Caramel Layer Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and grease six 20cm round cake pans. Line the bottoms with parchment paper and dust the sides with flour.

   Tip: Don't forget to grease the pans!

2. 2

   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk the milk, butter, eggs, and vanilla extract.

   Tip: Make sure to get rid of any lumps in the batter.

3. 3

   Add the dry ingredients to the wet ingredients and mix until combined. Divide the batter evenly between the prepared pans.

   Tip: Don't overmix!

4. 4

   Bake for 10-12 minutes, or until the cakes are golden brown and a toothpick inserted comes out clean.

   Tip: Don't open the oven door!

5. 5

   Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then, transfer them to a wire rack to cool completely.

   Tip: Don't skip this step!

6. 6

   To make the caramel filling, heat the caramel sauce in a saucepan over low heat until smooth. Brush the cakes with the melted butter.

   Tip: Make sure to get all the way to the edges!

7. 7

   Spread a layer of caramel filling on top of each cake, then top with another cake layer.

   Tip: Don't be shy with the caramel!

8. 8

   To make the pecan topping, mix the pecans, sugar, and melted butter in a bowl until combined. Sprinkle the mixture evenly over the top of the cake.

   Tip: Don't overdo it!

9. 9

   Refrigerate the cake for at least 30 minutes to set the caramel and pecan topping.

   Tip: Be patient!

10. 10

    Slice and serve.

    Tip: Enjoy!