Creme Brûlée Sheet Cake

This Creme Brûlée Sheet Cake will be one of the best things you EVER eat! It is a vanilla bean cake topped with vanilla bean custard that has that one of a kind crisp and cracking caramelized creme brûlée sugar shell topping. This dessert is a complete show stopper!

This Creme Brûlée Sheet Cake will be one of the best things you EVER eat! It is a vanilla bean cake topped with vanilla bean custard that has that one of a kind crisp and cracking caramelized creme brûlée sugar shell topping. This dessert is a complete show stopper!

 I am SO excited to share today’s recipe with you. It is hands down my favorite sheet cake recipe on the blog.

Probably because Creme Brûlée is my favorite dessert! If you love creme brûlée, too, then I should let you know that I have an excellent Easy Recipe for Creme Brûlée on the blog that is a MUST TRY! It is flawless and tastes incredible.

That is where this brilliant cake came from. My love and passion for creme brûlée. This cake fuses two amazing desserts together for one show stopping, unforgettable treat.

This Creme Brûlée Sheet Cake will be one of the best things you EVER eat! It is a vanilla bean cake topped with vanilla bean custard that has that one of a kind crisp and cracking caramelized creme brûlée sugar shell topping. This dessert is a complete show stopper!

This cake stars creme brûlée in a unique way.

The cake begins with a vanilla bean cake. It is such a moist and delicious cake. It is then topped with an easy vanilla bean custard and then sprinkled with refined sugar and plopped in the broiler to crisp it up to the traditional creme brûlée topping. It even cracks when you go to cut it with a knife or your fork.

This dessert is perfection and I HIGHLY recommend you try this one out. You will not regret it in the slightest!

This Creme Brûlée Sheet Cake will be one of the best things you EVER eat! It is a vanilla bean cake topped with vanilla bean custard that has that one of a kind crisp and cracking caramelized creme brûlée sugar shell topping. This dessert is a complete show stopper!

5.0 from 2 reviews
Creme Brûlée Sheet Cake
 
This Creme Brûlée Sheet Cake will be one of the best things you EVER eat! It is a vanilla bean cake topped with vanilla bean custard that has that one of a kind crisp and cracking caramelized creme brûlée sugar shell topping. This dessert is a complete show stopper!
Author:
Recipe type: Dessert
Ingredients
  • 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
  • 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 for the topping, It has to be the very fine sugar or it will not work
Instructions
  1. Preheat oven to 400 degrees F.
  2. Spray a 15x10x1 inch baking sheet with cooking spray and set aside.
  3. In a large mixing bowl, measure flour and sugar. Set aside.
  4. In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add the flour/ sugar mixture and stir to combine.
  5. Add buttermilk, then baking soda, then eggs, then scraped vanilla bean and vanilla paste in that order, mixing in-between each addition.
  6. Pour into a greased cookie sheet and bake at 400 degrees F for 20 minutes.
  7. Let cool completely.
Filling
  1. Combine all ingredients in a medium mixing bowl and beat on high for 1 minute until just thickened.
  2. After cake has cooled completely, spread filling mixture over cake.
  3. Let sit in the fridge for an hour.
  4. Sprinkle cake ½ cup very fine sugar over the top of the filling. Place under a broiler until sugar turns golden brown. Watch it closely.
  5. Refrigerate uncovered for 2 hours before serving.

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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Comments

  1. gayle

    Can i have a recipe to make the pudding part

  2. Susan P

    You say "greased cookie sheet" but what size? They come in all sizes.

    1. Anne

      Did you ever find out what size cookie sheet?

    2. Chef in Training

      A 15x10x1 inch baking sheet. SO sorry about that. It is now updated to say that.

    3. Chef in Training

      A 15x10x1 inch baking sheet. SO sorry about that. It is now updated to say that.

  3. karen Crossan

    5

    oh WOW! this sounds delicious, might have to have a go at this, thank you for sharing.

  4. Dimi

    Can we use a substitute for the shortening?

  5. Valda

    Okay, this is really cool. But explain to me about the vanilla bean and the vanilla bean paste. First, I'm not sure that I've ever seen vanilla bean paste in a store. And if you have the paste, do you still need to split a bean to scrape it out? I'll bet it all just smells amazing. My mouth is watering just thinking about it.

  6. Stacey

    What size cookie sheet do you recommend?

    1. Chef in Training

      A 15x10x1 inch baking sheet. SO sorry about that. It is now updated to say that.

  7. Stacey

    5

    Don't be afraid to make this. If you can't find vanilla bean paste, you can make it. I made this cake today and it was DElicious! Just be aware that the vanilla beans are expensive - but totally worth it!!! Y - U - M !!!!

  8. Lois

    Can Coconut oil be used for the shortening?

  9. Chris

    I'm going to try channeling my inner baking skills and make this as a birthday cake for my wife. One question, after adding the flour and sugar mixture, should I be letting this cool down before adding the eggs? I presume I need to tempter some of the mixture into the eggs then add all the egg mixture?

    1. Chef in Training

      It is surprisingly okay and no need to temper. After the boiling mixture is added to the flour/sugar mixture and mixed, it helps cools it down. Then the buttermilk is added and that helps to cool it down too. Enough so that the eggs won't scramble. You are adding the ingredients listed in step 5 1 at a time then mixing in-between each addition so there should be no egg mixture. Please let me know if you have any more questions and I hope I was able to help :)

  10. Amy

    I made this for a family gathering tonight. It looks great and it was easy to make. I love the smell of the sugar browning under the broiler.

  11. Emilia

    How do I store it?

  12. Suzie Nowell

    Hi Nikki! I plan on making this for my son's birthday on July 4....what's the best way to store this cake? And do you know how long you can safely store it? Try as we might, I don't think we'll be able to eat the whole thing in one night! ;-). Thank you!