I’m combining the classic charm of crème brûlée with the sweet nuttiness of caramel pecan cake. This dessert is layered with moist vanilla cake, a creamy custard filling, crunchy pecans, and a glossy caramel glaze, all topped with a caramelized sugar crust that crackles when I cut into it. It’s rich, elegant, and unforgettable.

Crème Brûlée Caramel Pecan Cake

Why You’ll Love This Recipe

I love how this recipe brings together different textures—soft cake, silky custard, crunchy pecans, and that iconic brûlée topping. It feels fancy enough for special occasions, yet it uses familiar ingredients from my kitchen. I also like that I can prepare parts of it ahead of time, which makes assembly much easier. Best of all, I can customize it with small tweaks to make it my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
1 cup brown sugar
1 cup unsalted butter, softened
5 large eggs
1 ¼ cups whole milk
2 cups heavy cream
2 teaspoons vanilla extract
½ teaspoon salt
2 teaspoons baking powder
1 tablespoon cornstarch
1 ½ cups chopped, toasted pecans
¾ cup powdered sugar for brûlée topping

Directions

I preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans.
I cream together the butter, granulated sugar, and brown sugar until light and fluffy. Then I add the eggs one at a time and mix in the vanilla.
In another bowl, I whisk the flour, baking powder, and salt. I alternate adding the dry mixture and milk into the butter mixture until smooth.
I divide the batter into the pans, smooth the tops, and bake for 22–25 minutes, or until a toothpick inserted comes out clean. Once baked, I let them cool completely.
For the crème brûlée custard, I whisk the heavy cream, cornstarch, sugar, and egg yolks in a saucepan over medium heat until thickened, then let it chill for at least 2 hours.
To make the caramel glaze, I simmer brown sugar and butter together, then stir in cream and vanilla until smooth. I let it cool slightly.
To assemble, I layer cake, custard, and pecans, repeating with the second layer, and top with the third cake round.
I pour caramel glaze over the cake and let it drip down the sides. Finally, I sprinkle powdered sugar on top and caramelize it with a kitchen torch or broiler until crisp.
I chill the cake briefly before serving so everything sets nicely.

Servings and timing

Yield: 12 servings
Prep time: 40 minutes
Bake time: 25 minutes
Cooling, chilling, and assembly: about 1 hour
Total time: about 2 hours including chilling

Variations

I sometimes swap pecans for walnuts, hazelnuts, or almonds for a different flavor. If I want extra depth, I add a splash of bourbon to the custard or caramel glaze. Using vanilla bean instead of extract makes the custard even richer. And if I don’t have a torch, I carefully broil the sugar topping in the oven.

storage/reheating

I store leftovers in the refrigerator in an airtight container for up to 3 days. The custard and caramel stay delicious, though the brûlée topping softens over time. I prefer to brûlée the sugar right before serving if I plan on storing the cake. The cake is best enjoyed chilled or at room temperature.

FAQs

What if I don’t have a kitchen torch?

I use my oven broiler instead, watching carefully to make sure the sugar caramelizes without burning.

Can I make parts of the cake ahead of time?

Yes, I often bake the cake layers, prepare the custard, and make the caramel glaze a day before, then assemble everything when I’m ready.

How do I make sure my custard layer sets properly?

I chill the custard for at least 2 hours before layering. This keeps it firm enough to hold between the cakes.

Can I add stabilizers to the custard?

If I want it firmer, I whisk in a little gelatin after cooking the custard. This helps it hold up better when layered.

How rich is this cake?

Each slice is quite indulgent, with creamy custard and caramel, so I usually cut it into smaller portions—it’s the kind of dessert where a little goes a long way.

Conclusion

This Crème Brûlée Caramel Pecan Cake is more than just dessert—it’s an experience. Every bite gives me creamy custard, nutty crunch, soft cake, and the satisfying crackle of brûléed sugar. It’s a show-stopper I love to make for special occasions, and I always look forward to the reactions when I slice into it.