1 1/2 cups of heavy whipping cream
1/4 cup of powdered sugar
1 teaspoon of vanilla extract
1/2 cup of chopped pecans, toasted
Directions
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for straightforward removing.
Put together the Cake Batter:
In a big mixing bowl, cream the softened butter and granulated sugar till mild and fluffy.
Add the eggs one by one, beating effectively after every addition. Combine within the vanilla extract.
In a separate bowl, whisk collectively the flour, baking powder, baking soda, and salt.
Step by step add the dry substances to the butter combination, alternating with the buttermilk, starting and ending with the dry substances. Combine till simply mixed.
Fold within the toasted chopped pecans.
Bake the Cake:
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