Set your oven to 350°F

Grease a 9-inch round cake pan or bundt pan

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In another larger bowl, cream together the softened butter and granulated sugar until fluffy.

Beat in the eggs individually, followed by the vanilla extract.

Gradually add the dry flour mixture to the butter mixture.

Alternate with the buttermilk

Stop when it’s combined (don’t overwork it).

Fold in the chopped toffee bits.

Pour the batter into the prepared cake pan.

Give it a tap to even out the top and release air bubbles.

Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

Put the butter into a saucepan, melting it over medium heat.

Stir in the brown sugar, heavy cream, and vanilla extract. Bring the mixture to a gentle boil, stirring constantly.

Reduce the heat and simmer for about 5 minutes or until the sauce thickens slightly (this is where you can cook it a little longer for a different finished texture). Remove from the heat and allow it to cool.

Cool the cake completely.

Pour the toffee sauce over the top, allowing it to drizzle down the sides.

Slice and serve the toffee cake, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.