Creme Brûlée Sheet Cake
Author: Nikki
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!
  • 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
  • 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
  • ½ cup very fine sugar for the topping, It has to be the very fine sugar or it will not work
  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.
  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.
Recipe by Chef in Training at