I’ve seen crème brûlée cupcakes all over social media lately, and while I love a good cupcake, I wanted to turn this idea into something even more special—a full-sized crème brûlée cake. Unlike my Middle Eastern desserts, this one is all about elegance. It has a buttery, tender crumb, topped with a crisp caramelised sugar layer that cracks just like a classic crème brûlée.
This cake is simple to make but looks like a masterpiece. The golden crust is what makes it so irresistible! If you love desserts with a bit of crunch, you should also try my Toffee Almond Coffee Cake, which has a stunning coffee-flavoured cream and a crunchy toffee topping. Or, if you prefer something lighter, my Honey Ricotta Pear Cake has a delicate Middle Eastern twist. No matter what you choose, this crème brûlée cake is guaranteed to impress!
Step 1. Prepare the Cake Batter
Preheat your oven to 160°C, fan forced (180°C no fan). Grease and line a 24cm round cake tin.
In a large bowl, beat the butter, caster sugar, and brown sugar until light and fluffy. Add the vanilla extract and eggs one at a time, beating well after each addition.
Sift in the flour and from this point on, switch to mixing by hand. Gently fold the flour into the mixture using a spatula or wooden spoon—this helps keep the batter tender and avoids overworking it. Stir in the milk until fully combined. Pour the batter into the prepared cake tin and smooth the top.
Step 2. Bake the Cake
Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 3. Prepare the Buttercream
Beat the butter and vanilla extract until creamy. Gradually add icing sugar and continue beating until smooth. Mix in the melted white chocolate until fully incorporated.
Step 4. Assemble and Brûlée the Cake
Once the cake has cooled, spread a thick layer of buttercream evenly over the top. Sprinkle the sugar evenly over the buttercream. Using a kitchen blowtorch, carefully caramelise the sugar until it melts and forms a golden crust.
Let the caramel set for a few minutes before slicing.
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