Crème Brûlée Raspberry Caramel Pecan Cake

Why You’ll Love This Recipe

I love how this dessert blends elegance and decadence in a single slice. The crème brûlée layer offers a creamy vanilla richness that pairs beautifully with the brightness of raspberries. Caramel adds buttery sweetness, while pecans give it a satisfying crunch. I find this cake perfect for holidays, celebrations, or when I want to impress a crowd with something truly special.

ingredients

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

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter

• Granulated sugar

• Eggs

• Whole milk

• Vanilla extract

• Fresh raspberries

• Caramel sauce (homemade or store-bought)

• Chopped pecans (toasted)

• Heavy cream

• Egg yolks

• Brown sugar (for brûlée topping)

directions

1. I start by making the cake base: creaming butter and sugar together until fluffy, then adding eggs one at a time.

2. I whisk the dry ingredients separately and then add them to the wet mixture alternately with milk and vanilla.

3. I fold in the raspberries and some toasted pecans before pouring the batter into greased cake pans.

4. I bake the cakes until a toothpick comes out clean, then let them cool completely.

5. For the crème brûlée layer, I heat heavy cream and slowly temper in whisked egg yolks, cooking gently to form a smooth custard.

6. I chill the custard until firm, then spread it between the cake layers.

7. I drizzle caramel sauce over the top and sprinkle chopped pecans.

8. Right before serving, I sprinkle brown sugar and brûlée it with a kitchen torch until golden and crisp.

Servings and timing

This recipe serves about 10–12 slices.
Prep time: 30 minutes
Cook time: 35 minutes
Chill time: 2 hours
Total time: about 3 hours

Variations

I sometimes swap the raspberries for blackberries or blueberries depending on what’s in season. For a richer flavor, I like using brown butter in the cake batter. If I’m looking for a nut-free option, I leave out the pecans and add crushed biscotti on top instead for crunch.

storage/reheating

I store this cake in the fridge, loosely covered, for up to 4 days. Since it contains custard, I don’t leave it out at room temperature for too long. To serve, I take it out 20 minutes beforehand to let it soften slightly. I don’t recommend reheating it, but if I really want to warm it up, I only heat individual slices for 10–15 seconds in the microwave—avoiding the brûlée top.

FAQs

What’s the best way to brûlée the top without a torch?

I use an oven broiler on high, watching carefully until the sugar bubbles and turns golden. It doesn’t get as crisp as with a torch, but it works in a pinch.

Can I make this cake in advance?

Yes, I bake the cake layers and make the custard a day ahead. I assemble it the day I’m serving for the best texture.

Can I use frozen raspberries?

I prefer fresh because they hold their shape better, but I’ve used frozen in a pinch—just make sure to thaw and pat them dry first.

Is it okay to skip the pecans?

Definitely. I’ve made it nut-free before and it’s still delicious, just with a little less crunch.

How do I keep the custard layer from being too runny?

I make sure to cook it slowly and allow enough chill time—at least 2 hours. I also don’t spread it until it’s thickened properly.

Conclusion

This Crème Brûlée Raspberry Caramel Pecan Cake has become one of my go-to desserts for when I want to wow guests or treat myself to something spectacular. Every slice brings together creamy, fruity, sweet, and crunchy in a perfect balance. It’s the kind of cake that turns any occasion into something memorable.