# What You Need:
→ 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 granulated sugar
06 - 4 large eggs or flaxseed meal and applesauce for vegan version
07 - 1 teaspoon pure vanilla extract
→ Add-Ins
08 - 1 cup toffee bits
09 - 1 cup chopped pecans or walnuts
# Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, tapping out excess flour.
02 - In large mixing bowl, beat softened butter and sugar on medium-high speed until pale and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until incorporated.
04 - In separate bowl, whisk together flour, baking powder, and salt until well blended.
05 - Gradually add dry ingredients to butter mixture on low speed, mixing just until combined. Avoid overmixing to prevent tough texture.
06 - Gently fold in toffee bits and chopped nuts using rubber spatula until evenly distributed throughout batter.
07 - Divide batter evenly between prepared pans. Bake 25-30 minutes until wooden toothpick inserted in center emerges clean.
08 - Let cakes rest in pans 10 minutes before turning out onto wire racks. Cool completely before frosting or serving.
