Follow these steps to bring this cake to life:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar 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 mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the toffee bits, ensuring they are evenly distributed throughout the batter.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. Once the cakes are cool, spread a layer of caramel sauce over the top of one cake layer. Place the second layer on top and drizzle with additional caramel sauce. Sprinkle extra toffee bits on top for decoration.

As I drizzled the caramel, I remembered how Ouma would sneak behind me to dip her finger in the sauce, giggling as she did. It’s these little moments that make baking such a joyful experience.