Step 1: Toast Those Pecans

Preheat your oven to 350°F (175°C).

Spread pecans on a baking sheet in a single layer. Toast for 8-10 minutes, shaking the pan halfway through, until they smell amazing and are slightly darker. Watch them like a hawk—they go from perfect to burned in about 30 seconds.

Let them cool completely, then chop finely. You want small pieces that mix throughout the cake, not big chunks that sink.

Step 2: Make the Pecan Cake

Grease and flour your two 9-inch round cake pans. Line the bottoms with parchment paper because we’re civilized people.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this aside.

In your stand mixer (or large bowl with hand mixer), beat the softened butter and sugar on medium-high speed for 4-5 minutes. You want it pale, fluffy, and doubled in volume. This aerates the batter for a light cake. Don’t rush this step.

Add eggs one at a time, beating well after each addition. Scrape down the bowl between eggs.

Mix in vanilla extract.

With the mixer on low, add the flour mixture in three additions, alternating with buttermilk in two additions. Start and end with flour: flour, buttermilk, flour, buttermilk, flour. Mix until JUST combined after each addition. Overmixing = tough cake.

Fold in the toasted pecans with a spatula. Make sure they’re evenly distributed.

Divide batter evenly between the two prepared pans. Smooth the tops.

Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should spring back when lightly pressed.

Cool in pans for 15 minutes, then turn out onto wire racks to cool completely. And I mean COMPLETELY. Warm cake + custard = soggy disaster.

Step 3: Make the Crème Brûlée Custard

This is the star of the show. You’re making actual crème brûlée filling.

In a medium saucepan, combine cream and milk. Heat over medium heat until it just starts to steam and tiny bubbles form around the edges. Do NOT let it boil.

While that’s heating, whisk egg yolks and sugar in a heatproof bowl for about 2 minutes until pale yellow and thick.

Here’s the critical part: Slowly pour about 1/2 cup of the hot cream mixture into the egg mixture while whisking constantly. This tempers the eggs so they don’t turn into sweet scrambled eggs.

Pour the tempered egg mixture back into the saucepan with the remaining cream, whisking constantly.

Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula. Scrape the bottom and sides. You’re looking for it to thicken enough to coat the back of the spoon—run your finger through it and the line should hold. This takes 8-10 minutes. Temperature should be around 170°F. DO NOT BOIL.

Remove from heat immediately and stir in vanilla and salt.

Strain through a fine-mesh sieve into a clean bowl. This catches any bits of cooked egg.

Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.

Refrigerate for at least 4 hours, but overnight is better. The custard needs to be completely cold and set.

Step 4: Make the Salted Caramel

Pour sugar into a medium saucepan. Spread it evenly across the bottom.

Heat over medium heat. Don’t stir at first—just let it melt. Once it starts melting, you can swirl the pan gently to help it melt evenly.

Once all the sugar is melted and turned amber-colored (like the color of an old penny), remove from heat immediately. This takes 8-10 minutes. Don’t walk away—it goes from perfect to burned FAST.

Carefully whisk in the butter. IT WILL BUBBLE VIOLENTLY. This is normal and terrifying. Keep whisking until the butter is fully incorporated.

Slowly drizzle in the heavy cream while whisking constantly. Again, more violent bubbling. Keep whisking until it’s smooth and gorgeous.

Stir in the sea salt. Taste it—some people like it saltier, some less salty. Adjust to your preference.

Let cool to room temperature. It’ll thicken as it cools. If it gets too thick later, just warm it gently.

Step 5: Assemble This Masterpiece

Level your cake layers if they domed during baking. Use a long serrated knife and saw gently. Flat layers = professional look.

Place the first cake layer on your serving plate or cake stand.

Spread half of the chilled crème brûlée custard over the first layer. Go all the way to the edges—it’s okay if some squishes out.

Drizzle about 1/3 of the salted caramel over the custard layer. Let it pool and drip a little.

Place the second cake layer on top. Press down gently so it adheres.

Spread the remaining custard over the top of the cake. You can also spread custard on the sides if you want full coverage, or leave the sides naked-cake style.

Drizzle more caramel over the top, letting it cascade down the sides artistically.

Refrigerate for at least 2 hours to let everything set. The custard needs to firm up. Overnight is even better if you’re making this ahead.

Step 6: The Grand Finale (Torching Time)

This is where you become a culinary badass.

RIGHT before serving—and I mean like 10-15 minutes before—sprinkle an even layer of granulated sugar over the entire top of the cake. You want full coverage, about 1/8 inch thick.

Get your kitchen torch ready. Light it up.

Hold the torch about 3-4 inches from the sugar surface and move it in steady, sweeping motions. Don’t keep it in one spot or you’ll burn it. You want the sugar to melt, bubble, and caramelize to a golden-brown color.

Work your way across the entire surface until all the sugar is caramelized and bubbly.

Let it sit for 2-3 minutes. The sugar will harden into that signature crackly brûlée crust.

Bring it to the table and prepare for gasps. Maybe even applause. Definitely phone cameras.