Instructions:
First, get the cake layers ready.
Heat up the oven: Turn on your oven and set it to 350°F (175°C). Put grease and flour in three 8-inch round cake pans or use parchment paper circles for easy removal.
Mix the butter and sugar: In a big bowl, mix the soft butter and sugar until it becomes light and fluffy. This will take around 3-4 minutes using an electric mixer set to medium speed.
Put the eggs in. Put the eggs in one by one, mixing well after each one. This makes sure the batter is smooth and well mixed.
Combine the dry ingredients: In another bowl, mix the regular flour, baking powder, and salt using a whisk.
Add the flour mixture and milk to the butter mixture bit by bit, alternating between the two. Start and finish with the flour mixture. Stir until everything is mixed well, making sure not to mix too much.
Mix in the vanilla extract and gently combine the toasted pecans into the batter until they are evenly spread.
Make the cake layers: Spread the batter equally into the cake pans that have been prepared. Even out the surfaces using a spatula. Cook in the oven that has been heated beforehand for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes. Then, take them out of the pans and place them on a wire rack to cool down completely.
Next, prepare the caramel frosting.
Melt the butter: In a pot, heat the butter on medium heat until it becomes liquid.
Add the brown sugar: Mix in the dense brown sugar and cook, stirring all the time, for 2 minutes. The mix should start to bubble and become a bit thicker.
Pour the milk slowly while stirring constantly. Heat the mixture until it starts to boil gently, then take it off the heat.
Sprinkle some powdered sugar on top. Slowly mix the powdered sugar into the frosting until it becomes smooth and creamy. Add the vanilla extract.
Let the frosting cool a bit before putting it on the cake. If the icing becomes too thick, you can make it thinner by adding a bit of milk.
Step 3: Put the cake together.
Even out the cake layers: If needed, use a serrated knife to level the tops of the cake layers for a uniform stack.
Put one layer of cake on a plate or cake stand and cover it with frosting. Put a lot of caramel frosting on top. Put another layer on top of the one you just added, then place the last layer of the cake on top.
Spread the rest of the caramel frosting on the sides and top of the cake. Act fast because the frosting will become solid as it cools down.
Add pecans on top: Sprinkle the cake with chopped pecans for a crunchy texture and a nice appearance.
Fourth Step: “Serve and enjoy” Let the cake rest for around 30 minutes before cutting it so the frosting can harden. This cake with pecans and caramel is delicious with coffee or milk. The cake is moist, has nuts, and is covered with a delicious caramel frosting, making it a very indulgent and comforting dessert.
