Creme brulee caramel pecan cake isn’t just a dessert—it’s an indulgent celebration of creamy custard, deep caramel, and buttery pecans layered into a moist cake. The first time I made this cake was for a small holiday dinner with friends, inspired by my love for both classic French crème brûlée and Southern pecan pie. As I sliced into it and that brûléed sugar cracked like a dream, I knew it was a keeper. The richness of crème brûlée, the nutty crunch of toasted pecans, and that glossy caramel glaze make every bite unforgettable.
If you’ve been searching for the best creme brulee caramel pecan cake or how to make a pecan cake with custard and caramel topping at home, this is the one.
Why You’ll Love This Recipe
- Crispy caramelized sugar meets soft, creamy custard
- Toasted pecans add nutty crunch in every layer
- Looks impressive but simple to assemble
- Perfect for holidays or special dinner parties
- Customizable with easy flavor swaps
- Make-ahead friendly and fridge-stable
A Sweet History Behind the Layers
Crème brûlée dates back to 17th-century France, famous for its silky custard and crisp caramelized top. Pecan cake, on the other hand, has deep roots in the American South, known for its buttery, slightly crumbly texture. Combining the two might sound bold, but it’s a match made in dessert heaven. This creme brulee caramel pecan cake brings together the elegance of French pastry with the comfort of a Southern classic.
Ingredients
Cake Layers
- 2 ½ cups (310 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (225 g) butter, at room temp
- 1 ¾ cups (350 g) sugar
- 4 large eggs (room temp)
- 2 tsp vanilla extract
- 1 cup (250 ml) whole milk
Crème Brûlée Cream
- 2 cups (500 ml) heavy cream
- 1 vanilla bean (or 2 tsp extract)
- 6 large egg yolks
- ½ cup (100 g) sugar
- Pinch of salt
Caramel Glaze
- 1 cup (200 g) sugar
- 6 tbsp (85 g) butter
- ½ cup (120 ml) heavy cream
- Pinch of salt
Decoration & Assembly
- 1 cup (120 g) pecans, toasted & chopped
- ½ cup (100 g) sugar (for brûlée topping)
Step-by-Step Instructions
Prep the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans. In a large bowl, whisk the flour, baking powder, and salt. In another, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla. Alternate adding the dry mixture and milk. Divide evenly into pans and bake 25–28 minutes. Let them cool fully on a rack.
Tip: Don’t overmix after adding flour—this keeps your layers light.
Make the Crème Brûlée Cream
Heat the heavy cream and vanilla until steaming. In a bowl, whisk the yolks, sugar, and salt. Slowly pour the hot cream into the yolks, whisking constantly (this is called tempering). Pour everything back into the saucepan and cook gently until it thickens and coats a spoon. Strain and cool.
Tip: Stir continuously while cooking so the eggs don’t scramble.
Create the Caramel Glaze
Melt the sugar in a saucepan without stirring until golden. Add butter and stir until smooth. Carefully pour in cream and salt, then simmer 2–3 minutes until glossy. Let cool slightly.
Tip: Don’t walk away—caramel can burn quickly.
Assemble the Cake
Place the first cake layer on a platter. Spread half the crème brûlée cream over it, sprinkle half the pecans. Add the second layer, repeat cream and pecans. Add the final layer, pour the warm caramel over the top, letting it drip down the sides.
Tip: Chill the cake briefly before brûléeing the top for a neater finish.
Add the Brûlée Topping
Sprinkle sugar evenly over the top. Use a kitchen torch to melt and caramelize the sugar until it’s golden and crackly. Let it sit a few minutes before slicing.
Tip: Don’t overtorch—burnt sugar tastes bitter.
Pro Tips for Success
- Always cool the custard fully before layering into the cake.
- Use room temp eggs for fluffier cake layers.
- Toast the pecans for maximum flavor.
- Torch the sugar just before serving for the crispiest top.
- Chill the cake before slicing to get clean layers.
Delicious Variations
With Bourbon: Add a splash of bourbon to the caramel for warmth.
Chocolate Twist: Drizzle chocolate ganache before the brûlée topping.
Gluten-Free: Swap the cake flour for a 1:1 gluten-free blend.
