Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing and flouring them.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt.

Cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.

Add 3 large eggs, one at a time, mixing thoroughly after each addition, followed by 2 teaspoons of vanilla extract.

Gradually add the flour mixture alternately with 1 cup of milk until just combined.

Evenly distribute the batter among the cake pans and bake for 25 to 28 minutes.

For the crème brûlée filling, heat 2 cups of heavy cream with 1 teaspoon of vanilla extract until steaming.

Whisk together 5 egg yolks, 1/2 cup of granulated sugar, and temper with the hot cream.

Cook the tempered mixture over low heat until thickened, then strain and cool.

For the caramel, melt 1 cup of granulated sugar over medium heat until golden, then whisk in 1/4 cup of butter and 1/2 cup cream.

Assemble the cake by layering cake, crème brûlée filling, and toasted pecans, finishing with caramel glaze.

Sprinkle sugar over the top and caramelize with a kitchen torch until glassy.