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French Vanilla Crème Brûlée Layer Cake

French Vanilla Crème Brûlée Layer Cake

A luxurious and elegant layer cake that combines the soft vanilla cake with a creamy custard-like filling and a crisp caramelized sugar topping, reminiscent of classic crème brûlée.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Sifted for the lightest texture.
  • 1 cup granulated sugar For the cake batter.
  • 1/2 cup unsalted butter Softened; this adds richness.
  • 1 cup milk Whole milk works best.
  • 4 large eggs Must be at room temperature.
  • 2 teaspoons vanilla extract Use a high-quality extract.
  • 1 teaspoon baking powder For leavening the cake.
  • 1 teaspoon salt Enhances the flavor.
Custard Filling Ingredients
  • 2 cups heavy cream For a rich and creamy filling.
  • 3 large egg yolks Necessary for the custard filling.
  • 1/2 cup granulated sugar Use to sweeten the filling.
  • 1 teaspoon vanilla extract Adds flavor to the filling.
Caramel Topping Ingredients
  • 1/4 cup granulated sugar For caramelizing on top.

Method
 

Prepare the Cake
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a bowl, cream the softened butter and sugar together until light and fluffy.
  3. Add in the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In a separate bowl, mix the flour, baking powder, and salt.
  6. Gradually add the dry ingredients and milk to the creamed mixture, alternating between the two, until just combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Custard Filling
  1. In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
  2. In a bowl, whisk the egg yolks and sugar until pale and thick.
  3. Gradually pour the hot cream into the egg mixture, whisking constantly to temper the yolks.
  4. Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened.
  5. Remove from heat and stir in vanilla extract. Allow to cool completely.
Assemble the Cake
  1. Once the cakes and custard filling are completely cool, place one cake layer on a serving plate.
  2. Spread the custard filling over the first cake layer, then top with the second cake layer.
  3. Refrigerate the cake for at least 1 hour to set the filling.
Caramelize the Sugar Topping
  1. Sprinkle the granulated sugar evenly over the top of the chilled cake.
  2. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden crust. Watch closely to avoid burning.

Notes

Ensure that the cake is well-chilled and stable before adding the caramel topping. Store leftovers in the refrigerator, but be mindful that the sugar crust may lose its crispness over time.