# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour or gluten-free flour blend
02 - 1 teaspoon baking powder
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened or vegan butter substitute
05 - 1 cup sugar
06 - 4 large eggs or flaxseed meal and applesauce for vegan
07 - 1 teaspoon vanilla extract
→ Add-Ins
08 - 1 cup toffee bits
09 - 1 cup chopped pecans or walnuts
# Directions:
01 - Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a large mixing bowl, cream the butter and sugar together until light and fluffy, approximately 3–4 minutes.
03 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add the dry mixture to the butter mixture, mixing until just combined—do not overmix.
06 - Gently fold in the toffee bits and chopped nuts until evenly distributed.
07 - Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before serving or frosting as desired.
