Crème Brûlée Cake – A Luxurious Dessert Experience

When you think of French desserts, crème brûlée always comes to mind: silky, creamy custard topped with a golden caramelized sugar crust. Now imagine combining that with the fluffiness of a sponge cake – the result is an elegant Crème Brûlée Cake. It’s indulgent, impressive, and perfect for birthdays, dinner parties, or anytime you want to wow your guests.

This cake brings together three layers of delight:

1. A soft vanilla sponge cake base.
2. A luscious crème brûlée custard filling.
3. A crispy caramelized sugar topping that cracks beautifully with every bite.

 Ingredients

For the Sponge Cake Base:

• 1 cup (120 g) all-purpose flour, sifted
• 1 cup (200 g) granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract (or scraped seeds from 1 vanilla bean)
• 1 teaspoon baking powder
• Pinch of salt

For the Crème Brûlée Custard:

• 2 cups (480 ml) heavy cream
• 1 cup (250 ml) whole milk
• 6 large egg yolks
• ¾ cup (150 g) granulated sugar
• 1 tablespoon vanilla extract (or vanilla bean for a more intense flavor)

For the Caramelized Sugar Topping:

• ½ cup (100 g) granulated or brown sugar

 Step-by-Step Instructions

1. Make the Sponge Cake Base

1. Preheat oven to 350°F (180°C). Grease and line an 8-inch round cake pan.
2. Beat the eggs, sugar, and vanilla together until pale, fluffy, and doubled in volume.
3. In another bowl, whisk together flour, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture, making sure not to deflate the batter.
5. Pour into the prepared pan and bake for 20–25 minutes, until golden and a toothpick comes out clean.
6. Let the cake cool completely before moving to the next step.

2. Prepare the Crème Brûlée Custard

1. In a saucepan, heat cream, milk, and vanilla until hot but not boiling.
2. In a bowl, whisk egg yolks with sugar until pale and creamy.
3. Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring, until it thickens enough to coat the back of a spoon.
5. Remove from heat and let it cool slightly.

3. Assemble the Cake

1. Place the cooled sponge cake back into its pan or a springform pan.
2. Pour the custard over the cake base, spreading evenly.
3. Refrigerate for at least 4 hours, or overnight, until fully set.

4. Caramelize the Sugar Topping

1. Just before serving, sprinkle sugar evenly over the top of the chilled cake.
2. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden, crispy crust.
   • If you don’t have a torch, place the cake under the oven broiler for 1–2 minutes, watching closely so it doesn’t burn.
3. Allow the caramel to harden for a minute before slicing.

 Pro Tips for Success

• Use real vanilla beans if possible – it elevates the flavor dramatically.
• The custard should be smooth, never scrambled – cook it gently.
• Chill the cake overnight for the best structure and flavor.
• Serve immediately after caramelizing, so the sugar crust stays crunchy.

 Serving Suggestions

• Garnish with fresh berries like raspberries, blueberries, or strawberries.
• Add a dusting of powdered sugar around the plate for an elegant touch.
• Pair with espresso, cappuccino, or even a sweet dessert wine for a true restaurant-style experience.

 Why You’ll Love This Dessert

This cake is not just a dessert – it’s a showpiece. The first spoonful cracks the caramelized sugar, revealing creamy custard and soft cake beneath. Each bite balances sweetness, creaminess, and crunch. Whether you’re making it for a dinner party or a quiet weekend treat, Crème Brûlée Cake is pure indulgence in every layer.