Crème Brûlée Pecan Cake

This Crème Brûlée Caramel Pecan Cake is the ultimate dessert for when you want to pull out all the stops. It combines layers of soft vanilla cake, a silky crème brûlée pastry cream, crunchy toasted pecans, and a rich caramel drizzle, all finished with that signature crackly sugar topping. It looks complicated, but it's really just a series of simple steps that come together to create something truly spectacular.

I first made this for a big family birthday, and the moment I brought out the kitchen torch to caramelize the top, everyone gathered around. Now, it's the most requested celebration cake in our house.

Ingredients

• All purpose flour: Provides the structure for our tender cake layers.
• Baking powder: Gives the cake its lift, making it light and airy.
• Salt: Balances the sweetness throughout the cake, cream, and caramel.
• Unsalted butter: Use softened, room temperature butter for a fluffy cake crumb and a rich caramel.
• Granulated sugar: The workhorse for sweetening the cake and creating that iconic brûlée topping.
• Large eggs: At room temperature, they incorporate much better into the batter for a uniform texture.
• Vanilla extract: A good quality extract is key; it's the primary flavor in the cake and cream.
• Whole milk: Adds moisture and richness to the cake batter. Don't substitute with lower fat milk.
• Heavy cream: The essential ingredient for a luscious, silky crème brûlée cream and a smooth caramel.
• Vanilla bean: For the most intense, authentic vanilla flavor in the cream, though extract works in a pinch.
• Large egg yolks: They are the sole thickener for the crème brûlée cream, giving it its signature richness.
• Pecans: Toasting them is a must. It brings out their nutty oils and deepens their flavor.
• Unsalted butter: This is for the caramel glaze; cutting it into pieces helps it melt evenly.

Step-by-Step Instructions

Prep the Pans and Dry Ingredients:

First, get your oven preheating to 350°F or 175°C. Take three 8 inch round cake pans, grease them thoroughly with butter or shortening, and then dust them with flour, tapping out any excess. This double prep ensures your cakes will release perfectly. In a separate medium sized bowl, whisk together the flour, baking powder, and salt. Whisking aerates the mixture and makes sure the leavening is evenly distributed.

Create the Cake Batter:

In the large bowl of a stand mixer or using a hand mixer, cream the softened butter with 1 and 1/2 cups of the sugar. You want to beat it on medium high speed for a good 3 to 5 minutes until it becomes very pale, light, and fluffy. This step incorporates air that makes the cake tender. Scrape down the sides of the bowl, then add the room temperature eggs one at a time, making sure each one is fully mixed in before adding the next. Then, stir in the vanilla extract. Now, you'll add the dry ingredients and the milk in alternating batches. Start with about a third of the flour mixture, mix on low until just barely combined, then add half the milk. Repeat this, ending with the final third of the flour mixture. Mix only until you no longer see streaks of flour; overmixing develops gluten and will make the cake tough.

Bake and Cool the Layers:

Carefully divide the finished batter evenly between your three prepared cake pans. I like to use a kitchen scale for this to ensure even layers, but you can also just eyeball it. Smooth the tops with an offset spatula. Bake for 25 to 28 minutes. You'll know they're done when the tops are golden brown and a toothpick or wooden skewer inserted into the center comes out with just a few moist crumbs attached, but no wet batter. Let the cakes cool in their pans on a wire rack for about 15 minutes before carefully inverting them onto the rack to cool completely.

Craft the Crème Brûlée Cream:

While the cakes cool, make the cream. Pour the heavy cream into a medium saucepan. If you're using a vanilla bean, split it lengthwise, scrape the seeds into the cream, and drop the pod in too. Heat over medium low heat until it’s just steaming and small bubbles form around the edges; don't let it boil. In a separate heatproof bowl, vigorously whisk the egg yolks, 1/4 cup of sugar, and a pinch of salt until the mixture becomes pale yellow and slightly thickened. Now for the most important part: tempering. While whisking constantly, very slowly pour the hot cream mixture into the egg yolk mixture in a thin stream. This gently raises the temperature of the yolks without scrambling them. Once combined, pour everything back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, scraping the bottom and sides, until the cream thickens enough to coat the back of the spoon. You should be able to draw a clean line through it with your finger. Immediately strain the cream through a fine mesh sieve into a clean bowl to remove any lumps and the vanilla pod. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and let it cool until set.

