Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.

Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In another bowl, combine flour and baking powder. Gradually add this to the butter mixture, alternating with buttermilk, and mix until just combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

While the cakes are cooling, prepare the crème brûlée filling by heating the heavy cream in a saucepan over medium heat until it begins to steam.

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.

Slowly pour the hot cream into the egg yolk mixture, whisking constantly to avoid cooking the eggs.

Return the mixture to the saucepan and cook on low heat, stirring continuously until it thickens and coats the back of a spoon, about 5-8 minutes.

Remove from heat and pour the mixture into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until chilled.

Toast the chopped pecans in a dry skillet over medium heat until fragrant and golden, about 5 minutes. Let cool.

Once the cakes and crème brûlée filling are completely cooled, assemble the cake by placing one layer on a serving plate, spreading the chilled crème brûlée filling over it, and topping with the toasted pecans.

Place the second cake layer on top, and drizzle with additional caramel sauce and sprinkle with sugar for the brûlée crust.

Using a kitchen torch, carefully caramelize the sugar on top until golden and crispy, allowing it to cool and harden before serving.