Indulge in a decadent, crowd-pleasing cake that combines a silky crème brûlée custard, tangy raspberry jam, and a caramel pecan crunch. This dessert is perfect for celebrations and firm to Hollywood-worthy presentation.
Why this recipe ranks highly
This dish blends bakery-quality techniques with home-kitchen accessibility, delivering a premium dessert experience.
Ingredients
Cake base
1 ½ cups (190 g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup (120 ml) whole milk
Crème brûlée custard
2 cups (500 ml) heavy cream (30–36% fat)
5 large egg yolks
⅓ cup (65 g) granulated sugar
1 teaspoon vanilla extract
Raspberry caramel layer
½ cup (120 g) raspberry jam
½ cup (120 g) fresh raspberries
½ cup (120 ml) caramel sauce (homemade or store-bought)
Pecan crunch topping
½ cup (60 g) chopped pecans
1 tablespoon rolled oats
2 tablespoons light or dark brown sugar
1 tablespoon unsalted butter, melted
Brûlée finish
2 tablespoons granulated sugar (for caramelizing)
Extra caramel for drizzling (optional)
Equipment
9-inch (23 cm) round or square cake pan
Parchment paper
Kitchen torch (or broiler) for brûlée finish
Whisk, mixing bowls, saucepan
Instructions
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