Name: Creme Brûlée Cake
Prep time: 45 min
Cook time: 30 min
Total time: 3 h 15 min
Cuisine: French-American Fusion
Ingredients: 2 1/4 cups (540 ml) whole milk; 6 egg yolks; 1 cup + 2 tbsp (225 g) granulated white sugar; 1/8 tsp salt; 1 1/2 tbsp vanilla bean paste; 3 1/2 tbsp (28 g) cornstarch; 3 tbsp (42 g) unsalted butter, cold and cubed; 2 1/4 cups (281 g) all-purpose flour, spooned and leveled; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 10 tbsp (140 g) unsalted butter, softened; 1 1/2 cups (300 g) granulated white sugar; 3 large eggs, at room temperature; 1 1/2 tbsp vanilla bean paste; 1 cup (240 ml) buttermilk, at room temperature; 1/2 cup (120 ml) half & half or whole milk; 1/2 cup (120 ml / 150 g) sweetened condensed milk; 1 1/2 tsp vanilla bean paste; 1/3–1/2 cup (66–100 g) granulated white sugar (for brûlée topping)

This Creme Brûlée Cake is an elegant dessert that combines layers of moist vanilla cake, silky pastry cream, a sweet vanilla milk soak, and a caramelized sugar topping. I love how it takes the best parts of classic creme brûlée and turns them into a stunning cake that feels both nostalgic and fancy.

Why You’ll Love This Recipe

I like how this cake layers richness with lightness the soft vanilla cake soaks up sweetened milk, while the pastry cream adds a luxurious custard-like filling. The brûléed sugar topping gives the same crackly crunch I love in creme brûlée, making it fun to crack into before each bite. It’s a showstopper dessert that always impresses when I serve it.

Ingredients

For the Vanilla Pastry Cream
▢2 1/4 cups (540 ml) whole milk
▢6 egg yolks
▢1 cup + 2 tbsp (225 g) granulated white sugar
▢1/8 tsp salt
▢1 1/2 tbsp vanilla bean paste
▢3 1/2 tbsp (28 g) cornstarch
▢3 tbsp (42 g) unsalted butter, cold and cut in cubes

For the Vanilla Cake
▢2 1/4 cups (281 g) all-purpose flour, spooned and leveled
▢1 1/2 tsp baking powder
▢1/4 tsp baking soda
▢1/2 tsp salt
▢10 tbsp (140 g) unsalted butter, softened
▢1 1/2 cups (300 g) granulated white sugar
▢3 large eggs, at room temperature
▢1 1/2 tbsp vanilla bean paste
▢1 cup (240 ml) buttermilk, at room temperature

For the Vanilla Milk Soak
▢1/2 cup (120 ml) half & half, or whole milk
▢1/2 cup (120 ml/150 g) sweetened condensed milk
▢1 1/2 tsp vanilla bean paste

▢1/3-1/2 cup (66-100 g) granulated white sugar (for the brûlée topping)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by making the pastry cream. I heat the milk until steaming, then whisk together yolks, sugar, salt, cornstarch, and vanilla paste. I temper the eggs with warm milk, cook until thickened, then whisk in butter. I chill the cream until set.
For the cake, I whisk flour, baking powder, baking soda, and salt. In another bowl, I beat butter and sugar until fluffy, then add eggs one at a time, followed by vanilla paste. I alternate adding dry ingredients and buttermilk until the batter is smooth. I bake the cakes until golden and let them cool.
I prepare the milk soak by whisking together half & half, sweetened condensed milk, and vanilla paste. I brush this over the cooled cake layers so they stay moist.
To assemble, I layer the cakes with pastry cream between them, then spread a thin layer of pastry cream on top.
I sprinkle sugar over the top layer, then use a kitchen torch to brûlée it until golden and crackly.

Servings and Timing

This recipe makes about 12 servings. It takes around 45 minutes of prep, 30 minutes of baking, and at least 2 hours of chilling for the pastry cream and assembled cake.

Variations

Sometimes I flavor the pastry cream with espresso for a coffee-flavored twist. I’ve also made a lemon version by adding lemon zest to the cake and a touch of lemon extract to the pastry cream. For holidays, I like to add a hint of cinnamon or nutmeg to the milk soak for a cozy flavor.

Storage/Reheating

I store the cake in the fridge, covered, for up to 4 days. The brûlée topping loses its crunch after a while, so I brûlée the sugar right before serving if I plan to make it ahead. I don’t recommend freezing this cake since the pastry cream doesn’t thaw well.

FAQs

Can I make the pastry cream ahead of time?

Yes, I often prepare it a day before and keep it chilled until I’m ready to assemble the cake.

Do I need a kitchen torch for the brûlée topping?

Yes, I recommend using one to get the caramelized crunch. A broiler can work, but it’s harder to control.

Can I use vanilla extract instead of vanilla bean paste?

Yes, but I prefer paste for the speckled look and stronger flavor.

How do I keep the cake layers moist?

The milk soak keeps the cake tender, so I make sure to brush each layer generously.

Can I make this as cupcakes?

Yes, I bake the batter in cupcake tins, fill each with pastry cream, and brûlée the tops individually.

Can I use store-bought pastry cream?

Yes, if I want to save time, but homemade gives the best flavor and texture.

What sugar works best for the brûlée topping?

I use granulated sugar since it melts evenly, but superfine sugar also works well.

Can I make this cake gluten-free?

Yes, I swap the all-purpose flour for a 1:1 gluten-free baking blend.

Can I freeze the cake layers before assembly?

Yes, I wrap and freeze unfrosted cake layers for up to 2 months, then thaw and assemble fresh with pastry cream.

Can I add fruit to this cake?

Yes, I sometimes add fresh berries between the layers for extra freshness.

Conclusion

I love making this Creme Brûlée Cake because it takes everything I adore about creme brûlée and transforms it into a layered cake. The creamy filling, moist cake, and crackly sugar topping make it elegant yet comforting. It’s always a hit at special occasions, and I enjoy the surprise on everyone’s face when they crack into that caramelized top.

Creme Brûlée Cake