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Creme Brûlée Sheet Cake Recipe

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4.2 from 11 reviews

This Creme Brûlée Sheet Cake is an extraordinary dessert featuring a moist vanilla bean cake base topped with a luscious vanilla bean custard filling. The crowning glory is a perfectly caramelized, crispy sugar shell reminiscent of classic creme brûlée, making this dessert a true showstopper that’s both elegant and indulgent.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 12-16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cake

  • 2 cups flour
  • 2 cups sugar
  • ½ cup butter
  • ½ cup shortening
  • 1 cup water
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 vanilla bean, split and scraped
  • 1 teaspoon vanilla bean paste

Filling

  • 1 large box vanilla instant pudding mix
  • 2 cups heavy cream
  • ½ cup half and half
  • 1 vanilla bean, split and scraped
  • 1 teaspoon vanilla bean paste

Topping

  • ½ cup very fine sugar (superfine sugar or caster sugar)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Lightly spray a 15x10x1 inch baking sheet with cooking spray and set aside to ensure your cake doesn’t stick.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour and sugar. Set this mixture aside for later use.
  3. Combine Wet Ingredients and Heat: In a medium saucepan, combine the butter, water, and shortening. Heat the mixture over medium heat until it comes to a boil.
  4. Add Dry Mixture to Boiling Liquids: Once the butter mixture reaches a boil, add the flour and sugar mixture and stir vigorously to combine until smooth.
  5. Add Remaining Ingredients: Remove from heat. Stir in the buttermilk, followed by baking soda. Then, add the eggs one at a time, mixing well after each addition. Finally, add the scraped vanilla bean seeds and vanilla bean paste, mixing thoroughly to distribute the flavors evenly.
  6. Pour and Bake: Pour the batter into the prepared baking sheet and spread evenly. Bake at 400°F (204°C) for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Completely: Remove the cake from the oven and allow it to cool completely on a wire rack to room temperature before proceeding.
  8. Prepare Filling: In a medium mixing bowl, combine the vanilla instant pudding mix, heavy cream, half and half, scraped vanilla bean seeds, and vanilla bean paste. Beat on high speed for 1 minute until the mixture just thickens to a creamy consistency.
  9. Spread Filling: Once the cake is completely cooled, spread the prepared filling evenly over the top of the cake using a spatula.
  10. Chill Cake: Place the filled cake in the refrigerator and let it chill for at least 1 hour to allow the filling to set.
  11. Caramelize Sugar Topping: Evenly sprinkle ½ cup of very fine sugar over the top of the filling. Place the cake under a preheated broiler set on high, watching carefully as the sugar caramelizes and turns a golden brown, forming the signature crisp creme brûlée crust. This should only take a few minutes—do not walk away.
  12. Final Chill: After caramelizing, refrigerate the cake uncovered for an additional 2 hours to allow the sugar topping to harden and the flavors to meld.
  13. Serve and Enjoy: Slice the cake into squares and serve chilled. Enjoy this exquisite blend of soft vanilla cake and crisp caramelized sugar topping!

Notes

  • Use very fine sugar (superfine or caster sugar) for the topping to ensure it caramelizes properly without burning.
  • Watch the sugar under the broiler closely as it can quickly burn.
  • Allow the cake to cool fully before spreading the filling to prevent it from melting.
  • The vanilla bean paste adds an extra pop of vanilla flavor; however, you can substitute with pure vanilla extract if unavailable.
  • For best results, serve the cake chilled after the final refrigeration step.

Find it online: https://cheftinaskitchen.com/creme-brulee-sheet-cake-recipe/