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Mix in flour alternating with milk mixture: Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined.
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Fold in pecans: Remove bowl from stand mixer and fold in pecans (fold batter until there’s not longer streaks in the batter). Divide batter evenly among prepared baking pans.
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Bake until set: Bake in preheated oven 23 – 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans 10 minutes.
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Let cake cool completely on wire rack: Run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans.
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For the cream cheese frosting: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy.
