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Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk flour, baking powder, and salt together.
In a separate large bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Fold in chopped pecans.
Divide batter evenly between pans and bake 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Make the Caramel Frosting:
In a saucepan over medium heat, melt butter. Stir in brown sugar and evaporated milk. Bring to a boil, then boil for 5 minutes, stirring constantly. Remove from heat and let cool slightly.
Stir in vanilla extract. Gradually beat in powdered sugar until smooth and spreadable.
Assemble the Cake:
Place one cake layer on a serving plate. Spread frosting over the top. Place second layer on top and frost entire cake.
Sprinkle chopped pecans over the top and sides for a beautiful finish.
Serving and Storage Tips:
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