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

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

Add the eggs one at a time, mixing well after each addition.

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

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.

Stir in the vanilla extract and mix until smooth.

Fold in the toasted pecans gently.

Divide the batter evenly between the prepared pans.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.