Get ready to elevate your baking game with this mouthwatering Browned Butter Pecan Layer Cake! 
Ingredients:
• 2 cups pecans, chopped
• 2 cups unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup sour cream
Directions:
. 
Begin by toasting the pecans in a dry skillet over medium heat until fragrant and lightly browned. Set aside to cool.
. 
In a saucepan, melt the butter over medium-low heat. Continue to cook, swirling occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let it cool.
. 
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
. 
In a large mixing bowl, beat together the browned butter and granulated sugar until light and fluffy.
. 
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
. 
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
. 
Combine the buttermilk and sour cream in a measuring cup.
. 
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
. Gently fold in the toasted pecans.
. 
Divide the batter evenly between the prepared cake pans.
. 
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
. Once the cakes are cool, you can frost and decorate them to your heart’s desire!
Enjoy your delectable creation with friends and family. Share the joy! 
