1 cup unsalted butter

3 cups cake flour

1 cup granulated sugar

1 cup light brown sugar, firmly packed

1 tsp baking powder

½ tsp baking soda

1 tsp salt

1½ cups buttermilk, room temperature

2 large eggs, room temperature

1½ tsp vanilla extract

1½ cups finely chopped pecans

1½ cups unsalted butter, softened

6 oz cream cheese, softened

⅓ cup light brown sugar, firmly packed

1½ tsp vanilla extract

¼ tsp salt

4½ cups powdered sugar

1 tbsp heavy cream

⅓ cup finely chopped pecans (optional)

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Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Add the softened butter to the dry ingredients and mix until incorporated.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the wet mixture to the dry ingredients, mixing until just combined.
Fold in the finely chopped pecans.
Divide the batter evenly among the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely.
For the frosting, beat together the softened butter, cream cheese, brown sugar, vanilla extract, and salt until smooth. Gradually add the powdered sugar and heavy cream, beating until fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake. Repeat with the third layer.
Decorate with additional finely chopped pecans, if desired.

Ensure all ingredients are at room temperature for a smoother cake batter and frosting.
Optional: Toast the pecans slightly for a deeper flavor.
Use a cake turntable for easier frosting application.