Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Fold in the toasted pecans.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the frosting, beat the butter until creamy.

Gradually add the powdered sugar, beating until smooth. Beat in the heavy cream and vanilla extract until the frosting is light and fluffy. Fold in the toasted pecans. Place one cake layer on a serving plate and spread with frosting. Top with the second layer and spread the remaining frosting over the top and sides of the cake. Garnish with additional pecans if desired.