Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
Toast Pecans: Spread pecans on a baking sheet and toast for 5–7 minutes, until fragrant. Set aside to cool.
Prepare Cake Batter:
In a large bowl, cream 1 cup butter with sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
In a separate bowl, whisk together flour and baking powder.
Gradually add the flour mixture and buttermilk to the butter mixture, alternating and beginning and ending with flour. Mix until smooth.
Fold in toasted pecans.
Bake: Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost (Optional):
Beat butter until creamy. Gradually add powdered sugar, vanilla, and milk until smooth and spreadable.
Frost the cooled cake and sprinkle with remaining chopped pecans.
Serving and Storage Tips
