Crème Brûlée Caramel Pecan Cake
A delightful multi-layered cake infused with caramel and pecans, topped with a silky crème brûlée glaze.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 75 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup caramel sauce
- 1 cup toasted pecans, chopped
- 1 cup crème brûlée glaze
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Add the flour mixture to the butter mixture, alternating with the milk, until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Layer the cakes with caramel sauce and toasted pecans between each layer.
- Pour the crème brûlée glaze over the top before serving.
Notes
Serve with vanilla ice cream or additional caramel sauce for an indulgent experience. Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
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