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Why You’ll Love This Recipe

This cake brings together the best elements of crème brûlée and vanilla cake into one show-stopping dessert. The moist vanilla sponge is enhanced with a condensed milk soak, adding extra richness. Topped with a smooth cream cheese icing and a crisp brûléed sugar layer, each bite offers a harmonious blend of textures and flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vanilla Sponge Cake:

  • 3 large eggs, separated

  • 1 cup caster sugar, divided

  • 1 tsp vanilla bean paste

  • ½ cup + 2 Tbsp plain flour

  • ¾ tsp baking powder

  • ¼ tsp table salt

  • ¼ cup full-fat milk

  • 30g salted butter, melted

Milk Soak:

  • ¼ cup + 2 Tbsp cream

  • ¼ cup + 2 Tbsp sweetened condensed milk

  • ¼ cup full-fat milk

  • 1 tsp pure vanilla extract

Crème Brûlée Icing:

  • ⅔ cup icing sugar

  • 250g traditional cream cheese, room temperature

  • ½ tsp vanilla bean paste

  • 3-4 Tbsp caster or white sugar

Optional Decoration:

  • Fresh berries

  • Edible flowers

Directions

  1. Prepare the Sponge Cake:

    • Preheat the oven to 350°F (175°C). Grease and line a cake pan.

    • In a bowl, beat egg yolks with half the sugar until pale and thick. Stir in vanilla bean paste.

    • In a separate bowl, whisk egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form.

    • Fold the egg yolk mixture into the egg whites gently.

    • Sift in flour, baking powder, and salt. Fold to combine.

    • Mix milk and melted butter, then fold into the batter.

    • Pour into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.

  2. Prepare the Milk Soak:

    • In a bowl, combine cream, condensed milk, full-fat milk, and vanilla extract.

    • Once the cake is baked and slightly cooled, poke holes over the surface and pour the milk soak evenly. Allow it to absorb.

  3. Prepare the Crème Brûlée Icing:

    • Beat cream cheese until smooth. Add icing sugar and vanilla bean paste, mixing until combined.

    • Spread the icing over the soaked cake.

  4. Caramelize the Sugar Topping:

    • Sprinkle caster or white sugar evenly over the icing layer.

    • Using a kitchen torch, caramelize the sugar until golden and crisp. Allow to set.

  5. Decorate (Optional):

    • Garnish with fresh berries and edible flowers as desired.

Servings and Timing

  • Servings: 8

  • Prep Time: 60 minutes

  • Cook Time: 30 minutes

Variations

  • Flavor Twist: Add a hint of citrus zest to the sponge batter for a refreshing note.

  • Alternative Toppings: Instead of caramelizing sugar, drizzle with caramel sauce for a different texture.

  • Layered Version: Slice the sponge horizontally and add a layer of custard between for a layered effect.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 3 days. For the best texture, allow the cake to come to room temperature before serving. Avoid reheating to maintain the integrity of the custard and caramelized topping.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the sponge and milk soak a day in advance. Apply the icing and caramelized sugar topping just before serving for the best texture.

Do I need a kitchen torch for the sugar topping?

A kitchen torch provides the best results for caramelizing sugar. If unavailable, you can use a broiler, but watch closely to prevent burning.

Can I use vanilla extract instead of vanilla bean paste?

Yes, but vanilla bean paste offers a more intense flavor and visual appeal with vanilla specks.

Is there a substitute for sweetened condensed milk in the soak?

You can use evaporated milk with added sugar, but the flavor and sweetness may vary.

Can I freeze this cake?

Freezing is not recommended due to the custard and caramelized sugar topping, which may not thaw well.

What type of cream cheese should I use?

Use traditional full-fat cream cheese for the best texture and flavor.

Can I add fruit to the cake?

Yes, fresh berries can be added as a garnish or between layers if making a layered version.

How do I prevent the sponge from becoming too soggy?

Ensure the sponge is not over-soaked and that the milk soak is evenly distributed.

Can I make this cake gluten-free?

Yes, substitute the plain flour with a gluten-free flour blend suitable for baking.

What can I serve with this cake?

A dollop of whipped cream or a scoop of vanilla ice cream complements the cake well.

Conclusion

Double Vanilla Crème Brûlée Cake is a decadent fusion of classic crème brûlée and moist vanilla cake. With its rich flavors, creamy texture, and caramelized topping, it’s a dessert that impresses both in taste and presentation. Perfect for special occasions or when you want to indulge in something truly special.

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Double Vanilla Crème Brûlée Cake

Double Vanilla Crème Brûlée Cake

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  • Author: Alice
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Double Vanilla Crème Brûlée Cake is a decadent dessert that combines rich vanilla sponge, a creamy milk soak, and a cream cheese brûlée icing finished with a caramelized sugar crust. This elegant and indulgent cake is perfect for special occasions or when you want to impress with something truly unique and delicious.

Ingredients

Vanilla Sponge Cake:

  • 3 large eggs, separated

  • 1 cup caster sugar, divided

  • 1 tsp vanilla bean paste

  • ½ cup + 2 Tbsp plain flour

  • ¾ tsp baking powder

  • ¼ tsp salt

  • ¼ cup full-fat milk

  • 30g salted butter, melted

Milk Soak:

  • ¼ cup + 2 Tbsp cream

  • ¼ cup + 2 Tbsp sweetened condensed milk

  • ¼ cup full-fat milk

  • 1 tsp pure vanilla extract

Crème Brûlée Icing:

  • ⅔ cup icing sugar

  • 250g traditional cream cheese, room temperature

  • ½ tsp vanilla bean paste

  • 3–4 Tbsp caster or white sugar (for brûlée topping)

Optional Decorations:

  • Fresh berries

  • Edible flowers

Instructions

Prepare the Sponge Cake:

  1. Preheat oven to 350°F (175°C). Grease and line a cake pan.

  2. Beat egg yolks with half the sugar until pale and thick. Stir in vanilla bean paste.

  3. In a separate bowl, beat egg whites to soft peaks. Gradually add the remaining sugar until stiff peaks form.

  4. Gently fold yolk mixture into the whites.

  5. Sift in flour, baking powder, and salt. Fold gently.

  6. Combine melted butter with warm milk, then fold into batter.

  7. Pour into prepared pan and bake for 25–30 minutes. Cool slightly.

Prepare the Milk Soak:
8. Mix cream, condensed milk, whole milk, and vanilla.
9. Poke holes in cake and pour soak evenly. Let absorb.

Prepare the Crème Brûlée Icing:
10. Beat cream cheese until smooth. Add icing sugar and vanilla bean paste. Spread over cake.

Caramelize the Sugar Topping:
11. Sprinkle caster sugar over icing and caramelize with a kitchen torch until golden. Let set.

Optional Decoration:
12. Top with fresh berries or edible flowers before serving.

Notes

For a layered version, split the cake and add icing or fruit between layers.A broiler can be used for caramelizing if a torch isn’t available (watch carefully).Ensure cake is cooled before soaking to avoid it falling apart

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