Chocolate Creme Brulee Cake

Chocolate Crème Brûlée Cake

This Chocolate Crème Brûlée Cake is one of those desserts that looks like it came from a fancy bakery but is surprisingly simple to make at home. By starting with a Dutch Apron® Bakery Chocolate Crème Cake Roll, you can skip baking a cake from scratch and spend more time enjoying the fun part—creating a silky vanilla crème brûlée topping with that irresistible caramelized sugar crack.

Jump to Recipe

There are some desserts that make people stop and say, “Wow!” before they’ve even taken a bite, and this is definitely one of them. I love making this cake when I want something that’s a little more elegant but doesn’t require hours in the kitchen. It has everything I love in one dessert: rich chocolate cake, a creamy vanilla frosting, and that signature crunchy brûléed sugar on top.

The first time I made this recipe, I wanted to recreate the flavors of crème brûlée in a dessert that was easy to share. Starting with a Dutch Apron® Bakery Chocolate Crème Cake Roll made the process so much simpler, and after soaking the cake in a rich vanilla milk mixture, every bite became incredibly soft and flavorful. Once I added the caramelized sugar topping, I knew this recipe would become one I’d make again and again.

Whether you’re celebrating a birthday, hosting a dinner party, or simply looking for a dessert that feels a little extra special, this Chocolate Crème Brûlée Cake is guaranteed to impress.

More Chocolate Dessert Recipes

A S'mores Chocolate Cake on a marble serving tray. In the background is a tray with graham crackers, chocolate, and marshmallows. There are also gold serving utensils.
S’mores Chocolate Cake

Layers of Dutch Apron® Bakery Chocolate Crème Cake Roll, rich chocolate ganache, graham cracker crumbles, and fluffy toasted marshmallow meringue come together in this over-the-top dessert inspired by everyone’s favorite campfire treat.

Get the Recipe

Chocolate Tiramisu Balls on a cutting board and serving tray. There are also various kitchen instruments, cocoa, and a cup of coffee.
Chocolate Tiramisu Balls

These bite-sized treats combine Dutch Apron® Bakery Chocolate Crème Cake Roll with creamy mascarpone, espresso, and cocoa powder for an easy no-bake dessert that’s perfect for parties or holiday trays.

Get the Recipe

Chocolate Peanut Butter Pie in a pie dish next to a plate, gold serving utensils, and a bowl of pretzels.
Chocolate Peanut Butter Pie

A pretzel and Dutch Apron® Bakery Chocolate Crème Cake Roll crust is layered with creamy peanut butter filling, silky chocolate, and homemade whipped cream for a nostalgic dessert that’s always a crowd favorite.

Get the Recipe

What You’ll Need

  • 8-inch round cake pan
  • Parchment paper
  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisk
  • Offset spatula or spoon
  • Kitchen torch
  • Serving plate

Storage Information

Store the finished cake covered in the refrigerator for up to 4 days.

For the best texture, wait to caramelize the sugar until shortly before serving. If you’re storing leftovers, the brûlée topping may soften slightly over time, but the cake will still be delicious.

I do not recommend freezing the fully assembled cake after the caramelized topping has been added.

Chocolate Creme Brulee Cake with a slice taken out of the cake. The slice is on a plate next to the cake.

Tips for Making Chocolate Crème Brûlée Cake

  • Allow the Chocolate Crème Cake Roll to thaw completely before unrolling to help prevent cracking.
  • Pour the milk soak over the cake slowly so it has time to absorb evenly.
  • Use room-temperature cream cheese to create the smoothest frosting.
  • When using a kitchen torch, keep it moving to caramelize the sugar evenly without burning it.

How to Make Chocolate Crème Brûlée Cake

Chocolate Crème Brûlée Cake
Print

Chocolate Crème Brûlée Cake

Recipe by Katelyn Helgevold
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Moderate
Approx. Servings

8-10

servings
Approx. Calories

400

kcal
Ingredients

13

This Chocolate Crème Brûlée Cake is one of those desserts that looks like it came from a fancy bakery but is surprisingly simple to make at home. By starting with a Dutch Apron® Bakery Chocolate Crème Cake Roll, you can skip baking a cake from scratch and spend more time enjoying the fun part—creating a silky vanilla crème brûlée topping with that irresistible caramelized sugar crack.

