1. Brown the Butter (Allow Ample Cooling Time):

Place the 1 cup (2 sticks) of unsalted butter for the cake in a light-colored saucepan over medium-low heat.

Melt the butter completely. Increase the heat slightly (to medium) and continue cooking, swirling the pan occasionally.

The butter will foam, then subside, and milk solids will sink to the bottom. Watch carefully as these solids turn golden, then amber brown, and the butter smells intensely nutty.

Once amber brown (be careful not to burn!), immediately remove from heat and pour the browned butter (including the brown bits) into a heatproof bowl to stop the cooking.

Let the browned butter cool completely to room temperature. It might even solidify slightly, which is fine.

2. Prepare Oven and Pans:

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper bottoms.

3. Mix Dry Cake Ingredients:

In a large bowl, whisk together the cake flour, granulated sugar, packed light brown sugar, baking powder, baking soda, and salt until well combined.

4. Add Browned Butter:

Add the completely cooled browned butter to the dry ingredients. Mix with an electric mixer (paddle attachment) on low speed, or by hand with a pastry blender or fork, until the mixture resembles damp sand and the butter is incorporated.

5. Combine Wet Cake Ingredients:

In a separate medium bowl, whisk together the room temperature buttermilk, room temperature eggs, and vanilla extract.

6. Combine Batter:

Gradually add the wet ingredients (buttermilk mixture) to the dry ingredients/butter mixture. Mix on low speed just until combined. Do not overmix.

7. Fold in Pecans:

Gently fold the very finely chopped pecans into the batter using a rubber spatula.

8. Bake the Cake Layers:

Divide the batter evenly among the three prepared pans. Smooth the tops.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Cool the Cakes:

Allow the cakes to cool in the pans on wire racks for 10 minutes.

Then, carefully invert the cakes onto the wire racks, remove the parchment paper, and let them cool completely.

10. Make the Brown Sugar Cream Cheese Icing:

While the cakes cool, make the icing. In a large bowl (stand mixer with paddle recommended), beat the softened butter, softened cream cheese, packed light brown sugar, vanilla extract, and salt on medium-high speed until smooth and creamy.

Reduce speed to low. Gradually add the sifted powdered sugar, about 1 cup at a time, beating until incorporated.

Add the 1 Tablespoon of heavy cream. Increase speed to medium-high and beat until the frosting is light, fluffy, and spreadable, scraping the bowl as needed. Add more cream, ½ teaspoon at a time, only if needed to reach desired consistency.

If desired, stir in the ⅓ cup very finely chopped pecans into the finished frosting.

11. Assemble the Cake:

Level the tops of the completely cooled cake layers if necessary.

Place one cake layer on your serving plate or cake stand. Spread a generous layer of the brown sugar cream cheese frosting evenly over the top (about 1 cup).

Place the second cake layer on top and repeat with another layer of frosting.

Place the final cake layer on top (upside down for a flat surface).

Apply a thin crumb coat of frosting over the entire cake if desired, and chill briefly (20-30 mins).

Frost the top and sides of the cake smoothly with the remaining frosting. Create swirls or a smooth finish.

12. Garnish and Serve:

Decorate the cake with additional chopped pecans (if not added to frosting) or piped frosting swirls, if desired.

Serve the cake at room temperature for the best texture. Store leftovers covered in the refrigerator.