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. Prepare the Cake Layers
- Preheat oven to 350°F (175°C). Grease, line with parchment, and flour three 8-inch cake pans. In a medium bowl, whisk together 2½ cups flour, 2½ tsp baking powder, and ½ tsp salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat 1 cup softened butter and 2 cups sugar on medium-high for 3-4 minutes until light and fluffy. Add 4 eggs, one at a time, beating well after each. Mix in 1 tsp vanilla extract.
- On low speed, add the dry ingredients in three parts, alternating with 1 cup whole milk in two parts, mixing until just combined. Divide batter evenly among prepared pans.
- Bake for 25-30 minutes until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
2. Make the Crème Brûlée Filling
- In a saucepan, heat 2 cups heavy cream over medium heat until it just begins to steam (do not boil). In a separate bowl, whisk 4 egg yolks and ½ cup sugar until pale and slightly thickened.
- Temper the eggs: Slowly pour the hot cream into the yolk mixture while whisking constantly. Pour the entire mixture back into the saucepan.
- Cook over low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of the spoon and reaches 170-175°F (76-80°C) on a thermometer. Do not let it simmer.
- Immediately remove from heat and stir in 1 tsp vanilla. Pour through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 4 hours, or until completely cold and set.
3. Toast the Pecans
- Spread 1 cup pecan halves on a baking sheet. Bake at 350°F (175°C) for 6-8 minutes, or until fragrant. Alternatively, toast them evenly with a kitchen torch. Let cool.
4. Assemble the Cake
- Place one cooled cake layer on a serving plate. Spread half of the chilled crème brûlée filling evenly over the top. Repeat with the second layer and remaining filling. Top with the final cake layer.
- Gently warm 1 cup caramel sauce to make it pourable. Pour it over the top of the cake, allowing it to drizzle down the sides. Immediately press toasted pecans onto the top and around the edges of the cake.
- Chill for at least 1 hour to set before slicing and serving.