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.
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.
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.
How to Decorate the Creme Brulee Cake
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.
How to Make Homemade Custard
This custard filling is incredibly delicious and not hard to make if you follow the instructions:
- Preheat your oven to 300 degrees F. Place an 8″x8″ baking pan in a 9″x13″ baking pan. You’ll be adding water to the larger pan later to create a bath for the custard to cook in – so you’re looking for a pan that is larger than the baking pan that you’ll have the custard in.
- In a medium saucepan, combine 1 cup of the heavy cream with the vanilla bean paste and the sugar. Turn the stove to medium heat and bring the mixture to a boil, stirring often to dissolve the sugar. Once the mixture starts to boil, remove from heat and cover with a lid. Let sit for about 5 to 10 minutes.
- After the cream has steeped, stir in the remaining 1 cup of heavy cream.
- In a small mixing bowl, whisk the egg yolks. Slowly add about ¼ cup of the heavy cream mixture to the egg yolks, whisking continuously while you do so. This is how you temper the eggs. Once the eggs are tempered, slowly add the egg mixture to the remaining cream, stirring continuously while doing so.
- Strain the custard through a mesh strainer and then pour the strained custard into your 8″x8″ baking pan. Carefully pour hot water into the larger baking pan that the small baking pan is sitting in. You want enough water to go about half way up the side of the baking dish.
- Bake the custard for about 45 to 50 minutes. The center should be barely set. Let cool at room temperature for 2 hours and then cover with plastic wrap and refrigerate for at least 4 hours before using. I think the custard is best made one or two days before you’re ready to assemble the cake.
I have no doubt this cake will become one of your favorites like it has for me!
Other Cakes You’ll Love
Creme Brûlée Cake
Vanilla bean cake layers baked on a graham cracker crust with vanilla bean custard and vanilla bean buttercream.
Ingredients
FOR THE GRAHAM CRACKER CRUST
- 3 cups (about 360 g) finely ground graham cracker crumbs , (about 27 whole rectangular crackers)
- 3/4 cup (170 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 2 tsp. instant coffee granules, alternatives: espresso granules, coffee extract, or coffee substitute: Pero
FOR THE CAKE
- 1 cup (226 g) unsalted butter, room temperature
- 1 3/4 cups (350 g) granulated sugar
- 6 large egg whites, room temperature (save the extra yolks for the custard filling)
- 1/2 cup (120 g) sour cream, room temperature
- 1 tbsp. (13 g) vanilla bean paste, I use THIS
- 3 cups (345 g) cake flour
- 1 tbsp. (10 g) baking powder
- 1 tsp. (5 g) salt
- 1 cup (240 g) buttermilk, room temperature
FOR THE CUSTARD
- 2 cups (462 g) heavy whipping cream
- 1 tsp. (4 g) vanilla bean paste
- 1/2 cup (100 g) granulated sugar
- 5 egg yolks, from large eggs (save the extra whites to make the cake)
- pinch of salt
FOR THE BUTTERCREAM
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured and then sifted
- 1 tbsp (13 g) vanilla bean paste
- 1/4 cup (57 g) heavy whipping cream
- pinch of salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.
Instructions
FOR THE CRUST
- Preheat your oven to 375 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
- In a medium sized bowl combine the graham cracker crumbs, melted butter, sugar and coffee granules, if using. Stir until all the graham cracker crumbs are damped by the melted butter.
- Divide evenly between the three pans (about 8 ounces in each 8-inch or 6 ounces in each 6-inch) and press down firmly with your hand or the back of a spoon.
- Bake for 6-8 minutes, until golden brown. Let cool while you make the cake batter.
FOR THE CAKE
- Preheat your oven to 325 degrees F.
- In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
- Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
- Add the sour cream and vanilla bean paste and beat until incorporated, about one minute.
- With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ cup of the buttermilk. Repeat the additions, ⅓ cup flour mixture, ½ cup buttermilk and the final ⅓ cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
- Pour about 18 ounces of cake batter into each of the three 8-inch cake pans (on top of the crust) or 13 ounces in each of the 6-inch pans and bake for 35 to 40 minutes – until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).
FOR THE CUSTARD
- Preheat your oven to 300 degrees F. Place an 8"x8" baking pan in a 9"x13" baking pan. You'll be adding water to the larger pan later to create a bath for the custard to cook in – so you're looking for a pan that is larger than the baking pan that you'll have the custard in.
- In a medium saucepan, combine 1 cup of the heavy cream with the vanilla bean paste and the sugar. Turn the stove to medium heat and bring the mixture to a boil, stirring often to dissolve the sugar. Once the mixture starts to boil, remove from heat and cover with a lid. Let sit for about 5 to 10 minutes.
- After the cream has steeped, stir in the remaining 1 cup of heavy cream.
- In a small mixing bowl, whisk the egg yolks. Slowly add about ¼ cup of the heavy cream mixture to the egg yolks, whisking continuously while you do so. This is how you temper the eggs. Once the eggs are tempered, slowly add the egg mixture to the remaining cream, stirring continuously while doing so.
