Preheat your oven to 350°F (175°C). Prepare cake pans by greasing and lining with parchment paper.

In a medium skillet, toast 1½ cups of chopped pecans over medium heat for 5–7 minutes.

Melt 1 cup of unsalted butter in a saucepan until golden brown, stirring constantly for about 5 minutes.

In a large bowl, whisk together 2 cups of all-purpose flour, 1½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.

In a separate bowl, beat together the cooled browned butter with 1 cup of granulated sugar and ½ cup of brown sugar until fluffy.

Add 3 large eggs one at a time, then mix in 1 tablespoon of vanilla extract.

Gradually incorporate the dry ingredients alternately with 1 cup of buttermilk.

Fold in the toasted pecans and divide the batter between the prepared pans.

Bake for 25-30 minutes for round pans (or 35-40 minutes for a 9x13 pan) until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.

For the frosting, beat together ½ cup of softened unsalted butter and 4 oz of cream cheese until smooth.

Gradually add 2–3 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1–2 tablespoons of milk.

Once the layers are cool, frost the top and sides, and sprinkle with reserved toasted pecans.