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–+ servings
Slice of creme brulee cake with a bite missing.

Incredible Creme Brulee Cake

This incredible Creme Brulee Cake is a heavenly combination of vanilla cake with creamy custard and caramelized sugar.
5 from 9 votes
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Prep Time 20 minutes
Cook Time 50 minutes
chill time 3 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine French
Servings 16 slices
Calories 307 kcal

Ingredients
 
 

For the pastry cream

  • 1 ½ cups Milk
  • 2 teaspoon Vanilla extract or even better, vanilla bean extract or vanilla bean
  • 5 Egg yolks
  • ⅔ cup Granulated sugar
  • 3 tablespoon Cornstarch
  • 2 tablespoon Butter

For the vanilla cake

  • 5 ½ tablespoon Butter
  • 1 ⅓ cups Granulated sugar
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • 3 Eggs
  • 1 teaspoon Vinegar
  • ⅓ cup Vegetable oil
  • ¼ cup Sour cream
  • ¾ cup Milk
  • 2 cups Flour
  • 2 teaspoon Baking powder

Instructions
 

Make the pastry cream

  • Place a saucepan over high heat and fill it with the milk and vanilla extract. Bring it to a simmer, and remove from heat. Scoop ¼ cup of the milk and set aside.
  • In a small mixing bowl, add the sugar and cornstarch. Mix with a whisk until combined. Add the egg yolks and mix. Gradually add the ¼ cup of milk and mix constantly with a whisk.
  • Move the saucepan with the milk to the stovetop over low heat and add the egg yolk mixture into the milk mixing constantly with a whisk.
  • Mix constantly with a whisk until the mixture thickens. Don't increase the heat, be patient it will be worth it!
  • Finally, add the butter and mix until the butter melts.
  • Transfer the mixture to a bowl and cover it with a plastic wrap tightly. Place the bowl in the fridge to set and cool for a few hours.

Make the vanilla cake

  • Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
  • In a large mixing bowl, add the soft butter, vanilla extract, kosher salt, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
  • Add the eggs, vinegar, vegetable oil, and sour cream, and mix until creamy.
  • Add ½ of the flour and ½ of the milk, and baking powder and mix it until almost combined.
  • Add the rest of the flour and milk and mix until just combined and there are no lumps of flour visible.
  • Pour the cake batter into a prepared 9 by 9 inch pan with parchment paper and smooth it out with a spatula.
  • Bake in a 180c (350f) preheated oven for 40-45 minutes (depending on your oven) or until a toothpick comes out clean. Allow the cake to reach room temperature for at least 1 hour.
  • Remove the pastry cream from the fridge and loosen up the pastry cream by whisking it with a whisk. Top the cake with the pastry cream and smooth it out with an offset spatula.
  • Top the pastry cream with granulated sugar or caster sugar. Broil with a torch moving the torch in secular motions. Serve immediately and enjoy!

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
  • Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the Amazon link.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
  • Make sure that your butter is at room temperature. An hour or two before making this, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the batter.
  • Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.

Nutrition

Calories: 307kcalCarbohydrates: 40gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 112mgSodium: 197mgPotassium: 94mgFiber: 0.4gSugar: 27gVitamin A: 368IUVitamin C: 0.03mgCalcium: 91mgIron: 1mg
Keyword Creme Brulee Cake
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