Luscious Butter Pecan Layer Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1 1/2 cups chopped pecans
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
1/4 cup heavy cream (for frosting)
1 teaspoon vanilla extract (for frosting)
1 cup caramel sauce

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Fold in the chopped pecans.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

To make the frosting, beat the butter in a large bowl until creamy. Gradually add the powdered sugar, beating until light and fluffy. Add the heavy cream and vanilla extract, and beat until smooth.

To assemble the cake, place one layer on a serving plate and spread with a layer of frosting. Repeat with the second layer. Top with the third layer and spread frosting over the top and sides of the cake.

Drizzle the caramel sauce over the top of the cake, allowing it to drip down the sides.

Garnish with additional chopped pecans if desired.