Brown Sugar Cinnamon Layer Cake with Brown Sugar Frosting

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subheading: FOR THE CAKE LAYERS:

3 cups cake flour , measured correctly (336 grams)

2 cups packed light or dark brown sugar (440 grams)

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 tablespoon ground cinnamon

1 cup unsalted butter , softened to room temperature (2 sticks, 226 grams)

1 ½ cups buttermilk , divided (375 ml)

4 large eggs

2 large egg yolks

2 teaspoons vanilla extract

subheading: FOR THE SIMPLE SYRUP (OPTIONAL):

¼ cup water (60 ml)

¼ cup packed light or dark brown sugar (55 grams)

¼ teaspoon ground cinnamon

subheading: FOR THE FROSTING:

4 cups powdered sugar , sifted (640 grams)

½ cup packed light or dark brown sugar (110 grams)

1 cup unsalted butter , softened to room temperature (2 sticks, 226 grams)

½ teaspoon ground cinnamon

½ teaspoon salt

¼ cup heavy cream (60 ml)

1 tablespoon vanilla extract

1 cup candied pecans , roughly chopped (120 grams)

Directions at completelydelicious.com

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