🍮🍯 Crème Brûlée Caramel Pecan Cake 🍰🌰

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
4. Alternate adding dry ingredients and milk, mixing until smooth. Divide into pans and bake 25–30 minutes. Cool completely.
5. For filling: Heat cream, milk, and half the sugar until steaming. Whisk yolks with remaining sugar, temper with hot cream, then cook over low heat until thickened. Chill 2 hours.
6. For caramel topping: Melt butter and brown sugar over medium heat, add cream, vanilla, and pecans. Simmer 3–4 minutes.
7. Assemble cake by layering with crème brûlée filling between cake layers. Pour warm caramel pecan mixture over the top.
Pro Tip:
For an extra glossy finish, lightly torch the top caramel layer for a true crème brûlée effect before serving! 🔥
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