This Creme Brulee Pound Cake is legit, y’all! It’s got all the rich, velvety vibes of classic creme brulee, but we’re leveling up with a buttery, tender pound cake that’s so dang good, you’ll wanna keep the whole thing for yourself. And that torched, crispy sugar topping? Oh boos… It’s the bomb! You get that satisfying crack when you dig in, just like the OG creme brulee. Get into it!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Why in the world would you settle for one iconic dessert when you can have two? This creme brulee pound cake recipe is literally la crème de la crème, boos! No pun intended. Well… Maybe a little. Now, I ain’t gonna lie, there’s some whisking, some torching, and a whole lotta sugar action going on, but hey, it’s creme brulee y’all! If you’re gonna be extra, this is the time to do it. It’s worth every whisk, stir, and torch.
The Lowdown on This Creme Brulee Pound Cake
Cuisine Inspiration: French-inspired with a Southern soul!
Primary Cooking Method: Baking (with a lil’ torching!)
Dietary Info: Vegetarian, can be made gluten-free with some swaps
Key Flavor: Buttery, vanilla goodness with a hit of caramelized sugar
Skill Level: Intermediate, you’re gonna need some whisk power and a steady hand for the torch, but nothing crazy boos!
Ingredients you’ll need to make Creme Brulee Pound Cake
For the Pastry Cream
- Half-and-Half: The creamy base for that ultra-smooth pastry cream.
- Granulated Sugar: Creme brulee ain’t creme brulee without sugar, boos! You’ll need it for the pastry cream, the cake, and that caramelized top.
- Vanilla: You can use a vanilla bean or some vanilla bean paste, depending on what you’ve got. Either way, go for the good stuff!
- Egg Yolks: These bring the richness and give that silky texture we’re all here for. Save those egg whites for another recipe!
- All-Purpose Flour: Helps thicken the pastry cream.
- Unsalted Butter: A touch at the end for that glossy, dreamy finish.
For the Cake
- Unsalted Butter: Room temp for easy creaming with the sugar.
- Granulated Sugar: Sweetens the batter and gives that caramelized brulee topping.
- Large Eggs: Room temp for the fluffiest texture evah!
- Cake Flour: Keeps the cake tender and soft. DIY with some cornstarch if you’re out.
- Kosher Salt: Enhances the sweetness and rounds out the flavors.
- Baking Soda: Adds a little lift to balance that dense pound cake texture.
- Sour Cream: Moisture + tang = cake perfection!
- Vanilla Extract: For a warm, sweet flavor that’s all up in this creme brulee cake.
- Sugar for Bruleeing: You’ll torch it to crispy, caramelized glory boos!
- Assorted Berries: For a fresh, fruity pop when serving.
How to make Creme Brulee Pound Cake
What to serve with creme brulee bundt cake
- Berry Goodness: Some folks say creme brulee has to be paired with berries, and I won’t argue! Try it with a drizzle of strawberry sauce, a dollop of fresh strawberry preserves, or spoonful of cranberry sauce.
- Fruity and Refreshing: A bright lemonade sorbet or a sweet mango sorbet can be great palate cleansers y’all!
- A Fancy Main to Match: Go all out with a meal that’s as elegant as this creme brulee pound cake! Think crab-stuffed salmon, prime rib, or garlic pasta with seared scallops.
- Chocolate: If you’re all in for decadence, add a drizzle of warm chocolate ganache over your slice.
Recipe Substitutions
- Butter: If you’ve only got salted butter in the fridge, skip the added salt in the recipe.
- Make It Gluten-Free: Use a 1:1 gluten-free baking flour, like Bob’s Red Mill or King Arthur.
- Half-and-Half: Mix equal parts whole milk and heavy cream, and you’ll have the perfect sub without a grocery run.
- Sour Cream: Thick Greek yogurt works like a charm in keeping this creme brulee cake moist boos!
Recipe Variations and Additions
- Chocolate Creme Brulue Cake: Swap the vanilla pound cake for a chocolate one by adding cocoa powder to the batter or using your favorite chocolate cake recipe.
- Choco Boost: Fold in semi-sweet or white chocolate chips to the cake batter.
