Imagine the rich, creamy decadence of crème brûlée meeting the light, fluffy charm of a classic layer cake. This Crème Brûlée Cake is a stunning dessert that pairs silky custard and caramelized sugar with tender vanilla cake layers. Whether it’s for a celebration or simply a sweet indulgence, this cake is bound to impress. With a little patience and love, you’ll create a show-stopping treat that’s as delicious as it is beautiful.
Ingredients
For the Cake Layers:
- All-purpose flour: 2 1/4 cups (280g)
- Granulated sugar: 1 1/2 cups (300g)
- Baking powder: 2 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter (softened): 3/4 cup (170g)
- Egg whites: 4 large
- Milk: 1 cup (240ml)
- Vanilla extract: 1 1/2 teaspoons
For the Crème Brûlée Custard:
- Heavy cream: 2 cups (480ml)
- Egg yolks: 5 large
- Granulated sugar: 1/3 cup (70g)
- Vanilla extract or paste: 2 teaspoons
For the Sugar Topping:
- Granulated sugar: 1/2 cup (100g)
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs. In a separate bowl, whisk the milk, egg whites, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
- Prepare the Crème Brûlée Custard: In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until fully combined. Gradually pour the hot cream into the egg mixture, whisking continuously to prevent the eggs from curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Strain the custard through a fine mesh sieve to remove any solids, then let it cool completely. Refrigerate until ready to use.
- Assemble the Cake : Place one cake layer on a serving plate. Spread a generous layer of the custard on top. Add the second cake layer and gently press down to secure. Spread a thin layer of custard over the top and sides of the cake.
- Create the Caramelized Sugar Topping : Just before serving, sprinkle the granulated sugar evenly over the top of the cake. Use a kitchen torch to caramelize the sugar, creating a crisp, golden topping. Allow the custard to set for a minute to firm up.
- Serve and Enjoy: Slice the cake using a sharp knife, wiping the blade clean between each cut to ensure neat, clean slices. Serve as is or with fresh berries for a touch of elegance.
Conclusion
This Crème Brûlée Cake is the ultimate dessert for anyone who loves the classic French custard with a twist. The fluffy cake layers perfectly complement the creamy custard and the crackling caramelized sugar topping. It’s a dessert that looks as good as it tastes, sure to leave a lasting impression on your guests.
Elegant Crème Brûlée Cake: A Fusion of Classics
A decadent fusion of crème brûlée and layer cake,featuring tender vanilla layers, creamy custard filling, and a cracklingcaramelized sugar topping.
Ingredients
For the Cake Layers:
- All-purpose flour: 2 1/4 cups 280g
- Granulated sugar: 1 1/2 cups 300g
- Baking powder: 2 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter softened: 3/4 cup (170g)
- Egg whites: 4 large
- Milk: 1 cup 240ml
- Vanilla extract: 1 1/2 teaspoons
For the Crème Brûlée Custard:
- Heavy cream: 2 cups 480ml
- Egg yolks: 5 large
- Granulated sugar: 1/3 cup 70g
- Vanilla extract or paste: 2 teaspoons
For the Sugar Topping:
- Granulated sugar: 1/2 cup 100g
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs. In a separate bowl, whisk the milk, egg whites, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
- Prepare the Crème Brûlée Custard: In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until fully combined. Gradually pour the hot cream into the egg mixture, whisking continuously to prevent the eggs from curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Strain the custard through a fine mesh sieve to remove any solids, then let it cool completely. Refrigerate until ready to use.
- Assemble the Cake : Place one cake layer on a serving plate. Spread a generous layer of the custard on top. Add the second cake layer and gently press down to secure. Spread a thin layer of custard over the top and sides of the cake.
- Create the Caramelized Sugar Topping : Just before serving, sprinkle the granulated sugar evenly over the top of the cake. Use a kitchen torch to caramelize the sugar, creating a crisp, golden topping. Allow the custard to set for a minute to firm up.
- Serve and Enjoy: Slice the cake using a sharp knife, wiping the blade clean between each cut to ensure neat, clean slices. Serve as is or with fresh berries for a touch of elegance.