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, and salt. Set aside.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
6. Gently fold in the toffee bits, being careful not to overmix.
7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once cooled, drizzle the caramel sauce over the top of each cake, allowing it to drip artistically down the sides.

Growing up, I learned the importance of patience in baking. Rushing the cooling process can lead to a crumbly cake, so take your time and let it cool completely before the grand caramel finale.