Butter Pecan Cake (Print Version)

# Ingredients:

01 - 1 cup unsalted butter, softened.
02 - 1 cup granulated sugar.
03 - 1 cup brown sugar, packed.
04 - 4 large eggs.
05 - 1 teaspoon vanilla extract.
06 - 2 cups all-purpose flour.
07 - 1 teaspoon baking powder.
08 - 1/2 teaspoon baking soda.
09 - 1/2 teaspoon salt.
10 - 1 cup buttermilk.
11 - 1 cup toasted pecans, chopped.
12 - 8 ounces cream cheese, softened.
13 - 1/2 cup unsalted butter, softened for frosting.
14 - 4 cups powdered sugar.
15 - 1 teaspoon vanilla extract for frosting.
16 - Extra toasted pecans for garnish.

# Instructions:

01 - Heat oven to 350°F. Grease two 8-inch cake pans and line with parchment.
02 - Cream butter and sugars until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and buttermilk.
03 - Fold in chopped toasted pecans. Divide batter between pans.
04 - Bake 25-30 minutes until toothpick comes clean. Cool completely.
05 - Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
06 - Layer cakes with frosting between and on top. Garnish with extra pecans.

# Notes:

01 - Can freeze cake layers up to 1 month.
02 - Toast pecans at 350°F for 8-10 minutes.

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