Crème Brûlée Caramel Pecan Cake

Why You’ll Love This Recipe

This cake is the ultimate dessert when I want to impress. It has the comforting elements of a homemade sponge cake, the elegance of a pastry shop crème brûlée, and the indulgent sweetness of a caramel pecan topping. I love how each bite delivers texture, creaminess, and deep flavor. It’s perfect for birthdays, holidays, or just when I want to spoil myself or my guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 4 large eggs

• 2 teaspoons vanilla extract

• 1 cup buttermilk

For the Crème Brûlée Custard Filling

• 2 cups heavy cream

• 1/2 cup granulated sugar

• 5 large egg yolks

• 2 teaspoons vanilla extract

For the Caramel Pecan Topping

• 1 cup granulated sugar

• 1/4 cup water

• 1/2 cup heavy cream

• 2 tablespoons unsalted butter

• 1 cup chopped toasted pecans

• pinch of salt

Directions

Make the Cake Layers

1. I preheat the oven to 350°F (175°C) and grease and line two 9-inch cake pans.

2. In a bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In a separate large bowl, I cream the butter and sugar until light and fluffy. I add the eggs one at a time, then stir in the vanilla.

4. I alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.

5. I divide the batter between the two pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.

6. I let the cakes cool completely before assembling.

Make the Crème Brûlée Custard

1. In a saucepan, I heat the cream over medium heat until steaming but not boiling.

2. In a bowl, I whisk the sugar and egg yolks until pale. I slowly pour in a bit of the warm cream to temper the yolks, then whisk the mixture back into the saucepan.

3. I cook the custard gently over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

4. I remove it from the heat, stir in vanilla, and chill the custard completely before using it as filling.

Make the Caramel Pecan Topping

1. In a saucepan, I combine the sugar and water and cook over medium heat until the sugar dissolves and turns a deep amber color.

2. I carefully whisk in the cream and butter (it may bubble), stirring until smooth.

3. I remove from heat and stir in the salt and toasted pecans. I let it cool slightly before pouring over the cake.

Assemble the Cake

1. I place one cake layer on a serving plate and spread a thick layer of custard over it.

2. I top it with the second cake layer and pour the caramel pecan topping over the top, letting it drip slightly down the sides.

3. For the final brûlée touch, I sprinkle a little sugar on top and use a kitchen torch to caramelize it until crisp (optional, but amazing).

Servings and timing

This recipe serves 10–12 people.

• Prep time: 30 minutes

• Cook time: 45 minutes

• Chill time: 1 hour

• Total time: About 2 hours 15 minutes

Variations

• Cupcake version: I bake the batter in muffin tins and fill each cupcake with a dollop of custard, topping them with a drizzle of caramel and pecans.

• Nut swap: I use walnuts or almonds instead of pecans for a different crunch.

• Shortcut custard: When I’m short on time, I use a high-quality pastry cream instead of homemade custard.

• Spice twist: I add a pinch of cinnamon or nutmeg to the cake batter for extra warmth.

• Chocolate layer: I drizzle melted dark chocolate over the caramel topping for extra richness.

storage/reheating

I store the cake in the fridge, covered, for up to 3 days. Because of the custard, I don’t leave it out for long. The caramel may firm up slightly, so I let slices sit at room temperature for 10–15 minutes before serving. This cake doesn’t freeze well due to the custard filling.

FAQs

Can I make the cake in advance?

Yes, I bake the cake layers a day ahead and store them wrapped at room temperature. I prepare the custard and caramel just before assembling.

Do I need a torch for the brûlée effect?

Not necessarily. It’s a fun touch, but the cake is still delicious without it. If I skip it, I just rely on the caramel topping for that signature flavor.

Can I use store-bought caramel?

Yes, but I prefer homemade because it’s thicker and less sweet. If I use store-bought, I warm it and mix in toasted pecans before topping.

How do I prevent the custard from curdling?

I temper the egg yolks by slowly whisking in the hot cream and stir constantly over gentle heat until the custard thickens.

What if I don’t have buttermilk?

I make a quick substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, letting it sit for 5 minutes before using.

Conclusion

Crème Brûlée Caramel Pecan Cake is a showstopper dessert that’s rich, elegant, and full of contrasting textures and flavors. From the creamy custard to the sticky caramel pecan topping, it’s a layered masterpiece that never fails to impress. Whether I’m baking for a holiday, birthday, or just a sweet indulgence, this cake is worth every single bite.

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