Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
Place the graham crackers in a food processor or blender and pulse until the crackers are finely ground and resemble sand.
In a medium-size bowl, combine the graham cracker crumbs, flour, baking powder, cinnamon, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, beating well after each addition and making sure to scrape down the sides of the bowl between each addition. After the eggs are all added, continue to beat on medium-high for about 2 to 3 minutes.
With the mixer on low speed, add 1/3 of the dry ingredients and mix just until combined. Slowly add half of the buttermilk, followed by another 1/3 of the dry ingredients, the second half of the buttermilk and the final 1/3 of dry ingredients. Mix until combined, about 30 seconds. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
Divide the batter evenly among your pans (about 20 ounces in each) and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.