Description
A show-stopping Crème Brûlée Caramel Pecan Cake with tender layers, silky crème brûlée cream, toasted pecans, and a glossy caramel glaze finished with a crackling brûlée sugar topping.
Ingredients
Cake Layers:
310 g all-purpose flour
2.5 teaspoons baking powder
0.5 teaspoon salt
225 g unsalted butter, room temperature
350 g granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
250 ml whole milk
Crème Brûlée Cream:
500 ml heavy cream
1 vanilla bean (or 2 tsp extract)
6 large egg yolks
100 g granulated sugar
Pinch salt
Caramel Glaze:
200 g granulated sugar
85 g unsalted butter
120 ml heavy cream
Pinch salt
Decoration:
120 g pecans, toasted & chopped
100 g granulated sugar (for brûlée topping)
Instructions
1. Preheat oven to 175°C. Grease and flour three 20 cm round pans.
2. Whisk flour, baking powder, and salt in a bowl.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Alternate adding dry mix and milk to butter mixture. Mix until combined.
5. Divide into pans, bake 25–28 minutes. Cool on wire rack.
6. Heat cream with vanilla until steaming. Whisk yolks, sugar, salt. Temper yolks with cream. Cook over low until thickened, strain, and cool.
7. Melt sugar to amber. Add butter, cream, salt. Simmer glossy. Cool slightly.
8. Assemble: cake layer, crème brûlée cream, pecans. Repeat with second layer. Add third, pour caramel glaze, let drip.
9. Sprinkle sugar on top and torch until crackled. Serve with extra pecans.
Notes
Best made a few hours ahead to allow caramel to set.
Store covered in fridge for up to 4 days.
Bring to room temp before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 54 g
- Sodium: 210 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 165 mg
Keywords: Crème Brûlée Caramel Pecan Cake, best pecan desserts for holidays, gourmet dessert recipes