Crème Brûlée Caramel Pecan Cake

This Crème Brûlée Caramel Pecan Cake is a luxurious treat that combines the silky smoothness of crème brûlée with the comforting texture of a layered cake. Perfect for celebrations or when you want to impress guests, this dessert brings together rich cream, buttery caramel, and crunchy pecans for a truly memorable experience.

I first made this cake for a family gathering and it quickly became the highlight of the evening. Everyone was amazed by how the layers of flavor complemented each other.

Ingredients

• All-purpose flour: offers a sturdy base for the cake layers choose a soft wheat variety for tender crumb
• Baking powder: provides lift to keep the cake light and fluffy
• Unsalted butter: at room temperature adds richness and ensures smooth mixing
• Granulated sugar: creates the right sweetness and texture use fine sugar for even dissolving
• Large eggs: at room temperature help with emulsification and contribute structure
• Vanilla extract or a vanilla bean: enhances the floral note and ties flavors together
• Whole milk: moistens the batter and softens the crumb pick full-fat for best results
• Heavy cream: is key to the luxurious texture of the crème brûlée cream and the glaze
• Egg yolks: enrich the custard texture while adding a golden hue
• Salt: balances the sweetness and deepens flavor complexity
• Pecans toasted and chopped: add a satisfying crunch and nutty aroma
• Kitchen torch: flames the sugar topping for that signature crackly crust

Instructions

Preheat oven:

Preheat oven to 175 degrees Celsius and prepare three 20-centimeter round cake pans by greasing and flouring them carefully.

Sift dry ingredients:

In a bowl sift together all-purpose flour, baking powder, and salt to combine the dry ingredients evenly.

Cream butter and sugar:

In a separate large mixing bowl cream the unsalted butter and granulated sugar until the texture is light and fluffy add eggs one at a time mixing thoroughly after each addition then stir in the vanilla extract for fragrance.

Combine wet and dry:

Alternately add the dry flour mixture and whole milk into the butter mixture starting and ending with the dry ingredients Stir gently just until combined to avoid overmixing which can toughen the cake.

Bake cake layers:

Divide the batter evenly between the pans and bake for about 25 to 28 minutes Test with a toothpick it should come out clean when the cakes are done Allow layers to cool completely on wire racks.

Make crème brûlée cream:

Heat heavy cream infused with a vanilla bean or vanilla extract until it begins to steam Whisk together egg yolks, sugar, and a pinch of salt in a bowl Temper the yolks by slowly pouring in the hot cream while whisking constantly Return the mixture to low heat and cook stirring frequently until it thickens enough to coat the back of a spoon Strain to remove vanilla pod and any clumps then cool fully.

Prepare caramel glaze:

Gently melt sugar in a heavy-bottomed saucepan over medium heat without stirring until it reaches a golden amber color Carefully add butter and stir until smooth Slowly mix in the heavy cream and a pinch of salt Simmer for a few minutes until the glaze is glossy Let it cool slightly before using.

Assemble cake layers:

Place one cake layer on a serving plate spread half of the crème brûlée cream evenly over it and sprinkle half of the toasted chopped pecans on top.

Add second layer and cream:

Set the second layer over the cream and pecans then spread the remaining cream and sprinkle the rest of the pecans Cover with the third cake layer.

Glaze and finish:

Pour the caramel glaze over the whole cake letting it drip naturally down the sides Sprinkle granulated sugar over the top and carefully caramelize with a kitchen torch until a thin, crisp brûlée crust forms.

Storage Tips

Store the cake covered in the refrigerator for up to three days to keep the cream fresh To maintain the crisp brûlée topping wait to torch the sugar until just before serving If you need to store longer freeze the cake layers without glaze and assemble fresh on thawing.

Ingredient Substitutions

For a dairy-free option use coconut cream instead of heavy cream and a plant-based butter alternative but keep in mind the flavor and texture will vary slightly Maple syrup can substitute for caramel glaze for a different sweet note though you lose that signature brûlée crunch.

Serving Suggestions

Serve slices with a scoop of vanilla bean ice cream or lightly whipped cream to complement the custard richness A few fresh berries on the side add brightness and balance the cake's sweetness Perfect with a cup of strong coffee or a dessert wine for added elegance.

Seasonal Adaptations

In autumn add a pinch of cinnamon and nutmeg to the cake layers to bring cozy spices Swap pecans for walnuts or hazelnuts for a different nutty profile During warmer months serve chilled or lightly warm the caramel glaze for a less dense finish.

This elegant cake perfectly balances texture and flavor making it a standout dessert worth savoring.

FAQs about Recipes

→ How to achieve a smooth custard layer?

Temper the egg yolks by gradually adding hot cream while whisking constantly, then gently cook until thickened to a custard that coats the back of a spoon.

→ What’s the best way to toast pecans?

Toast pecans in a dry skillet over medium heat, stirring frequently until aromatic and lightly browned to enhance their crunch and flavor.

→ How should the caramel glaze be prepared?

Melt sugar over medium heat without stirring until amber, then add butter and cream carefully, simmering until smooth and glossy.

→ Can I achieve the brûlée topping without a torch?

Yes, use a broiler for a few minutes, watching carefully to caramelize the sugar evenly without burning.

→ How to prevent cake layers from drying out?

Allow layers to cool completely before assembly and spread the custard promptly to lock in moisture and create balance.