Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

Cream together softened unsalted butter and granulated sugar until light and fluffy, about 3–5 minutes.

Add the large eggs one at a time, beating well after each addition until smooth and creamy.

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.

Gradually mix in the dry ingredients with the butter mixture, alternating with the buttermilk.

Stir in vanilla extract and chopped toasted pecans gently until just combined.

Divide the batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.

Cool the cakes in the pans for about 10 minutes before moving them to a wire rack to cool completely.

Beat the frosting ingredients together until smooth and fluffy in a separate bowl.

Once cakes are cooled, frost the top of one layer, add the second layer, and frost the top and sides of the cake. Optionally sprinkle with additional pecans.