In a medium saucepan over medium heat, melt 1 cup of unsalted butter until golden brown and nutty, about 5-7 minutes. Let cool slightly.

Coat 1 cup of chopped pecans with 1 tablespoon of browned butter and toast in a skillet over medium heat for 5 minutes until fragrant.

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.

In a large mixing bowl, whisk together 2 cups of cake flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.

In another bowl, combine 1 cup of buttermilk, 2 large eggs, 1 cup of granulated sugar, 1 cup of light brown sugar, and 2 teaspoons of vanilla extract. Mix well and add cooled butter.

Gently fold the wet ingredients into the dry until just combined, and stir in the toasted pecans.

Divide the batter between the prepared pans and bake for 25-30 minutes. Cool in pans for 10 minutes before transferring to wire racks.

Prepare the frosting by beating together 8 ounces of cream cheese and 1/2 cup of unsalted butter until fluffy. Gradually add 2 cups of powdered sugar, 1 teaspoon of vanilla, and 2 tablespoons of heavy cream.

Spread frosting between cake layers, then frost the top and sides. Garnish with extra pecans if desired.