# Components:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups light brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon vanilla extract
10 - 1 cup whole milk, room temperature
11 - 1/2 cup sour cream, room temperature
→ Pecan Pie Filling
12 - 1 cup pecan halves, chopped
13 - 1/2 cup brown sugar
14 - 1/3 cup light corn syrup
15 - 3 tablespoons unsalted butter
16 - 2 large egg yolks
17 - 1/4 teaspoon salt
18 - 1 teaspoon vanilla extract
→ Vanilla Buttercream
19 - 1 1/2 cups unsalted butter, softened
20 - 5 cups powdered sugar, sifted
21 - 2 teaspoons vanilla extract
22 - 4 to 6 tablespoons heavy cream or milk
23 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease three 8-inch round cake pans and line the bases with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.
03 - In a large mixing bowl, beat unsalted butter, brown sugar, and granulated sugar until pale and fluffy, about 3 minutes. Scrape the bowl as needed.
04 - Incorporate eggs one at a time, blending thoroughly after each addition. Mix in vanilla extract until homogeneous.
05 - Alternately add the flour mixture and whole milk to the butter mixture, starting and finishing with dry ingredients. Stir in sour cream just until incorporated; do not overmix.
06 - Divide batter evenly into prepared pans. Bake 25–28 minutes, or until a toothpick inserted at the center comes out clean. Cool cakes in pans for 10 minutes before transferring to wire racks.
07 - In a saucepan over medium heat, melt brown sugar, corn syrup, and unsalted butter together, stirring. In a separate bowl, whisk egg yolks, then temper with some hot sugar mixture. Return all to saucepan and cook, stirring constantly, until thickened, about 3–4 minutes. Remove from heat and stir in chopped pecans, salt, and vanilla extract. Cool completely.
08 - Beat butter until creamy. Gradually add sifted powdered sugar, mixing until smooth. Blend in vanilla extract, pinch of salt, and enough cream or milk to achieve desired consistency.
09 - Set one cake layer onto serving plate. Spread half the pecan pie filling evenly, leaving a border. Place second cake over filling and repeat. Top with final layer, then frost sides and top with vanilla buttercream.
10 - Garnish with extra pecans if desired. Slice and serve.
