Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

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. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a chilled mixing bowl, whip the heavy cream until soft peaks form.

Gradually add the sifted powdered sugar and continue to whip until stiff peaks form.

Gently fold in the dulce de leche and vanilla extract until well combined.

Once the cakes are completely cooled, place one layer on a serving platter.

Spread a generous layer of dulce de leche frosting on top of the first cake layer.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Drizzle additional dulce de leche on top and sprinkle with toasted chopped pecans for garnish.