Pecan Caramel Cake with Caramel Buttercream Frosting

Instructions

1️⃣ Make the Cake Layers

1. Preheat oven to 180°C (350°F). Grease three 8-inch (20 cm) cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (3–4 minutes).
4. Add the eggs one at a time, beating well after each. Mix in vanilla extract.
5. Alternate adding the flour mixture and buttermilk, beginning and ending with flour. Mix until just smooth.
6. Fold in the roasted chopped pecans using a spatula.
7. Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

2️⃣ Make the Caramel Sauce

1. In a saucepan over medium heat, heat the sugar, stirring occasionally, until fully melted and amber in color (do not stir constantly).
2. Add butter carefully—it will bubble up—then whisk until combined.
3. Slowly pour in the heavy cream while whisking constantly. Let boil for 1 minute, then remove from heat.
4. Stir in salt and let cool to room temperature before using in buttercream.

3️⃣ Make the Caramel Buttercream

1. Beat softened butter for 2–3 minutes until fluffy.
2. Gradually add powdered sugar, mixing on low speed until fully combined.
3. Add ½ cup of the cooled caramel sauce and vanilla extract. Beat until smooth.
4. Adjust consistency by adding 1 tbsp milk at a time, as needed. The frosting should be creamy and spreadable.

4️⃣ Assemble the Cake