Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans with butter, lining the bottoms with parchment paper.

In a skillet over medium heat, melt 2 tablespoons of unsalted butter, then add 1 cup of pecans and ½ cup of light brown sugar. Stir for about 3-5 minutes until fragrant and glossy. Remove from heat to cool.

Whisk together ½ cup buttermilk and ½ cup milk in a bowl and set aside.

In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt.

Beat 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy. Add 2 teaspoons of vanilla extract and one egg at a time, mixing well.

Gradually add the dry mixture and the dairy mixture to the creamed butter, alternating. Fold in the cooled toasted pecans.

Divide the batter among the cake pans and bake for 25-28 minutes until golden and a toothpick comes out clean. Cool in pans for 15 minutes before transferring to a wire rack.

Beat together 1 cup of unsalted butter and 8 ounces of cream cheese until creamy, then gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract until fluffy.

Level the tops of the cake layers, spread cream cheese frosting on each layer, and stack them. Cover the entire cake with frosting.

Sprinkle ½ cup of chopped toasted pecans on top and serve with ice cream or whipped cream.