Preheat your oven to 350°F. Prepare a 9x13-inch baking pan with nonstick cooking spray, or line it with parchment paper for easier removal and cleanup.

In a medium mixing bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Set aside.

In a large mixing bowl using a mixer, cream 1 ¼ cup (2 ½ sticks) unsalted butter and 1 ½ cups packed brown sugar on medium speed for 2-3 minutes until light and fluffy.

Add 4 large eggs one at a time, mixing after each addition. Mix in 2 teaspoons pure vanilla extract.

Gradually add the dry ingredients and 1 ¼ cups whole milk to the egg-butter mixture, alternating between the two. Start and end with the dry ingredients. Mix on low speed just until combined. The batter will be thick but smooth. Don't overmix.

Fold in ½ cup of the chopped pecans, then pour the batter into your prepared baking pan and smooth the top with a spatula. Bake for 30-40 minutes, checking at 25 minutes. A cake tester or toothpick inserted in the center should come out clean. Allow the cake to cool for 10-15 minutes.

While the cake is cooling, make the frosting. Melt 1 ¼ cups unsalted butter in a saucepan over medium heat. Stir in 1 ½ cups packed brown sugar and bring to a simmer, cooking for 2 minutes. Lower the heat to low and stir in 1 teaspoon pure vanilla extract.

Gradually whisk in 2 cups of sifted powdered sugar until smooth with no small lumps. Remove from the heat and stir in ¼ cup heavy cream, whisking until fully incorporated and the frosting is thick and spreadable.

Fold in ½ cup chopped pecans until the nuts are coated. Pour the frosting over the slightly warm cake, spreading evenly with a spatula. Sprinkle the remaining ¼ cup of pecans on top as a garnish.

Allow the frosting to set for at least 30 minutes before slicing. ENJOY!