Crème Brûlée Caramel Pecan Cake

Crème Brûlée Caramel Pecan Cake

ByLaura

There’s something magical about a dessert that combines the silky smoothness of crème brûlée, the nutty crunch of pecans, and the golden sweetness of caramel. This cake is not just a dessert, it’s an experience. Imagine the first crack of caramelized sugar on top, giving way to layers of moist cake infused with buttery caramel and crowned with toasted pecans. Each bite is a balance of creamy, crunchy, and melt-in-your-mouth deliciousness that feels like pure indulgence. Trust me, you’re going to love this.

Behind the Recipe

This cake was born from a craving for elegance with a touch of rustic charm. I wanted to merge the sophistication of crème brûlée with the comforting, nutty warmth of pecans and the rich sweetness of caramel. The result is a showstopper that feels both familiar and luxuriously different. It’s the kind of cake you bring out for a celebration, knowing it will leave everyone talking long after the last slice is gone.

Recipe Origin or Trivia

The origins of crème brûlée trace back to France, where this “burnt cream” became an iconic dessert with its signature caramelized sugar top. Pecans, on the other hand, are native to North America and have long been a staple in Southern baking traditions. Caramel, with its deep amber tones and buttery richness, ties these worlds together. This recipe blends French elegance and Southern comfort into one irresistible creation.

Why You’ll Love Crème Brûlée Caramel Pecan Cake

There are countless reasons to fall in love with this cake, but here are a few highlights:

Versatile: Works beautifully as a holiday centerpiece, a birthday treat, or a dinner party finale.

Budget-Friendly: Uses pantry staples like sugar, eggs, and flour, along with pecans and cream.

Quick and Easy: While it looks like a bakery masterpiece, it’s surprisingly manageable to make at home.

Customizable: Add a drizzle of chocolate, a hint of bourbon flavoring, or even swap nuts for a different twist.

Crowd-Pleasing: The blend of creamy custard, soft cake, and crunchy pecans satisfies all palates.

Make-Ahead Friendly: The flavors deepen and become even more luscious the next day.

Great for Leftovers: A slice pairs perfectly with morning coffee or a scoop of vanilla ice cream.

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Crème Brûlée Caramel Pecan Cake

Crème Brûlée Caramel Pecan Cake

  • Author: Laura
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (French & Southern American)
  • Diet: Vegetarian
Print Recipe

Description

A decadent dessert that combines the silky smoothness of crème brûlée, the nutty crunch of toasted pecans, and the golden sweetness of caramel, layered into a moist cake that’s as elegant as it is comforting.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 1 ½ cups Granulated Sugar
  • ½ cup Brown Sugar
  • 1 cup Butter, softened
  • 5 large Eggs
  • 2 cups Heavy Cream
  • ½ cup Whole Milk
  • 2 teaspoons Vanilla Extract
  • 1 cup Pecans, toasted and chopped
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt

Instructions

  1. Preheat Your Equipment: Preheat oven to 325°F (160°C). Prepare a water bath by placing a larger pan with hot water in the oven.
  2. Combine Ingredients: In one bowl, cream butter and sugars until fluffy. Add eggs one at a time. In another bowl, whisk flour, baking powder, and salt. Gradually combine with wet mixture.
  3. Prepare Your Cooking Vessel: Grease and line a springform pan. Pour in caramel sauce and sprinkle with toasted pecans.
  4. Assemble the Dish: Pour the cake batter over the caramel and pecans. Then gently add the crème brûlée mixture (whisked cream, eggs, sugar, and vanilla).
  5. Cook to Perfection: Place pan in the water bath and bake for about 50–60 minutes until set but slightly wobbly in the center.
  6. Finishing Touches: Let the cake cool completely, then refrigerate for at least 3 hours. Before serving, sprinkle granulated sugar on top and caramelize with a kitchen torch.
  7. Serve and Enjoy: Slice and enjoy with whipped cream or a drizzle of extra caramel.

