_Ingredients:_
_For the Cake:_
– 2 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup unsalted butter, softened
– 4 large eggs, room temperature
– 1 cup buttermilk
– 1 tsp vanilla extract
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 cup chopped pecans, toasted
_For the Caramel Glaze:_
– 1 cup packed brown sugar
– ½ cup unsalted butter
– ¼ cup heavy cream
– 1 tsp vanilla extract
– Pinch of salt
– ½ cup chopped pecans (for topping)
_Step-by-Step Instructions:_
Unfortunately, the post doesn’t provide the step-by-step instructions. However, I can provide you with a general outline:
1. Preheat the oven to 350°F (180°C). Grease and flour three 9-inch (23cm) round cake pans.
2. Prepare the cake batter by creaming the butter and sugar, then adding eggs one at a time. Alternate adding flour mixture and buttermilk, beginning and ending with flour mixture.
3. Stir in vanilla extract and chopped pecans.
4. Divide the batter evenly among the prepared pans and smooth the tops.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the caramel glaze by melting the butter and brown sugar in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes.
8. Stir in heavy cream, vanilla extract, and pinch of salt.
9. Assemble the cake by spreading a layer of caramel glaze on top of each cake layer, then stacking them.
10. Top the cake with chopped pecans and a drizzle of caramel glaze.
