Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup caramel sauce (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Mix flour, baking powder, baking soda, and salt in a medium bowl.
- Cream softened butter with granulated and brown sugars until light and fluffy.
- Add eggs one at a time and mix well, then stir in vanilla.
- Gradually combine the dry mixture with the wet ingredients, alternating with buttermilk.
- Fold in chopped pecans.
- Pour batter into prepared pans and bake for 30-35 minutes.
- Cool cakes in the pans for 10 minutes, then transfer to a wire rack.
- Drizzle with caramel sauce before serving.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian