Best Creme Brulee Cake Recipe (Irresistible Brûléed Topping & Creamy Custard)

Looking for a show-stopping dessert? This creme brulee cake pairs fluffy vanilla cake layers, silky vanilla pastry cream, and a crisp caramelized sugar crust for the ultimate special occasion treat. Discover step-by-step instructions, FAQs, pro baker tips, and creative variations all in one easy-to-navigate guide.

What is Creme Brulee Cake?

Creme brulee cake transforms the classic French dessert creme brulee into a crowd-pleasing cake. You’ll enjoy soft vanilla cake soaked or layered with creamy custard, then topped with the signature crackly caramelized sugar crust using a kitchen torch. Every bite blends the rich, creamy, and crunchy elements of creme brulee with the tender, fluffy satisfaction of cake.​

Why This Recipe Works

• Achieves the perfect “crack” on top with a real bruleed sugar crust
• Features creamy vanilla pastry cream for an authentic flavor
• Layers remain moist and never dry thanks to detailed mixing and temperature tips
• Step-by-step photos (insert where appropriate) guide you at every stage
• Designed for make-ahead and adaptation (gluten-free, dairy-free, or flavor twists)

Ingredient List & Substitutions

For the Vanilla Cake

• 2 ¼ cups all-purpose flour (GF 1:1 blend acceptable)
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 10 tbsp unsalted butter, room temp
• 1 ½ cups sugar
• 3 large eggs, room temp
• 1 ½ tbsp vanilla bean paste or extract
• 1 cup buttermilk, room temp

For the Vanilla Pastry Cream

• 2 ¼ cups whole milk
• 6 large egg yolks
• 1 cup + 2 tbsp granulated sugar
• ⅛ tsp salt
• 1 ½ tbsp vanilla bean paste
• 3 ½ tbsp cornstarch
• 3 tbsp unsalted butter, cold, cubed

For the Brulee Topping

• ⅓ – ½ cup granulated sugar

Substitutions

• Gluten-free: Use a 1:1 GF baking flour blend
• Dairy-free: Substitute plant-based butter and milk
• Flavor twists: Try adding espresso, citrus zest, or caramel

Equipment You’ll Need

• 8″ or 9″ cake pan (deeper is better)
• Kitchen torch (essential for that crisp crust)
• Electric mixer or stand mixer
• Mixing bowls, whisk, spatula, offset spatula
• Parchment paper
• Fine-mesh sieve
• Measuring cups & spoons

Step-by-Step Instructions

Indulge in this decadent Crème Brûlée Cake featuring moist vanilla layers filled with rich custard and topped with a perfectly caramelized sugar crust. Perfect for special occasions or an elegant dessert that impresses.

Total time: 2 hours and 45 minutes

1. Bake the Vanilla Cake Layers

Preheat oven to 350°F. Line and grease your cake pans with parchment.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar until pale and fluffy, 2-3 minutes.
Beat in eggs one at a time. Mix in vanilla.
Add dry ingredients in parts, alternating with buttermilk. Do not overmix.
Divide batter evenly; bake until golden and toothpick comes out clean (20-25 min).
Cool in pans for 10 mins, then transfer to a rack.
Pro Tip: Always use room temp ingredients. Overmixing = dry cake!​

2. Make the Vanilla Pastry Cream

In a saucepan, heat milk just until steaming.
In a bowl, whisk yolks, sugar, salt, vanilla, and cornstarch.
Slowly add hot milk to the yolk mixture (tempering!), whisking constantly.
Return all to the saucepan. Cook on medium-low, whisking, until thick and pudding-like (12-15 mins).
Remove from heat, whisk in cold butter.
Strain into a bowl, cover with wrap touching the surface, and chill until cool.
Pro Tip: Whisk constantly and use low heat to avoid scrambling eggs or burning.​

3. Assemble the Cake

If desired, trim the cake tops for a flat surface.
For extra moistness, poke holes in each layer and drizzle with a vanilla milk soak (optional: 1/2 cup milk + sweetened condensed milk + vanilla).
Place one cake layer on a platter. Spread a generous layer of pastry cream.
Repeat with second layer and more pastry cream.
Top with final cake layer. Smooth pastry cream over the top.

