Caramel Butter Pecan Cake: A Rich, Nutty Delight

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
Add Toasted Pecans:

Gently fold in the chopped toasted pecans until evenly distributed throughout the batter.
Bake the Cake:

Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should be golden and spring back slightly when touched.
Make the Caramel Sauce:

While the cake is baking, prepare the caramel sauce. In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and stir until the mixture is smooth and the sugar has dissolved.
Bring the mixture to a simmer and cook for about 2-3 minutes.
Carefully add the heavy cream, vanilla extract, and pinch of salt. Stir until smooth and allow the sauce to simmer for another 2-3 minutes before removing from heat.
Assemble the Cake:

Once the cakes are baked, allow them to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
Once the cakes have cooled, drizzle half of the caramel sauce over the top of the first cake layer.
Place the second layer on top and drizzle the remaining caramel sauce over the top. Let the caramel soak into the cake.
Serve:

Slice and serve the cake while it’s still slightly warm or at room temperature. For an extra touch, you can garnish with additional chopped pecans or a dollop of whipped cream.
Serving and Storage Tips: