"This buttery vanilla layer cake is swathed in a creamy toffee frosting made extra luscious with the addition of browned butter and lots of toasted pecans...."
INGREDIENTS
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1 cup unsalted butter, divided
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2 cups packed dark brown sugar
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1 1/4 cups heavy cream
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2 tablespoons golden cane syrup (such as Lyle’s Golden Syrup) or light corn syrup
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1/4 teaspoon kosher salt
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1 tablespoon bourbon, dark rum, or cognac (optional)
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3 cups powdered sugar
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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3/4 teaspoon kosher salt
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2 cups granulated sugar
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1 cup unsalted butter, softened
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3 large eggs
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1 teaspoon vanilla extract
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1 cup whole buttermilk
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1 cup finely chopped toasted pecans
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1/2 cup toffee bits (such as Heath Bits ’O Brickle Toffee Bits)
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1/2 cup toasted pecan halves
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1/4 teaspoon flaky sea salt (such as Maldon), optional