Ingredients:

  • 4 ounces (113g) pecan halves, roughly chopped
  • 2 tablespoons (30ml) unsalted butter, melted
  • 1 tablespoon (12g) granulated sugar
  • 1/4 teaspoon salt
  • 2 1/2 cups (300g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 1 cup (2 sticks, 227g) unsalted butter
  • 4 cups (480g) confectioners' sugar, sifted
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (57g) toasted pecans, finely chopped (reserve some for garnish)

Instructions:

  1. Toss pecans with melted butter, sugar, and salt. Spread on a baking sheet and toast in a preheated oven until fragrant and lightly browned, stirring occasionally. Let cool completely.
  2. Preheat oven to 350°F (175°C). Grease and flour or line with parchment paper the cake pans.
  3. Whisk together dry ingredients (flour, baking powder, baking soda, salt). Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in half of the toasted pecan topping.
  4. Divide batter evenly between prepared cake pans. Bake until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  5. Melt butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter is browned and has a nutty aroma. Pour browned butter into a heatproof bowl and let cool slightly. Add confectioners' sugar, heavy cream, vanilla, and salt to the browned butter. Beat with a mixer until smooth and fluffy. Fold in finely chopped toasted pecans.
  6. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Garnish with reserved toasted pecans.