- Boozy Brulee: Add a splash of rum, bourbon, or Grand Marnier to the pastry cream.
- Berry Bliss: Layer fresh berries in the pastry cream tunnel before bruleeing.
Expert Tips and Tricks for making the best creme brulee pound cake recipe
- Soft Butter is Key: Make sure your butter is soft to the touch before mixing. If it’s too cold, you’ll end up with lumps in your batter. Leave it out for about 30 mins, or give it a quick zap in the microwave on low for a few seconds.
- Anchor That Bowl: When whisking your pastry cream, don’t skip putting a wet paper towel under the bowl. Trust me boos, I’ve had one too many close calls with my bowl slipping, and cleaning up spilled custard is a PAIN.
- Whisk Like Your Life Depends On It: When streaming the hot half-and-half into the egg yolks mixture, you have to whisk quickly and constantly. Stop for even a second, and you’ll have scrambled eggs instead of silky pastry cream.
- Brulee Like a Pro: Hold your kitchen torch about 3-4 inches from the sugar, and move it in a continuous motion over the surface. You’ll want to caramelize it for about 2 minutes, or until it’s a gorgeous amber color. Don’t hover too long in one spot, or you’ll burn the whole thang!
How to store Creme Brulee Pound Cake
Once you’ve assembled the cake with the pastry cream, it’s a race against the clock. You can enjoy it within 3 hours boos, because that crispy brulee topping waits for no one! So if you want to store it, you’ll have to store the cake and pastry cream separately.
Wrap the cooled pound cake tightly in plastic wrap and store it at room temperature. For the pastry cream, double-wrap it with plastic wrap pressed directly on the surface and stash it in the fridge.
How long will Creme Brulee Pound Cake last in the fridge?
If unassembled, the cake will stay moist for 3-4 days at room temp, and the pastry cream holds strong for 2 days in the fridge.
Can I freeze creme brulee cake?
Yep, you can freeze this beauty! Wrap the cake in plastic wrap and then foil to keep it extra safe. The cake will stay fresh for up to 3 months in the freezer. The pastry cream? That’s freezable too, store it in an airtight container, but let it thaw in the fridge overnight. Just remember, no torchin’ until you’re ready to serve!
Frequently asked questions
A tube pan is necessary for this creme brulee pound cake recipe because it creates a flat, stable surface on top of the cake. This is super important when you brulee the sugar because uneven surfaces can burn or caramelize unevenly.
The ice bath cools down the pastry cream quickly and keeps it smooth and creamy. Without it, the cream could continue cooking from residual heat and turn lumpy or too thick.
Grab a metal spoon you don’t love too much and hold it over a high flame on your stove until it’s red-hot. Then, press the hot spoon gently over the sugar on the cake to caramelize it. It’s a little slow, but hey, it gets the job done boos!
Nope! If you’re not serving the whole cake right away, brulee individual slices instead. Just sprinkle sugar on a slice, torch it, and serve.
This Creme Brulee Pound Cake is the full package, boos! Creamy, crunchy, buttery perfection all in one bite. I mean, you’ve got a crackly brulee top, a silky custard filling, and a tender cake that just hits every time… What more could you ask for? The hardest part is deciding whether to share or keep it all for yourself!
More Pound Cake Recipes
- Basic Pound Cake Recipe
- Brown Sugar Pound Cake Recipe
- Brownie Swirl Pound Cake
- Lemon Blueberry Pound Cake Recipe
- Peach Pound Cake
Crème Brulée Pound Cake
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Pastry Cream
- 1 cup half and half
- ¼ cup granulated sugar divided
- ½ vanilla bean or 1 teaspoon vanilla bean paste
- 2 egg yolks
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
For the Cake
- 1 ½ cup unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 2 ¾ cups cake flour sifted after measuring
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup sour cream room temperature
- 1 tablespoon pure vanilla extract
- ¼ cup sugar for bruleeing
- Assorted berries for serving
Instructions
For the Pastry Cream
- Prepare an ice bath by adding ice and water to a large bowl. Have a medium bowl with a fine-mesh sieve ready nearby.
