New Year’s is really the time to go all-in on dessert, and this Crème Brûlée champagne cake is perfect for the occasion!
I really can’t get over how good this cake tastes! It has a deep caramel flavor from the Crème Brûlée, a fresh twist with the champagne, and something fruity with the strawberries.
If I had to say what New Year’s Eve tastes like in one spoonful, it would be this!
I had so much fun creating an elegant, almost majestic cake design that I think is perfect for a great celebration.
So if you’re looking for the most festive dessert that’s guaranteed to impress all your guests, this cake is for you.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Crème Brûlée Insert:
- 220 ml heavy cream (min. 35%)
- 30 ml whole milk
- 0.5 vanilla bean pod
- 50 g egg yolks (approx. 2.5 medium egg yolks)
- 25 g caster sugar
- Caramelized sugar topping: 3–4 tsp caster sugar
- Split the vanilla bean and scrape out the seeds.
- Whisk the egg yolks and sugar in another bowl with an electric hand mixer until the mixture is pale and fluffy.
