Butter Pecan Caramel Layer Cake

Bake the Cake Layers

Preheat oven to 350°F (175°C). Grease and line three 8-inch pans.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Alternate adding the dry mix and buttermilk to the butter mixture. Stir in vanilla and toasted pecans.

Divide batter evenly into prepared pans and bake 25–30 minutes, or until golden and a toothpick comes out clean. Cool completely.

Make the Salted Caramel Buttercream