Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Prepare the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Stir in the vanilla extract and chopped pecans.
Bake the Cake:
Divide the batter evenly among the prepared cake pans.
Bake in the preheated oven 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, then turn them out onto wire racks to cool completely.
Prepare the Caramel Frosting:
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil.
Boil for 1 minute, then remove from heat and stir in the vanilla extract.
Allow the caramel mixture to cool slightly, then gradually beat in the powdered sugar until the frosting is smooth and spreadable.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of caramel frosting over the top.
Add the second cake layer and repeat with more frosting. Add the third cake layer and frost the top and sides of the cake.
Press the toasted whole pecans around the sides of the cake and arrange some on top for decoration.
Serve:
Allow the cake to set for at least 30 minutes before slicing.
Enjoy your Southern Pecan Caramel Cake with family and friends!
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