Imagine the creamy indulgence of crème brûlée meeting the nutty crunch of caramelized pecans, all layered within a soft, buttery cake. That’s exactly what you get with this Crème Brûlée Caramel Pecan Cake—a dessert that feels luxurious yet comforting at the same time. Each bite delivers a blend of velvety custard, golden caramel, and the satisfying texture of toasted pecans.
Whether you’re celebrating a special occasion or simply craving something elegant, this cake is sure to impress. It’s a showstopper on any dessert table—rich, smooth, and delightfully crunchy on top. And the best part? You can easily make it at home with simple, everyday ingredients. Let’s dive into how to create this masterpiece step by step.
Ingredients
To make this rich and creamy delight, you’ll need the following:
For the Caramel Pecan Layer:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream (room temperature)
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans (toasted)
- A pinch of sea salt
For the Crème Brûlée Custard:
- 1 ½ cups heavy cream
- ½ cup whole milk
- 5 large egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla bean paste (or extract)
For the Cake Layer:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Caramelized Sugar Topping:
- ¼ cup granulated sugar (for torching or broiling)
Instructions
Step 1: Prepare the Caramel Pecan Base
Start by toasting the pecans. Spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 6–8 minutes, until they release a nutty aroma.
Meanwhile, prepare the caramel. In a heavy saucepan over medium heat, combine sugar and water. Stir gently until the sugar dissolves, then stop stirring and let it simmer until it turns a deep amber color—about 7–8 minutes. Carefully pour in the heavy cream while whisking (it will bubble vigorously). Add butter, vanilla, and a pinch of salt. Stir until smooth.
Remove from heat and immediately mix in the toasted pecans. Pour this mixture into the bottom of a greased 9-inch springform pan, spreading evenly. Let it cool slightly while you prepare the custard.
Step 2: Make the Crème Brûlée Custard
In a medium saucepan, heat the cream and milk over medium-low heat until just warm (do not boil). In a separate bowl, whisk egg yolks and sugar together until pale and creamy. Slowly pour the warm cream mixture into the yolks, whisking constantly to prevent curdling. Add vanilla and stir to combine.
Strain the custard through a fine sieve to remove any lumps. Gently pour the custard over the caramel pecan layer in the pan. Set aside while you prepare the cake batter.
Step 3: Prepare the Cake Batter
In a large mixing bowl, cream together the butter and sugar until light and fluffy—about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Mix until smooth and thick, but don’t overbeat.
Carefully spoon the batter over the custard layer. Spread gently to avoid mixing the two layers.
Step 4: Bake to Perfection
Preheat your oven to 325°F (160°C). Place the cake pan inside a larger baking dish and pour hot water into the outer dish—about halfway up the sides of the springform pan. This water bath ensures even baking and a creamy custard texture.
Bake for 60–70 minutes, or until the top is golden and a toothpick inserted into the cake layer comes out clean.
Once baked, remove the cake from the water bath and let it cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight to let the layers set beautifully.
Step 5: Caramelize the Top
Before serving, sprinkle granulated sugar evenly over the top of the chilled cake. Using a kitchen torch, melt and caramelize the sugar until it forms a golden, crackly crust—just like classic crème brûlée. If you don’t have a torch, place the cake under a hot broiler for 1–2 minutes, watching closely.
Let the caramelized top cool for a minute before slicing—it should make that satisfying “crack” when tapped with a spoon.
Conservation and Storage
To keep your Crème Brûlée Caramel Pecan Cake fresh and flavorful:
- Refrigerator: Store covered in an airtight container for up to 4 days.
- Freezer: Wrap slices individually in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Avoid room temperature storage: Because of the custard, always keep it chilled.
If the caramelized top softens in the fridge, simply torch it again before serving for that crisp finish.
Variations
- Chocolate Twist: Add 2 tablespoons of cocoa powder to the cake batter and drizzle melted chocolate over the top for an extra indulgent flavor.
- Maple Pecan Crème Brûlée Cake: Replace granulated sugar in the caramel with maple syrup for a deep, earthy sweetness.
- No-Bake Version: Skip the cake layer and make a chilled caramel pecan crème brûlée in small jars—perfect for summer.
- Nut-Free Option: Swap pecans for toasted coconut or omit entirely for a smoother texture.
