Preheat your oven to 350°F (175°C) and prepare a 12x17-inch baking sheet by greasing and lightly flouring it or lining it with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition, followed by the buttermilk and vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Pour the batter into your prepared baking sheet, spreading it evenly, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until it reaches a gentle boil.

Add the chopped pecans and vanilla extract, allowing it to simmer for about 2 minutes.

Once the cake is out of the oven and slightly cooled, pour the praline mixture over the top, spreading it evenly.

Let it harden slightly before slicing the cake into squares and serving it warm or at room temperature.