Prepare the Cake Batter

Now, beat the butter and brown sugar together until it’s nice and fluffy. Don’t rush it — the fluffier, the better. Add the eggs, one at a time, and make sure each one’s fully mixed in before you move on to the next. In another bowl, just whisk together your dry stuff — flour, baking powder, baking soda, and salt. Now, start adding that dry mixture into the wet one, but do it slowly, alternating with the buttermilk. Once it’s all mixed up, gently fold in the toasted pecans and vanilla extract. It doesn’t need to be perfect, just mixed well.

Step 3: Bake the Cake

Grease and flour two 9-inch cake pans. Pour the batter evenly into each one, and smooth out the tops with a spatula. Bake them for 25 to 30 minutes. You’ll know it’s ready when a toothpick comes out clean when poked into the middle. Let the cakes cool in the pans for 10 minutes, and then carefully flip them out onto a wire rack. Let them cool completely.

Step 4: Make the Butter Pecan Frosting

Alright, for the frosting, beat the butter pecan butter and powdered sugar together until it’s smooth and fluffy. Add in the heavy cream and vanilla extract, and keep mixing until it’s light and airy. Stir in the chopped pecans to finish it off. It doesn’t have to be perfect, just smooth and ready to spread!

Step 5: Assemble and Frost

Place the first layer of cake onto your serving plate. Spread a nice, generous layer of frosting on top. Don’t be shy, you want it thick. Add the second cake layer on top, and cover the whole cake with the remaining frosting. If you like, sprinkle some more chopped pecans on top for that extra touch.