Directions
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Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans. This is a crucial step to ensure your cake layers release easily after baking.
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Spread the chopped pecans on a baking sheet. Toast them in the oven for 5-7 minutes until they become fragrant and slightly golden. Let them cool before using. Toasting enhances their flavor and brings out the nutty richness in the filling.
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In a medium bowl, mix the flour, baking powder, baking soda, and salt. This dry mixture is the foundation of your cake, providing structure and stability.
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In a large bowl, beat the room temperature butter, vegetable oil, granulated sugar, and light brown sugar together until creamy. Incorporating air into this mixture will lead to a tremendous fluffy texture in your cake. Add the eggs one at a time, mixing well between each addition. Finally, blend in the vanilla extract for a hint of warmth.
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Begin alternately adding the dry mixture and the buttermilk to the butter mixture. Start with a portion of the dry ingredients, followed by some buttermilk. Repeat this process, ending with the dry ingredients. This technique allows for a smooth batter, creating a tremendous end product.
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Gently fold in the toasted pecans into the batter, ensuring they are evenly distributed for that perfect crunch in every bite.
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Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The golden brown tops signify that they are cooked to perfection.
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Once baked, allow the cakes to cool in the pans for 10 minutes. After that, transfer them to wire racks to cool completely before frosting. Good cooling is essential, as warm cakes can lead to a slippery frosting situation.
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