Vanilla Creme Brulee Cake Recipe

Introduction

This Vanilla Crème Brûlée Cake combines the rich, creamy custard of a classic crème brûlée with a soft, tender vanilla cake. Topped with a caramelized sugar crust, it offers a delightful balance of textures and flavors that’s perfect for special occasions or a decadent treat.

Ingredients

• 250g whole milk (3.5%)
• 35g sugar
• 20g corn starch (maizena)
• 60g egg yolks
• 20g cold butter, cubed
• 2 vanilla pods
• Pinch of salt
• Brown sugar, for caramelizing the top
• 170g all-purpose flour (Type 550/450)
• 200g sugar
• 12g skimmed milk powder
• 5g baking powder
• 2g baking soda
• Pinch of salt
• 2 vanilla pods, scraped
• 1/2 tsp vanilla powder
• 1 tsp vanilla extract
• 85g butter, room temperature
• 35g sunflower oil
• 60g water
• 120g sour cream or crème fraîche
• 5g apple cider vinegar
• 2 eggs (about 100g)
• 1 egg yolk (about 20g)

Instructions

1. Step 1: In a medium pot, combine the milk, half of the sugar, vanilla pods, and salt. Heat gently on medium-low until it just begins to simmer. Remove from heat and let it infuse for 15–20 minutes.
2. Step 2: In a separate bowl, whisk together the remaining sugar, egg yolks, and corn starch until smooth and slightly thickened.
3. Step 3: Return the infused milk to the stove and warm until steaming. Gradually pour one-third of the hot milk into the egg mixture, whisking constantly. Then return this mixture to the pot and cook over low heat, whisking continuously to prevent scrambling, until it thickens and bubbles for about one minute.
4. Step 4: Remove from heat and strain the custard through a sieve into a heatproof bowl to remove vanilla pods and any lumps.
5. Step 5: Stir in the cold, cubed butter until fully incorporated and the custard is smooth.
6. Step 6: Cover the surface with cling film to prevent a skin from forming and refrigerate for a few hours or overnight until completely cooled.
7. Step 7: Before assembly, whisk the chilled custard until smooth.
8. Step 8: For the cake batter, sift together flour, baking powder, baking soda, salt, vanilla powder, vanilla beans, and milk powder in the bowl of a stand mixer fitted with the paddle attachment.
9. Step 9: Add the butter in pieces on medium-low speed and mix until the mixture has a crumbly texture. Add sunflower oil and mix again until the crumbs are fine.
10. Step 10: In a separate bowl, whisk sour cream, water, and apple cider vinegar. Gradually add this to the dry ingredients, mixing until smooth and scraping sides to avoid clumps.
11. Step 11: Add eggs and egg yolk slowly, mixing until the batter is smooth and creamy.
12. Step 12: Pour batter into a prepared cake ring or pan and bake at 170°C (340°F) for 40–50 minutes or until golden and a knife inserted comes out clean.
13. Step 13: Allow cake to cool completely before adding the custard topping.
14. Step 14: Place the cooled vanilla cake on a serving dish.
15. Step 15: Whisk the custard again until creamy and smooth, then spread evenly over the top of the cake using a palette knife.
16. Step 16: Sprinkle sections of the custard topping with light brown or white cane sugar and caramelize with a kitchen blow torch until golden and crisp.
17. Step 17: Optionally, decorate with fresh blackberries for a pop of color and freshness.
18. Step 18: Serve immediately and enjoy your elegant Vanilla Crème Brûlée Cake!

Tips & Variations

• Use fresh vanilla pods and real vanilla extract for the most intense flavor.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.
• If you don’t have a blow torch, briefly place the sugared top under a hot grill to caramelize carefully.
• Adding a pinch of cinnamon to the custard can add a warm spice twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. The caramelized sugar topping is best fresh, so if storing, sprinkle and torch the sugar just before serving. Reheat briefly at room temperature to maintain texture but avoid microwaving as it may soften the sugar crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard and cake the day before?

Yes, both the custard and cake can be prepared a day ahead. Keep the custard refrigerated and cover well. Assemble and caramelize the sugar topping just before serving for the best texture.

What if I don’t have corn starch for the custard?

You can substitute corn starch with an equal amount of all-purpose flour, but the texture may be slightly less smooth. Make sure to cook the custard thoroughly to avoid any raw flour taste.

