Directions:
Preheat the oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the chopped pecans.
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Once the cakes are cool, place one layer on a serving plate. Spread a generous amount of caramel sauce over the top. Place the second layer on top and repeat with more caramel sauce. Continue with the third and fourth layers, spreading caramel sauce between each layer and over the top and sides of the cake.
Garnish the top of the cake with pecan halves. Drizzle additional caramel sauce over the pecans if desired.
Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 50 minutes
Kcal: 600 kcal | Servings: 16 servings
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