Why You’ll Love This Recipe
This cake combines the best of two classic desserts—vanilla cake and crème brûlée—into one show-stopping creation. The condensed milk soak keeps the cake moist and flavorful, while the brûlée topping adds a delightful crunchy texture. The double vanilla essence from both vanilla extract and vanilla bean paste intensifies the flavor, making every bite heavenly.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon vanilla bean paste
- 1 cup buttermilk
For the soak:
- 1 can (14 ounces) sweetened condensed milk
- ½ cup water
- 1 teaspoon vanilla extract
For the brûlée topping:
- ½ cup granulated sugar
- Fresh fruit (optional, for garnish)
directions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Mix Butter and Sugar: Cream the softened butter with granulated sugar in a large bowl until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and vanilla bean paste.
- Combine Mixtures: Gradually add dry ingredients alternately with buttermilk, mixing until smooth.
- Divide Batter: Pour batter evenly into prepared pans, smoothing tops.
- Bake: Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare Condensed Milk Soak: Mix condensed milk, water, and vanilla extract in a bowl until combined.
- Soak the Cakes: Once cool, place cake layers on serving plates. Poke holes with a skewer and pour half of the soak over each layer.
- Chill: Refrigerate for at least 2 hours to allow soak to absorb fully.
- Prepare the Brûlée Topping: Sprinkle granulated sugar evenly over the top of each cake.
- Torch the Sugar: Caramelize sugar using a kitchen torch, moving constantly to avoid burning, until golden and crackly.
- Serve: Slice and serve immediately. Garnish with fresh fruit if desired.
Servings and timing
This recipe yields about 12 servings.
Prep Time: 30 minutes
Cook Time: 30–35 minutes
Total Time: Approximately 1 hour 15 minutes (including chilling time)
Variations
- Flavor Twists: Add citrus zest or almond extract to the batter for different flavor notes.
- Fruit Fillings: Layer with fresh berries or fruit preserves between cake layers.
- Topping Options: Use brown sugar or coconut sugar for brûlée topping.
- Mini Cakes: Bake as cupcakes and brûlée individually for party servings.
- Dairy-Free: Substitute butter and buttermilk with vegan alternatives and coconut condensed milk.
storage/reheating
Store covered in the refrigerator for up to 3 days. The brûlée topping is best caramelized just before serving to maintain crispness. Do not reheat; serve chilled or at room temperature.
FAQs
Can I make this cake ahead?
Yes, bake and soak the cake ahead. Caramelize sugar topping just before serving.
What if I don’t have vanilla bean paste?
Use double the amount of vanilla extract or add vanilla seeds from a pod.
Can I freeze this cake?
Freeze unsoaked cake layers wrapped well; thaw and soak before serving.
How do I pressurize the cake to absorb the soak?
Poking holes with a skewer helps the soak penetrate the cake evenly.
What can I use if I don’t have a kitchen torch?
Use the broiler setting in your oven watching carefully to avoid burning.
Is this cake very sweet?
The condensed milk soak adds sweetness; adjust sugar in batter if desired.
Can I make this gluten-free?
Substitute with gluten-free flour blends suitable for cakes.
How thick should the brûlée sugar layer be?
A thin, even layer caramelizes best for a crispy topping.
Can I add nuts?
Chopped toasted nuts can be sprinkled between layers or on top.
How do I store leftover brûlée topping?
Once caramelized, it’s best eaten fresh as it can soften over time.
Conclusion
Double Vanilla Crème Brûlée Cake with Condensed Milk Soak & Brûlée Topping is an indulgent dessert that perfectly combines moist, flavorful cake with the luxurious crunch of caramelized sugar. Ideal for celebrations or whenever you want to impress with a decadent, show-stopping treat.
Double Vanilla Crème Brûlée Cake With Condensed Milk Soak & Brulee Topping: An Incredible 1-Recipe Delight
Double Vanilla Crème Brûlée Cake with Condensed Milk Soak & Brulee Topping is a decadent layered cake featuring rich vanilla flavors, moist texture from condensed milk soak, and a crisp caramelized sugar topping for an indulgent dessert.
- Prep Time: 30 minutes
- Cook Time: 30–35 minutes
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking, Soaking, Torch caramelizing
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 tablespoon pure vanilla extract
1 tablespoon vanilla bean paste
1 cup buttermilk
1 can (14 ounces) sweetened condensed milk
½ cup water
1 teaspoon vanilla extract (for soak)
½ cup granulated sugar (for brûlée topping)
Fresh fruit (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Cream butter and sugar until light and fluffy in a large bowl.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and vanilla bean paste.
- Alternately add dry ingredients and buttermilk, mixing until smooth.
- Divide batter evenly into pans, smoothing tops.
- Bake 30–35 minutes or until a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
- Mix condensed milk, water, and vanilla extract to make soak.
- Poke holes in cooled cakes with a skewer; pour half the soak over each layer.
- Refrigerate cakes for at least 2 hours to absorb soak fully.
- Sprinkle granulated sugar evenly over cake tops.
- Caramelize sugar using a kitchen torch until golden and crackly.
- Slice and serve immediately, garnishing with fresh fruit if desired.
Notes
Add citrus zest or almond extract to batter for flavor variation.
Layer with fresh berries or fruit preserves for added texture.
Use brown or coconut sugar for brûlée topping for different flavors.
Make mini cupcakes and brûlée individually for party servings.
Substitute with vegan ingredients for a dairy-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
