In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Cook for 6-8 minutes until it turns a deep amber color.

While the butter cools, preheat your oven to 175°C (350°F). Grease and line three 20-cm round cake pans.

In a large mixing bowl, whisk together 2 ½ cups of cake flour, 1 cup of granulated sugar, ½ cup of light brown sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.

In a separate bowl, whisk together 1 ¼ cups of buttermilk, 3 large eggs, and 2 teaspoons of vanilla extract.

Pour the browned butter into the dry ingredients, stirring gently. Gradually add the buttermilk mixture until just combined. Fold in 1 cup of finely chopped pecans.

Divide the batter among the three prepared cake pans and bake for about 30 minutes until golden brown.

Let cakes cool in pans for 15–20 minutes, then invert onto wire racks to cool completely.

In a mixing bowl, beat together ½ cup of unsalted butter, 8 oz of cream cheese, ½ cup of light brown sugar, and 2 teaspoons of vanilla extract until creamy. Gradually mix in 3-4 cups of sifted confectioners’ sugar and adjust with heavy cream.

Once the cake layers are cool, layer the frosting between the cakes and on the sides. Place the final layer upside down for a flat top.

Let the assembled cake chill in the refrigerator for 30-60 minutes before serving.