Directions :
Prepare the cake: Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans. Mix flour, baking powder, baking soda and salt. Cream butter and sugar until light and fluffy.
Add the eggs one at a time, then the vanilla. Alternately add dry ingredients and buttermilk, beginning and ending with the dry ingredients.
Baking: Divide the dough between the prepared tins. Bake for 25-30 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the caramel sauce: Heat the sugar in a medium saucepan over medium heat, stirring constantly, until melted and amber in color.
Gently stir in butter until melted, then slowly drizzle in cream, stirring constantly. Remove from heat; Add vanilla and salt. Allow to cool to room temperature.
Prepare the frosting: Cream the butter. Gradually add powdered sugar, then cream and vanilla and beat until fluffy.
Assemble the cake: Place one cake layer on a serving plate, spread with icing, then drizzle with caramel sauce and sprinkle with toffee pieces and nuts.
Add the second layer and repeat the process. Frost the sides of the cake.
To serve: Allow the cake to set before serving to allow the caramel to soak into the layers, enhancing the flavor and texture.
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