Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the cake flour, granulated sugar, and baking powder until well combined.

Beat the unsalted butter until creamy, then gradually add the granulated sugar, beating until light and fluffy for about 3-5 minutes.

Incorporate the eggs one at a time and mix well after each addition, then add the vanilla extract and blend until fully combined.

Carefully add the dry ingredients to the wet ingredients in batches, mixing gently until just combined.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Once the cakes are cool, layer one on a serving plate and spread caramel sauce on top; repeat with the second layer.

Sprinkle the crunchy topping of crushed toffee or caramel bits evenly on top of the frosted cake.