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

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Instructions

Prepare the Sponge Cake:

Preheat oven to 350°F (175°C). Grease and line a cake pan.
Beat egg yolks with half the sugar until pale and thick. Stir in vanilla bean paste.
In a separate bowl, beat egg whites to soft peaks. Gradually add the remaining sugar until stiff peaks form.
Gently fold yolk mixture into the whites.
Sift in flour, baking powder, and salt. Fold gently.
Combine melted butter with warm milk, then fold into batter.
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