- In a small 1.5-quart saucepan, add half and half, 1/3 of sugar and vanilla bean or paste. Heat on medium low until mixture is hot and one or two small wisps of steam just begin to rise, about 5-6 minutes. Do not bring to a boil.
- Meanwhile, place a medium bowl on top of a wet paper towel (this will give you stability when whisking) and in the bowl, whisk together egg yolks and 1/3 sugar until thick. In a small bowl, sift together flour and remaining 1/3 of sugar. Then pour into the yolk mixture and whisk until combined. Mixture will be very thick.
- When half and half is hot, slowly stream about ½ cup (just eyeball it) into the egg yolks mixture while whisking quickly. This will gently raise the temperature of the eggs, so they don’t scramble.
- Pour the mixture back into the saucepan and continue cooking for about 7-8 minutes on medium low, while whisking constantly, paying special attention to the corners of the pan. Custard will begin to thicken and have a sheen to it. You can tell when the custard is properly thickened when the whisk begins to leave a trail, and the mixture holds its shape when dropped from the whisk.
- Immediately remove from the heat and strain through the prepared fine-mesh sieve into the medium bowl. Press on the custard with a spoon or spatula until pressed through. Stir in butter while warm, then place in an ice bath, stirring occasionally until smooth. Once cooled, place plastic wrap directly on the surface of the pastry cream and chill in the refrigerator until ready to assemble.
For the Cake
- Preheat your oven to 325F. Set oven rack in middle position. Prepare a 12-cup tube pan by spraying the bottom, sides, and tube liberally with nonstick baking spray.
- In your stand mixer fitted with the whisk attachment, add butter and sugar and mix on high until very pale yellow and fluffy, about 4 minutes.
- Next, add eggs one at a time, combining well after each addition, scraping down the sides of the bowl as needed.
- Reduce speed of the mixer to low and slowly add flour in two increments. Then add salt and baking soda. Mix until just combined.
- Lastly, add in sour cream and vanilla extract, scrape down the sides of the bowl, then mix on medium speed until combined, about 1 minute.
- Pour cake batter into prepared pan and bake until golden brown and an inserted toothpick comes out clean with a few moist crumbs attached, 1 hour 20-30 minutes.
- Cool in the pan on a wire rack for 10 minutes, then invert onto serving plate and continue cooling until cool to the touch, about 2 hours or at least an hour.
To Assembly
- Once the cake has completely cooled, using a teaspoon or #70 scoop, scoop out a ½-inch deep tunnel in-between the center and the edge, all around the top of the cake. Brush off any crumbs.
- Place pastry cream in a pastry bag (or a makeshift one using the corner of a large zip-top bag).
- Pipe pastry cream into the tunnel, then smooth with an offset spatula.
- One quarter of the cake at a time, sprinkle an even layer of the sugar on top of the surface of the cake and cream. Using a torch, brulee the sugar until it turns an amber color and hardens. Be careful not to burn it. Repeat with the remaining top of the cake and sugar.
- Slice the cake and place each slice on its side and sprinkle a thin, even layer of sugar on the cut side of the cake. Again using a torch, brulee the surface. Garnish with fresh berries and serve immediately.
Notes
- Soft Butter is Key: Make sure your butter is soft to the touch before mixing. If it’s too cold, you’ll end up with lumps in your batter. Leave it out for about 30 mins, or give it a quick zap in the microwave on low for a few seconds.
- Anchor That Bowl: When whisking your pastry cream, don’t skip putting a wet paper towel under the bowl. Trust me boos, I’ve had one too many close calls with my bowl slipping, and cleaning up spilled custard is a PAIN.
- Whisk Like Your Life Depends On It: When streaming the hot half-and-half into the egg yolks mixture, you have to whisk quickly and constantly. Stop for even a second, and you’ll have scrambled eggs instead of silky pastry cream.
- Brulee Like a Pro: Hold your kitchen torch about 3-4 inches from the sugar, and move it in a continuous motion over the surface. You’ll want to caramelize it for about 2 minutes, or until it’s a gorgeous amber color. Don’t hover too long in one spot, or you’ll burn the whole thang!
pinterest 
facebook 
twitter 
email
Tasted delicious
Thank you!!