Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually add in the eggs, one at a time, beating well after each addition. Mix in vanilla extract, followed by milk.

In another bowl, whisk together flour, baking powder, and salt. Slowly combine the dry ingredients with the wet mixture and blend until just combined.

Divide the batter evenly among the three prepared pans. Bake for about 25-30 minutes, or until a toothpick comes out clean. Let cool in the pans for about 10 minutes then transfer to wire racks.

In a saucepan, combine the brown sugar, heavy cream, butter, and salt. Cook over medium heat, stirring constantly until it reaches a boil. Reduce heat and simmer for five minutes until thickened. Remove from heat and stir in vanilla extract.

Melt the teaspoon of butter in a small skillet and add chopped pecans. Toast over medium heat until fragrant.

Once the cake layers have cooled completely, place the first layer on a serving plate and drizzle with caramel sauce. Sprinkle with toasted pecans. Repeat with the second layer and finish with the last layer on top.

Cover the entire cake with remaining caramel sauce and a sprinkle of pecans.