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

Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract until fully combined.

Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Gradually fold into the wet mixture.

Fold in the toasted pecans gently using a spatula.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

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

Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar. Incorporate the vanilla extract and heavy cream.

Layer your cooled cakes: place one layer on a serving plate, spread frosting on top, then place the second layer on and frost the top and sides.

Optional: Garnish with additional toasted pecans on top.