Description
A rich and elegant crème brûlée cake with silky custard layers and caramelized sugar topping—perfect for holidays, celebrations, or whenever you need a showstopper dessert.
Ingredients
For the Cake Layers:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup whole milk
For the Crème Brûlée Filling:
2 cups heavy cream
5 large egg yolks
½ cup granulated sugar
1 tsp vanilla extract
For Assembly:
1 ½ cups fresh raspberries
1 cup chopped pecans, toasted
½ cup caramel sauce (homemade or store-bought)
3 tbsp granulated sugar (for brûlée topping)
Instructions
Bake the Cake Layers: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Whisk flour, baking powder, and salt. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry mixture and milk until smooth. Divide batter among pans and bake 20–25 minutes. Cool completely.
Make the Crème Brûlée Custard: In a saucepan, heat cream until just simmering. In a bowl, whisk yolks and sugar until pale. Slowly whisk hot cream into yolks, then return mixture to pan. Cook over low heat until thickened. Stir in vanilla. Chill until set.
Assemble the Cake: Place one cake layer on a platter. Spread with custard, then top with raspberries, pecans, and a drizzle of caramel. Repeat with remaining layers.
Top and Finish: Spread remaining custard on top layer. Sprinkle evenly with granulated sugar and torch until caramelized for a brûlée effect. Drizzle with more caramel, garnish with extra raspberries and pecans.
Slice and serve!
Notes
Can be prepared a day ahead and brûléed before serving.
Use stabilized whipped cream mixed with custard if you prefer a lighter filling.
Substitute blackberries or strawberries for a variation.
Keep refrigerated until serving.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking, Layering, Brûlée
- Cuisine: French-American Fusion
