A true Southern classic featuring moist layers of vanilla cake filled and frosted with rich caramel icing and toasted pecans.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup buttermilk
1 tsp baking soda
1 tsp vanilla extract
1 cup chopped pecans, toasted
1 cup brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 tsp vanilla extract
Instructions
1. Prepare the Crust:
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
Cream butter and sugar until light. Add eggs one at a time, then vanilla. Mix flour and baking soda, alternate adding with buttermilk.
Divide batter between pans. Bake 25-30 minutes until tester comes clean. Cool completely.
For caramel icing: Melt butter, brown sugar, and cream in saucepan. Boil 3 minutes, stirring. Remove from heat, add vanilla, and beat until spreadable.
Assemble cake with caramel between layers. Frost top and sides, press toasted pecans onto sides and top.