Caramelized Pecan Layer Cake

This decadent Crème Brûlée Caramel Pecan Cake combines three of my favorite dessert elements into one showstopping masterpiece. The buttery vanilla cake layers are nestled between creamy custard reminiscent of classic crème brûlée, then draped with homemade caramel and finished with that irresistible crackling sugar top.

The first time I made this for my sister's birthday, the table fell completely silent as everyone took their first bites. Now it's become our special celebration cake, requested for every milestone event in our family.

Ingredients

• All purpose flour forms the foundation of our cake layers providing structure without being too heavy
• Baking powder gives just the right amount of lift for tender cake layers that still support our fillings
• Unsalted butter adds richness and moisture remember to truly let it come to room temperature for proper creaming
• Granulated sugar appears throughout the recipe working differently in each component from sweetening the cake to caramelizing for the brûlée top
• Eggs bind the cake and create the silky custard filling look for ones with bright orange yolks for the best color
• Vanilla bean for the crème brûlée layer offers those beautiful flecked specks and intense flavor that extract alone cannot match
• Heavy cream with its high fat content creates the luxurious mouthfeel in both the custard and caramel
• Pecans provide essential textural contrast and nutty flavor toast them first to intensify their taste

How To Make Crème Brûlée Caramel Pecan Cake

Prepare the cake layers

Preheat your oven to 175°C and prepare three 20 cm round cake pans with a thorough greasing and flouring. Whisk your dry ingredients together until evenly distributed. In your mixer beat the butter and sugar for a full 5 minutes until the mixture becomes noticeably lighter in both color and texture. Add each egg individually beating for 30 seconds between additions to prevent curdling. When incorporating the dry ingredients and milk alternate between them in three additions starting and ending with flour using the lowest speed possible just until combined. Divide your batter with a kitchen scale for perfectly even layers.

Bake the cakes

Pour the batter evenly among your prepared pans smoothing the tops with an offset spatula. Bake in the center rack of your oven for exactly 25 minutes then check with a toothpick inserted in the center. The toothpick should come out with just a few moist crumbs not wet batter. Cool in pans for exactly 10 minutes before inverting onto cooling racks to prevent the steam from making the cakes soggy.

Prepare the crème brûlée filling

In a heavy saucepan heat your cream with the split and scraped vanilla bean or extract just until you see small bubbles forming at the edges about 180°F if using a thermometer. Meanwhile in a separate bowl whisk egg yolks sugar and salt until the mixture becomes pale yellow and slightly thickened. The critical step comes next pour just a small amount of hot cream into the yolk mixture while constantly whisking to slowly raise the temperature without scrambling the eggs. Once about half the cream is incorporated return everything to the saucepan.

Cook the custard

Cook over low heat stirring constantly with a wooden spoon in a figure eight motion making sure to reach all areas of the pan bottom. Watch carefully as the mixture thickens which takes about 5 to 8 minutes. You will know it is ready when it coats the back of your spoon and when you run your finger through it the line remains clear. Immediately strain through a fine mesh sieve into a clean bowl to remove any possible lumps or bits of cooked egg. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until completely cold at least 4 hours.

Create the caramel glaze

In a heavy bottomed light colored saucepan pour sugar in an even layer and heat over medium heat. Resist the urge to stir instead gently swirl the pan occasionally as the sugar melts and turns amber about 8 to 10 minutes. Once all sugar has melted and reached a deep amber color quickly add room temperature butter be careful as it will bubble vigorously. Whisk until fully incorporated then carefully pour in the heavy cream continuing to whisk until smooth. Add a pinch of salt and allow to simmer for exactly 2 minutes until slightly thickened. Transfer to a heat safe container and let cool until it reaches a pourable but not runny consistency.

Assemble the cake

Place your first cake layer on a serving platter or cake stand. Pipe a dam of buttercream around the edge if you have some on hand this prevents the custard from seeping out. Spread half of the chilled crème brûlée filling evenly across the layer leaving a small border. Sprinkle half the toasted pecans over the custard gently pressing them in. Add the second cake layer and repeat the process with remaining custard and most of the pecans reserving a small amount for garnish. Carefully place the final cake layer on top.

