Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to your butter mixture, alternating with the milk.

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While your cake is baking, melt the butter in a saucepan over medium heat. Stir in the brown sugar and add the chopped pecans. Cook, stirring until combined and bubbly.

Once your cakes are baked, allow them to cool in the pans for 5-10 minutes before transferring them to wire racks.

After they’ve cooled completely, place one layer on a serving plate, spread half of the pecan topping over it, and then top with the second layer. Finish with the remaining pecan topping and drizzle caramel sauce over the top.