Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or a 9x13 pan, lining with parchment paper.

In a skillet over medium heat, melt a tablespoon of butter and toast the chopped pecans for 5-7 minutes until fragrant and lightly browned.

Brown the remaining unsalted butter in a saucepan over medium heat until golden brown and nutty, then cool slightly.

Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.

In a separate bowl, beat the cooled browned butter with both sugars until fluffy. Add eggs one at a time, then vanilla, mixing well.

Gradually mix in the dry ingredients with the buttermilk, folding in most of the toasted pecans until combined.

Pour the batter into prepared pans and bake for 25-30 minutes for round pans or 35-40 minutes for a 9x13 pan.

Cool the cakes in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Beat butter and cream cheese together, then gradually add powdered sugar and milk to reach desired frosting consistency.

Once cooled, frost the first cake layer, add the second layer, and frost the entire cake, topping with remaining pecans.

Serve at room temperature, enjoying each slice with coffee or vanilla ice cream.