Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 4-5 minutes.

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

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Once baked, allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and unsalted butter. Stir until it reaches a boil, then reduce the heat and let it simmer for about 5 minutes.

Stir in the chopped pecans and vanilla extract to complete the topping.

Place one cake layer on a serving plate and pour half of the pecan praline topping over it. Optionally, sprinkle additional pecans on top.

Add the second cake layer and repeat the process, pouring the remaining praline topping over the top layer.

Enjoy your masterpiece and share it with family and friends!