Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by lining with parchment and buttering the sides.

In a skillet over medium-low heat, melt 4 tablespoons of unsalted butter, then add 1 cup of chopped pecans and a sprinkle of light brown sugar. Stir for 3-4 minutes until fragrant.

Mix 1 cup of buttermilk with 1/2 cup of milk in a medium bowl and set aside.

In another bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.

Cream 1 cup of softened unsalted butter with 2 cups of granulated sugar and 2 teaspoons of vanilla extract until fluffy.

Add 4 large eggs, one at a time, to the butter mixture, mixing well after each addition.

Gradually add the dry mixture and milk combination to the creamed butter mixture, alternating, while folding in the cooled toasted pecans.

Divide the batter among the prepared pans and bake for 25-28 minutes until a toothpick inserted comes out clean.

Cool the cakes in the pans for 15 minutes, then transfer to wire racks to cool completely.

Prepare the frosting by beating 8 ounces of softened cream cheese and 1/2 cup of softened butter until creamy, then add 4 cups of powdered sugar and 2 teaspoons of vanilla extract.

Once cool, level the tops of the cake layers, frost between each layer, and cover the top and sides with cream cheese frosting, decorating with toasted pecans on top.

Slice and serve your Butter Pecan Cake with coffee or tea.