- Strain the custard through a mesh strainer and then pour the strained custard into your 8"x8" baking pan. Carefully pour hot water into the larger baking pan that the small baking pan is sitting in. You want enough water to go about half way up the side of the baking dish.
- Bake the custard for about 45 to 50 minutes. The center should be barely set. Let cool at room temperature for 2 hours and then cover with plastic wrap and refrigerate for at least 4 hours before using. I think the custard is best made one or two days before you're ready to assemble the cake.
FOR THE BUTTERCREAM
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
- With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, vanilla bean paste and pinch of salt.
- Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
- Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.
ASSEMBLY
- Level each cake layer, if needed, and then place the first cake layer, graham cracker side down, on a cake board.
- Using a piping bag, pipe a rim of buttercream around the edge of the cake.
- Fill the center of this area with 1 cup of the custard.
- Place the second cake layer on top of the filling and repeat steps 2 and 3.
- Place the final cake layer, graham cracker side down, on the second layer of filling. Carefully apply a thin layer of buttercream around the entire cake. This is the crumb coat. Freeze the crumb coated cake for about 15 minutes.
- Once the crumb coat is set, continue frosting the cake with the remaining buttercream.
- OPTIONAL: Freeze the cake for another 15 to 20 minutes. Sprinkle a layer of granulated sugar over the top of the cake and use a kitchen torch to caramelize the sugar. Serve right away or refrigerate, covered, until you're ready to serve.
Could I torch sugar on top of each layer? Also, could I make on sheet pan and cut out circles for 3 mini layer cakes?
You can if you want! And yes you can make it on a sheet pan!
What size sheet pan do you recommend? Also does anything in the recipe need to be altered to make it 12 three layer mini cakes?
Wow!! My first time using a recipe from your site and it was the best cake I’ve ever had! My first time using graham cracker crust with a cake and it was life changing! The cake was moist and soft and the filling was a perfect custard! Will be using your recipes from now on 🙂
Thank you so much!!
If I want to freeze the cake how do I thaw it? Will the icing still be ok?
Take it out of the freezer the morning of and put in the fridge for a couple hours. Then bring out to room temp.
This took me a little bit of time to make but the result was fantastic! Everyone was impressed and not a crumb was left on anyone’s plate. Thank you for creating and sharing this wonderful recipe.
Loving hearing that!!!
Can’t wait to try this. When making the custard I know you remove from heat and let the cream, sugar, vanilla mixture steep for 10 min. However for the next few steps of adding the next cup of heavy cream, tempering the eggs and adding it all back into the pot is this all still done off of heat?
Yes off the heat.
This recipe was delicious! I made the mistake of not reading through the whole thing and underestimated how much time it would take. Plan on two days. Personal preference- I’d probably cut the Graham cracker layer in half for each layer. It was a little thick next to the cake… and I love me a good Graham cracker crust.
Courtney does it again! So delicious!
Hi Courtney!
I’m wanting to make this cake and I have some fresh vanilla pods I’d love to use for it, especially for the custard filling in the middle. Any idea what the ratio would be if I wanted to use some? Even if it was half vanilla pod, half vanilla bean paste? Thanks in advance!
I made this cake over 2 days and it was worth every minute! Everyone who had a slice said it was the best cake they ever had. My only word of wisdom is to ensure the buttercream rim in between each layer is thick enough and around the edge enough. Mine was a bit too thin so didn’t stick as good as I hoped. Still obsessed. Would love more graham cracker crust recipes because everyone raved about it!
I love a graham cracker recipe too! You should try my key lime pie cake next!
If I were to freeze the cake layers wrapped in saran individually before assembling on a morning morning to serve that night, would I just frost straight from the freezer and keep in the fridge that day? Or how would you recommend doing it?
Take them out about 30 mins before starting to frost and assemble.
Can I use 9in pans for the cake??? That’s all I have. Thanks
Yes! Either use 2 9-inch pans or 1 1/2 the recipe and use 3 pans.
Fabulous cake! I have made several cakes and love all of Courtney’s recipes. She changes how people feel about cake. I have made this cake several times and people rave about it and still talks about it over a year later. I believe it’s how Courtney brings in all the textures and flavors to a cake. I absolutely love Courtney’s recipes and feel fortunate that she decided to share her talents!
This is so kind Debbie! Thank you so much for your sweet words. XO Courtney
Do you use a glass or metal pan to make the custard?
Just made this for my 2 year wedding anniversary and the family went crazy over it! This is a new favorite in our house! Thank you!!
Thank you so much!!
Would this taste good with cream cheese frosting?
Sure!
The BEST cake ever! Thanks-you so much for sharing this fantastic recipe. I loved the easy to follow instructions and tips. The flavour and texture were out of this world and a big crowd pleaser. I can’t wait to try more of your recipes.