Description
Creamy French creme brulee cake blends classic dessert elegance with luxurious layer cake perfection. Rich custard, caramelized sugar topping, and delicate sponge layers create a heavenly dessert you’ll savor with pure delight.
Ingredients
Scale
cake ingredients:
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
custard ingredients:
- 2 cups whole milk
- 0.5 cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
topping ingredients:
- 0.5 cup granulated sugar (for brulee topping)
Instructions
- Craft a pristine cake foundation by preheating the oven to 350F. Meticulously prepare cake pans with parchment paper and a light grease coating.
- Combine dry ingredients in a medium vessel, whisking flour, baking powder, and salt into a uniform mixture.
- In a spacious mixing bowl, cream butter and sugar until the mixture transforms into a light, airy texture with pronounced volume.
- Incorporate eggs individually, ensuring thorough integration after each addition. Introduce vanilla extract to enhance the flavor profile.
- Gently fold flour mixture and milk into the batter, alternating between ingredients and concluding with flour. Mix until ingredients are harmoniously blended.
- Distribute batter evenly across prepared pans, creating balanced layers for consistent baking.
- Bake for 25-30 minutes, monitoring until a inserted toothpick emerges pristine and clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to a cooling rack for complete temperature reduction.
- For pastry cream, combine milk, sugar, and cornstarch in a saucepan, whisking until seamlessly dissolved.
- Separate egg yolks in a distinct bowl, gradually introducing warm milk mixture while continuously whisking to prevent curdling.
- Return tempered egg mixture to saucepan, cooking over medium heat and stirring consistently until achieving a luxurious, thick consistency.
- Remove from heat, fold in vanilla extract and butter, then set aside to cool completely.
- Position first cake layer on serving plate, spreading pastry cream in an even, generous layer.
- Carefully place second cake layer atop the cream, covering with remaining pastry cream.
- Generously sprinkle granulated sugar across the cake’s surface for caramelization.
- Utilize a kitchen torch to transform sugar into a golden, crisp caramel topping. Alternatively, carefully broil for 1-2 minutes, vigilantly preventing burning.
- Allow caramelized sugar to harden before serving, creating a delicate, crackling surface.
Notes
- Ensure butter and eggs are at room temperature for smoother cake batter and better incorporation.
- Sift dry ingredients to prevent lumps and create a lighter, more even cake texture.
- Temper egg yolks carefully by slowly adding hot milk to prevent scrambling and ensure silky smooth pastry cream.
- Use a kitchen torch for precise caramelization, but the broiler method works well if you don’t have one.
- Allow cake layers to cool completely before assembling to prevent cream from melting and maintain structural integrity.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend or almond flour.
- Make pastry cream ahead of time and refrigerate to save preparation time on the day of serving.
- Create a dairy-free alternative by using plant-based milk and vegan butter substitutes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 560
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 160 mg