Creating the Double Vanilla Crème Brûlée Cake involves several simple steps. Follow these carefully for the best results.

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt. Set aside for later use.
3. Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Add Vanilla: Mix in the vanilla extract and combine well.
6. Combine Mixtures: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the dry ingredients and mix just until smooth.
7. Pour Batter: Divide the batter evenly between the prepared cake pans.
8. Bake: Place the pans in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cakes: Once baked, allow the cakes to cool in their pans for 10–15 minutes, then transfer them to wire racks to cool completely.
10. Prepare Soak: In a bowl, whisk together the condensed milk and heavy cream. Once the cakes are cool, poke holes into the top of the cakes and generously soak them with the mixture.
11. Prepare the Brulee Topping: After soaking, sprinkle brown sugar evenly over the top of each cake layer.
12. Brulee: Use a kitchen torch to caramelize the sugar until it turns golden brown and hardens. Be careful to keep the flame moving to avoid burning.
13. Assemble the Cake: Place one layer on a serving plate. Add a little extra whipped cream or additional toppings if desired, then layer the second cake on top.
14. Final Touch: Optionally, brulee the top of the assembled cake for an extra touch of elegance.

Congratulations! You have just created a stunning Double Vanilla Crème Brûlée Cake.