: 7
• Unsaturated Fat: 5
• Trans Fat: 0.2
• Carbohydrates: 115
• Fiber: 1
• Protein: 13
• Cholesterol: 215

Step-by-Step Instructions for Baking the Vanilla Sponge

How to Mix Wet and Dry Ingredients for Optimal Texture

To achieve a soft, moist crumb in your crème brûlée cake recipe, start by properly combining your wet and dry ingredients. Here’s how:

1. Preheat your oven to 165°C / 330°F. Line a 23 cm (9-inch) round pan with parchment paper.
2. In a large bowl, whisk together the yogurt, eggs, sugar, oil, and vanilla extract until fully blended.
3. In another bowl, sift together the flour, baking powder, baking soda, and salt.
4. Gently fold the dry ingredients into the wet using a rubber spatula. Mix only until just combined—avoid overmixing, which can toughen the Crème Brûlée Cake Recipe.

This careful mixing method helps retain air and moisture in the batter. The batter should look smooth but slightly thick, perfect for baking into a tender sponge.

Quick Tip: Use room temperature yogurt and eggs. Cold ingredients can lead to uneven texture or dense areas in the sponge.

Tips for Baking and Checking Doneness Without Drying Out the Sponge

Once your batter is ready, pour it into your prepared cake pan and smooth the surface with an offset spatula.

Baking Instructions:

• Bake at 165°C / 330°F for 60 to 70 minutes.
• Check the Crème Brûlée Cake Recipe at the 55-minute mark. Insert a toothpick in the center—if it comes out clean or with just a few crumbs, it’s done.
• If the top browns too quickly, loosely cover it with aluminum foil during the last 15 minutes.

The result should be a golden brown sponge with a domed top and a moist, even interior.

Cooling Is Key: Let the Crème Brûlée Cake Recipe cool completely in the pan before removing it. Transferring too soon can cause cracks or sinking.

Making the Pastry Cream Like a Pro

Techniques to Temper Egg Yolks Without Curdling

Pastry cream is what gives crème brûlée cake its signature custard center. Done right, it’s silky, rich, and full of deep vanilla flavor. But the real key is tempering the egg yolks properly to avoid scrambling.

Step-by-step instructions:

1. In a large mixing bowl, whisk together 80 g of egg yolks and 100 g of granulated sugar until the mixture turns pale and slightly fluffy.
2. Whisk in 25 g cornstarch, 25 g flour, and 2 teaspoons of vanilla bean paste or extract until smooth.
3. In a separate saucepan, bring 500 g of whole milk to a simmer—not a full boil.
4. Slowly pour the warm milk into the egg mixture while whisking constantly. This tempers the yolks, gradually raising their temperature without cooking them.

This process is crucial. Pouring hot milk too fast can scramble the yolks. Keep the whisk moving to blend everything smoothly.

How to Achieve a Smooth, Rich, and Lump-Free Cream

Once tempered, pour the custard base back into the saucepan and cook over medium heat.

• Stir continuously until it begins to bubble and thicken—this happens around 1 minute after the first boil.
• If you notice lumps, don’t panic. Keep whisking firmly and the mixture will smooth out.
• Once thickened, remove from heat and add 50 g of room temperature butter in 3 stages, stirring after each addition.

Optional but recommended: Strain the cream through a fine sieve for the smoothest result.

Next, pour the pastry cream into a shallow container, cover the surface with plastic wrap, and refrigerate. This prevents a skin from forming.

Note: The cream must be completely cold before using it in the cake.

Assembling Your Crème Brûlée Cake the Right Way

Cooling, Layering, and Spreading Pastry Cream Evenly

Before you begin assembling, make sure your vanilla sponge cake is completely cool and the pastry cream is chilled. Working with warm components can lead to melting and an unstable cake.

Here’s how to assemble:

1. Remove the cooled cake from the pan and place it on a serving plate or cake board.
2. If your cake is domed, level the top gently with a serrated knife.
3. Using a spatula, spread the cold pastry cream evenly across the top of the sponge. Work from the center out, creating a smooth, thick layer.

This Crème Brûlée Cake Recipe is typically made as a single-layer dessert, allowing the brûlée topping to shine. However, you can slice the sponge in half horizontally and create a two-layer version if you like extra cream.

Quick Tip: Use an offset spatula for clean edges and a level finish.

The Torching Technique for the Perfect Brûlée Topping

Once the pastry cream is spread, it’s time for the signature brûlée top. This is where the cake goes from classic to unforgettable.

To brûlée the top:

1. Sprinkle 50 g of demerara sugar evenly over the pastry cream layer. Cover the entire surface in a thick layer for that classic crackle.
2. Use a kitchen blow torch to caramelize the sugar. Move the flame in slow, circular motions until the sugar melts and turns deep amber.

The sugar will harden into a crispy crust in just seconds.

