Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with unsalted butter or cooking spray, then dust with flour.

In a mixing bowl, cream softened unsalted butter and granulated sugar until light and fluffy, about 3 to 5 minutes.

Add eggs one at a time, mixing well after each. Add vanilla extract and blend until smooth.

Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Set aside.

Alternate adding the dry mixture and buttermilk to the creamed mixture, folding gently until just combined.

Fold in toffee bits, chopped pecans, and chocolate chips without deflating the batter.

Distribute batter evenly between pans, smoothing tops for even baking.

Bake for 25 to 30 minutes, until golden brown and a toothpick comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Assemble the cake by placing one layer on a serving plate, adding whipped cream, then topping with the second layer. Dust with powdered sugar and garnish with toffee bits or crushed pecans.