Place butter in a medium-sized pan and cook over medium/low heat until butter is melted. Increase heat to just above medium and cook, stirring frequently. Butter will foam, crackle, pop and sizzle. Stir, scraping the bottom of the pan, until you see golden brown specks. Remove from heat and pour into a heatproof bowl. Allow butter to cool completely before proceeding.

Preheat oven to 350F (175C) and grease 3 8” round baking pans with baking spray. Line the bottoms with rounds of parchment paper to ensure the cakes won’t stick.

In a large mixing bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.

Add browned butter and use an electric mixer to stir on low-speed until thoroughly incorporated.

In a separate bowl, whisk together buttermilk, eggs, and vanilla, then slowly drizzle into the flour mixture, pausing to scrape the sides and bottom of the bowl as needed.

Stir in pecans until well incorporated.

Evenly divide batter into prepared baking sheets and bake for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

Allow cakes to cool in their pans for 15 minutes before running a knife around the edge of the cake to loosen it from the pan then carefully invert onto a cooling rack to cool completely.

Combine butter, cream cheese, brown sugar, vanilla extract, and salt in a large mixing bowl and use an electric mixer to beat until smooth and creamy.

With mixer on low-speed, gradually add powdered sugar until completely combined, pausing periodically to scrape the sides and bottom of the bowl.

Add heavy cream and beat on high speed for 30 seconds, until frosting is smooth and silky.

Level cakes if needed and decorate with frosting. Use extra chopped pecans for decoration if desired.