Ingredients

  • Cake:

  • 1 Dutch Apron® Bakery Chocolate Crème Cake Roll

  • Vanilla Milk Soak:

  • ¼ cup + 2 tablespoons heavy whipping cream

  • ¼ cup + 2 tablespoons sweetened condensed milk

  • ¼ cup whole milk

  • 1 teaspoon pure vanilla extract

  • Pinch of salt

  • Crème Brûlée Frosting:

  • ⅔ cup powdered sugar

  • 8 ounces cream cheese, softened

  • ½ teaspoon vanilla bean paste (or vanilla extract)

  • 3-4 tablespoons granulated sugar

  • Optional Garnishes:

  • Fresh raspberries or strawberries

  • Edible flowers

  • Chocolate curls

Directions

  • Prepare the Cake
  • Remove the Dutch Apron® Bakery Chocolate Crème Cake Roll from the freezer and allow it to thaw completely.
  • Carefully unroll the cake and remove the cream filling. Reserve the filling for another recipe if desired.
  • Gently flatten the chocolate cake.
  • Line the bottom of an 8-inch round cake pan with parchment paper.
  • Trim the cake as needed and press it into the bottom of the prepared pan until it completely covers the base.

  • Prepare the Milk Soak
  • In a medium bowl, whisk together the heavy whipping cream, sweetened condensed milk, whole milk, vanilla extract, and a pinch of salt.
  • Using a fork or skewer, poke holes all over the cake.
  • Slowly pour the milk soak evenly over the cake, allowing it to absorb before adding more.
  • Refrigerate for 20-30 minutes.

  • Make the Frosting
  • Beat together the cream cheese, powdered sugar, and vanilla bean paste until smooth and fluffy, about 2 minutes.

  • Assemble the Cake
  • Spread the frosting evenly over the chilled cake.
  • Use the back of a spoon to create soft swirls across the top.

  • Create the Crème Brûlée Topping
  • Sprinkle the granulated sugar evenly across the frosting.
  • Using a kitchen torch, caramelize the sugar until it becomes deep golden brown and forms a crisp shell.
  • Allow the topping to cool for 2-3 minutes until hardened.

  • Garnish & Serve
  • Garnish with fresh berries, edible flowers, or chocolate curls if desired.
  • Crack the caramelized sugar with the back of a spoon before slicing.
  • Serve chilled and enjoy!

Notes

  • Storage Instructions: Store covered in the refrigerator for up to 4 days. For the crispiest brûlée topping, caramelize the sugar shortly before serving.
  • Special Tools: 8-inch cake pan, parchment paper, stand mixer or hand mixer, whisk, offset spatula, and kitchen torch.
  • Variation: For an extra chocolatey finish, garnish with chocolate curls or a light dusting of cocoa powder before serving.
Katelyn Helgevold posing with her cat.
About the Author:

Katelyn Helgevold has been the Product Line Manager and editor for Dutch Apron® Bakery since 2019. In her role, she manages the introduction of new products to our portfolio, ensures each and every item meets our strict customer and quality standards, and uses her much-loved English degree to make sure every marketing piece is just as immaculate as our baked goods. In her spare time, Katelyn enjoys touting the benefits of the Oxford comma, spending time with her cat Merlin, and listening to way too many true crime podcasts.

Did you give this a try? We want to see! Tag @dutch.apron on Instagram or @dutchapron on Facebook.

You may like these too:

share this post

Homemade Pistachio Cream Recipe

Ingredients
  • 1 1/4 c. raw, unsalted pistachios, shelled
  • 3 tbsp. unsalted butter
  • 3/4 c. whole milk or cream, divided
  • 4 oz. high-quality white chocolate, chopped
  • 2 tbsp. powdered sugar
  • 1/4 tsp. kosher salt
Instructions
  1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel.
  2. Rub pistachios in the towel to remove the skins. Discard the skins and let the pistachios dry completely.
  3. Melt butter with 1/4 c. milk until hot. Add white chocolate and stir until fully melted.
  4. Add pistachios to a blender with powdered sugar and salt. Pour in the melted chocolate mixture.
  5. Blend until a paste forms. Slowly add remaining milk, a few tablespoons at a time, until smooth and creamy.
  6. Blend on high for 30-60 seconds, scraping sides as needed.
  7. Refrigerate in an airtight container for up to 2 weeks.

Homemade Whipped Topping Recipe

Ingredients
  • 1 c. heavy whipping cream
  • 3 tbsp. sugar
  • 1 tsp. vanilla extract
Instructions
  1. Whip heavy cream, sugar, and vanilla with a hand mixer or stand mixer on medium speed until soft peaks form, about 3-4 minutes.