Butter Pecan Cake w/ Cream Cheese Icing Recipe

Ingredients:
For the Butter Pecan Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup whole milk
1 1/2 cups chopped pecans
1/4 cup unsalted butter (for toasting pecans)
1/2 cup brown sugar (for toasting pecans)
For the Cream Cheese Icing:
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
1-2 tbsp milk (if needed for consistency)
Directions:
Prepare the Pecans:
Melt 1/4 cup butter in a skillet.
Add chopped pecans and brown sugar. Cook for 5-7 minutes until toasted and caramelized. Cool on a baking sheet.
Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla.
Whisk together flour, baking powder, and salt. Gradually add to butter mixture, alternating with milk. Fold in toasted pecans.
Divide batter among pans. Bake for 25-30 minutes. Cool in pans for 10 minutes, then on wire racks.
Prepare the Cream Cheese Icing:
Beat cream cheese and butter until smooth. Gradually add powdered sugar. Stir in vanilla. Add milk if needed.
Assemble the Cake:
Place one layer on a plate. Spread icing. Repeat with second and third layers. Spread remaining icing on top and sides.
Garnish with additional toasted pecans if desired.