Creme Brûlée Cake


Creme Brûlée Cake


2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

1/2 cup heavy cream

1/4 cup brown sugar


Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23 cm) cake pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, until just combined.

Pour the batter into the prepared pan and smooth the top.

In a small saucepan, heat the heavy cream and brown sugar over medium heat until the sugar has dissolved. Pour the mixture over the cake batter.

Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve and enjoy your Creme Brûlée Cake!

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