Vanilla, Brown Sugar, and Praline Cake

So my birthday's coming up.

Naturally, I had to do a test-run of the birthday cake that I want to make (yes, for myself) this year.

Because no one likes a sucky birthday cake.

I saw a recipe on the interwebs for a chocolate praline cake, and another for cupcakes with brown sugar buttercream frosting. Well, I don't like chocolate cake, and both frostings sound good... so here's my ever-logical solution:

Vanilla, Brown Sugar, and Praline Cake
adapted from a recipe found on loveandoliveoil.com and on Tasty Kitchen
First, make my cake recipe (but ignore the frosting recipe!).
While it's cooling...

ingredients
for the brown sugar buttercream:
4 large egg whites
1 cup packed brown sugar
1/2 teaspoon salt
1.5 cup unsalted butter, at room temperature, and cut into 2-3 tablespoon chunks

for the praline frosting:
3/8 cup salted butter
1.5 cup brown sugar
1/2 cup heavy whipping cream
1.5 cup powdered (confectioner's) sugar
1.5 teaspoon vanilla
1.5 cup chopped pecans

directions
For the buttercream, set a heatproof bowl over (but not touching the water) a pan of simmering water. Continuously whisk together the egg whites, brown sugar, and salt, until the mixture is warm. Take the bowl off the pan. Using an electric hand mixer, beat on medium speed for 15 minutes. Raise the speed to high, and beat until stiff peaks form. Reduce speed to medium-low and add the chucks of butter, one chunk at a time, until fulling combined. Spread generously in between the layers of the cakes.

For the praline topping, put the butter, brown sugar, and whipping cream in a saucepan. Bring to a boil over medium heat, and then let boil for one minute. Remove from stove and pour in the powdered sugar, vanilla and pecans. Stir for 5 minutes. Evenly pour the thickened mixture on top of the cake, and let it drip over the sides. Let the topping set before serving.

My family brought the end result to a dinner party, and I'm told it was a hit. I can't wait to try it out myself!