Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Fold in ½ cup of the caramel sauce and the crushed toffee candies into the batter. Pour the batter into the prepared baking pan and spread it evenly.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Once cooled, drizzle the remaining caramel sauce over the top of the cake. Spread the whipped cream on top and sprinkle with extra toffee bits for garnish.