Prepare the Pecans

1. Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet in a single layer and toast them in the oven for 5-7 minutes or until fragrant. Set aside to cool.

Make the Cake Batter

1. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
2. Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
4. Add Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
5. Fold in Toasted Pecans: Gently fold in the toasted pecans, being careful not to overmix.

Bake the Cake

1. Prepare Cake Pan: Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Pour Batter into Pans: Divide the batter evenly between the two cake pans and smooth the tops with a spatula.
3. Bake: Bake for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
4. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting (Optional)

1. Beat Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing until smooth.
3. Add Vanilla and Milk: Stir in the vanilla extract and add milk if needed to achieve your desired consistency.

Assemble the Cake

1. Frost the Cake: Once the cakes are completely cooled, spread a layer of frosting on top of the first cake. Place the second cake on top and frost the entire cake with the remaining frosting.
2. Serve and Enjoy: Slice the cake and enjoy this moist, nutty dessert!