1. Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. Toast the pecans by melting butter in a skillet, adding the pecans, and stirring until fragrant and golden brown. Set them aside to cool.
3. In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt. Set aside.
4. In another large bowl, beat the butter and sugar together using a mixer until light and fluffy.
5. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients.
7. Fold in a portion of the toasted pecans, reserving some for decoration.
8. Divide the cake batter evenly between the prepared pans and smooth the tops.
9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
11. Prepare the frosting by beating butter until creamy, then add powdered sugar, vanilla extract, and a splash of milk to achieve a smooth consistency.
12. Optionally, mix in whipped cream cheese or browned butter for extra flavor.
13. Place one cake layer on a serving plate and spread a layer of frosting evenly over the top.
14. Repeat the process with the second and third layers, ensuring even coverage of frosting.
15. Frost the sides of the cake and smooth out with a spatula.
16. Pipe decorative frosting swirls on top for an elegant finish.
17. Sprinkle the remaining toasted pecans over the top of the cake.
18. Chill the cake for about 30 minutes to set the frosting properly.
19. Slice and serve, enjoying the rich, buttery flavor and crunchy pecans in every bite.