Description
Indulging in a slice of rich and decadent Crème Brûlée Caramel Pecan Cake is an experience that transcends ordinary desserts.
Ingredients
Scale
- 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