Add the finishing touches

Once the caramel has reached the right consistency pour it over the top of the cake starting from the center and allowing it to naturally flow toward and over the edges. Use an offset spatula to guide it if needed. Let the caramel set for about 30 minutes before the final step. Sprinkle the top generously with granulated sugar in an even layer then use a kitchen torch moving in circular motions to caramelize the sugar until it bubbles and turns amber creating that signature crème brûlée crust.

My absolute favorite part of this cake is watching guests crack through that caramelized sugar top with their forks. The sound takes me back to the first time my grandmother showed me how to make traditional crème brûlée in her kitchen when I was just ten years old. That satisfying crack followed by the discovery of layers of flavor underneath never fails to bring smiles.

Make Ahead Options

The cake layers can be baked up to two days in advance. Cool completely then wrap tightly in plastic wrap and store at room temperature. The crème brûlée filling can also be made up to two days ahead and kept refrigerated in an airtight container. The caramel sauce will keep for up to a week refrigerated just gently rewarm it to achieve the right consistency for pouring. However I recommend assembling the cake no more than 24 hours before serving and adding the brûléed sugar top just before presentation.

Storage Tips

This cake requires refrigeration due to its custard filling. Store it covered in the refrigerator for up to 3 days. The caramelized sugar top will begin to soften after about 6 hours so if making ahead consider adding this final touch just before serving. If you need to refrigerate a fully finished cake cover it very loosely with a cake dome to protect the top without touching the caramelized surface. Individual slices can be wrapped and frozen for up to 1 month though the texture of the brûlée top will not maintain its crunch upon thawing.

Serving Suggestions

For an elegant presentation serve slices with a small pitcher of warm extra caramel sauce for guests to pour as desired. A dollop of lightly whipped cream on the side creates a beautiful contrast with the rich cake. For added sophistication try pairing this dessert with a glass of Sauternes or a good quality tawny port which complements the caramel notes beautifully. At brunch celebrations I sometimes serve small slices with a shot of espresso for a truly indulgent experience.

Recipe FAQs

→ Can I make components of this cake ahead of time?

Yes! The cake layers can be baked 1-2 days ahead and wrapped well in plastic wrap. The crème brûlée filling can be made up to 3 days in advance and refrigerated. The caramel sauce can also be prepared a few days ahead and gently reheated when ready to assemble. Final assembly and torching should be done within a few hours of serving.

→ Do I need a kitchen torch for this cake?

A kitchen torch is recommended for the best caramelized sugar finish on top. If you don't have one, you can place the sugar-topped cake under a broiler for a very brief time, watching carefully to avoid burning the cake. However, a torch gives you more control and better results.

→ How should I store leftover cake?

Store leftover cake in the refrigerator due to the custard filling. The torched sugar top will gradually soften over time. The cake is best enjoyed within 2-3 days. Let slices sit at room temperature for about 20 minutes before serving for the best flavor and texture.

→ Can I substitute the pecans if there's a nut allergy?

Absolutely. You can omit the nuts entirely or substitute with toasted coconut flakes, crushed toffee pieces, or chocolate shavings for crunch. These alternatives will change the flavor profile but still create a delicious textural contrast.

→ What's the best technique for making the caramel glaze?

Use a light-colored saucepan so you can monitor the sugar's color as it caramelizes. Don't stir the sugar while it melts - just swirl the pan gently. Heat to an amber color (not too dark or it will taste bitter). When adding the cream, stand back as the mixture will bubble vigorously. If your caramel hardens when adding butter or cream, gently reheat until smooth.

→ How can I ensure my crème brûlée filling sets properly?

The key is proper tempering of the egg yolks and cooking to the right consistency. The custard should coat the back of a spoon and hold a line when you run your finger through it. Strain it to remove any lumps, and cool completely before using. If it's too runny, it may need a bit more time cooking over low heat.