Ingredients
For the Cake:
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1 cup chopped pecans (toasted)
For the Caramel Glaze:
• 1 cup unsalted butter
• 1 cup brown sugar (packed)
• ½ cup heavy cream
• 1 tsp vanilla extract
• ½ tsp salt
• 1 cup pecan halves (for garnish)
Instructions
Step 1: Prepare the Cake
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy (about 3 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
6. Fold in the toasted pecans.
7. Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Caramel Glaze
1. In a saucepan over medium heat, melt the butter.
2. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil. Cook for 3-4 minutes, stirring constantly.
3. Remove from heat and stir in vanilla extract and salt. Let it cool slightly before using.
Step 3: Assemble the Cake
1. Place one cake layer on a serving plate and pour a portion of the caramel glaze over it.
2. Add the second cake layer and pour more caramel glaze over the top, allowing some to drip down the sides.
3. Garnish with pecan halves on top.
4. Let the glaze set for about 15 minutes before slicing.
Serving Suggestions
This cake is perfect with a scoop of vanilla ice cream or a cup of coffee! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.