Melt 1 cup of unsalted butter in a medium saucepan over medium heat, stirring frequently until golden brown and nutty in aroma, about 5-7 minutes.

Add 1 cup of chopped pecans to the browned butter and cook over medium-low heat for about 5 minutes, stirring often.

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line with parchment paper.

In a medium bowl, whisk together 2 cups of cake flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.

In a large bowl, whisk together 1 cup of buttermilk, 3 eggs, 1 cup of granulated sugar, ½ cup of light brown sugar, and 2 teaspoons of vanilla extract. Add the browned butter and blend until smooth.

Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in the toasted pecans.

Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool in pans for 10 minutes.

Beat together 8 ounces of cream cheese and ½ cup of unsalted butter until smooth. Gradually add 2 cups of powdered sugar, 1 teaspoon of vanilla, and a pinch of salt. Adjust consistency with heavy cream.

Place one cake layer on a serving platter, spread frosting, add the second layer, and frost the top and sides. Garnish with extra chopped pecans.