Name: CRÈME BRÛLÉE CARAMEL PECAN CAKE Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 2 ½ cups (310 g) all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup (225 g) butter, at room temperature; 1 ¾ cups (350 g) sugar; 4 large eggs (room temperature); 2 teaspoons vanilla extract; 1 cup (250 ml) whole milk; 2 cups (500 ml) heavy cream; 1 vanilla bean or 2 teaspoons vanilla extract; 6 large egg yolks; ½ cup (100 g) sugar; Pinch of salt; 1 cup (200 g) sugar; 6 tablespoons (85 g) butter; ½ cup (120 ml) heavy cream; Pinch of salt; 1 cup (120 g) pecans, toasted and chopped; ½ cup (100 g) sugar (for brûlée topping)

Jump to Recipe· 4.8 from 12 reviews

If you’re looking for a show-stopper dessert that wraps up every luscious craving—creamy, crunchy, buttery and beautifully golden—the CRÈME BRÛLÉE CARAMEL PECAN CAKE is the answer. Imagine a tender vanilla cake stacked with silky crème brûlée filling, ribbons of homemade caramel, toasted pecans, and a brûléed sugary top so crisp it shatters under your fork. This decadent creation captures all the senses, elevating any gathering from “nice” to truly unforgettable. If you want to say “you are important to me” without words, let your first bite do the talking!

CRÈME BRÛLÉE CARAMEL PECAN CAKE Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the CRÈME BRÛLÉE CARAMEL PECAN CAKE lies in its combination of everyday baking staples—each playing a role in building layers of flavor, texture, and color. Assemble these ingredients to transform simple beginnings into a celebrated dessert finale.

All-purpose flour: This is the foundational ingredient for the cake’s delicate yet sturdy crumb.
Baking powder: Ensures your cake rises high and light, giving each slice airiness.
Salt: Enhances and sharpens every layer of flavor, balancing sweetness.
Butter (room temperature): Yields richness and a tender, melt-in-your-mouth texture to the cake.
Sugar: Sweetens each component, especially important in both the cake and caramel glaze—plus for that glassy brûlée top.
Eggs (room temperature): Offer structure and moisture for the cake, while yolks enrich the crème brûlée filling.
Vanilla extract (or vanilla bean): Infuses both cake and filling with warm, aromatic notes.
Whole milk: Adds moisture and fullness of flavor, ensuring a soft and supple cake crumb.
Heavy cream: Essential for a lush crème brûlée cream and ultra-smooth caramel glaze.
Pecans (toasted and chopped): Bring a buttery crunch and nutty depth that makes every forkful addictive.
Butter (for caramel): Enriches the caramel, giving it a glossy, velvety finish.
Pinch of salt: Turns the caramel from sweet to utterly crave-worthy by adding complexity.
Sugar (for brûlée topping): Sprinkled and torched for that classic, glassy crunch.

How to Make CRÈME BRÛLÉE CARAMEL PECAN CAKE

Step 1: Prepare the Cake Layers

Start strong by preheating your oven to 350°F (175°C) and prepping three 8-inch cake pans with a generous slick of butter and dusting of flour. Whisk together the dry ingredients to guarantee even lift and minimal lumps. Creaming the butter and sugar truly is worth the extra few minutes; watch for the mixture turning pale and fluffy. Beat in eggs one at a time, then vanilla, to ensure even distribution and a silken batter. Alternately add the dry ingredients and milk, mixing gently—minimal stirring keeps your cake tender. Divide the batter evenly, smooth the tops, and bake until a tester comes out clean. Cool completely; it’s the secret to a structurally sound, gorgeous stack.

Step 2: Make the Crème Brûlée Cream

This step is where the magic happens! Gently heat your cream with vanilla to infuse maximum aroma. In a separate bowl, whisk the yolks, sugar, and a pinch of salt until they’re a pale, glossy ribbon. When the cream is steamy, pour it in a slow stream into the yolk mixture, whisking constantly—this “tempering” prevents curdling for an ultra-smooth custard. Return everything to the pan and cook gently, stirring until it thickly coats the back of a spoon. Strain out any bits (insurance for silkiness) and cool completely. The cream will transform into a thick, luscious layer ready for your cake assembly.

