1. Prep the Oven and Pans:

• Preheat your oven to 350°F (175°C).

• Grease and flour three 9-inch round cake pans or line them with parchment paper.

2. Make the Cake Batter:

• In a large mixing bowl, cream butter and sugar together until light and fluffy (about 3–4 minutes).

• Add eggs one at a time, mixing well after each addition.

• In a separate bowl, whisk together the flour and baking powder.

• Add flour mixture to the creamed butter in alternating batches with buttermilk, beginning and ending with flour.

• Stir in the vanilla extract and fold in the chopped pecans.

3. Bake:

• Divide the batter evenly among the prepared pans.

• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

4. Make the Cream Cheese Frosting:

• In a large bowl, beat the cream cheese and butter until smooth and creamy.

• Gradually add the powdered sugar, one cup at a time, and beat until fluffy.

• Mix in the vanilla extract.

5. Assemble and Frost:

• Once cakes are completely cooled, spread frosting between the layers and over the top and sides.

• Optional: Garnish with toasted pecans or a light caramel drizzle.