Jump to Recipe·Print Recipe·Leave a Review

Why Make This Recipe

Crème Brûlée Caramel Pecan Cake is a delightful treat that combines the creamy richness of crème brûlée with a moist, flavorful cake. The crunchy pecans add texture, while the caramel gives it a sweet finish that is simply irresistible. It’s perfect for birthdays, special occasions, or just a cozy gathering at home. This cake is sure to impress your friends and family, leaving them craving more!

How to Make Crème Brûlée Caramel Pecan Cake

Ingredients

All-Purpose Flour: 200g (1 ½ cups), to form the structure of the cake.
Baking Powder: 2 tsp, for leavening.
Salt: ½ tsp, to balance sweetness.
Unsalted Butter: 170g (¾ cup), softened for moisture and richness.
Granulated Sugar: 200g (1 cup), for sweetness and brûlée.
Brown Sugar: 100g (½ cup), adds caramel undertones.
Eggs: 3 large, to bind and enrich.
Sour Cream: 120ml (½ cup), for a creamy crumb.
Whole Milk: 60ml (¼ cup), to soften the batter.
Vanilla Extract: 2 tsp, for depth of flavor.
Pecans: 120g (1 cup), toasted and chopped for crunch.
Caramel Sauce: 150ml (⅔ cup), swirled and drizzled.
Caster Sugar (for brûlée): 2 tbsp, to create the crispy top layer.

Directions

Preheat your oven to 175°C (350°F). Grease and line an 8-inch cake pan.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream the softened butter with the granulated and brown sugars until fluffy.
Beat in the eggs one at a time. Then add in the sour cream, whole milk, and vanilla extract.
Gradually fold in the dry ingredients along with the chopped pecans and half of the caramel sauce.
Pour the batter into the prepared cake pan and smooth the top. Tap the pan gently to release any air bubbles.
Drizzle the remaining caramel sauce over the batter and swirl it gently with a toothpick.
Cover the pan loosely with foil and bake for 45–50 minutes. Remove the foil halfway through baking so that the top can brown.
Once baked, cool the cake before serving. Sprinkle caster sugar on top and use a kitchen torch to caramelize the sugar until golden.
Slice and serve with ice cream or whipped cream if desired.

How to Serve Crème Brûlée Caramel Pecan Cake

Serve this delicious cake warm or at room temperature. It’s delightful on its own, but you can enhance it with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy texture of ice cream pairs beautifully with the crunchy caramel top.

How to Store Crème Brûlée Caramel Pecan Cake

If you have any leftovers, store them in an airtight container at room temperature for up to three days. To keep it fresh longer, you can refrigerate it for up to a week. Just remember to let it sit at room temperature for about 15 minutes before serving again for the best flavor and texture.

Tips to Make Crème Brûlée Caramel Pecan Cake

Make sure to soften your butter well to achieve a light and fluffy batter.
Toast the pecans before adding them to enhance their flavor and crunch.
Watch the cake while it bakes. Once a toothpick inserted into the center comes out clean (with few crumbs), it’s done.
If you don’t have a kitchen torch, you can place the cake under the broiler briefly to caramelize the sugar on top. Just be careful not to burn it!

Variation

You can experiment by adding dark chocolate chips for a rich twist, or substitute the pecans with walnuts or hazelnuts to suit your taste. For a fruity touch, consider mixing in some chopped pears or apples into the batter.

FAQs

Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Keep it covered and at room temperature until you’re ready to serve.

How do I know when the cake is fully baked?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top should be lightly golden.

Can I use a different type of nut for this recipe?
Absolutely! Feel free to substitute pecans with walnuts, almonds, or your favorite nuts to customize the flavor and texture.

Crème Brûlée Caramel Pecan Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: harper-elise
Total Time: 70 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful cake combining the creamy richness of crème brûlée with a moist cake, topped with crunchy pecans and caramel.

Instructions

Preheat your oven to 175°C (350°F) and grease and line an 8-inch cake pan.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream the softened butter with the granulated and brown sugars until fluffy.
Beat in the eggs one at a time, then add the sour cream, whole milk, and vanilla extract.
Gradually fold in the dry ingredients along with the chopped pecans and half of the caramel sauce.
Pour the batter into the prepared cake pan and smooth the top, tapping gently to release air bubbles.
Drizzle remaining caramel sauce over the batter and gently swirl with a toothpick.
Cover loosely with foil and bake for 45–50 minutes, removing foil halfway through.
Cool the cake before serving, then sprinkle caster sugar on top and caramelize with a kitchen torch until golden.
Slice and serve with ice cream or whipped cream if desired.