Description
A luxurious Crème Brûlée Caramel Pecan Cake that combines the classic flavors of crème brûlée with a rich caramel glaze and toasted pecans.
Ingredients
Scale
- 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 (for caramel glaze)
- 6 tablespoons (85 g) butter
- ½ cup (120 ml) heavy cream (for caramel glaze)
- Pinch of salt (for caramel glaze)
- 1 cup (120 g) pecans, toasted and chopped
- ½ cup (100 g) sugar (for brûlée topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with dry.
- Divide batter evenly among pans and bake for 25–28 minutes, until a toothpick comes out clean.
- Cool completely on a wire rack.
- In a saucepan, heat cream with vanilla until steaming.
- In a bowl, whisk yolks, sugar, and salt.
- Slowly pour the hot cream into the yolk mixture, whisking constantly (tempering).
- Return mixture to the saucepan and cook over low heat, stirring, until thick enough to coat the back of a spoon.
- Strain and let cool completely.
- In a heavy-bottomed saucepan, melt sugar over medium heat without stirring until golden.
- Add butter and stir.
- Pour in cream and salt, simmer for 2–3 minutes until smooth.
- Cool slightly.
- Place one cake layer on a serving platter and spread half of the cream over it, sprinkle with half the pecans.
- Add the second cake layer, remaining cream, and more pecans.
- Top with the third cake layer and pour caramel glaze over the cake, letting it drip down the sides.
- Sprinkle an even layer of sugar over the caramel-coated top.
- Using a kitchen torch, melt and caramelize the sugar until crisp.
- Let cool for a few minutes before slicing.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use a kitchen torch carefully to avoid burning the sugar topping.
- Can be made a day in advance; just brûlée the top before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 130 mg