Imagine all the crackly, caramelized bliss of classic crème brûlée transformed into a show-stopping dessert you can slice and share! This Creme Brûlée Cake captures the rich vanilla custard, airy vanilla cake, and signature brûléed sugar layer you love, all in one irresistible treat. If you’ve ever wanted crème brûlée in cake form, this recipe brings that dream to life—perfect for impressing guests or indulging your own sweet tooth.

Ingredients You’ll Need

When it comes to Creme Brûlée Cake, every ingredient is carefully chosen to deliver that dreamy custard and golden caramel crunch. You may already have many of these baking basics at home, but don’t underestimate just how much each one matters to the final flavor, texture, and iconic brûléed finish.

Whole milk (2 1/4 cups): Essential for a rich, creamy pastry cream—don’t skimp!
Egg yolks (6): These give the custard its gorgeous color and luscious thickness.
Granulated white sugar (1 cup + 2 tbsp for pastry cream; 1 1/2 cups for cake; 1/3–1/2 cup for brûlée topping): Adds sweetness to every layer and makes that crisp brûlée crown.
Salt (1/8 tsp for pastry cream; 1/2 tsp for cake): Just a pinch brings all the flavors into balance.
Vanilla bean paste (1 1/2 tbsp for pastry cream; 1 1/2 tbsp for cake; 1 1/2 tsp for milk soak): Gives a deep, floral vanilla flavor and those gorgeous little specks.
Cornstarch (3 1/2 tbsp): Thickens the pastry cream to the perfect silky consistency.
Unsalted butter (3 tbsp cold for cream; 10 tbsp softened for cake): Adds luxury to both the cream and cake—use high-quality for best flavor.
All-purpose flour (2 1/4 cups, spooned and leveled): The sturdy backbone for your soft, tender vanilla cake.
Baking powder (1 1/2 tsp) and baking soda (1/4 tsp): Combine for fluffy cake with just the right rise.
Large eggs (3, room temperature): Help the cake batter whip up light and tender.
Buttermilk (1 cup, room temperature): Ensures a moist, delicate crumb and subtle tang.
Half & half or whole milk (1/2 cup): Creates the vanilla milk soak for that “wow” factor of moistness.
Sweetened condensed milk (1/2 cup): Adds creamy sweetness to the milk soak—don’t skip it!

How to Make Creme Brûlée Cake

Step 1: Prepare the Vanilla Pastry Cream

Begin by heating your whole milk in a saucepan just until it’s steaming—no need to boil. While that’s warming, whisk together your egg yolks, sugar, salt, vanilla bean paste, and cornstarch in a separate bowl until the mixture turns a pale yellow and smooths out. Temper the eggs with a little hot milk, then combine everything and cook gently until it’s gloriously thick and holds soft peaks. Stir in the cold butter for extra silkiness and chill the cream with plastic wrap pressed right on the surface to avoid any unwanted skin. Let it get completely cold before using—it’s worth the wait!

Step 2: Make the Vanilla Cake Base

Preheat your oven and prep your baking pan with both grease and parchment for super-easy removal. Whisk your dry ingredients together (flour, baking powder, baking soda, and salt) in one bowl to keep things fluffy and even. In another bowl, cream the softened butter and sugar until pale and billowy—this starts the magic. Beat in eggs and vanilla until everything’s velvety, then alternate adding your dry ingredients with buttermilk, mixing on low just until combined. Bake until golden and a toothpick slides out clean. Let the cake cool first in the pan, then on a rack, so it keeps its delicate structure.

Step 3: Mix the Vanilla Milk Soak

The secret behind the cake’s soft, almost tres leches-like bite is the vanilla milk soak. Simply mix half & half (or whole milk), condensed milk, and more vanilla bean paste in a measuring cup, then chill until you’re ready to assemble. This mix seeps into the cake for pure indulgence.

