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Ingredients:
For the Cake:
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 1/2 cup light brown sugar, packed
– 4 large eggs
– 2 teaspoons vanilla extract
– 1 cup buttermilk
For the Caramel Frosting:
– 1 cup unsalted butter
– 2 cups light brown sugar, packed
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– 3 cups powdered sugar
For the Pecan Topping:
– 1 cup chopped pecans, toasted
– 1/2 cup caramel sauce
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
3. Bake the Cakes:
Divide the batter evenly among the prepared pans. Bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
4. Make the Caramel Frosting:
In a saucepan over medium heat, melt the butter and stir in the brown sugar and heavy cream. Bring to a boil and cook for 2 minutes. Remove from heat and stir in the vanilla. Gradually whisk in the powdered sugar until smooth. Let cool slightly before spreading.
5. Assemble the Cake:
Place one cake layer on a serving plate and spread with a thin layer of caramel frosting. Sprinkle with toasted pecans. Repeat with the second layer. Top with the final layer and frost the entire cake. Drizzle with caramel sauce and sprinkle with additional pecans.
6. Serve and Enjoy:
Slice and serve this rich, decadent cake. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Servings: 12
Notes:
◻️ For deeper flavor, use dark brown sugar in the frosting.
◻️ Toasting the pecans enhances their nutty flavor—simply bake them at 350°F for 5–7 minutes.
