Southern Pecan Caramel Cake

For the Frosting:

• 1 cup (230 g) unsalted butter, softened
• 4 cups (500 g) powdered sugar
• 1/3 cup (80 ml) heavy cream
• 1/2 tsp vanilla extract
• Pinch of salt

For the Garnish:

• 1 1/2 cups (150 g) chopped pecans, toasted

Step-by-Step Instructions

1. Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch (23 cm) round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3–5 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Caramel Filling

1. In a heavy-bottomed saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves.
2. Increase the heat to medium-high and cook without stirring until the mixture turns a deep amber color.
3. Remove the pan from heat and carefully whisk in the heavy cream. The mixture will bubble vigorously.
4. Stir in the butter, vanilla extract, and salt. Let the caramel cool to room temperature before using.

3. Prepare the Frosting

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the heavy cream, vanilla extract, and salt, and beat until the frosting is light and fluffy. Adjust the consistency with more cream or powdered sugar as needed.

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