Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside.
Cream the Butter and Sugar
- In a large bowl, beat the softened butter and granulated sugar until fluffy—about 3-4 minutes.
Add the Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Mix until just combined.
Fold in the Pecans
- Gently fold in the chopped pecans.
Bake
- Divide the batter evenly between the cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
Make the Caramel Sauce
- In a saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Stir until everything is melted and combined. Bring to a simmer for about 5 minutes, then remove from heat, add vanilla and a pinch of salt, and set aside to cool.
Assemble the Cake
- Once the cakes are cool, drizzle the caramel sauce between the layers and over the top of the cake. Garnish with extra pecans.
Notes
Flour Power: Make sure to measure your flour correctly; too much can lead to a dense cake. Room Temperature Ingredients: Bring your eggs and butter to room temperature for a smoother mixture. Caramel Handling: Don’t worry if your caramel looks a little lumpy; it’s just character! As it cools, it will smooth out beautifully.