Caramel Pecan Cake – A Decadent, Nutty Delight

• 2 ½ cups (310g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (230g) unsalted butter, softened
• 1 cup (200g) brown sugar
• ½ cup (100g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1 cup (120g) chopped pecans (lightly toasted)

For the Caramel Pecan Filling:

• ½ cup (115g) unsalted butter
• 1 cup (200g) brown sugar
• ½ cup (120ml) heavy cream
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup (120g) chopped pecans

For the Caramel Glaze:

• ½ cup (115g) butter
• 1 cup (200g) brown sugar
• ¼ cup (60ml) heavy cream
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

Step 1: Prepare the Cake Layers

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