Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the heavy cream, and mix until just combined.
Fold in the chopped pecans, making sure they are evenly distributed throughout the batter.
Divide the batter evenly between two greased and floured cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, layer the cakes with caramel sauce in between and on top, then sprinkle with pecans.
