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Crème Brûlée Caramel Pecan Cake

A decadent dessert that combines creamy crème brûlée with toasted pecans and rich caramel, making it a centerpiece for cherished memories.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups Flour Gluten-free flour can be swapped in for a gluten-free option.
  • 1 cup Sugar Brown sugar can replace half for a deeper flavor.
  • 1/2 cup Butter Vegan butter works as a great substitute.
  • 4 large Eggs Flax eggs can be used for a vegan version.
  • 1 cup Cream Full-fat coconut milk is a non-dairy alternative.
  • 1 cup Pecans Can be replaced with walnuts or almonds.
  • 2 teaspoons Vanilla extract Almond extract can also be experimented with.
  • 1 cup Caramel sauce Store-bought is fine; homemade is even better.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare your cake pans.
  2. In a bowl, combine flour, butter, sugar, and eggs, blending well.
  3. Incorporate cream, vanilla extract, and chopped pecans into the mixture.
  4. Pour batter into the pans and bake for 25-30 minutes or until a toothpick comes out clean.
  5. Let cool and then layer the baked goods, adding caramel between each layer.

Notes

Always use room temperature ingredients. Experiment with the caramel sauce by adding a touch of sea salt. Store in an airtight container in the fridge, allowing it to retain its creamy goodness. This cake can be served cold or at room temperature.