Preheat oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Combine wet and dry ingredients: Alternately add dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Add pecans: Fold in toasted pecans gently.
Bake: Divide batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
Make the Cheesecake Frosting
In a large bowl, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating until smooth.
Mix in vanilla extract. If needed, add milk 1 teaspoon at a time to reach desired consistency.
Assemble the Cake
Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
Place the second cake layer on top and frost the entire cake evenly.
Garnish with chopped toasted pecans.
✨ Tip: For extra flavor, lightly toast the pecans in a dry skillet until fragrant before folding into the batter or using as garnish.
I can also give you a shortcut single-layer version that’s faster to make but still super moist and nutty.
