Instructions
Step 1: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
Step 4: Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with dry. Fold in the toasted chopped pecans.
Step 5: Divide the batter evenly among the pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Step 6: To make the caramel frosting, melt butter in a saucepan over medium heat. Stir in brown sugar and cream, bring to a boil, and cook for 2-3 minutes. Remove from heat, cool slightly, then beat in powdered sugar and vanilla until smooth.
Step 7: Assemble the cake by layering with caramel frosting between each layer and over the top and sides. Drizzle with extra caramel sauce and top with pecan halves.
Storage Information
Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving. The cake can also be frozen (unfrosted or frosted) for up to 2 months; wrap tightly and thaw in the fridge overnight.
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