Pecan Praline Cake

For the Frosting:

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 1 tablespoon heavy cream (optional, for consistency)

For Garnish:

• Whole pecans and caramel sauce (optional)

Instructions:

Preparing the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Combine the mixtures: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Making the Pecan Praline Filling:

1. Combine ingredients: In a medium saucepan over medium heat, mix the brown sugar, heavy cream, and butter. Stir until the butter is melted and the sugar is dissolved.
2. Simmer: Bring the mixture to a gentle boil and let it simmer for about 5 minutes, stirring occasionally.
3. Finish the filling: Remove from heat. Stir in the chopped pecans, vanilla extract, and a pinch of salt. Let the filling cool to room temperature; it will thicken as it cools.

Preparing the Frosting:

1. Beat the butter and cream cheese: In a large bowl, using an electric mixer, beat the softened butter and cream cheese until smooth and creamy.
2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating on low until combined, then on high until smooth.
3. Flavor the frosting: Mix in the vanilla extract. If the frosting is too thick, add a tablespoon of heavy cream to reach the desired consistency.