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1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the butter-sugar mixture, starting with a third of the dry ingredients, mixing until just combined, then adding half of the buttermilk. Repeat, ending with the dry ingredients.
6. Divide the batter evenly between the two prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

1. In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until melted and golden amber (about 5-7 minutes).
2. Carefully add the butter and stir until fully melted and combined.
3. Slowly pour in the heavy cream while stirring continuously until smooth.
4. Remove from heat and stir in the vanilla extract and a pinch of salt. Let cool slightly before using.

1. In a small saucepan over low heat, combine the toffee bits, chocolate chips, and butter. Stir until melted and well combined (about 3-5 minutes).
2. Remove from heat and let cool slightly.

1. Place one cake layer on a serving plate. Drizzle with caramel sauce and spread a layer of the toffee topping.
2. Top with the second cake layer and repeat the process with more caramel sauce and toffee topping.
3. Drizzle any remaining caramel sauce over the top and garnish with additional toffee bits if desired.

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