Preheat the oven to 350°. Grease 2 8-inch round cake pans and set them aside.

Melt 3 tablespoons of butter in a skillet over medium-high heat. Add the pecans and cook for about 3-4 minutes until toasted and fragrant. Remove from heat and let cool completely.

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

Add the buttermilk, milk, vanilla, oil, and eggs to the dry ingredients. Beat until fully combined. Fold in the toasted pecans.

Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center springs back when pressed. Let cool completely.

Frost with the browned butter cream cheese frosting and decorate with toasted pecans.

To make the frosting, heat butter over medium-high heat in a medium pan, stirring until browned, about 5 minutes. Transfer to a heat-proof bowl and let cool completely.

In a mixer, beat the cream cheese until smooth. Add the cooled browned butter and mix until combined.

Gradually add the powdered sugar, mixing on low until absorbed; then increase speed until fully combined. Add vanilla extract and beat on medium-high for about 3 minutes until fluffy. Use immediately to frost cooled cakes.