Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking pan or two 8-inch round cake pans with butter, and dust lightly with flour. Set aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes). This step is crucial as it incorporates air, which helps create a light texture in the cake.

Step 3: Add the Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract. This will enhance the flavor and contribute to the cake’s richness.

Step 4: Mix the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake dense.

Step 5: Pour the Batter and Bake

Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when touched lightly.

Step 6: Prepare the Brown Sugar Pecan Glaze

While the cake is baking, prepare the glaze. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle simmer. Cook for about 3-5 minutes, stirring constantly until the sugar has dissolved and the mixture thickens slightly. Remove from heat and stir in the vanilla extract and chopped pecans.

Step 7: Add the Glaze

As soon as the cake comes out of the oven, use a skewer or fork to poke holes all over the top of the cake. Pour the warm brown sugar pecan glaze evenly over the cake, allowing it to seep into the holes. Let the cake cool completely in the pan, allowing the glaze to set.