Description
A luxurious three-layer cake combining rich crème brûlée, moist cake, and crunchy caramel pecans.
Ingredients
Scale
- 2 ½ cups (310 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (225 g) butter, at room temperature
- 1 ¾ cups (350 g) sugar
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup (250 ml) whole milk
- 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
- 1 cup (200 g) sugar
- 6 tbsp (85 g) butter
- ½ cup (120 ml) heavy cream
- Pinch of salt
- 1 cup (120 g) pecans, toasted and chopped
- ½ cup (100 g) sugar (for brûlée topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and 1 ¾ cups sugar until fluffy. Add eggs one at a time; stir in vanilla.
- Alternate adding the dry mixture and whole milk until smooth. Divide batter into prepared pans and bake for 25–28 minutes.
- For the custard, heat heavy cream with vanilla. Whisk egg yolks, sugar, and salt. Temper the yolks with warm cream, then cook until thickened. Strain and cool.
- Melt 1 cup sugar in a pan until golden, then add 6 tbsp butter, heavy cream, and salt to make caramel.
- Layer the cake starting with the bottom layer, add custard, then chopped pecans, and repeat. Top with the last layer and pour caramel over it.
- Chill slightly, then sprinkle sugar on top and brûlée with a kitchen torch until golden.
- Let rest for a few minutes before slicing and serving.
Notes
Serve with vanilla ice cream or fresh berries for added flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 30g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg