I love how this crème brûlée cake brings together everything I adore about the classic dessert in cake form. It’s an ultra-soft vanilla cake soaked with sweet vanilla milk, topped with silky pastry cream, and finished with a crackly caramelized sugar layer. Every bite feels delicate, rich, and full of deep vanilla flavor, making it a dessert I always feel proud to serve.
Why You’ll Love This Recipe
I keep coming back to this recipe because the texture is unbelievably soft and moist, thanks to the vanilla milk soak. I also love how the pastry cream adds a luxurious, custardy layer that balances perfectly with the light cake. The brûléed sugar topping is my favorite part, because cracking through that caramelized layer makes each slice feel extra special. It’s a dessert that looks impressive but is very doable at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the vanilla pastry cream
2 1/4 cups whole milk
6 egg yolks
Granulated white sugar
Salt
Vanilla bean paste
Cornstarch
Unsalted butter
For the vanilla cake
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated white sugar
Eggs
Vanilla bean paste
Buttermilk
For the vanilla milk soak and topping
Half & half or whole milk
Sweetened condensed milk
Vanilla bean paste
Granulated white sugar for the brûlée topping
Directions
I start by making the vanilla pastry cream so it has plenty of time to chill. I gently heat the milk, then whisk together the egg yolks, sugar, salt, vanilla, and cornstarch until smooth and pale. I temper the mixture with warm milk, return it to the saucepan, and cook it slowly while whisking until thick and creamy. Once it’s off the heat, I mix in the butter, cover it directly with plastic wrap, and chill it completely.
Next, I prepare the vanilla cake batter. I cream the butter and sugar until light and fluffy, then mix in the eggs and vanilla. I alternate adding the dry ingredients and buttermilk just until everything comes together. I bake the cake in a prepared pan until a toothpick comes out clean, then let it cool completely.
For the vanilla milk soak, I whisk together the milk, sweetened condensed milk, and vanilla. Once the cake is cooled, I trim a thin layer off the top, poke holes all over, and slowly pour the milk mixture on so it soaks in evenly.
To assemble, I spread the chilled pastry cream over the cake and cut it into squares. Right before serving, I sprinkle sugar over each piece and brûlée it with a kitchen torch until golden and crisp.
Servings And Timing
I usually cut this cake into 16 generous squares. From start to finish, I plan for about 1 hour and 30 minutes of active prep and baking time, plus additional chilling and cooling time. I find it’s best made the same day I plan to serve it, especially because of the brûléed topping.
Storage/Reheating
I store the cake without the brûléed sugar topping in the refrigerator, tightly covered, for up to 2 days. I always add and torch the sugar right before serving, since the caramelized layer will soften if it sits too long. I don’t recommend reheating this cake, as the pastry cream and milk-soaked cake are best enjoyed cold or at cool room temperature.
FAQs
Do I Need A Kitchen Torch For This Cake?
I do recommend using a kitchen torch. I’ve found that a broiler doesn’t work well because it can melt the pastry cream before the sugar caramelizes properly.
Can I Make This Cake Gluten Free?
I’ve had good results using a 1-to-1 gluten free baking flour. I like how closely it mimics regular all-purpose flour in both texture and structure.
What Can I Use Instead Of Buttermilk?
When I don’t have buttermilk, I mix whole milk with a bit of lemon juice or white vinegar and let it sit for a few minutes before using it.
Can I Make This Cake Ahead Of Time?
I often make the cake and pastry cream a day in advance, then assemble and brûlée the sugar just before serving for the best texture.
Will The Brûléed Sugar Stay Crunchy?
In my experience, the sugar stays crisp for a short time, but it will eventually soften. That’s why I always torch the sugar right before serving.
Conclusion
This crème brûlée cake is one of those desserts I turn to when I want something elegant, comforting, and unforgettable. I love how the soft vanilla cake, creamy custard, and crackly sugar topping come together into one show-stopping treat. It’s a recipe I truly enjoy making and sharing, and it never fails to impress.
This Crème Brûlée Cake layers ultra‑soft, milk‑soaked vanilla cake with silky pastry cream and a crackly caramelized sugar topping for a show‑stopping dessert that’s elegant yet approachable.
Total Time:1 hour 30 minutes (plus chilling & cooling)
Yield:16 squares
Ingredients
For the vanilla pastry cream:
2 ¼ cups whole milk
6 egg yolks
½ cup granulated white sugar
Pinch of salt
1 teaspoon vanilla bean paste
3 tablespoons cornstarch
2 tablespoons unsalted butter
For the vanilla cake:
2 ½ cups all‑purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated white sugar
4 large eggs
2 teaspoons vanilla bean paste
1 cup buttermilk
For the milk soak & brûlée topping:
1 cup half & half (or whole milk)
1 cup sweetened condensed milk
1 teaspoon vanilla bean paste
Granulated white sugar for caramelizing
Instructions
Make the vanilla pastry cream: Heat milk until steaming. In a bowl whisk together egg yolks, sugar, salt, vanilla, and cornstarch until pale. Slowly temper with warm milk, then return to saucepan and cook over medium heat, whisking constantly until thick. Remove from heat, stir in butter, cover with plastic wrap directly on the surface, and chill completely.
Make the vanilla cake: Preheat oven to 350°F (175°C). In a bowl combine flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and buttermilk until just combined. Pour into a prepared cake pan and bake until a toothpick comes out clean. Cool completely.
Prepare the milk soak: Whisk together half & half (or milk), sweetened condensed milk, and vanilla.
Once the cake is cooled, remove a thin layer from the top and poke holes all over. Slowly pour the milk mixture over the cake so it soaks in evenly.
Spread the chilled pastry cream over the soaked cake. Cut into individual squares.
Right before serving, sprinkle each piece with granulated sugar and use a kitchen torch to caramelize the sugar until golden and crisp.
Notes
Use a gluten‑free 1:1 baking flour to make this cake gluten‑free.
If you don’t have buttermilk, mix whole milk with a bit of lemon juice or vinegar and let it sit before using.
Prepare the cake and pastry cream a day ahead for easier assembly, but torch sugar just before serving to keep it crisp.
Fresh berries or whipped cream pair beautifully with each slice.
The caramelized sugar layer softens over time, so serve soon after torching.
