1. Preparing the Cake Layers:

Preheat your oven to 350°F (175°C) and prepare your three 8-inch round cake pans. Line the bottoms with parchment paper and grease the sides well. This ensures the cakes come out of the pans easily once they’re baked. You can also dust the pans lightly with flour, but parchment paper is usually the safest bet.

To toast the pecans, spread them on a cookie sheet and bake at 350°F for 5 to 8 minutes. Keep an eye on them to ensure they don’t burn. You’ll know they’re done when they’re lightly golden and fragrant. After they’re toasted, allow them to cool before chopping them into smaller pieces. Set them aside for later.

2. Mixing the Cake Batter:

Now it’s time to make the cake batter. In a small microwave-safe bowl, melt the butterscotch chips in 30-second intervals, stirring after each one. Once melted and smooth, set them aside to cool slightly.

In a large mixing bowl, combine the white cake mix, instant butterscotch pudding, and light brown sugar. Stir these dry ingredients together until they’re evenly mixed. Add the eggs, buttermilk, vegetable oil, sour cream, bourbon (if you’re using it), and vanilla extract to the dry ingredients. Start mixing on low speed to avoid splashing, then increase the speed as the ingredients start to incorporate.

Once the mixture is smooth, add the melted butterscotch chips and the chopped pecans. Continue mixing until everything is evenly combined. The batter should be thick and creamy.

3. Baking the Cake:

Divide the batter evenly between the three prepared cake pans. Place them in the preheated oven and bake for 21-25 minutes. To check if the cakes are done, insert a toothpick into the center of each cake. If it comes out clean or with just a few crumbs, the cakes are done. If it’s still wet, let them bake for another minute or two.

Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents the cakes from breaking apart when you remove them from the pans.

4. Making the Frosting:

While the cakes are cooling, you can start on the frosting. The first step is to brown the butter, which adds a wonderful nutty flavor to the frosting. In a small saucepan, cut the unsalted butter into pieces and melt it over medium heat. As the butter melts, it will begin to bubble. Keep stirring until the butter turns an amber color and gives off a nutty aroma. Once browned, remove it from the heat and let it cool until it’s a soft solid (you can speed up this process by placing it in the fridge or freezer).

Once the browned butter has cooled, beat the remaining room-temperature butter in a stand mixer with the paddle attachment for 3-4 minutes. The butter should become light and fluffy. Add the browned butter to the mixer and continue beating until it’s fully incorporated.

Add 4 cups of powdered sugar and the vanilla extract to the bowl, mixing on low speed until combined. Increase the speed to medium and beat for another minute. Add the remaining 3 cups of powdered sugar and the heavy cream (or bourbon). Mix on low speed until incorporated, then beat on high for 1-2 minutes until the frosting is light, fluffy, and spreadable.

5. Assembling the Cake:

Now that the cake layers and frosting are ready, it’s time to assemble the cake. Begin by leveling the tops of the cake layers with a cake leveler or a serrated knife. This ensures that the layers stack evenly.

Place a dollop of frosting on your cake board or plate and place the first cake layer on top of it. This helps anchor the cake and prevents it from sliding around. Using a piping bag or offset spatula, spread about 1 cup of frosting over the first layer. Smooth it out with the offset spatula, making sure to cover the edges.

Add the second cake layer on top and repeat the frosting process. Once the final layer is placed, invert it so that the bottom of the cake faces upward. This gives the top a nice flat surface.

Apply a thin “crumb coat” of frosting over the entire cake to seal in any loose crumbs. Use an offset spatula to smooth out the crumb coat, and refrigerate the cake for 15-20 minutes to let it set.

6. Final Touches:

After the crumb coat has set, it’s time to finish frosting the cake. Apply the remaining frosting over the top and sides of the cake, smoothing it out with the offset spatula. Once the cake is fully frosted, decorate the bottom edge with the remaining toasted pecans. Drizzle the salted caramel sauce over the top of the cake right before serving. The caramel will add a beautiful shine and a sweet, salty finish.