Name: Crème Brûlée Caramel Pecan Cake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: French
Ingredients: 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; 6 tablespoons (85 g) butter; ½ cup (120 ml) heavy cream; Pinch of salt; 1 cup (120 g) pecans, toasted and chopped; ½ cup (100 g) sugar (for brûlée topping)

Jump to Recipe·5.2 from 21 reviews

If you want to celebrate a loved one or make any occasion feel truly special, the Crème Brûlée Caramel Pecan Cake is the showstopper dessert you’ve been searching for. Imagine light, buttery cake filled with ribbons of velvety crème brûlée pastry cream, the crunch of toasted pecans, and the crowning glory: a glassy, caramelized sugar crust drizzled with homemade caramel. This cake isn’t just a dessert—it’s an experience, a sweet hug dressed up for a party, with a crackly brûlée finish that brings the wow factor every single time.

Crème Brûlée Caramel Pecan Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Crème Brûlée Caramel Pecan Cake is that each ingredient plays a starring role—nothing here is just for show. These classic pantry staples combine to give you incredible tenderness, depth, and crunch, so gather them up and get ready to build something truly magical in your kitchen.

All-purpose flour: Provides the perfect structure for layered cakes without making them heavy.
Baking powder: Gives the cake its airy lift and soft crumb.
Salt: Just a touch sharpens all the flavors and balances the sweetness.
Butter (room temperature): For that signature melt-in-your-mouth richness and flavor.
Sugar: Sweetens the cake base, the cream, and brings that iconic caramelized brûlée top.
Eggs (room temperature): Bind everything together and add luscious moisture.
Vanilla extract or bean: Layers in floral, aromatic notes throughout the cake and cream.
Whole milk: Ensures a tender crumb and helps keep the cake light.
Heavy cream: The heart of the crème brûlée cream and caramel glaze. Don’t skimp—it’s worth it!
Pecans (toasted and chopped): Bring warm nuttiness and delightful texture with every bite.
Additional sugar (for brûlée topping): For that glass-like crackle when you slice in.
Butter (for caramel): Gives the caramel richness and shine.
Pinch of salt (for cream and caramel): A small amount adds depth and tames the sweetness.

How to Make Crème Brûlée Caramel Pecan Cake

Step 1: Prepare the Cake Layers

Begin your adventure by preheating the oven to 350°F (175°C) and giving three 8-inch round cake pans a good greasing and flouring—nothing should stick here! Whisk the flour, baking powder, and salt together for an even lift, then cream the butter and sugar until pale and fluffy. One by one, add your eggs, followed by a gentle swirl of vanilla. Alternate mixing in your dry ingredients and milk, starting and finishing with the flour mixture. Divide the batter evenly among your pans and bake for 25 to 28 minutes, until a toothpick pulls out clean. Cool those beauties completely on a wire rack so they’re ready for assembly magic.

Step 2: Make the Crème Brûlée Cream

This is where the magic happens! Warm your heavy cream and vanilla (split the bean and scrape in the seeds for max flavor, if using) until just steaming. Meanwhile, vigorously whisk the egg yolks, sugar, and a pinch of salt for that golden, glossy look. With a steady hand, slowly pour the hot cream into the yolk mixture, whisking fast—this step (tempering) ensures your cream stays luxurious and silky. Return the tempered mix to the saucepan over low heat, stirring constantly until it thickens enough to coat a spoon. Strain the cream for ultimate smoothness, then cool it completely.

Step 3: Make the Caramel Glaze

Now get your saucepan ready for some candy magic! Sprinkle the sugar over medium heat and melt (without stirring) until it turns a rich amber gold—be patient, it’s worth it. Whisk in the butter until combined, then carefully pour in the heavy cream and a pinch of salt. Let the mixture bubble for two to three minutes, then remove from heat to cool slightly. The result is a glossy, pourable caramel that’s ready to gild your masterpiece.

