Crème Brûlée Caramel Pecan Cake (Print Version)
Layers of airy vanilla cake with creamy brûlée, caramel glaze, and toasted pecan crunch.
# Ingredients:
→ Cake Layers
01 -
2 1/2 cups all-purpose flour
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1 cup unsalted butter, at room temperature
05 -
1 3/4 cups granulated sugar
06 -
4 large eggs, at room temperature
07 -
2 teaspoons vanilla extract
08 -
1 cup whole milk
→ Crème Brûlée Cream
09 -
2 cups heavy cream
10 -
1 vanilla bean, split and scraped or 2 teaspoons vanilla extract
11 -
6 large egg yolks
12 -
1/2 cup granulated sugar
13 -
Pinch salt
→ Caramel Glaze
14 -
1 cup granulated sugar
15 -
6 tablespoons unsalted butter
16 -
1/2 cup heavy cream
17 -
Pinch salt
→ Decoration
18 -
1 cup pecans, toasted and chopped
19 -
1/2 cup granulated sugar, for brûlée topping
# Steps:
01 -
Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
02 -
Whisk flour, baking powder, and salt together in a medium bowl.
03 -
Beat butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
04 -
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
05 -
Divide batter evenly among prepared pans. Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean. Cool layers on a wire rack.
06 -
Heat heavy cream and vanilla just until steaming. In a separate bowl, whisk egg yolks with sugar and a pinch of salt. Gradually whisk in the warm cream. Return mixture to saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Strain through a fine mesh and let cool completely.
07 -
Melt granulated sugar over medium heat until amber in color. Stir in butter, then carefully add heavy cream and a pinch of salt. Simmer until glossy and smooth. Cool slightly before using.
08 -
Place one cake layer on a serving plate. Spread with half of crème brûlée cream and sprinkle toasted pecans. Top with the second cake layer, spread remaining crème brûlée cream and more pecans. Add final cake layer, pour caramel glaze over the top and allow to drip down the sides.
09 -
Sprinkle granulated sugar over the top layer and caramelize using a kitchen torch until crackled. Garnish with extra chopped pecans before serving.
# Notes:
01 -
Use a kitchen torch for the brûlée topping, ensuring a crisp caramelized crust without overheating the cake.