Oreo Crème Brûlée Cake – Fluffy vanilla bean cake layers baked on Oreo cookie crust, filled with a creme brûlée filling, coated in an Oreo buttercream, brûléed with a sugar top.
I recently had a milkshake at restaurant that was Oreo Creme Brûlée that was to die for. I knew I instantly I needed to turn it into a cake! So, thus inspiration of my new Oreo Crème Brûlée Cake. This cake while might look a little intimating, is absolutely amazing and will definitely be a staple in your house. The fluffy vanilla cake layers that have vanilla bean in them, with the soft and creamy custard filled. The flavor of the Oreo pulls the whole thing together.
For more Oreo related recipes, I will list some below!
- Best Golden Oreo Birthday Cake
- The Best Peanut Butter Oreo Cookies
- Delectable And Easy Oreo Peanut Butter Cake
- Bakery Style Oreo Chocolate Chip Cookies
Jump to:
Why bake Oreo Crème Brûlée Cake?
- Oreo Cookie Crust – Just like an Oreo, this crust has a great cookie crunch to it.
- Oreo Frosting – I don’t like to pick favorites, but this one might be my favorite element of this cake. Who can resist a crunchy Oreo buttercream?
- Vanilla cake – I use my basic vanilla cake layers. I use cake flour to make sure the cake layers are smooth, silky, and moist.
- Custard filling – homemade vanilla bean custard that is creamy just like the base in creme brûlée.
- Layered cake – this cake is made into 3 layers 8 inches around
What you’ll need to make Oreo Crème Brûlée Cake
Here, are some ingredients that you will need for this recipe that you may not have in your pantry. For a full list, check out the recipe card for below.
- Vanilla extract – this one is my favorite, but if you want a cheaper one, I recommend using this one.
- Vanilla bean paste – you will use this in the custard and in the cake layers.
- Cream cheese – I used full fat, and highly recommend using full fat. I love Philadelphia, and the great value brand.
- Powder sugar – this is used for the frosting.
- Large eggs – The eggs need to be pulled out 2-4 hours before you make your cake batter.
- Buttermilk – I like full fat buttermilk, but if you can’t find it no worries, just use what you can find.
- Oreos – I feel like this one is pretty obvious. I bought the largest size they had to offer. I think it was called the party pack.
Tips for making the custard
Tip 1: I used an 8×8 pan, but you can use 9×9 to hold the custard. Use a 9×13 or a sheet pan to hold the water.
Tip 2: Heat your cream to a medium boil. You want it hot, but not too hot.
Tip 3: Temper your eggs but slowly adding the hot cream into the egg yolks, and then add the egg yolk back into the hot cream while whisking the entire time.
Tip 4: Strain your mixture to remove clumps.
Tip 5: Bake your mixture in HOT water. This helps speed up the process, but if you forget, just bake it 5-10 minutes longer.
Tip 6: Cool and let the mixture set in the fridge.
Step By Step – Vanilla Cake Layers
I use my kitchen aid which I got from here. Here is the pan I used.
- Step 1: combine all dry ingredients. Whisk together the flour, baking powder, and salt. Set aside.
- Step 2: Cream the butter, oil and sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on high until fluffy and smooth, about 4 minutes.
- Step3: Add the egg whites Start adding the egg whites, one at a time, beating on medium speed after each addition. Scrape the bowl after each addition. Once all the egg whites are added, beat for 30 more seconds.
- Step 4: Mix in the sour cream and vanilla. Add the sour cream and both vanilla’s. Beat on medium low speed for a minute.
- Step 5: Alternate the dry and buttermilk Turn the mixer on low and add ⅓ of the flour and ½ of the buttermilk to the butter mixture and mix ON LOW until almost incorporated. Add another ⅓ of the flour and the rest of the buttermilk. Mix just until a few streaks of flour remain, then add the rest of the flour mixture. Mix just until the flour streaks are mostly gone.
- Step 6: Divide and bake. Evenly distribute the cake batter among the prepped cake pans and bake for 28-31 minutes (mine took about 31 minutes, but my oven runs a little hotter) or until a toothpick comes out with just a few moist crumbs on it or until it starts to get a little golden brown on top.
- Step 7: Let the cake cool. Remove cakes from the oven and let them cool in the pans for 15 minutes before transferring them out of the pan and placing them on cooling racks.
Tips for the buttercream
Use chilled or slightly cooled butter, this helps make the buttercream stabilized
Beat the cream cheese by itself to remove clumps. Then add the butter to ensure a smooth and creamy buttercream.
Sit your powder sugar! This will help give you a nice silky buttercream
Gently fold in the Oreo crumb’s so your buttercream doesn’t turn gray and stays white
Tips For Assembly
Onto assembly, I use a turn table, offer spatula, cake board, and a cake comb.
- Pipe a rim of Oreo buttercream around the edge of the cake. Fill the center of the cake with the chilled creme brûlée filling, making sure not to over fill, and whatever you have left over you can serve on the side.
- Place the second cake layer, crust side down, on top of the buttercream and filling. Repeat piping and filling.
- Place final cake layer, crust side down, on the filling.
- Apply a thin layer of the Oreo buttercream, also known as the crumb coat, and freeze for about 10 to 15 minutes to set this layer of frosting.
- Once the crumb coat is set, continue to frost the cake with the remaining frosting.
- For the creme brûlée crunch on top, lightly sprinkle some granulated sugar on top and with a kitchen torch, torch the top of the sugar to crystallize the sugar.
- Serve at room temperature, wrap leftover cakes slices in plastic wrap and will hold in the fridge for a couple days.
FAQ
Should I make this ahead of time?
Yes, I would make each element ahead of time before assembling.
Do I have to use a regular Oreo?
Honestly, any Oreo flavor would be amazing!
What size of cakes does this make?
This can make 3 8inch cake layers, 4 6 inch cake layers, 9×13 cake layers. If you are doing a 9×13, frost the cake with the oreo buttercream and then apply the filling on top of the oreo buttercream.
Storing And Freezing
Finally, how to store this Oreo Crème Brûlée Cake! Cover in plastic wrap (Slices or the whole cake) and store in the fridge for up to 5 days.
Freezing – Oreo Crème Brûlée Cake
Furthermost, you can freeze this cake before it is decorated! After it is decorated, you can freeze the whole or cut up pieces. It will last in the freezer covered in plastic wrap for 30 days.
How to serve: Once the cake is frosted, you can cut the cake into 12-16 slices. I like to serve the cake at room temperature, and my husband likes to serve it in a bowl with milk poured over it.
Lastly, for more fun cake recipes, and all things delicious, I have listed some of my favorite below.
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