1. Place butter in a medium-sized pan and cook over medium/low heat until melted. Increase heat and stir frequently until golden brown flecks form. Remove from heat and cool.

2. Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans. Line bottoms with parchment.

3. In a large bowl, whisk cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

4. Add cooled browned butter to dry mix and stir on low speed until combined.

5. In a separate bowl, whisk buttermilk, eggs, and vanilla extract.

6. Slowly pour wet ingredients into dry mixture, mixing until just combined. Scrape sides and bottom.

7. Stir in finely chopped pecans.

8. Divide batter evenly into pans and bake for 30 minutes or until a toothpick comes out with moist crumbs.

9. Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.

10. To make frosting, beat butter, cream cheese, brown sugar, vanilla, and salt until smooth.

11. Gradually add powdered sugar, scraping the bowl. Add heavy cream and beat on high speed for 30 seconds.

12. Level cake layers if needed. Stack with frosting between each layer.

13. Frost the outside lightly, chill for 20 minutes, then apply final coat. Decorate with pecan sprinkles and swirls.