Crème Brûlée Caramel Pecan Cake Elegant Dessert Recipe
Indulge in this Crème Brûlée Caramel Pecan Cake—a rich, elegant dessert with a creamy custard layer, caramel topping, and crunchy pecans. Perfect for special occasions or a decadent treat at home
Ingredients
- Component Ingredient Amount Purpose
- Cake Layers All-purpose flour 2 ½ cups 310 g Provides structure
- Baking powder 2 ½ tsp Helps the cake rise
- Salt ½ tsp Balances sweetness
- Unsalted butter 1 cup 225 g, room temp Adds moisture & flavor
- Granulated sugar 1 ¾ cups 350 g Sweetness & tender crumb
- Eggs 4 large room temp Binds and enriches
- Vanilla extract 2 tsp Aroma & flavor depth
- Whole milk 1 cup 250 ml Keeps cake soft and moist
- Crème Brûlée Custard Heavy cream 2 cups 500 ml Creamy base
- Vanilla bean or extract 1 bean or 2 tsp Signature flavor
- Egg yolks 6 large Rich velvety texture
- Granulated sugar ½ cup 100 g Sweetness and stability
- Salt Pinch Balances flavor
- Caramel Glaze & Brûlée Topping Granulated sugar 1 cup 200 g Caramel base
- Unsalted butter 6 tbsp 85 g Creamy richness
- Heavy cream ½ cup 120 ml Makes smooth caramel
- Salt Pinch Turns caramel into salted caramel
- Granulated sugar for brûlée ½ cup (100 g) Torch topping
- Optional Decorations Pecans toasted & chopped 1 cup (120 g) Nutty crunch and garnish
Instructions
- Step-by-Step Method
- Make the Cake Batter and Bake Layers
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Whisk flour, baking powder, and salt in a bowl.
- In a mixer, cream butter and sugar until pale and fluffy.
- Add eggs one at a time, beating well, then mix in vanilla.
- Alternate adding flour mix and milk, starting and ending with flour.
- Divide batter evenly into pans and bake 22–25 minutes until golden. Cool completely.
- Prepare the Crème Brûlée Custard
- Heat cream and vanilla until steaming but not boiling.
- In another bowl, whisk yolks, sugar, and salt.
- Slowly pour warm cream into yolks (tempering), whisking constantly.
- Return mixture to saucepan, cook on low until it coats the back of a spoon (170–175°F / 76–80°C).
- Strain and chill before using.
- Make the Caramel Glaze
- Heat sugar in saucepan over medium, swirling gently.
- When sugar melts and turns deep amber, add butter (it will bubble).
- Slowly whisk in cream, cook to 235–240°F (soft-ball stage).
- Stir in salt. Let cool slightly before pouring.
- Toast Pecans & Prepare Decoration
- Spread pecans on a baking sheet, toast at 350°F (175°C) for 8 minutes, then chop coarsely.
- Assemble Layers
- Place first cake layer on a plate. Spread custard evenly.
- Repeat with second layer and more custard.
- Add top layer, pour caramel glaze over chilled cake.
- Sprinkle toasted pecans around edges or top. Chill for 30 minutes.
- Brûlée the Top
- Sprinkle sugar evenly over the caramel glaze.
- Use a torch to melt until golden and crackly.
- No torch? Use your oven broiler — place cake briefly under high heat, watching closely.