Crème Brûlée Caramel Pecan (Printable Version)
Layers of moist cake with creamy custard, caramel glaze, and toasted pecans for a rich finish.
# What You'll Need:
→ Cake Layers
01 -
2 1/2 cups all-purpose flour
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
1 3/4 cups granulated sugar
06 -
4 large eggs, room temperature
07 -
2 teaspoons vanilla extract
08 -
1 cup whole milk
→ Crème Brûlée Cream
09 -
2 cups heavy cream
10 -
1 vanilla bean or 2 teaspoons vanilla extract
11 -
6 large egg yolks
12 -
1/2 cup granulated sugar
13 -
Pinch of salt
→ Caramel Glaze
14 -
1 cup granulated sugar
15 -
6 tablespoons unsalted butter
16 -
1/2 cup heavy cream
17 -
Pinch of salt
→ Decoration and Assembly
18 -
1 cup pecans, toasted and chopped
19 -
1/2 cup granulated sugar (for brûlée topping)
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
02 -
Whisk together flour, baking powder, and salt in a medium bowl.
03 -
Beat butter and sugar in a separate large bowl until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
04 -
Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
05 -
Divide batter evenly among pans. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Cool layers on a wire rack.
06 -
Heat heavy cream with vanilla in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and salt. Gradually add hot cream to yolks, whisking constantly to temper. Return mixture to saucepan and cook over low heat, stirring, until thick enough to coat the back of a spoon. Strain and cool completely.
07 -
Melt sugar in a heavy-bottomed saucepan over medium heat without stirring until golden amber. Stir in butter until combined. Slowly add heavy cream and a pinch of salt, simmer 2 to 3 minutes until glossy. Let cool slightly.
08 -
Place one cake layer on a serving platter. Spread half of the crème brûlée cream over it and sprinkle with half of the toasted pecans.
09 -
Top with the second layer, spread remaining cream and remaining pecans. Cover with the third cake layer.
10 -
Pour caramel glaze over the assembled cake to drip down the sides. Sprinkle granulated sugar on top and caramelize with a kitchen torch for a classic brûlée finish.
# Additional Notes:
01 -
Ensure eggs and butter are at room temperature for optimal texture.