Crème Brûlée Cake

Name: Crème Brûlée Cake
Prep time: 30 min
Cook time: 45 min
Yield: 10-12
Cuisine: Middle Eastern

roubashahin.com.au

A buttery, caramelised crème brûlée cake inspired by the viral cupcakes! Unlike my Middle Eastern desserts, this one is all about elegance and indulgence.

PREP TIME

30 minutes

COOK TIME

40-45 minutes

SERVES

10-12

About this recipe

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!

Ingredients

Cake

300 grams unsalted butter, softened
⅔ cup (150 grams) sugar
¾ cup (150 grams) brown sugar
2 teaspoons vanilla extract
6 eggs
300 grams self-raising flour, sifted
3 tablespoons milk

Buttercream

150 grams unsalted butter
1 teaspoon vanilla extract
2 cups (250 grams) icing sugar
150 grams white chocolate, melted and cooled

Brûlée Topping

3-4 tablespoons caster sugar

Notes from Rouba

Use room temperature eggs for a smoother batter.
Don’t rush the sugar caramelisation—move the blowtorch slowly for an even crust.
Serve at room temperature for the best texture and flavour.

Method

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, or in a stand mixer, 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.

Gently fold in the flour. Stir in the milk and mix through. 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 smooth. 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.