Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup whole milk
4 large eggs
2 teaspoons vanilla extract
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Crunch Topping:
1 cup crushed toffee bits (such as Heath or Skor bars)
1/2 cup chopped pecans or walnuts (optional)
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup caramel sauce (from above)
2-4 tablespoons heavy cream
1 teaspoon vanilla extract
A pinch of salt
Method
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter, milk, eggs, and vanilla extract. Beat on low speed until combined, then increase to medium speed and beat for 2-3 minutes until the batter is smooth.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into an amber-colored liquid.
Add the butter and stir until fully melted and combined. Slowly pour in the heavy cream while continuing to stir. The mixture will bubble vigorously. Remove from heat and stir in the vanilla extract and salt. Let the caramel sauce cool to room temperature.
In a small bowl, mix together the crushed toffee bits and chopped nuts (if using).
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the caramel sauce, heavy cream (start with 2 tablespoons and add more if needed for desired consistency), vanilla extract, and a pin