Indulging in a slice of rich and decadent Crème Brûlée Caramel Pecan Cake is an experience that transcends ordinary desserts. This cake is not just a treat; it’s a celebration of flavors and textures, perfectly combining the fluffy sweetness of cake, the creamy richness of custard, and the luxurious caramel glaze. Each bite takes you on a delightful journey, making it the perfect centerpiece for special occasions or a sweet end to a casual dinner. The added crunch from toasted pecans elevates this dessert, providing a satisfying contrast to the creamy layers. With its impressive appearance and complex flavors, this cake is sure to impress family and friends alike.
This Crème Brûlée Caramel Pecan Cake stands out not only for its taste but also for its relatively straightforward preparation process. You don’t need to be a professional baker to achieve this stunning dessert. Every layer is crafted with love and attention, making it not only a treat for your taste buds but also a feast for your eyes. Imagine pulling out that perfectly caramelized top layer, the crackling sugar giving way to the creamy custard beneath, all while you’ve managed to create this masterpiece in the comfort of your kitchen. This recipe is bound to become a favorite.
Why You’ll Love This Crème Brûlée Caramel Pecan Cake
- Absolutely delicious — This cake combines the classic flavors of crème brûlée with the comforting texture of cake.
- Impressive presentation — Perfect for special occasions, your guests will be in awe of its beauty.
- Versatile dessert — Works wonderfully for birthdays, weddings, or a lavish dinner party.
- Simple ingredients — Made with pantry staples, making it accessible to everyone.
Preparation Phase & Tools to Use
Before diving into the delightful task of creating your Crème Brûlée Caramel Pecan Cake, it’s vital to prepare your kitchen for success. Start by gathering all your ingredients, measuring them out ahead of time to ensure a smooth cooking process. You’ll need three 8-inch round cake pans, which should be greased and floured beforehand. This will help the cake layers release easily once baked.
In addition to the cake pans, don’t forget your mixing bowls, whisk, and a rubber spatula for combining ingredients efficiently. A kitchen torch is crucial for the final caramelization on top of the cake, adding that signature brûlée finish that’s visually stunning and great fun to do! Having a wire cooling rack handy is also beneficial, as it allows the layers to cool evenly after baking. By ensuring your tools and workspace are organized, you’ll make the process enjoyable and seamless.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 2 cups heavy cream
- 1 vanilla bean, split and scraped or 2 teaspoons vanilla extract
- 6 large egg yolks
- 1/2 cup granulated sugar
- Pinch salt
- 1 cup granulated sugar for caramel glaze
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream for caramel glaze
- Pinch salt for caramel glaze
- 1 cup pecans, toasted and chopped
- 1/2 cup granulated sugar for brûlée topping
Instructions
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F (175°C). For the cake, grease and flour three 8-inch round cake pans thoroughly to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine. This dry mixture forms the foundation of your cake.
In a larger mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy; this usually takes about 3 to 5 minutes. Gradually add the eggs one at a time, mixing well after each addition to ensure everything is well incorporated. Stir in the vanilla extract for that depth of flavor. Now, alternately add the flour mixture and milk to this creamy butter mixture, starting and ending with the flour. Be careful not to overmix; just combine until you see no flour streaks.
Step 2: Bake the Layers
Divide the batter evenly among the prepared pans. Bake them in the preheated oven for about 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the layers cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This cooling process is vital for ensuring your cake layers are moist and easy to handle.
Step 3: Make the Crème Brûlée Filling
While your cake layers are cooling, it’s time to make the crème brûlée filling. In a saucepan, heat the heavy cream and the split vanilla bean or vanilla extract just until it is steaming, not boiling. In a separate bowl, whisk together the egg yolks, half a cup of granulated sugar, and a pinch of salt until it’s smooth. Gradually whisk in the warm cream mixture to temper the eggs. Then return this mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Strain through a fine mesh sieve to ensure a smooth texture and let it cool completely.
Step 4: Prepare the Caramel Glaze
Next, prepare the delicious caramel glaze that will crown your cake. In a saucepan over medium heat, melt the granulated sugar until it reaches a beautiful amber color. Add in the butter carefully, stirring until it melts completely before incorporating the heavy cream and a pinch of salt. Simmer until the mixture is glossy and smooth, then remove from heat and let it cool slightly.
Step 5: Assemble the Cake
To assemble the cake, place one layer of cake on a serving plate. Spread half of the cooled crème brûlée filling on top, followed by a sprinkle of toasted pecans. Repeat this process with the second layer of cake, adding the remaining crème brûlée filling and another sprinkle of pecans. Finally, top with the third layer of cake. Pour the caramel glaze generously over the top, allowing it to drip down the sides for that beautiful look.
