– Preheat oven to 350 degrees – 1 ½ sticks (12 T) (170g) unsalted butte – 1 cup (200g) white sugar – 1 cup (217g) light brown sugar (packed) – 3 large egg – 3 cups (342g) cake flour – 1 Tablespoon (12g) baking powder – ½ teaspoon (3g) salt – 1 cup (242g) sour cream – 2 teaspoons (8g) vanilla flavoring – ½ cup (121g) milk (we used whole milk) – ⅓ cup (72g) vegetable oil – ¾ cup (92 g) chopped pecan – 1 ½ sticks (170g) unsalted butter – 1 ½ cups (326g) firmly backed light brown sugar – 1 (18g) tablespoon light corn syrup – ⅓ cup (72g) whipping cream – 2 teaspoons (8g) vanilla extract – ½ teaspoon (3g) salt – 4 cups (460g) confectioners sugar
In a separate basin, mix cake flour, baking powder, and salt. Blend at least 30 seconds with whisk. Set aside.In another bowl, mix sour cream, vanilla, oil, and milk. Set aside after stirring.
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Include the butter that has been softened in the bowl of your mixer. In a low to medium speed, beat until the mixture is smooth and light.
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Turn the mixer to medium speed and gradually add the white and brown sugar. Mix until the butter and sugar mixture is lighter in color and fluffy, 3 to 5 minutes (longer with a manual mixer).
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Add the eggs one at a time and mix each one in until the yolk is fully mixed in.Add the dry ingredients one at a time while the mixer is on low speed. Start with the dry ingredients and end with the wet ingredients.
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If you need to, scrape the bowl clean. We add three dry items and two wet ones. After adding the last thing, mix the batter just until it's smooth and mixed.Add the chopped nuts and mix them in.
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The cake batter should be poured into three prepared cake pans measuring 8 inches in diameter, and the cakes should be baked for 25 to 30 minutes.
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If you stick a toothpick into the middle of one of the cakes and pull it out clean or with just a few bits on it, the cakes are done. A small touch makes the cake bounce back as well.Eight cups of batter are made with this recipe.
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Heat butter, brown sugar, and light corn syrup in a large pot on medium heat, stirring constantly. Stir regularly as the mixture boils for 3 minutes. Keep mixture off pan sides.
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Stir add the cream and salt until it boils. Remove from heat, add vanilla, and cool for 15 minutes. Pour into a metal or heatproof mixing bowl. You can also hand-mix. Pour carefully as it's hot.
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When the mixture is heated, gradually add the confectioners' sugar while continuing to mix at a medium speed until it is completely smooth.
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Powdered sugar thickens the mixture. Use a tablespoon or teaspoon of very hot water to thin the frosting to a spreadable consistency.
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