01 -
Let 1 cup butter melt in a saucepan over medium-low. Then turn the heat up, stirring often. When you see brown flecks and it smells nutty (usually takes around 5-10 minutes), take it off the stove. Let it cool all the way before using.
02 -
Crank your oven up to 350°F (175°C). Spread butter in three 8-inch cake pans so nothing sticks. Lay a round of parchment at the bottom of each one.
03 -
Toss cake flour, both sugars, baking powder, baking soda, and salt into a big bowl. Whisk them till everything looks pretty even.
04 -
Pour in that cooled browned butter. Use your mixer to work it in till the mix feels kind of like wet sand. Stop and scrape the bowl sides if anything sticks.
05 -
Grab another bowl and whisk up the eggs, buttermilk, and vanilla till it's smooth. Pour slowly into the other bowl and mix only till you don’t see dry spots. Fold in 1 1/2 cups chopped pecans at the end.
06 -
Evenly spread the batter in the three pans. Smooth the top with a spatula. Bake them about 30 minutes. If a toothpick comes out clean, they're done. Let them chill for 10 minutes in the pan then pop them out on racks to cool all the way.
07 -
In a large bowl, mix the softened butter and cream cheese till super smooth. Add sugar, vanilla, salt, and give it another mix. Little by little, mix in powdered sugar and then the heavy cream. Beat till fluffy and spreadable. If you need, splash in more cream for the right texture.
08 -
If your cakes have uneven tops, trim them. Place one layer on a plate. Smear icing on, stack another layer, more icing, then the last. Coat the whole thing. Sprinkle 1/3 cup chopped pecans on top if you want. Decorate however you like, slice it up and dig in.