Start by melting 1 cup of unsalted butter in a saucepan over medium-low heat to prepare the brown butter. Stir until it turns a golden brown color, which takes about 5-10 minutes. Let it cool completely before using.

Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them well and lining the bottoms with parchment paper.

In a large bowl, whisk together 3 cups of cake flour, 1 cup of granulated sugar, 1 cup of light brown sugar, 1 tsp of baking powder, ½ tsp of baking soda, and 1 tsp of salt until well combined.

Pour the cooled brown butter into the dry mixture. Using a mixer, beat it together until the mixture becomes clumpy.

In another bowl, whisk together 1 ½ cups of buttermilk, 2 large eggs, and 1 ½ tsp of vanilla extract until everything is smooth.

Gradually add the wet mixture into the butter-flour mixture and use the mixer to combine well, but do not overmix.

Gently fold in 1 ½ cups of finely chopped pecans into the cake batter.

Evenly divide the batter among the prepared cake pans and smooth the tops with a spatula. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the icing by beating together 1 ½ cups of softened butter and 6 oz of cream cheese until smooth, then mix in ⅓ cup of packed light brown sugar, 1 ½ tsp of vanilla extract, and ¼ tsp of salt. Gradually mix in 4 ½ cups of powdered sugar and 1 tbsp of heavy cream until fluffy.

Assemble the cake by leveling the cooled cakes if necessary, stacking the layers with icing in between and frosting the top and sides of the cake. Optionally, sprinkle finely chopped pecans on top.

Slice the Butter Pecan Bliss Cake and serve.