Notes

  • Always toast pecans before adding them for extra flavor.
  • Chill overnight for the best sliceable texture.
  • Use superfine sugar for a smoother brûlée topping.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 26g
  • Saturated Fat: 12g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 95mg

Keywords: crème brûlée cake, caramel pecan dessert, holiday cake, elegant cake, custard cake

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Chef’s Pro Tips for Perfect Results

Creating this cake is all about balance, so here are some insider tricks:

  1. Toast the Pecans: Lightly toasting the pecans before using enhances their flavor and adds depth.
  2. Caramelize Slowly: Don’t rush the caramel. Low and steady heat ensures that perfect golden-brown flavor.
  3. Room-Temperature Ingredients: For smooth mixing and a tender crumb, let your eggs and butter sit out before baking.
  4. Use a Water Bath: Baking the crème brûlée layer gently in a water bath helps prevent cracks and keeps it silky.
  5. Chill Before Serving: Allow the cake to set in the fridge for a few hours to meld flavors and hold its shape.

ding">Kitchen Tools You’ll Need

To bring this masterpiece to life, make sure you have these essentials on hand:

Springform Pan: Essential for easy release and neat layers.
Mixing Bowls: For combining wet and dry ingredients separately.
Whisk: To create the silky custard base.
Saucepan: For preparing the caramel sauce.
Kitchen Torch: Perfect for that signature brûlée sugar crackle.
Spatula: For folding batter gently without deflating it.

Ingredients in Crème Brûlée Caramel Pecan Cake

When these ingredients come together, it’s a harmony of creamy, nutty, and caramelized flavors that feels like pure magic:

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  1. All-Purpose Flour: 2 cups provides the structure for the cake.
  2. Granulated Sugar: 1 ½ cups sweetens both the cake and brûlée topping.
  3. Brown Sugar: ½ cup gives depth and a molasses-like warmth.
  4. Butter: 1 cup (softened) ensures a tender, moist crumb.
  5. Eggs: 5 large create richness and help set the crème brûlée layer.
  6. Heavy Cream: 2 cups brings that signature silky custard texture.
  7. Whole Milk: ½ cup balances creaminess without making it too heavy.
  8. Vanilla Extract: 2 teaspoons adds warmth and enhances the caramel notes.
  9. Pecans: 1 cup (toasted and chopped) give crunch and nutty sweetness.
  10. Baking Powder: 2 teaspoons ensures the cake rises beautifully.
  11. Salt: ½ teaspoon enhances and balances the flavors.

    12. Ingredient Substitutions

    Don’t worry if you need to switch things up. Here are some easy swaps:

    Heavy Cream: Half-and-half for a lighter custard.
    Butter: Margarine for a dairy-free version.
    Pecans: Walnuts or hazelnuts for a different nutty twist.
    Flour: Gluten-free flour blend for those avoiding gluten.
    Milk: Almond milk or oat milk for a dairy-free option.

    ding">Ingredient Spotlight

    Pecans: These sweet, buttery nuts add both texture and flavor, creating a crunchy contrast to the creamy custard.

    Caramel: Made from sugar slowly heated until golden, caramel gives this cake its luscious depth and irresistible aroma.

    Instructions for Making Crème Brûlée Caramel Pecan Cake

    Now let’s walk through this delicious process step by step:

    1. Preheat Your Equipment: Preheat oven to 325°F (160°C). Prepare a water bath by placing a larger pan with hot water in the oven.
    2. Combine Ingredients: In one bowl, cream butter and sugars until fluffy. Add eggs one at a time. In another bowl, whisk flour, baking powder, and salt. Gradually combine with wet mixture.
    3. Prepare Your Cooking Vessel: Grease and line a springform pan. Pour in caramel sauce (store-bought or homemade) and sprinkle with toasted pecans.
    4. Assemble the Dish: Pour the cake batter over the caramel and pecans. Then gently add the crème brûlée mixture (whisked cream, eggs, sugar, and vanilla).
    5. Cook to Perfection: Place pan in the water bath and bake for about 50–60 minutes until set but slightly wobbly in the center.
    6. Finishing Touches: Let the cake cool completely, then refrigerate for at least 3 hours. Before serving, sprinkle granulated sugar on top and caramelize with a kitchen torch.
    7. Serve and Enjoy: Slice and enjoy with whipped cream or a drizzle of extra caramel.