Important: Only torch the Crème Brûlée Cake Recipe just before serving. Caramelized sugar starts to melt after a few hours due to the cream underneath.

If you’re preparing ahead, refrigerate the assembled cake without the sugar top. Add the sugar and torch it right before bringing it to the table.

Equipment and Tools You’ll Need

Must-Have Kitchen Tools for Baking and Brûlée

Using the right equipment is key to nailing the texture, appearance, and flavor of your crème brûlée cake recipe. Here’s a checklist of essential tools that will make the process smoother and more accurate:

These tools aren’t just optional—they’re the difference between a good cake and a bakery-quality result.

Tip: If you don’t have a digital oven thermometer, get one. Oven temperatures often fluctuate, which can cause underbaked or dry sponge.

Why Digital Accuracy Matters in Crème Brûlée Cake

Precision is crucial in this recipe. The pastry cream can easily curdle if overheated. The Crème Brûlée Cake Recipe can dry out if overbaked by just 5 minutes. That’s why tools like thermometers and digital scales are essential, not just convenient.

Unlike casual cake recipes that allow for approximate measurements, this dessert leans more into pastry science. It rewards careful technique with a silky filling, moist sponge, and a flawless sugar crust.

Ingredient and Technique Notes for Guaranteed Success

Ingredient Temperature and Quality Tips

If you want your crème brûlée cake recipe to turn out smooth, moist, and flavorful, ingredient temperature and quality matter more than you might think.

Room temperature is non-negotiable:

• Eggs, yogurt, and milk should all be at room temperature before mixing. This ensures even emulsification and a uniform batter.
• Cold dairy straight from the fridge can cause your batter to curdle or bake unevenly.

Use high-quality ingredients for better results:

• Choose European-style butter with at least 82% fat for pastry cream. It blends more smoothly and gives a richer texture.
• Opt for pure vanilla extract or vanilla bean paste. Avoid imitation vanilla, which lacks depth.
• When possible, weigh your ingredients using a digital scale. Especially for flour, volume can be misleading and lead to a dry or dense cake.

Pro Tip: Don’t skip sifting your dry ingredients. It keeps your sponge light and airy.

Technique Breakdowns for Baking and Assembling

Even with the right ingredients, it’s the technique that makes or breaks this dessert. Follow these methods for bakery-style results:

Baking:

• Avoid overmixing once the wet and dry ingredients combine. Mix only until there are no streaks of flour.
• To prevent overbaking, begin checking the cake around 55 minutes into baking with a toothpick. If it comes out mostly clean, remove the Crème Brûlée Cake Recipe.

Pastry Cream:

• Don’t walk away during thickening. Stir continuously after returning the tempered yolk-milk mixture to the heat.
• Strain the cream while still warm to eliminate lumps and ensure a glossy finish.

Assembly and Brûlée:

• Cool everything completely before layering. Warm pastry cream will not hold its shape and may melt the sponge.
• Caramelize the sugar just before serving. The crust will begin to soften after a few hours in the fridge.

Storage, Serving, and Presentation Tips

How to Store Your Crème Brûlée Cake Properly

Storing crème brûlée cake correctly helps maintain its texture and flavor over time. The delicate pastry cream and caramelized topping both require special care.

Follow these storage guidelines:

• Refrigerate the cake in an airtight container for up to 3 days.
• Keep the brûlée sugar topping off until just before serving. Caramelized sugar softens after a few hours due to the cream underneath.
• If you’re storing leftovers that have already been brûléed, sprinkle fresh sugar and re-caramelize with a blow torch just before serving again.

Avoid freezing the assembled cake. While the sponge and pastry cream freeze separately, the brûlée top doesn’t hold up well in the freezer.

Pro Tip: To prevent moisture build-up, place a paper towel under the cake container lid to absorb excess condensation during refrigeration.

Re-Caramelizing Leftovers for Fresh Serving Appeal

If you’re serving the Crème Brûlée Cake Recipe over multiple days, you can recreate the crunchy brûlée layer each time:

1. Pat the top of the pastry cream gently with a paper towel to remove surface moisture.
2. Sprinkle a new layer of demerara or granulated sugar evenly across the top.
3. Torch until amber and crisp again.

Never use the oven broiler for brûlée—it melts the pastry cream before the sugar has time to caramelize properly.

Conclusion

If you’re looking to impress your guests with a dessert that blends creamy, crunchy, and moist in one unforgettable bite, this crème brûlée cake recipe is your answer. From its rich vanilla sponge to the golden brûlée sugar crust, this cake brings elegance without being overly complicated. With a few tools, some careful steps, and high-quality ingredients, you’ll master the techniques needed to make a bakery-worthy dessert at home.

Whether you’re baking for a celebration or just craving something luxurious, crème brûlée cake delivers both beauty and flavor. Don’t forget to brûlée the top just before serving for that signature crack.

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