Equipment Needed
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Medium saucepan
- Whisk
- Candy thermometer (highly recommended)
- Cooling racks
- Offset spatula
Step-by-Step Instructions
We begin with the cake, which is a sturdy, flavorful base designed to hold the heavy frosting. Preheat your oven and prepare your pans with parchment and grease. Whisk together the flour, baking powder, baking soda, and salt in a bowl. In your mixer, cream the softened butter and granulated sugar for a full 4-5 minutes until it’s light and fluffy. This incorporates air for a tender crumb. Add the eggs one at a time, then the vanilla, mixing well after each. Now, alternately add the flour mixture and buttermilk, beginning and ending with the flour. Finally, fold in the toasted pecans by hand. The batter will be thick and luxurious.
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 30-35 minutes until a toothpick comes out clean. The smell is incredible—buttery and nutty. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. I always level the cakes once cool for a perfectly flat stack; a serrated knife works fine. This is also when I toast a few extra pecan halves for the top decoration.
Now, for the caramel frosting, which requires your full attention. In a medium saucepan over medium heat, melt the two sticks of butter. Stir in the brown sugar and evaporated milk. Bring the mixture to a gentle boil, stirring constantly. This is where the candy thermometer is your best friend. You want the mixture to reach the “soft-ball” stage, about 235°F to 240°F. Without a thermometer, cook it for 5-7 minutes until it thickens slightly and coats the back of a spoon. I learned the hard way that undercooking leads to runny frosting, and overcooking makes it hard and grainy.(See the next page below to continue…)