Grease and flour (3) 8” round cake pans. Line bottoms of pans with parchment paper; set pans aside.

Preheat oven to 350°F.

Using a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.

Using an electric mixer, cream together butter, sugar and brown sugar until light and fluffy (~3-4 minutes on medium speed).

Add eggs one at a time, mixing after each addition until well combined.

Add half of the flour mixture to the bowl; mix on low speed until well combined.

Add the vanilla extract and half of the milk to the bowl; mix on low speed until well combined.

Repeat with the remaining flour and milk, mixing after each addition until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)

Divide the batter evenly between the 3 cake pans. Bake at 350°F for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cakes stand for 10 minutes before transferring to a cooling rack until completely cool.

Chop 3 cups of pecans and leave 1 cup unchopped. Spread pecans onto a sheet pan and bake at 350°F for 6-8 minutes, or until pecans are fragrant. Set pecans aside.

Meanwhile, using an electric mixer, cream butter and brown sugar together until smooth.

Add powdered sugar one cup at a time, mixing completely after each addition.

Add milk and vanilla extract; mix until well combined. (Note: If frosting is too loose, add a couple more tbsps of powdered sugar. If frosting is too thick, add a tbsp of milk.)

Fold chopped pecans into the frosting. (Note: The whole pecans will be used to garnish top of cake)

Place one layer of cake on large platter. Spread ~1 cup of frosting on top. Repeat with 2nd and 3rd layers of cake. Use remaining frosting on top and sides of cake.

Garnish top of cake using the remaining whole pecans.