Step 6: Create the Brûlée Topping
For the final touch of your scrumptious cake, generously sprinkle about half a cup of granulated sugar over the top layer. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, crackly crust. This burned sugar topping is what makes every scoop of cake so irresistibly delightful. For an extra bit of flair, garnish the top with some additional chopped pecans before serving.
Variations
- Protein: Add layers of caramel-coated banana or pieces of chocolate for an enhanced flavor profile.
- Vegetables: Consider incorporating some shredded zucchini into the cake mixture for added moisture and a unique twist.
- Spices: Experiment by adding a pinch of cinnamon or nutmeg to the cake batter for a warm undertone.
Cooking Notes
- This cake can be prepared a day in advance; store it in the refrigerator, and it will only taste better.
- Make sure your ingredients, especially the eggs and butter, are at room temperature for better mixing results.
Serving Suggestions
- Pair a slice of this cake with a dollop of whipped cream for extra richness.
- Serve alongside a cup of coffee or espresso to cut through the sweetness.
Tips
- Ensure your sugar is completely melted for the caramel glaze to achieve the perfect consistency.
- If using a kitchen torch, keep it moving to prevent burning and achieve even caramelization.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
Nutritional Information
- Calories: 620 per serving
- Protein: 8g
- Sodium: 110mg
FAQs
Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend that works for baking.
How do I store leftover cake?
Keep any leftover cake in an airtight container in the refrigerator for up to 3 days for optimal freshness.
What can I use instead of heavy cream?
You can use coconut cream or a full-fat dairy alternative if you prefer a lighter option.
Can I freeze this cake?
Yes, you can freeze the assembled cake but make sure to avoid adding the brûlée topping until serving.
Conclusion
The rich and indulgent flavor of this Crème Brûlée Caramel Pecan Cake is simply irresistibly delicious. With its various layers and textures, it’s guaranteed to wow your guests and satisfy your sweet tooth. Whether celebrating a special occasion or treating yourself, this cake is worth every step of the process. Don’t forget to leave a comment on your experience or share your unique variations on this recipe. Each baked masterpiece tells a story, and we can’t wait to hear yours!
Print
Crème Brûlée Caramel Pecan Cake
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
Description
Indulging in a slice of rich and decadent Crème Brûlée Caramel Pecan Cake is an experience that transcends ordinary desserts.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 2 cups heavy cream
- 1 vanilla bean, split and scraped or 2 teaspoons vanilla extract
- 6 large egg yolks
- 1/2 cup granulated sugar
- Pinch salt
- 1 cup granulated sugar for caramel glaze
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream for caramel glaze
- Pinch salt for caramel glaze
- 1 cup pecans, toasted and chopped
- 1/2 cup granulated sugar for brûlée topping
Instructions
- Start by preheating your oven to 350°F (175°C). For the cake, grease and flour three 8-inch round cake pans thoroughly to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine.
- In a larger mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy; this usually takes about 3 to 5 minutes. Gradually add the eggs one at a time, mixing well after each addition to ensure everything is well incorporated. Stir in the vanilla extract for that depth of flavor. Now, alternately add the flour mixture and milk to this creamy butter mixture, starting and ending with the flour. Be careful not to overmix; just combine until you see no flour streaks.
- Divide the batter evenly among the prepared pans. Bake them in the preheated oven for about 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the layers cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- While your cake layers are cooling, it’s time to make the crème brûlée filling. In a saucepan, heat the heavy cream and the split vanilla bean or vanilla extract just until it is steaming, not boiling. In a separate bowl, whisk together the egg yolks, half a cup of granulated sugar, and a pinch of salt until it’s smooth. Gradually whisk in the warm cream mixture to temper the eggs. Then return this mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Strain through a fine mesh sieve to ensure a smooth texture and let it cool completely.
- Next, prepare the delicious caramel glaze that will crown your cake. In a saucepan over medium heat, melt the granulated sugar until it reaches a beautiful amber color. Add in the butter carefully, stirring until it melts completely before incorporating the heavy cream and a pinch of salt. Simmer until the mixture is glossy and smooth, then remove from heat and let it cool slightly.
- To assemble the cake, place one layer of cake on a serving plate. Spread half of the cooled crème brûlée filling on top, followed by a sprinkle of toasted pecans. Repeat this process with the second layer of cake, adding the remaining crème brûlée filling and another sprinkle of pecans. Finally, top with the third layer of cake. Pour the caramel glaze generously over the top, allowing it to drip down the sides for that beautiful look.
- For the final touch of your scrumptious cake, generously sprinkle about half a cup of granulated sugar over the top layer. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, crackly crust. This burned sugar topping is what makes every scoop of cake so irresistibly delightful.
Notes
This cake can be prepared a day in advance; store it in the refrigerator, and it will only taste better.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 620 per serving
- Sodium: 110 mg
- Protein: 8 g