📝 Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup full-fat milk
- 1 cup chopped pecans
For the Caramel Icing:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup full-fat milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
👩🍳 Instructions
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Cream the butter and granulated sugar in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped pecans.
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Prepare the Caramel Icing:
- Melt the butter in a saucepan over medium heat.
- Stir in the brown sugar and milk. Bring the mixture to a boil, then remove from heat and let it cool for 10 minutes.
- Gradually beat in the powdered sugar and vanilla extract until the icing is smooth and spreadable.
3. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a portion of the caramel icing over the top.
- Repeat with the second and third layers, spreading icing between each layer and over the top and sides of the cake.
- Optional: Garnish with whole pecans for decoration.
⏱️ Time & Nutrition
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12
- Calories per serving: Approximately 550 kcal
