Buttery Crème Brûlée Custard Cake

Time Flies

The first time I made this cake was almost an entire year ago. 

We’ve come full circle and after I made this cake for an order this past weekend, I knew it deserved its very own post. 

This cake may look so basic, but rest assured it’s everything but basic. 

Let’s get into it.

The Good Stuff

These buttery, vanilla bean cake layers are baked up with sour cream, buttermilk, vanilla bean paste, and a whole bunch of other incredibly rich ingredients to give us a moist, yet light and fluffy base. 

To add some texture to this cake - because every cake needs texture - the layers are baked directly onto a graham cracker crust.
Between each layer is a heavenly vanilla custard resembling that of a traditional crème brûlée dish.

To top it all off, there’s a nice thin layer of vanilla bean buttercream so those beautiful crusted layers can show through, and crystallized sugar on top. I’ll look for any excuse to break out my kitchen torch - ask my husband.

These photos are of the first time I made this cake, so you’ll have to excuse the lack of props and photography skills. 😉

Enjoy friends!