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French Vanilla Crème Brûlée Layer Cake

A stunning mashup of soft vanilla cake and silky custard, topped with a glassy sugar crust that you can crack with a spoon, perfect for special occasions.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Layers
  • 2 layers 2 8 or 9 inch vanilla cake layers Your favorite vanilla cake recipe or reliable boxed mix.
Custard
  • 2 cups Heavy cream Full-fat only for the silkiest texture.
  • 1 cup Whole milk Balances richness.
  • 8 large Egg yolks Use room temperature for easier whisking.
  • 3/4 cup Granulated sugar For the custard and brûlée top.
  • 2 tablespoons Cornstarch Helps stabilize the custard.
  • 2 tablespoons Vanilla bean paste or extract Bean paste gives specks and deeper aroma.
  • 1 tablespoon Unsalted butter Makes the custard extra smooth.
  • 1 teaspoon Gelatin (optional) Use for firmer custard.
Topping
  • 1 cup Fine sugar for topping Superfine sugar caramelizes evenly.

Method
 

Custard Preparation
  1. In a bowl, whisk egg yolks with sugar and cornstarch until pale and velvety.
  2. In a saucepan, warm the heavy cream and milk until steaming, but do not let it boil.
  3. Slowly pour a ladle of the hot milk mixture into the yolks while whisking to temper them.
  4. Pour the yolk mixture back into the saucepan and return to medium heat, whisking often until it thickens.
  5. Take off the heat, whisk in vanilla and butter, and strain through a fine mesh sieve.
  6. Press plastic wrap onto the surface of the custard and chill.
Cake Assembly
  1. Once custard is chilled, place one cake layer in a ring mold or springform pan.
  2. Spread a layer of custard, then top with the second cake layer and add another layer of custard.
  3. Chill for at least 4 hours or overnight.
Caramelizing Sugar
  1. Before serving, dry the top and sprinkle with fine sugar.
  2. Torch until caramelized, or use the broiler method.

Notes

Keep the sugar layer thin for even melting. Use acetate collars for clean edges and allow the cake to chill properly for clean slices.