Preheat the oven to 350 degrees and grease 3 6” cake pans. Set aside.
Start by creaming the butter, granulated white sugar and brown sugar in a large bowl with an electric mixer.
Then add in the eggs and vanilla and mix for one minute until pale in color.
Next add in the maple syrup and buttermilk and combine.
In a small bowl sift together the flour, baking powder, baking soda, salt and cinnamon.
Add the dry ingredients to the wet ingredients and combine.
Lastly mix in the finely chopped pecans.
Divide the batter evenly between the three cake pans.
Bake the cakes for 28-32 minutes or until a toothpick/cake tester comes out clean from the centers.
Let the cakes cool in the pans after baking for 10 minutes and then transfer them to a cooling rack to completely cool.