Crème Brûlée Caramel Pecan Cake

Here’s a luxurious Crème Brûlée Caramel Pecan Cake recipe that combines rich caramel, toasted pecans, and a decadent crème brûlée-inspired twist!

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Crème Brûlée Caramel Pecan Cake

A showstopping layered cake with brown sugar caramel, toasted pecans, and a crackly brûléed sugar top.

Ingredients:

For the Cake:

• 2½ cups (300g) all-purpose flour

• 2½ tsp baking powder

• ½ tsp salt

• 1 cup (2 sticks / 227g) unsalted butter, softened

• 1½ cups (300g) granulated sugar

• 4 large eggs, room temperature

• 1 tbsp vanilla extract

• 1 cup (240ml) whole milk, room temperature

For the Caramel Pecan Filling:

• 1 cup (200g) brown sugar

• ½ cup (1 stick / 113g) unsalted butter

• ¼ cup (60ml) heavy cream

• 1 tsp vanilla extract

• ¼ tsp salt

• 1½ cups (150g) toasted pecans, chopped

For the Crème Brûlée Frosting:

• 1½ cups (3 sticks / 340g) unsalted butter, softened

• 4 cups (480g) powdered sugar

• ½ cup (120ml) heavy cream

• 2 tsp vanilla extract

• ¼ cup (50g) granulated sugar (for brûlée topping)

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Instructions:

1. Bake the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

2. Whisk flour, baking powder, and salt in a bowl. Set aside.

3. In a stand mixer, cream butter and sugar until fluffy (~3 mins). Add eggs one at a time, then vanilla.

4. Alternate adding dry ingredients and milk, mixing until just combined.

5. Divide batter evenly into pans. Bake 22-25 mins or until a toothpick comes out clean. Cool completely.

2. Make the Caramel Pecan Filling:

1. In a saucepan, melt butter and brown sugar over medium heat. Simmer 2 mins, stirring constantly.

2. Remove from heat, stir in cream, vanilla, and salt. Fold in pecans. Let cool until thickened.

3. Prepare the Frosting:

1. Beat butter until creamy. Gradually add powdered sugar, then heavy cream and vanilla. Whip until light and fluffy.

4. Assemble the Cake:

1. Place one cake layer on a plate. Spread half the caramel-pecan filling.

2. Repeat with the second layer and remaining filling. Top with the third layer.

3. Frost the entire cake with crème brûlée frosting. Chill 30 mins.

5. Brûlée the Top (Optional but Dramatic!):

1. Sprinkle granulated sugar evenly over the cake’s top.

2. Use a kitchen torch to caramelize the sugar until golden and crackly.

6. Serve & Enjoy!

• Slice and savor the layers of moist cake, gooey caramel, and that signature crème brûlée crunch!

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Tips:

• For extra depth, add 1 tsp cinnamon to the cake batter.

• No torch? Broil the sugared top for 1-2 mins (watch closely!).

• Make ahead: Assemble (without brûlée) and refrigerate. Torch before serving.

This cake is pure indulgence—perfect for birthdays, holidays, or when you deserve a caramel-pecan masterpiece! 🎂🔥 Would you like a mini version or gluten-free adaptation? Let me know!