4. Add the Signature Brulee Sugar Topping

Just before serving, sprinkle an even coat of granulated sugar on top.
Using a kitchen torch, brulee the sugar until amber and crackly.
Wait 3-5 minutes; the sugar will harden into a crisp “glass” topping.
No torch? Place cake under a preheated broiler for 1-2 minutes, watching constantly.​

Estimated Cost: 15 USD

Supply:

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (room temperature)
• 1 3/4 cups granulated sugar
• 6 large eggs
• 1 cup buttermilk
• 1 tbsp vanilla extract
• 2 cups heavy cream (for custard)
• 5 egg yolks (for custard)
• 1/2 cup granulated sugar (for custard)
• Additional sugar for caramelizing topping

Tools:

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• 8-inch cake pans (2)
• Saucepan
• Whisk
• Kitchen torch (for caramelizing sugar)

Materials: Baking parchment paper (optional for cake pans)Plastic wrap (for covering custar

Troubleshooting & Baker FAQ

Dietary Variations

• Gluten-Free: Use gluten-free flour blend
• Dairy-Free: Use plant butter and milk
• Lower Sugar: Reduce sugar in cake/pastry cream 10-20%
• Flavor Twist: Add lemon zest, espresso, or caramel for unique flavors

Storage & Make-Ahead Tips

• Store cake (unbruleed) airtight in fridge up to 3 days.
• Add brulee sugar topping only when serving for best crunch.
• Freeze (unbruleed) up to 1 month; thaw overnight before bruleeing.

Nutritional Information

(Per serving calculate based on actual brands and portions)

• Calories: 325
• Total Fat: 14g
• Carbs: 45g
• Protein: 5g

Serving Ideas

• Top with berries or fruit for color and balance
• Serve with espresso, coffee, or dessert wine
• Perfect for birthdays, holidays, and celebrations

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Sarah Yummyum Recipes

Creme Brulee Cake

5 from 2 votes

The ultimate creme brulee cake with moist layers, creamy pastry cream, and a crunchy brulee topping! Designed for celebrations and special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Servings: 10

Course: Cake, Dessert, Special Occasion Dessert

Cuisine: American, French

Calories: 325

Ingredients Equipment Method Notes

Ingredients

  

– 2 1/4 cups all-purpose flour

– 1 1/2 tsp baking powder

– 1/4 tsp baking soda

– 1/2 tsp salt

– 10 tbsp unsalted butter (room temperature)

– 1 1/2 cups sugar

– 3 large eggs (room temperature)

– 1 1/2 tbsp vanilla bean paste or extract

– 1 cup buttermilk (room temperature)

– 2 1/4 cups whole milk (for pastry cream)

– 6 large egg yolks (for pastry cream)

– 1 cup + 2 tbsp granulated sugar (for pastry cream)

– 1/8 tsp salt (for pastry cream)

– 1 1/2 tbsp vanilla bean paste (for pastry cream)

– 3 1/2 tbsp cornstarch (for pastry cream)

– 3 tbsp unsalted butter (cold, cubed, for pastry cream)

– 1/3 – 1/2 cup granulated sugar (for brulee topping)

Equipment

• – 8” or 9” cake pans
• – Kitchen torch
• – Electric mixer
• – Mixing bowls
• – Whisk, spatula, offset spatula
• – Parchment paper

Method

 

Preheat oven to 350°F (180°C). Grease and line cake pans.

Mix dry ingredients: flour, baking powder, baking soda, salt.

Cream butter and sugar together until light and fluffy.

Add eggs one by one, mixing well. Stir in vanilla.

Alternate adding dry mixture and buttermilk. Mix just until blended.

Divide batter into pans and bake 20-25 minutes. Cool completely.

Make pastry cream: Heat milk until steaming. Whisk yolks, sugar, salt, vanilla, cornstarch. Slowly add hot milk to yolks, whisking constantly. Return to saucepan, cook over medium-low until thick. Add cold butter, whisk until melted. Strain, cover, and chill.

Assemble cake: Alternate cake and pastry cream layers for moist texture.

Just before serving, sprinkle granulated sugar on top and caramelize with a kitchen torch until golden and crisp.

Slice and enjoy the perfect creme brulee cake!

Notes

Can be made ahead and bruleed just before serving. Pro tip: Use room temperature ingredients for best texture.

Reader Reviews & Comments

• “The best creme brulee cake I’ve ever tried custard is super creamy!”
• “Loved the crunch from the brulee make it for every holiday now!”
• “I went gluten-free and it worked perfectly!”

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