Ingredients:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- Crème Brûlée Filling:
- 2 cups heavy cream
- ½ cup granulat
- ed sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- Caramel Pecan Topping:
- 1 cup caramel sauce
- 1 cup toasted pecans, halved
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
2. Whisk flour, baking powder, and salt. Set aside.
3. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Mix in dry ingredients alternately with milk until smooth.
5. Divide batter into pans and bake 25–30 minutes. Cool completely.
6. For crème brûlée: Heat cream until steaming. Whisk yolks and sugar, then slowly add hot cream. Return to heat, cook until thickened. Cool completely.
7. Layer cakes with crème brûlée filling between each.
8. Pour caramel sauce over top, sprinkle pecans.
9. Chill 1 hour before serving.
