1. Make the Cake:

• Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper and grease the parchment and sides.
• Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
• Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
• Add Eggs and Vanilla: Add the room-temperature eggs, one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
• Alternate Dry Ingredients and Milk: Reduce the mixer speed to low. Gradually add the flour mixture to the butter mixture in three additions, alternating with the room-temperature milk in two additions (begin and end with the flour mixture). Mix until just combined after each addition. Do not overmix.
• Fold in White Chocolate and Pecans: Gently fold in the melted (and slightly cooled) white chocolate and the toasted chopped pecans using a rubber spatula until evenly incorporated.
• Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Cool: Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before frosting.

2. Make the Whipped Cream Frosting:

• Chill Bowl and Beaters: For best results, chill the mixing bowl and the beaters (or whisk attachment) you’ll use for the whipped cream in the freezer for 10-15 minutes.
• Whip Cream: Pour the very cold heavy whipping cream into the chilled bowl. Beat on medium-high speed until soft peaks begin to form.
• Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat, or the cream will turn into butter.

3. Assemble and Garnish:

• Frost Cake: Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of whipped cream frosting over the top. Place the second cooled cake layer on top. Frost the top and sides of the entire cake with the remaining whipped cream frosting.
• Garnish (Optional): Decorate the cake with white chocolate shavings and pecan halves, if desired.
• Chill (Recommended): For best results and easier slicing, chill the frosted cake in the refrigerator for at least 30 minutes before serving.