Crème Brûlée Cake

Prep time30 minutes
Cook time30 minutes
Rest time3 hours
Total time~4 hours
DifficultyMedium
Servings8

This isn’t your average cake. Light, fluffy vanilla sponge with a hint of cocoa, topped with smooth, creamy custard and a crackly caramelized sugar crust! Ready to bake something unforgettable? Let’s brûlée!

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Crème Brûlée Cake
Cocoa Recommendation

What cocoa should I use?

Use alkalised cocoa powder in the batter for deeper colour, balanced bitterness, and a more grown-up banana flavour. It disperses smoothly and doesn’t dry out the crumb.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

Vanilla Sponge Cake

  • 3 large eggs (separated)
  • 200 g caster sugar (divided)
  • 1 tsp vanilla bean paste
  • 80 g plain flour
  • 2 tsp cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 60 ml full-fat milk
  • 30 g salted butter (melted)

Crème Brûlée Topping

  • 500 ml heavy cream
  • 5 large egg yolks
  • 100 g granulated sugar
  • 1 tsp vanilla extract (or seeds from 1 vanilla bean)
  • 2-3 tbsp granulated sugar (for caramelizing)

Method

Vanilla Sponge Cake

1. Preheat Oven

Preheat to 170°C. Grease and line a 20cm round cake tin.

2. Whisk Egg Whites

Beat egg whites until soft peaks form. Gradually add 100g sugar, whisking until stiff and glossy.

3. Mix Yolks

In a separate bowl, add the yolks and pour gradually in the egg white and fold gently.

4. Combine Dry Ingredients

Sift together flour, cocoa powder, baking powder, and salt.

5. Incorporate Wet & Dry

Fold the dry ingredients into the egg mixture alternately with the milk and melted butter.

6. Bake

Pour batter into the tin and bake for 25-30 minutes or until a skewer comes out clean. Let cool for 10 minutes, then transfer to a wire rack.

Crème Brûlée Topping

7. Heat Cream

Warm heavy cream over medium-low heat until steaming, stirring occasionally.

8. Whisk Yolks & Sugar

In a bowl, whisk egg yolks and 100g sugar until pale and thick.

9. Temper Eggs

Slowly whisk a small amount of hot cream into yolks, then whisk the mixture back into the saucepan.

10. Cook Custard

Stir over low heat until thick enough to coat a spoon (8-10 minutes). Do not boil.

11. Flavor & Cool

Remove from heat, stir in vanilla, and let cool slightly.

12. Pour & Chill

Spread custard over the cake. Let cool for 10 minutes, then refrigerate for 2-3 hours.

Brûléed Topping

13. Prepare topping

Sprinkle granulated sugar evenly over the set custard.

14. Caramelize

Use a kitchen torch to caramelize until golden and crackly.

15. Decorate and enjoy!

Let set briefly before serving.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

When should I make this?