Ingredients:

  • 2 cups (4 sticks) unsalted butter, divided (1 cup for cake, 1 cup for frosting)
  • 1 1/2 cups light brown sugar, packed
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt (for cake)
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract (for cake)
  • 1 1/2 cups pecans, divided (1 cup chopped for batter, 1/2 cup chopped for garnish)
  • 8 ounces full-fat cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 teaspoon salt (for frosting)
  • 1 tablespoon milk (for thinning frosting)

Instructions:

  1. Brown 1 cup of butter in a small saucepan until milk solids are browned and nutty smelling. Set aside to cool slightly. Toast 1 1/2 cups of pecans until fragrant; set aside 1 cup for batter and 1/2 cup for garnish.
  2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Whisk together the flour, baking powder, baking soda, and 1 teaspoon of salt in a medium bowl.
  3. In a large mixing bowl, cream together the cooled browned butter, brown sugar, and granulated sugar until light and fluffy (the creaming process).
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 tablespoon of vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in 1 cup of toasted chopped pecans.
  6. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Cool cakes completely on a wire rack.
  7. To make the frosting: Brown the remaining 1 cup of butter and allow to cool until soft but solidifiable. Beat the softened cream cheese and cooled browned butter until smooth. Gradually add the powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and milk until the frosting is creamy and spreadable.
  8. Frost the cooled cake layers and sprinkle the remaining 1/2 cup of toasted pecans over the top and sides for garnish.