Vanilla Creme Brulee Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 66 reviews

This Vanilla Creme Brulee Cake is a luxurious dessert combining a moist vanilla sponge cake with a rich, creamy vanilla custard topping that is caramelized to perfection. The luscious creme patissier custard is infused with real vanilla pods and spreads smoothly over the spongy base, creating a delightful contrast of textures and flavors. Finished with a crisp burnt sugar shell and optional fresh blackberries, this elegant cake is perfect for special occasions or a decadent treat.

• Author: lina
• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 45 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Creme Patissier (Vanilla Custard)

• 250g whole milk, 3.5%
• 35g sugar
• 20g cornstarch (maizena)
• 60g egg yolks
• 20g cold butter, cubed
• 2 vanilla pods
• Pinch of salt
• Brown sugar for caramelizing the top before serving

Vanilla Cake

• 170g all-purpose flour (Type 550/450)
• 200g sugar
• 12g skimmed milk powder
• 5g baking powder
• 2g baking soda
• Pinch of salt
• 2 vanilla pods, seeds scraped out
• 1/2 tsp vanilla powder
• 1 tsp vanilla extract
• 85g butter, room temperature
• 35g sunflower oil
• 60g water
• 120g sour cream or creme fraiche
• 5g apple cider vinegar
• 2 eggs (about 100g)
• 1 egg yolk (about 20g)

Instructions

1. Infuse the Milk: In a medium pot, combine the milk, half of the sugar, scraped vanilla pods, and a pinch of salt. Heat on medium-low until just simmering, then turn off the heat and let it infuse for 15-20 minutes to extract the vanilla flavor.
2. Prepare Egg Mixture: In a separate bowl, whisk together the remaining sugar, egg yolks, and cornstarch until smooth and slightly thickened.
3. Temper the Eggs: Reheat the milk until steaming. Gradually pour one-third of the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent scrambling. Then, return the egg mixture to the pot with the remaining milk and whisk continuously over medium heat until the custard thickens and bubbles for about 1 minute to cook out any raw starch taste.
4. Strain and Add Butter: Remove from heat and strain the custard through a sieve into a heatproof bowl to remove any lumps and vanilla pods. Stir in the cold cubed butter until smooth and fully incorporated.
5. Chill the Custard: Cover the surface of the custard with cling film to prevent skin formation and chill in the refrigerator for at least 2 hours or overnight until set.
6. Whisk Cream: Before assembly, whisk the chilled custard until smooth and creamy.
7. Prepare Dry Ingredients for Cake: In the bowl of a stand mixer fitted with the paddle attachment, sift together flour, baking powder, baking soda. Add salt, vanilla seeds, skimmed milk powder, vanilla powder, and mix until combined.
8. Add Butter and Sunflower Oil: With mixer on medium-low speed, gradually add the room temperature butter piece by piece, mixing until the batter resembles coarse crumbs. Stir in sunflower oil and mix until fine crumbs form.
9. Combine Wet Ingredients: In a separate bowl or jug, whisk sour cream, water, and apple cider vinegar together. Slowly add this mixture to the dry ingredients and mix until smooth, scraping down sides to avoid clumps.
10. Add Eggs: Gradually add the eggs and egg yolk one at a time, mixing thoroughly after each addition until you achieve a smooth, creamy, and lump-free batter.
11. Bake the Cake: Pour the batter into a prepared cake ring or pan. Bake in a preheated oven at 170°C (338°F) for 40-50 minutes until the cake is golden brown and a knife inserted comes out clean.
12. Cool the Cake: Allow the cake to cool completely in the pan before removing.
13. Assemble Cake: Place the cooled cake onto a serving dish.
14. Top with Custard: Using the whisk attachment, whip the chilled creme patissier until smooth and creamy. Spread evenly over the surface of the cake with a palette knife.
15. Caramelize the Sugar: Sprinkle light brown sugar (or white cane sugar) evenly over the custard topping in sections. Use a kitchen blow torch to caramelize the sugar until it forms a golden, crisp crust.
16. Decorate and Serve: Optionally, decorate with fresh blackberries. Serve immediately for the perfect contrast of creamy custard and crunchy caramel topping.

Notes

• Ensure the custard is properly chilled before spreading to achieve the best texture.
• Use a blow torch carefully to caramelize sugar evenly, avoiding burning.
• If you don’t have vanilla pods, high-quality vanilla extract can be used, but the flavor will be less intense.
• The cake base can be baked in advance and assembled just before serving.
• Apple cider vinegar helps tenderize the cake and balance sweetness.
• For best results, use fresh eggs and high-quality butter.

Keywords: vanilla creme brulee cake, vanilla cake, creme patissier, custard cake, caramelized sugar topping, French dessert, homemade vanilla cake