Vanilla Creme Brulée cake
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Vanilla Creme Brûlée cake
This is an infusion of a classic simple vanilla cake paired with a French classic, the creme brûlée. It’s rich, beautiful and easy to make at home. Not to mention absolutely delicious!
I’ve been wanting to make this vanilla creme brûlée cake for months now. It’s been on my Pinterest board haunting me to make it for ages and I finally got around to making it and I’m SO glad I did!
Fluffy and super moist homemade vanilla cake topped with creamy intense vanilla creme patissier (aka custard), sprinkled with light brown sugar and blow torched for a crunchy caramelized topping.
I decorated it with some hand picked blackberries from the forest just by our house for a little fruity flavor. The blackberries are more for decoration but they go perfectly with the cake. The fruity flavor pairs perfectly with the creamy custard and rich cake. Next time I would definitely think about adding more blackberries and even mix them into the batter.
There are some really great vanilla cake recipes out there with many different mixing methods. This one has a slightly different sequence of mixing, but it results in a super moist and fine crumb cake. What makes this cake batter a bit more unique is the addition of milk powder in the batter. Which enhances the flavor and texture of the cake.
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Why do I add milk powder into the cake batter?
This is an adjustment that I learned recently since it’s not something I learned in pastry school, but have found the results great! You definitely never stop learning which is the beauty of this profession.
- The milk powder in this recipe gives the cake a rich subtle milky flavor which enhances the overall flavor of the cake batter.
- During baking it also enhances the golden brown color of the cake due to what is called the “Maillard reaction” which gives cake the beautiful golden color.
- It improves the texture of the cake giving it a softer and finer crumb. It enhances the structure of the cake crumb with stability.
Can I make this recipe without the milk powder?
Yes, you can. You can surely make it without the milk powder, but just bear in mind that you won’t get quite the same texture and flavor. It will still be moist and delicious, but you’ll slightly lack the extra richness and stable crumb.
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| Soft crumb texture |
Ingredients you’ll need for the vanilla cake:
- All purpose flour: I used all purpose flour (Type 550 or 450)
- Sugar: I used white cane sugar
- Milk powder: Added for extra flavor and enhances the texture of the cake crumb
- Baking powder: for a nice rise
- Baking soda: enhance the rising of the cake batter
- Salt: enhance the overall flavor the cake
- Vanilla: use good quality vanilla for best results. I used vanilla pods, vanilla powder and a bit of vanilla extract from “Vanilla Dream”
- Sunflower oil: use a neutral flavored oil. This adds extra moisture
- Butter: use a good quality butter. It adds a lot of richness to the cake
- Water: also adds more moisture to the batter
- Sour cream: adds a lot of moisture and a tender moist crumb without adding too much liquid. The slight acidity of the sour cream also helps boost the baking soda
- Eggs: add flavor and mostly structure. Egg yolks add richness and make for an emulsified batter.
- Apple cider vinegar: is added to boost the baking soda which needs acidity to activate.
Ingredients you’ll need for the creme patissier/brulee topping:
- Milk: I used full fat milk 3.5%
- Cornstarch: use to bind the creme patissier
- Vanilla: good quality vanilla pods
- Egg yolks: for the creme patissier I only use Egg yolks
- Salt: enhance the flavor
- Butter: for creaminess and richness, as well as stability.
- Sugar: I used white cane sugar for the creme patissier
- Light brown sugar: to sprinkle on top for the caramelization.
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How to make a creme brûlée cake:
1. Make the creme patisserie:
To make the creme patissier add the milk, salt, vanilla and 1/2 of the sugar into a medium pot and set it on medium heat until it starts to steam. Set a side and let it sit for about 15-20 minutes for the vanilla to infuse.
In a medium bowl mix the other 1/2 of the sugar, cornstarch and the egg yolks. Whisk these until slightly fluffy, clump free and light.
Place the warm milk back on the stove and let it come to almost a simmer, then add 1/3 of the hot milk mixture into the egg yolks and mix well. Pour it bake into the rest of the milk and under constant mixture cook the creme patissier until it has thickened. Let it bubble under constant mixing for about 1 minute. You want to remove any starchy flavor from the cornstarch.
Remove the creme patissier from the heat and pour it through a sieve into a heat proof bowl. Make sure to remove any lumps and the vanilla pod. Then add in the cold cubed butter and mix well until completely
Melted and evenly mixed. Cover the top with cling film so it doesn’t form a skin and let it cool completely before mixing.
Once the creme patissier has cooled completely mix it until smooth in the bowl of your mixer attachment with the whisk attachment. Don’t overmix it, just until smooth and creamy.
2. Make the vanilla cake:
Preheat the oven to 170°C
To make the vanilla cake start by mixing the flour, sugar, salt, vanilla, milk powder, baking powder and baking soda into the bowl of your standard mixer fitted with the paddle attachment. Mix until everything is evenly mixed.
Add the room temperature butter and mix again until you get a crumbly texture. Add the sunflower oil and mix again shortly.
In a separate bowl or measuring jug whisk together the sour cream, water and apple cider vinegar, mix well. Pour it into the batter on medium-low speed until evenly incorporate. Scrape down the sides and the bottom of the bowl.
Whisk together the eggs and egg yolks and pour this into the batter. Mix again until you have an even and smooth batter. Scrape down the sides and bottom of the bowl again to make sure there are no clumps.
Pour the batter into your prepared ring mold ( about 20-22cm in diameter) and bake in the preheated oven at 170°C for about 35-45minutes. (Depending a bit on your oven. You can insert a knife and if the tip comes out clean it’s done)
Let it cool down completely before adding the creme patissier and caramelizing.
3. Caramelizing the top:
Once the cake has cooled completely add the whisked creme patissier and spread it evenly with a small palette knife. It doesn’t have to be completely even.
Sprinkle the top with light brown sugar (white cane sugar would work but it dissolves faster than the brown sugar and makes it harder to caramelize) caramelize the top with a blow torch.
I caramelize the top of the cake in sections so that the sugar doesn’t dissolve too quickly. Sprinkle a part of top with sugar, caramelize it and then repeat this until the whole top is caramelized.
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| Blackberries add a fruity flavor to the cake and balance the sweetness |
Can I make this cake in advance?
Yes! You can bake the vanilla cake and cook the creme patissier a day ahead. I wouldn’t recommend assembling the cake completely and then storing it in the fridge.
Assemble the cake the day of serving and caramelize the top right before serving for best results. The caramelized top won’t stay crunchy for very long since sugar is hydroscoping which means that it absorbs moisture and will get “wet” and therefore soggy.
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