Step 3: Make the Caramel

No store-bought caramel can match this fresh, glossy version. Melt sugar alone in a heavy saucepan—no stirring!—until golden and fragrant, then swiftly whisk in butter for richness. Pour in the cream and the pinch of salt for that classic caramel tang. Let it bubble until smooth and slightly thickened, then cool to lukewarm before using. Trust me, the depth and warmth of homemade caramel elevates this dessert to another level!

Step 4: Assemble the Cake

It’s time to build! Place the first cake layer on your prettiest platter. Slather on half the crème brûlée cream, scatter with toasted pecans for the perfect crunch, and repeat. Top with the final cake layer, then pour over the caramel glaze, encouraging it to drip dramatically down the sides. Don’t rush—let the caramel set slightly before you continue. Each layer brings its own delight, from creamy to nutty to golden and buttery.

Step 5: Brûlée Topping

Here’s the moment that makes this cake unforgettable: Sprinkle an even layer of sugar over the caramel-glazed top. Use a kitchen torch to melt and caramelize until a glassy, deep-golden crust forms. Let it cool for just a few minutes before slicing in, relishing that unmistakably satisfying crackle with every forkful.

How to Serve CRÈME BRÛLÉE CARAMEL PECAN CAKE

Garnishes

Dress up your CRÈME BRÛLÉE CARAMEL PECAN CAKE with a scatter of extra toasted pecans, a whisper of powdered sugar, or even a few edible gold flakes if you’re feeling fancy. For a touch of elegance, a dollop of whipped cream or a tumble of fresh berries adds color and cuts through the richness in the most delightful way.

Side Dishes

This cake stands as a star on its own, but if you want to round out your dessert table, pair it with a light, citrusy sorbet or espresso for a beautiful contrast. Slices also shine alongside vanilla bean ice cream or even a spoonful of softly whipped, unsweetened cream for balance.

Creative Ways to Present

Cut the CRÈME BRÛLÉE CARAMEL PECAN CAKE into cubes and layer in small glasses for a jaw-dropping trifle, or offer petite plated slices on individual dessert plates with a drizzle of extra caramel. For a playful twist, serve with mini torches tableside, letting guests brûlée their own slice for a little drama and a lot of fun.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the cake well or store in an airtight container in the refrigerator. Because of the cream layers, it’s best enjoyed within 2 to 3 days—this keeps everything fresh and the textures perfect.

Freezing

To freeze, tightly wrap individual slices (or the unassembled cake layers and cream) in plastic wrap and foil. The assembled CRÈME BRÛLÉE CARAMEL PECAN CAKE can be frozen for up to one month, though it’s best to brûlée the top after thawing for the freshest crackly finish!

Reheating

If you prefer the cake at room temperature, simply remove slices from the fridge 30 minutes before serving. Avoid microwaving, as it will soften the brûlée top and melt the caramel. Enjoy it as-is, letting the flavors and textures come alive with each bite.

FAQs

Can I make the cake layers in advance?

Absolutely! The cake layers can be baked and stored (tightly wrapped) at room temperature for up to 2 days, or frozen for longer. This is a great way to break up the process and make assembly a breeze.

Is it possible to assemble the whole cake a day before serving?

Yes, just wait to brûlée the top until right before serving to keep that signature crispy crunch. Otherwise, the cake holds up beautifully overnight in the fridge.

I don’t have a kitchen torch. How can I get a brûlée topping?

If you don’t own a torch, use your oven’s broiler—just keep a watchful eye and rotate the cake for even caramelization. The flavor and crunch won’t disappoint!

What if I’m allergic to pecans?

No worries! Swap in toasted walnuts, almonds, or simply omit the nuts altogether. The cake is still outrageously delicious with or without them.

Can I make a mini version of CRÈME BRÛLÉE CARAMEL PECAN CAKE?

You can! Divide the batter among smaller pans or even use cupcake molds for single-serving treats. Adjust the baking time accordingly and enjoy an adorable twist on this dreamy dessert.

Final Thoughts

If you’re yearning for a dessert that delivers pure celebration in every bite, it’s time to bake the CRÈME BRÛLÉE CARAMEL PECAN CAKE. Whether you’re surprising a loved one or treating yourself, you’ll fall for its playful textures and harmonious flavors. Roll up your sleeves and bring joy to your table—trust me, this cake is worth every single step.