Crème Brûlée Caramel Pecan Cake (Print Version)
Velvety cake layered with rich cream, caramel drizzle, and crunchy pecans—a true showstopper for every occasion.
# Ingredients:
→ Cake Layers
01 -
310 g all-purpose flour
02 -
2.5 teaspoons baking powder
03 -
0.5 teaspoon salt
04 -
225 g unsalted butter, at room temperature
05 -
350 g granulated sugar
06 -
4 large eggs, at room temperature
07 -
2 teaspoons vanilla extract
08 -
250 ml whole milk
→ Crème Brûlée Cream
09 -
500 ml heavy cream
10 -
1 vanilla bean or 2 teaspoons vanilla extract
11 -
6 large egg yolks
12 -
100 g granulated sugar
13 -
Pinch salt
→ Caramel Glaze
14 -
200 g granulated sugar
15 -
85 g unsalted butter
16 -
120 ml heavy cream
17 -
Pinch salt
→ Decoration and Assembly
18 -
120 g pecans, toasted and chopped
19 -
100 g granulated sugar (for brûlée topping)
# Instructions:
01 -
Preheat oven to 175°C. Grease and flour three 20 cm round cake pans.
02 -
Whisk together all-purpose flour, baking powder, and salt in a bowl.
03 -
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
04 -
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
05 -
Divide the batter evenly among prepared pans. Bake for 25–28 minutes or until a toothpick comes out clean. Cool layers on a wire rack.
06 -
In a saucepan, heat heavy cream with vanilla until steaming. In a bowl, whisk egg yolks, sugar, and salt. Gradually pour hot cream into yolks, whisking constantly to temper. Return the mixture to saucepan and stir over low heat until it thickens enough to coat the back of a spoon. Strain and cool completely.
07 -
In a heavy-bottomed saucepan, melt sugar over medium heat without stirring until golden amber. Add butter and stir to combine. Carefully pour in heavy cream and a pinch of salt, then simmer 2–3 minutes until glossy and smooth. Allow to cool slightly.
08 -
Place one cake layer on a serving platter. Spread half of the crème brûlée cream over the cake and sprinkle with half the toasted pecans.
09 -
Set the second cake layer on top. Spread the remaining cream and more pecans, then cover with the third cake layer.
10 -
Pour the caramel glaze over the assembled cake, allowing it to drip down the sides. Sprinkle granulated sugar on the top and caramelize with a kitchen torch for a classic brûlée finish.
# Notes:
01 -
For the optimal brûlée crust, use a kitchen torch and move in small circles to prevent burning. Cool all components before assembling for best structure.