Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Optionally, line the bottom of the pans with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Mix in the eggs one at a time, ensuring to mix well after each addition. Then add the vanilla extract and milk, stirring until combined.

In a separate bowl, mix the flour, baking powder, and salt. Gradually add this dry mix to your wet ingredients, stirring until fully blended.

Divide the batter evenly between the prepared pans and bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.

In a medium saucepan over medium heat, combine the butter, brown sugar, and heavy cream. Stir until it comes to a soft boil.

Remove from heat and stir in the chopped pecans and vanilla extract. Allow to cool slightly before spreading on the cake.

Once the cakes are completely cool, place one layer on a serving plate and top with a generous helping of pecan praline topping.

Add the second layer of cake and finish with the remaining pecan praline topping.