In a medium sized mixing bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg and the salt. Set aside for now.

In a large mixing bowl, whisk together the melted butter, granulated sugar and brown sugar until the sugar starts to melt and it gets to be a thick paste.

Add the eggs and whisk until just combined.

Add the flour mixture and stir until thoroughly mixed.

Add the vanilla extract and the sour cream and stir until combined.

Divide the batter evenly between the two pans. Bake for 25-30 minutes or until the edges have darkened and the cake bounces back when pressed. Cool in the pan for approximately 5 minutes before removing to a cooling rack to cool completely.

While the cakes are cooling, let’s make the pecan filling. In a medium saucepan, stir together the pecans, corn syrup, brown sugar, butter, egg and vanilla extract. Cook over medium low heat, stirring periodically, until the mixture starts to bubble, about 4 minutes. Cook for another 2 minutes before removing from heat to cool. It will thicken as it cools. Cool completely to room temperature.

Once both the cakes and the filling are cooled, it is time to make the frosting. In the bowl to your stand mixer, beat the butter on high until smooth.

Add half the powdered sugar and vanilla and continue beating until smooth. Add the remaining powdered sugar and the heavy cream and beat on high until smooth. Transfer half of the frosting to a piping bag.

Place one of the cakes onto your serving plate. If the cake is uneven, use a serrated knife to trim the top. Pipe a thick band of frosting around the edge of the cake.

Spoon half of the pecan pie filling over the cake and spread evenly. Make sure it doesn’t overflow the frosting. The frosting will keep the pecan filling in place.

Top with the second cake, making sure the edges are even with cake below. Lightly press to adhere the cakes to the filling. Spread the frosting over the entire cake and smooth it out. You don’t require a huge amount of frosting on the top of the cake, you’ll be covering that. Use the majority of the frosting on the sides of the cake.

Pipe a decorative edge around the edge of the cake. Try to make the edge at least 3/4 - 1 inch high and make sure there are no gaps in the frosting. Spoon the remaining pecan filling over the top of the cake and spread it evenly to your frosting edge. Decorate the sides with whole pecans.

Place in the fridge to set for 15-20 minutes before slicing and serving.