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Best Crème Brûlée Cake

A tender, buttery cake crowned by a crackly brûlée top, perfect for weeknight baking or holiday dessert tables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Bring to room temperature before use.
  • 4 large eggs Bring to room temperature before use.
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
For the Topping
  • 1 cup heavy cream Whip to soft peaks for a silky topping.
  • sugar for caramelizing Sprinkle evenly over whipped cream prior to torching.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Combine the flour and salt; gradually add to the creamed mixture.
  5. Pour batter into a greased cake pan.
  6. Bake for 25-30 minutes or until a toothpick comes out clean.
Assembly
  1. Let the cake cool completely before adding the crème brûlée topping.
  2. Whip the heavy cream and spread it over the cooled cake.
  3. Sprinkle a thin layer of sugar on top and caramelize with a kitchen torch.

Notes

Store the cake loosely covered in plastic wrap or in an airtight container in the refrigerator for up to 3 days. For best results, add the whipped cream and brûlée topping just before serving.