Ingredients:

  • 375g All-purpose flour
  • 500g Dark brown sugar
  • 5g Baking soda
  • 5g Baking powder
  • 3g Fine sea salt
  • 225g Unsalted butter (cubed)
  • 240ml Full-fat buttermilk
  • 3 Large eggs
  • 10ml Pure vanilla bean paste
  • 250g Toffee bits
  • 340g Unsalted butter, softened
  • 500g Powdered sugar
  • 120ml Heavy cream
  • 80ml Salted caramel sauce
  • 5ml Vanilla extract
  • 150g Extra toffee bits
  • 60g Toasted pecans (optional)

Instructions:

  1. Preheat oven to 175°C and grease your pans thoroughly.
  2. In your stand mixer, whisk together the 375g flour, 500g dark brown sugar, baking soda, baking powder, and salt.
  3. Add the 225g of cubed, room temperature butter to the dry mixture. Mix on low speed until the mixture resembles coarse sand.
  4. In a separate jug, whisk the eggs, buttermilk, and vanilla bean paste. With the mixer on low, slowly pour in half of the liquid. Beat for 1 minute to build structure, then add the rest.
  5. Gently fold in the 250g of toffee bits using a spatula.
  6. Divide the batter between pans. Bake for 30 to 35 minutes until a skewer comes out with a few moist crumbs.
  7. Let the cakes sit in the pans for 10 minutes before turning them out onto a wire rack. They must be completely cold to the touch before you even think about frosting them.
  8. Beat the 340g of softened butter for 5 minutes until it is pale and airy. Gradually add the 500g of powdered sugar, alternating with the 120ml of heavy cream.
  9. Mix in the salted caramel sauce and vanilla extract to the frosting. Place the first cake layer down, spread a thick layer of frosting, and sprinkle a handful of the extra toffee bits.
  10. Place the second layer on top. Cover the entire cake in a thin crumb coat, chill for 20 minutes, then apply the final thick layer of frosting.
  11. Press the remaining 150g of toffee bits and 60g of pecans into the sides and top of the cake.