Step 4: Assemble the Cake

Let’s build! Place your first cooled cake layer on a serving platter. Spread on half the crème brûlée cream, then sprinkle generously with half of the toasted pecans. Stack the second cake layer on top and repeat with the remaining cream and pecans. Place the final cake layer over everything and pour your dreamy caramel glaze across the top, encouraging it to ooze gently down the sides for a true Crème Brûlée Caramel Pecan Cake moment.

Step 5: Brûlée Topping

The crowning touch! Sprinkle a generous, even layer of sugar over the caramel-glazed cake. Using a kitchen torch, gently caramelize the sugar until it melts and forms a crisp, glassy shell. Let it cool for a few minutes until it sets—then tap the top for that classic brûlée crackle before slicing to reveal those inviting layers.

How to Serve Crème Brûlée Caramel Pecan Cake

Garnishes

Your Crème Brûlée Caramel Pecan Cake will already look like something from a bakery window, but don’t be shy about adding more! I love an extra sprinkle of chopped toasted pecans or a few elegant vanilla bean curls. For a special touch, edible gold leaf or spun sugar threads will make every slice extra eye-catching.

Side Dishes

Since this cake is sweet and rich, a scoop of lightly sweetened whipped cream or a bowl of fresh berries on the side makes a delightful, refreshing pairing. If you want to get fancy, serve with a small glass of cold milk or a cup of bold coffee to balance the caramel and cream flavors.

Creative Ways to Present

Don’t just serve it the usual way! Individual mini cakes baked in ramekins with brûléed tops make for stunning single servings, or cut the cake into petite squares for a decadent dessert platter. You could even serve slices atop a pool of extra caramel sauce for over-the-top elegance.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the Crème Brûlée Caramel Pecan Cake with plastic wrap or store in an airtight cake container in the refrigerator. The cake stays soft, and the flavors meld beautifully for up to three days, though the brûlée top may lose a bit of its signature crunch over time.

Freezing

To freeze, wrap the unfrosted cake layers or filled cake (before the caramel and brûlée topping) tightly in plastic wrap, then foil. Store in the freezer for up to two months. Thaw overnight in the fridge, then add your caramel and brûlée toppings fresh before serving for best texture and crunch.

Reheating

While this cake is best enjoyed chilled or at room temperature, if you want to refresh a slice, let it sit at room temperature for about 30 minutes. Avoid microwaving, as it may soften the brûlée top and compromise the texture of the filling. For the crispest brûlée, torch sugar on slices just before serving.

FAQs

Can I bake the cake in advance?

Absolutely! In fact, baking the cake layers a day ahead gives you a head start (and often better flavor and texture). Store them wrapped tightly at room temperature until you’re ready to assemble.

What’s the best way to caramelize the sugar topping?

A kitchen torch is your best friend for that classic brûlée crackle. Hold it a few inches above the sugar and work in small circles until it melts, bubbles, and turns golden. In a pinch, you can pop the cake under a broiler—but watch very closely!

Can I use walnuts or another nut instead of pecans?

Of course! Feel free to swap in toasted walnuts, hazelnuts, or even sliced almonds for a flavor twist. Each brings its own personality but keeps the wonderful crunch that makes this cake shine.

How do I make sure my crème brûlée cream isn’t lumpy?

Tempering is key—slowly add your hot cream to the yolks, whisking constantly, to avoid scrambling the eggs. Straining the finished cream through a fine mesh sieve removes any sneaky lumps for that smooth, silky custard finish.

Can the caramel glaze be made ahead?

Yes, you can prepare the caramel glaze a day in advance. Store it in an airtight container at room temperature. If it firms up, gently warm it (not too hot!) to make it pourable before drizzling over your cake.

Final Thoughts

If you’re ready to feel like a dessert rockstar, give the Crème Brûlée Caramel Pecan Cake a try! Every bite is a celebration—a symphony of creamy, crunchy, caramel goodness. Whether you’re serving for a special occasion or just because, it’s sure to make you and your loved ones smile. Don’t wait: gather your ingredients and enjoy the magic!