Crème Brûlée Caramel Pecan Cake

Posted on 2025-08-25

A great comfort dessert for lunch or dinner

Ingredients

• For the cake:
• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk
• .
• For the crème brûlée custard:
• 2 cups heavy cream
• 1 vanilla bean or 2 teaspoons vanilla extract
• 6 large egg yolks
• ½ cup granulated sugar
• Pinch of salt
• .
• For the caramel glaze:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• ½ cup heavy cream
• Pinch of salt
• .
• For assembly:
• 1 cup toasted pecans, chopped
• ½ cup granulated sugar (for brûlée topping)

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Instructions

1. Step 1: Make the cake layers
2. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla. Alternate adding dry ingredients and milk, beginning and ending with dry. Divide batter among pans and bake 25–28 minutes, until a toothpick comes out clean. Cool completely.
3. .
4. Step 2: Make the crème brûlée custard
5. In a saucepan, heat cream and vanilla until just steaming. In a bowl, whisk yolks, sugar, and salt. Slowly temper hot cream into yolks, whisking constantly. Return mixture to saucepan and cook over low heat until thick enough to coat a spoon. Strain and cool completely.
6. .
7. Step 3: Make the caramel glaze
8. In a heavy saucepan, melt sugar over medium heat until golden. Whisk in butter, then heavy cream and salt. Simmer 2–3 minutes until smooth. Cool slightly before using.
9. .
10. Step 4: Assemble the cake
11. Place one cake layer on a serving plate. Spread half the custard over the top, then sprinkle with pecans. Add second cake layer, remaining custard, and more pecans. Top with the third cake layer. Pour caramel glaze over the cake, letting it drip down sides.
12. .
13. Step 5: Add the brûlée topping
14. Sprinkle granulated sugar evenly over the caramel-coated cake top. Using a kitchen torch, melt and caramelize the sugar until crisp. Cool a few minutes before slicing.

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