Creating the Caramel Toffee Crunch Cake is straightforward. Follow these steps for a perfect bake:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, adding the vanilla extract afterward until well combined.
5. Combine Mixtures: Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
6. Stir in Caramel and Toffee Bits: Gently fold in 1 cup of caramel sauce and 1 cup of toffee bits into the batter.
7. Divide and Pour: Pour the batter evenly into the prepared cake pans.
8. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cakes: Once baked, remove the pans from the oven. Allow them to cool for 20-25 minutes before transferring the cakes to wire racks to cool completely.
10. Make Whipped Cream: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
11. Layer the Cake: Once the cakes are completely cool, stack them in layers. Spread whipped cream between the layers and drizzle additional caramel sauce over each layer.
12. Top with More Toppings: Garnish the top of the cake with extra toffee bits and a drizzle of caramel sauce for a stunning finish.