Step 4: Assemble the Creme Brûlée Cake

Once your cake is completely cool, use a sharp knife to gently trim a super-thin layer off the top—this helps the milk soak penetrate every crumb. Transfer the cake to your serving plate, then poke holes all over using the handle of a wooden spoon. Slowly pour the chilled vanilla milk mixture across the surface, giving it time to soak in. Gently spread the completely chilled pastry cream over the top using an offset spatula for that luxurious signature layer.

Step 5: Add the Brûlée Topping

Now for everyone’s favorite part! Cut the cake into 16 individual squares—perfect for torching and easier serving. Generously sprinkle granulated sugar over each slice. Using a kitchen torch, carefully brûlée the sugar until it forms a crisp, golden-brown shell that smells just like toasted marshmallows. This step is all about the sizzle and drama!

How to Serve Creme Brûlée Cake

Garnishes

A Creme Brûlée Cake needs very little adornment beyond its own burnt-sugar crown, but you can add some flair with a light dusting of powdered sugar around the plate, fresh berries, or edible flowers for a pop of color. Tiny mint sprigs or even a few vanilla bean flecks on top make a beautiful final touch.

Side Dishes

Since Creme Brûlée Cake is decadently rich, try pairing it with a very light side: a bowl of fresh in-season berries, perhaps a spoonful of tangy lemon sorbet, or even a light espresso. These sides refresh your palate and contrast beautifully with the creamy, caramelized cake.

Creative Ways to Present

If you want to go above and beyond with your Creme Brûlée Cake, serve each square on its own mini dessert plate, brûlée-to-order right in front of your guests for a fun spectacle. Stack two pieces for a dramatic layered look, or serve in glass cups like parfaits, layering torn cake, pastry cream, and the brûlée topping for an elegant twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Creme Brûlée Cake covered and refrigerated. For best texture, apply the pastry cream and brûlée topping just before serving; otherwise, the caramelized sugar will eventually melt into the cream. The cake and pastry cream can be stored separately for up to three days.

Freezing

You can easily freeze the plain vanilla cake layer (before adding the pastry cream or brûlée topping). Wrap slices individually in plastic and foil, then freeze for up to two months. When you’re ready to serve, thaw overnight in the fridge, then proceed with assembling the creme and brûlée layers.

Reheating

This isn’t a cake that needs reheating—it’s meant to be enjoyed chilled or at room temperature for the creamiest texture and best brûlée crack. If you’ve refrigerated leftovers, let slices sit out for about 20 minutes before serving to bring them to the perfect temperature.

FAQs

Can I make Creme Brûlée Cake without a kitchen torch?

Yes, you can! If you don’t have a kitchen torch, try using your oven’s broiler. Place the sliced and sugared cake pieces on a baking sheet and broil for a few seconds, watching very closely so the sugar caramelizes but doesn’t burn.

Can I substitute vanilla extract for vanilla bean paste?

Absolutely. While vanilla bean paste provides a more pronounced flavor and beautiful specks, pure vanilla extract works well, too. Use the same amount called for in the recipe.

What’s the best way to cut the cake into neat squares?

Chill the assembled cake before slicing—it makes cleaner cuts. Use a sharp knife wiped clean between cuts for perfectly squared, bakery-worthy slices of Creme Brûlée Cake.

Can I make the components ahead of time?

Yes! Both the vanilla pastry cream and the vanilla cake can be made a day ahead. Store them separately in the refrigerator, then assemble and add the brûlée topping right before serving.

Why is my brûlée sugar topping melting?

If the sugar topping sits too long on the pastry cream, moisture will dissolve that crisp shell. For the classic crack, brûlée the sugar immediately before serving and eat within a couple of hours.

Final Thoughts

If you’re searching for a dessert that absolutely wows, you can’t go wrong with this Creme Brûlée Cake. It’s a love letter to classic crème brûlée—with the fun (and convenience!) of a cake. Don’t be shy with your torch, and enjoy every crunchy, creamy bite!