This delightful Creamy Creme Brûlée Cake combines the best of two worlds: the rich taste of creme brûlée and the softness of cake. It’s a showstopper with a crispy caramelized top that will impress everyone!
I love how this cake brings a bit of fancy into my kitchen without being too complicated. Plus, who doesn’t love cracking into that sweet caramel crust? It’s the best part! 😋
Key Ingredients & Substitutions
All-Purpose Flour: The backbone of the cake, providing structure. You can swap this with a gluten-free flour blend if needed. I recommend using `1:1 gluten-free flour blend` for a similar texture.
Unsalted Butter: Adds rich flavor and moisture. If you’re dairy-free, try using coconut oil or vegan butter. Just make sure to melt it before mixing.
Granulated Sugar: Sweetens both the cake and the caramel top. To cut down on calories, you might try using a sugar substitute, but note that the caramelization won’t be the same.
Heavy Cream: Essential for the creamy custard filling. You can use half-and-half if you’re looking for a lighter version, but it may not be as rich.
Egg Yolks: Provide richness and help thicken the custard. If you’re out, you can use flaxseed meal or applesauce for a vegan option, though it might alter the flavor slightly.
How Do I Ensure My Custard Filling Is Perfectly Creamy?
Making the custard filling requires some care, but it’s quite simple! The key is the right temperature and constant stirring. Here’s how:
- Heat the cream gently to avoid boiling—this can cause it to curdle. You want it just hot enough.
- When mixing hot cream with egg yolks, do it slowly to temper the eggs. This way, they won’t scramble.
- Keep stirring the mixture over medium heat until it thickens. A whisk will help break up any lumps. The custard should coat the back of a spoon.
Once it’s thickened, cool it to room temperature before chilling it. This will help it set well in your cake!
How to Make Creamy Creme Brûlée Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Creamy Custard Filling:
- 2 cups heavy cream
- 6 large egg yolks
- ⅔ cup granulated sugar
- 2 tsp vanilla extract
- 3 tbsp cornstarch
For the Caramelized Top:
- ½ cup granulated sugar (for torching)
How Much Time Will You Need?
This delectable cake will take you about 1 hour of active preparation, plus 30 minutes of baking time and a chilling time of at least 2 hours. So, plan for around 3 hours to complete this delicious dessert!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pans:
Get your oven ready by preheating it to 350°F (175°C). While it’s heating, grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper to prevent sticking.
2. Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until it’s light and fluffy, which will take about 3-4 minutes. Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract, too! Gradually add the dry flour mixture and the milk, alternating them, starting and ending with the flour mixture. Mix until just combined—don’t over-mix!
3. Bake the Cake Layers:
Divide the cake batter equally between your two prepared pans. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in their pans for 10 minutes before transferring them onto wire racks to cool completely.
4. Prepare the Custard Filling:
For the creamy custard, heat the heavy cream in a medium saucepan over medium heat until it’s hot but not boiling. Meanwhile, whisk together the egg yolks, granulated sugar, and cornstarch in a separate bowl until smooth and pale. Slowly whisk about a third of the hot cream into the egg mixture to temper the eggs (this avoids scrambling!). Pour this mixture back into the saucepan with the rest of the hot cream. Now, cook over medium heat while stirring constantly until the mixture thickens and coats the back of a spoon, which should take about 5-7 minutes. Once thickened, remove it from heat and stir in the vanilla extract. Allow the custard to cool to room temperature, then place it in the refrigerator to chill.
5. Assemble the Cake:
Once everything has cooled, place one cake layer on a serving plate. Spread a generous layer of the chilled custard over the top. Then, take the second cake layer and gently place it on top, pressing down slightly to ensure the custard fills the space evenly.
6. Chill the Cake:
Cover your assembled cake and refrigerate it for at least 2 hours to let the custard set perfectly.
7. Caramelize the Top:
Right before serving, sprinkle the granulated sugar evenly over the top of the cake layer. Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar is melted, golden brown, and crispy. Allow it to sit for a few minutes to harden into a beautiful crust.
8. Serve:
Slice your amazing Creamy Creme Brûlée Cake and serve immediately. Enjoy the wonderful contrast of the crunchy caramel crust and the soft, creamy custard filling!
Bon appétit! Enjoy your luscious Creamy Creme Brûlée Cake!
FAQ for Creamy Creme Brûlée Cake
Can I Use Store-Bought Custard Instead of Making My Own?
Absolutely! If you’re short on time, you can use store-bought custard as a filling. Just make sure to choose a high-quality product for the best flavor. You can still enjoy the caramelized top once assembled!
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To keep the caramel crust crispy, add it just before serving, as it will soften when stored.
Can I Make This Cake Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Just follow the package instructions for the best results, and keep in mind that the texture may vary slightly.
What If I Don’t Have a Kitchen Torch?
If you don’t have a kitchen torch, you can use your oven broiler instead. Just sprinkle the sugar over the top of the cake, and place it under the broiler for a few minutes until caramelized. Watch it closely, as it can burn quickly!