Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans. Set aside.

Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes). This step is crucial for a soft and airy cake texture.

Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry mixture. Mix just until combined—avoid overmixing to prevent a dense cake.

Step 6: Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: While the cake is baking, prepare the Maple-Pecan Glaze. In a medium saucepan, melt the butter over medium heat. Stir in the maple syrup and brown sugar, cooking until the sugar is dissolved and the mixture is bubbly (about 3-4 minutes).

Step 8: Add the heavy cream and bring the mixture to a simmer. Cook for another 2-3 minutes, stirring constantly, until the glaze thickens slightly.

Step 9: Remove the glaze from heat and stir in the vanilla extract and chopped pecans. Allow it to cool slightly.

Step 10: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Poke small holes all over the top of the cake using a toothpick or skewer.

Step 11: Pour the warm Maple-Pecan Glaze evenly over the cake, allowing it to seep into the holes. Let the cake cool completely before slicing.