Easy Crème Brûlée Cake

Name: Easy Crème Brûlée Cake
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Ingredients: 280 g plain flour; 2 tsp baking powder; ½ tsp salt; 250 g caster sugar; 160 g unsalted butter (room temperature); 3 large eggs (room temperature); 1 tbsp vanilla extract; 230 ml buttermilk (or 230ml milk mixed with the juice of half a lemon); 2 tbsp double cream; 2 tbsp condensed milk; 8 egg yolks; 100 g caster sugar; 50 g plain flour; 4 tsp cornflour; 560 ml milk; 2 tsp vanilla paste; 4-5 tbsp caster sugar (for the brûlée topping); Fresh raspberries; Fresh passion fruit pulp

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This crème brûlée cake is sweet, delicate and topped with torched vanilla custard, so it cracks under your spoon, just like a real crème brûlée. It’s everything you love about the classic French dessert – it has the silky custard, the vanilla flavour, the crack of caramelised sugar, but served as a delicious and pretty cake. It looks and tastes impressive, and far easier than it looks.

This version takes the familiar elements of a crème brûlée (much like my creme brulee cheesecake) and makes it into a moist sponge, a generous layer of homemade custard, and a perfectly brûléed topping that cracks under your spoon. This post has a step-by-step guide, tips, swaps and more.

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make an easy crème brûlée cake:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Easy Crème Brûlée Cake Recipe

Why you will love this recipe:

Cracks exactly like a traditional crème brûlée.
The silky custard works beautifully with the moist sponge and condensed milk drizzle.
It’s easy enough for beginners, but it’s definitely impressive enough for parties and birthdays.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Caster sugar – also known as ‘superfine sugar’. Caster sugar gives the best texture but you can also use granulated sugar if that is what you have in your cupboard.

Buttermilk – this is acidic and therefore works with the baking powder to create air and rise in the sponge cake.

Plain flour – also known as ‘all purpose flour’.

Double cream – also known as ‘heavy cream’.

Condensed milk – not evaporated milk as this isn’t quite the same.

Substitutions and Variations:

Caster sugar – swap for granulated sugar if you have it.

Layered version – Split the sponge and fill with custard between layers before adding the brûléed top. Or bake in two 8-inch tins for 25-30 minutes, then sandwich together with custard.

Lemon brûlée cake – Add lemon zest to the sponge and to the custard for a citrus twist.

whole creme brulee cake decorated with raspberries and passionfruit.

Here’s how to make an easy crème brûlée cake:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Preheat the oven to 170°C (fan). Grease and line a 10-inch cake tin. In a large mixing bowl, cream together the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each one.

TWO: Pour in the buttermilk (or milk/lemon mixture) and vanilla, then mix again until smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients. Mix gently until just combined.

THREE: Pour the batter into the prepared tin and bake for around 40 minutes, or until the cake is firm to the touch and a skewer comes out clean.

FOUR: In a bowl, whisk together the egg yolks, caster sugar, and vanilla paste for about a minute until pale and creamy.

FIVE: Add the plain flour and cornflour, whisking until smooth.

SIX: Heat the milk in a saucepan until it reaches a gentle simmer (don’t boil it). Slowly pour the hot milk into the egg mixture, whisking as you go.

SEVEN: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and smooth. Pour into a bowl, cover the surface with cling film to prevent a skin forming, and leave to cool completely.

EIGHT: As soon as the cake comes out of the oven, poke holes all over the surface (just like a lemon drizzle). Mix together the double cream and condensed milk. Pour this mixture evenly over the warm cake. Leave the cake to cool completely in the tin.

NINE: Once the cake and custard are both fully cooled (the custard should be thick), pop the cake out of the tin. Spread a thick layer of the custard across the top of the cake and use a spoon to create little divots and dips. Evenly sprinkle caster sugar evenly over the custard.

TEN: Use a blowtorch to caramelise the sugar until golden and crisp. Finish with fresh raspberries and passion fruit pulp.

Cooking Tips:

Blow torch: You will need a blow torch for this recipe to get the crème brûlée top, but I have written some tips on using the grill if that’s all you have. It doesn’t work quite as well but it’s a good option if you don’t have a blowtorch.

Chilling properly: The custard needs to be chilled for at least 4 hours, ideally overnight. This means it will set fully and be easier to spread across the cake. If it’s too runny, it’ll be a mess.

Frequently Asked Questions

How long will a crème brûlée cake keep in the fridge?

The assembled cake keeps well for up to 48 hours. The caramel top will soften slightly, but the flavour will still be good.

Can you blow torch sugar on chilled custard?

Yes. In fact, the custard should be really chilled for easy decoration and also to avoid it melting everywhere when you blow torch.

Why did my custard curdle and how do I fix it?

Custard curdles when it’s overheated. To fix it, strain immediately, whisk vigorously, and add a splash of cold milk. In most cases, it becomes smooth again.