Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with unsalted butter and dust them lightly with flour.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.

Beat 1 cup of unsalted butter with 1.5 cups of granulated sugar until light and fluffy, about 4–5 minutes.

Add three eggs one at a time, mixing well after each addition, then blend in 2 teaspoons of vanilla extract.

Alternately add the dry ingredients and 1 cup of milk, mixing on low speed just until combined.

Divide the batter among the prepared pans and bake for 25–28 minutes, or until a toothpick comes out clean.

Cool the cake layers in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a saucepan, heat 1 cup of heavy cream and 1 teaspoon of vanilla extract until just simmering. Whisk together 5 egg yolks and 1/3 cup of sugar, then temper with the hot cream.

In a separate saucepan, melt 1 cup of sugar over medium heat until golden, then carefully whisk in 1/2 cup of butter and 1/2 cup of heavy cream with a pinch of salt.

Layer the cooled cake with crème brûlée filling and toasted pecans. Drizzle with caramel and let set for about 30 minutes.

Sprinkle an even layer of superfine sugar on top. Caramelize with a kitchen torch until golden.

Slice and serve alongside fresh berries or vanilla bean ice cream.