Serving Suggestions
Pair this creme brulee caramel pecan cake with:
- Fresh berries and a dollop of whipped cream
- Coffee with cream or a vanilla latte
- Dessert wine or espresso martini
It’s also excellent after a savory dish like Crockpot Garlic Butter Steak Bites or with Pumpkin Cheesecake Cookie as a mini dessert bar.
Nutritional Information (Per Slice)
| Nutrient | Amount |
| Calories | ~510 |
| Fat | 32g |
| Saturated Fat | 18g |
| Sugar | 45g |
| Protein | 6g |
| Carbs | 52g |
| Sodium | 220mg |
| Fiber | 2g |
Optional add-ins like chocolate or bourbon will increase sugar and fat slightly.
Storage & Leftovers
Fridge: Store covered up to 4 days
Freezer: Freeze cake layers and cream separately up to 1 month
Reheat: Let thaw in the fridge overnight; brûlée topping must be redone fresh
FAQs
What is the difference between crème brûlée and crème caramel?
Crème brûlée has a hard caramelized sugar top; crème caramel is flipped with a soft caramel sauce base.
How to harden caramel on crème brûlée?
Use a kitchen torch to melt sugar on top of the custard. It hardens into a glassy crust within minutes.
What’s the difference between egg custard and crème brûlée?
Both are baked custards, but crème brûlée uses more cream and has a signature burnt sugar top.
How to caramelize crème brûlée?
Sprinkle sugar evenly on chilled custard and torch until golden brown and crisp.
Related Recipes
If you liked this, you’ll also love:
Pumpkin Crème Brûlée Cheesecake Bars
Carmelita Cookies
Pumpkin Gooey Butter Cake
Now you know how to make the best creme brulee caramel pecan cake—a rich, creamy dessert with caramel crunch and buttery nut layers. Have you tried it yet? Drop your twist in the comments, share this with friends, and don’t forget to pin it for later!
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Creme brulee caramel pecan cake – 3-Layer Delight You’ll Love
- Total Time: 1 hour 15 minutes
- Yield: 1 3-layer cake (10–12 servings) 1x
- Diet: Vegetarian
Description
This Crème Brûlée Caramel Pecan Cake layers rich custard, buttery pecan crunch, and a silky caramel glaze all in one stunning dessert. Perfect for special occasions or indulgent weekends.
Ingredients
Cake:
2 ½ cups (310 g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup (225 g) butter, at room temp
1 ¾ cups (350 g) sugar
4 large eggs (room temp)
2 tsp vanilla extract
1 cup (250 ml) whole milk
Crème Brûlée Cream:
2 cups (500 ml) heavy cream
1 vanilla bean (or 2 tsp extract)
6 large egg yolks
½ cup (100 g) sugar
Pinch of salt
Caramel Glaze:
1 cup (200 g) sugar
6 tbsp (85 g) butter
½ cup (120 ml) heavy cream
Pinch of salt
Decoration:
1 cup (120 g) pecans, toasted and chopped
½ cup (100 g) sugar (for brûlée topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans. Whisk flour, baking powder, salt.
2. Cream butter and sugar until fluffy. Add eggs one by one. Stir in vanilla.
3. Alternate adding dry mix and milk to the batter. Divide into pans. Bake 25–28 mins. Cool completely.
4. Heat cream and vanilla until steaming. Whisk yolks, sugar, salt in bowl.
5. Temper yolks by adding warm cream slowly, then cook custard gently until thick. Strain and cool.
6. In a dry pan, melt sugar until golden. Stir in butter, then cream and salt. Let simmer and thicken.
7. Layer cake with cream and pecans: base, cream, pecans, middle layer, repeat, top layer.
8. Pour warm caramel glaze over the top and sides. Chill cake slightly.
9. Sprinkle sugar over top. Use a kitchen torch to brûlée the sugar until golden and crisp.
10. Let rest a few minutes before slicing and serving.
Notes
Use room temperature eggs for fluffier cake layers.
Chill the cake before torching the sugar for a neater top.
Add bourbon to the caramel for a smoky twist.
Best served slightly chilled but not cold.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45
- Sodium: 220
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
- Cholesterol: 160
Keywords: creme brulee caramel pecan cake, caramel pecan cake, creme brulee cake