Creme Brûlée Cake – Layers of vanilla bean cake baked on a graham cracker crust, filled with vanilla bean custard and covered in a vanilla bean buttercream.
Best Day of the Week
Monday is quickly becoming my new favorite day of the week! With my new plan for 2020, which is to publish a new recipe every Monday, I no longer have the Monday blues. I love Mondays now, and I hope you do too!
Creme Brûlée Cake
So let’s get right to it and start talking about this Creme Brûlée Cake! The idea for this was prompted by my friend Metta and her husband Clair. Metta loves creme brûlée and Clair has been begging me to “torch” a cake since I met him a few years ago. Good news for both of them, this cake covers both of those things!
Graham Cracker Crust
I know a traditional creme brûlée doesn’t have any kind of crust, but I’ve had one before that used a graham cracker crust and it was heavenly. Plus, you know how much I like a little crunch and texture in my cakes! For this cake, I used my graham cracker crust that you’ve seen in other cakes like my Ultimate S’mores Cake and my Coconut Key Lime Pie Cake. The one difference in this recipe is that I added a little instant coffee to it. Now, that’s totally optional, but I promise you, the hint of coffee flavoring paired with the vanilla bean is out-of-this-world incredible! If you don’t drink coffee for religious reasons (which is me), you can use decaf coffee granules, a coffee flavored extract or Pero, a coffee substitute. I just think you’ll love the flavor balance it brings to the cake.
Assembly: How to Stack a Cake with a Soft Filling
Similar to other cakes I’ve made, my Creme Brûlée Cake has a soft filling and needs to be assembled properly so you don’t end up with a giant mess and tears running down your face (been there, done that – here to make sure you don’t).
To begin, place your cake layer, top side up, on a cake board or cake plate. Using a piping bag, you’ll then pipe a rim around the edge of the cake layer.
Pour about 1 cup of the vanilla bean custard on top of the cake layer.
Using an offset icing spatula, evenly and gently spread the filling out over the cake layer.
Place the second cake layer on top of the filling and repeat steps 1 and 2.
Place the final cake layer, also top side up, on the second layer of filling.
Apply a thin layer of vanilla bean buttercream around the entire cake. This becomes your crumb coat.
After you’ve applied your crumb coat, freeze your cake for about 15 minutes.
Continue frosting your cake with the remaining vanilla buttercream. Once you’ve done this, freeze your cake for another 15 minutes.
When the cake is chilled, sprinkle on an even layer of granulated sugar. This should be thick enough that you don’t see the frosting, but nothing more than about 1/8th of an inch.
Using a kitchen torch, heat the sugar until it browns and crystalizes. I have a basic, kind of small kitchen torch. It took a bit of time, but did the job just fine. When I make this again next month for my sister’s baby shower, I’m going to try a stronger, more powerful torch to see if I can get it to cook a little better.
Storing the Creme Brûlée Cake
Once you’ve finished decorating the cake, and if you plan to serve it the same day, store it in an airtight container or cake box in the fridge until you’re ready to serve. If you’re making the cake several days in advance, don’t add the brûléed sugar and store in the freezer.
Pictures to Drool Over
And now for just a few pictures to really get you drooling!
Sure hope you love this one as much as I do!