Preheat your oven to 350°F (175°C) and prepare your baking pans.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

Mix in the vanilla extract and buttermilk until smooth.

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

Gradually add the dry mixture to the wet mixture, stirring gently until just combined.

Fold in the toasted pecans, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared pans and smooth the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Once completely cooled, dust the top with powdered sugar if desired before serving.