Make the Caramel Glaze:

In a heavy bottomed saucepan, melt the remaining 1/4 cup of sugar over medium heat. Don't stir it with a spoon; just gently swirl the pan occasionally to help it melt evenly. Watch it closely as it will turn from clear to a deep amber color. Once it's the color of a copper penny, immediately add the butter pieces. It will bubble up violently, so be careful. Whisk until the butter is melted, then slowly pour in the heavy cream and the pinch of salt. Continue to whisk until the sauce is completely smooth. Remove it from the heat and let it cool just slightly so it's thick but still pourable.

Assemble and Brûlée the Cake:

Place one cooled cake layer on your serving plate or cake stand. Spread a generous, thick layer of the cooled crème brûlée cream over the top, leaving a small border around the edge. Sprinkle a handful of your toasted, chopped pecans over the cream. Gently place the second cake layer on top and repeat with more cream and pecans. Add the final cake layer. Pour the slightly cooled caramel glaze over the top center of the cake, using a spatula to gently nudge it toward the edges so it creates beautiful drips down the sides. For the grand finale, sprinkle the last 1/4 cup of granulated sugar evenly over the caramel. Using a kitchen torch, move the flame continuously over the sugar until it melts, bubbles, and caramelizes into a golden brown, crackly sheet. Let the cake rest for a few minutes for the topping to harden before slicing.

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My favorite part of this whole recipe is making the crème brûlée cream. The process of tempering the eggs and watching the custard thicken is so satisfying. The first time my daughter helped me, she was in charge of whisking the yolks, and her face lit up when she saw how a few simple ingredients could transform into something so rich and silky.

Storing Your Masterpiece

Due to the dairy based cream filling, this cake must be stored in the refrigerator. Cover it loosely with plastic wrap or place it in a cake carrier. It will keep for up to 3 days, though the brûléed sugar topping will soften over time as it absorbs moisture. For the best texture, enjoy it on the day it's made.

Ingredient Swaps and Variations

If you're not a fan of pecans, toasted walnuts, hazelnuts, or even sliced almonds would be a wonderful substitute. For a completely nut free version, you could use a sprinkle of toffee bits or mini chocolate chips between the layers for that contrasting crunch. You can also add a splash of bourbon or dark rum to the caramel glaze for a more adult kick of flavor.

How to Get the Perfect Slice

The secret to a clean slice through all those delicious layers is a hot, sharp knife. Run a large, thin bladed knife under hot water for a few seconds, then wipe it completely dry. The heat will melt through the caramel and filling cleanly. Be sure to wipe the knife clean between each and every slice to keep the layers from smudging together on the plate.

Frequently Asked Questions

→ How do I prevent the crème brûlée from curdling?

The key is to temper the eggs properly. Slowly drizzle the hot cream into the egg yolks while whisking constantly. This gradually raises the temperature of the yolks and prevents them from scrambling when added to the hot cream.

→ Can I make the cake layers ahead of time?

Yes, absolutely! The cake layers can be made a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. This will actually make assembling the cake even easier.

→ What's the best way to toast the pecans?

Spread the pecans in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, until lightly browned.

→ How do I get a perfect crackly brûlée topping?

Ensure the sugar is evenly distributed over the top of the cake. Use a kitchen torch and move it back and forth evenly over the sugar until it melts and caramelizes to a deep golden brown. Be careful not to burn the sugar.

→ What other nuts can I use in this cake?

Walnuts or toasted hazelnuts would be delicious substitutes for pecans. You can also use chocolate chips or seed brittle for a nut-free option. Consider adding some sea salt to offset the sweetness.

→ How do I cut this cake neatly?

Run a large, sharp knife under hot water and dry it before each slice. The heat helps to cut through the cake cleanly, preventing it from crumbling.