Follow these simple steps to create the mouthwatering Caramel Toffee Crunch Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In another bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Eggs: Incorporate the eggs one at a time, ensuring each is well combined before adding the next.
5. Add Wet Ingredients: Mix in the buttermilk and vanilla extract until smooth.
6. Combine Mixtures: Gradually add the dry mix to the wet ingredients, stirring until just combined and no lumps remain.
7. Fold in Caramel Sauce: Gently fold in ½ cup of caramel sauce and toffee bits until evenly dispersed.
8. Bake: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
10. Prepare Frosting: While the cakes cool, whip the heavy cream until stiff peaks form (you can fold in a bit of caramel sauce for flavor).
11. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a generous layer of whipped cream frosting and drizzle with caramel sauce. Add the second cake layer on top.
12. Decorate: Frost the top and sides of the cake with the remaining whipped cream. Top with additional toffee bits and a drizzle of caramel for a stunning finish.
13. Chill Before Serving: Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving.

These steps will help you create a cake that is not only delicious but also visually stunning.