Description

This Crème Brûlée Cake brings together the creamy, rich custard flavor of classic crème brûlée with soft, moist vanilla cake layers. It’s filled with a smooth vanilla bean pastry cream and topped with a torched sugar crust, just like the original dessert. A show-stopping treat perfect for special occasions!

Ingredients

For the Vanilla Cake:

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
1/2 cup canola oil
1 1/2 cups granulated sugar
3 large eggs, room temperature
3/4 cup sour cream, room temperature
1 tablespoon vanilla extract
3/4 cup milk, room temperature

For the Vanilla Pastry Cream:

3 large egg yolks
1/4 cup granulated sugar
1/8 teaspoon salt
3 tablespoons cornstarch
1 cup whole milk
3 tablespoons unsalted butter
2 teaspoons vanilla bean paste (or extract)

For the Swiss Meringue Buttercream:

4 large egg whites
1 cup granulated sugar
1 cup unsalted butter, room temperature
1 tablespoon vanilla bean paste or extract
Pinch of salt

For the Caramelized Sugar Topping:

1/4 cup granulated sugar

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Instructions

Make the Pastry Cream:
- In a saucepan, heat milk and vanilla bean paste until warm.
- In a bowl, whisk egg yolks, sugar, salt, and cornstarch until smooth.
- Slowly add warm milk to the egg mixture while whisking constantly.
- Return to pan and cook over medium heat, stirring until thick.
- Remove from heat, stir in butter, and chill completely.
Bake the Vanilla Cake:
- Preheat oven to 350°F (175°C). Grease and flour 2 or 3 8-inch round cake pans.
- In a bowl, mix flour, baking powder, and salt.
- In a large bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, then mix in sour cream and vanilla.
- Add flour mixture in three parts, alternating with milk.
- Pour into pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely.
Make the Swiss Meringue Buttercream:
- In a double boiler, whisk egg whites and sugar until sugar is dissolved and mixture reaches 160°F (71°C).
- Transfer to a mixer bowl and whip on high until stiff peaks form and the bowl is cool.
- Add butter gradually, then mix in vanilla and salt.
Assemble the Cake:
- Place one cake layer on a serving plate. Pipe a buttercream dam around the edge.
- Fill the center with pastry cream. Repeat with remaining layers.
- Frost the outside of the cake with buttercream.
Torch the Top:
- Just before serving, sprinkle granulated sugar evenly on top of the cake.
- Use a kitchen torch to caramelize the sugar until golden and crisp.

Notes

You can make the cake and pastry cream a day ahead and assemble the next day.

If you don’t have a kitchen torch, you can use the oven broiler very briefly—watch it closely!