- Mini Cakes: Divide the ingredients into muffin tins or ramekins for individual servings—great for parties or dessert buffets.
Serving Suggestions
This dessert is impressive on its own, but you can elevate it even more with a few touches:
- Serve each slice with a scoop of vanilla bean ice cream for a creamy contrast.
- Drizzle a bit of warm caramel sauce over the plate for extra elegance.
- Add candied pecans or a sprinkle of sea salt flakes for a gourmet touch.
- Pair it with strong espresso or a glass of sweet dessert wine to complement the caramel richness.
For festive occasions, decorate the top with gold dust or edible glitter—it gives a luxurious finish that dazzles guests.
Conclusion
This Crème Brûlée Caramel Pecan Cake is more than a dessert—it’s an experience. The silky custard, crisp caramel top, buttery cake, and nutty crunch come together in perfect harmony. Each layer tells a story of flavor and texture, from the creamy base to the crackling sugar crust.
Whether you’re hosting a dinner party, celebrating a milestone, or simply treating yourself, this cake transforms any moment into something special. Its versatility allows endless variations, and its taste lingers long after the last bite. Once you try it, this dessert will easily become a signature favorite—rich, elegant, and irresistibly unforgettable.
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Crème Brûlée Caramel Pecan Cake
- Total Time: 1 hour 40 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
A decadent dessert that brings together the creamy indulgence of crème brûlée, the nutty crunch of caramelized pecans, and the buttery comfort of cake. This layered masterpiece offers a luxurious flavor balance—rich, smooth, and irresistibly crunchy on top.
Ingredients
For the Caramel Pecan Layer
1 cup granulated sugar
¼ cup water
½ cup heavy cream (room temperature)
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup chopped pecans (toasted)
A pinch of sea salt
For the Crème Brûlée Custard
1 ½ cups heavy cream
½ cup whole milk
5 large egg yolks
½ cup granulated sugar
1 teaspoon vanilla bean paste (or extract)
For the Cake Layer
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
For the Caramelized Sugar Topping
¼ cup granulated sugar (for torching or broiling)
Instructions
Step 1: Prepare the Caramel Pecan Base
Toast the pecans on a baking sheet at 350°F (175°C) for 6–8 minutes until aromatic.
In a heavy saucepan, combine sugar and water over medium heat. Stir until dissolved, then let it caramelize into a deep amber hue (7–8 minutes).
Slowly pour in the cream while whisking (it will bubble). Add butter, vanilla, and salt.
Stir until smooth, then fold in the toasted pecans.
Pour into a greased 9-inch springform pan, spreading evenly. Set aside to cool slightly.
Step 2: Make the Crème Brûlée Custard
Warm cream and milk in a saucepan over medium-low heat (do not boil).
In a bowl, whisk yolks and sugar until pale and creamy.
Slowly add warm cream mixture, whisking constantly. Stir in vanilla.
Strain to remove lumps, then pour over the caramel pecan layer.
Step 3: Prepare the Cake Batter
In a mixing bowl, cream butter and sugar for about 3 minutes.
Beat in eggs one at a time, followed by vanilla extract.
Combine flour, baking powder, and salt in a separate bowl.
Gradually add dry ingredients to the butter mixture, alternating with sour cream.
Spoon the batter gently over the custard layer, spreading evenly.
Step 4: Bake the Cake
Preheat oven to 325°F (160°C).
Place the pan in a larger baking dish and fill the outer dish halfway with hot water (for a water bath).
Bake 60–70 minutes, until the cake is golden and a toothpick inserted comes out clean.
Cool at room temperature for 30 minutes, then refrigerate at least 4 hours or overnight.
Step 5: Caramelize the Top
Sprinkle sugar evenly on top of the chilled cake.
Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
Alternative: Broil for 1–2 minutes, watching closely.
Let it rest briefly before slicing—listen for that signature crème brûlée “crack.”
Notes
Always use room temperature ingredients for a smooth, even texture.
The water bath ensures your custard stays creamy and prevents curdling.
For a professional finish, garnish with edible gold dust or candied pecans.
If the caramel top softens after refrigeration, torch again before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: French-American Fusion
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 465 kcal
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 190 mg
Keywords: Crème brûlée cake, caramel pecan dessert, custard cake, layered caramel cake, pecan crème brûlée
