Preheat oven to 350 degrees, if using dark colored pans reduce heat to 325 degrees. Grease and flour three 8x2 inch round pans.

In a separate bowl combine the cake flour, baking powder and salt. Whisk at least 30 seconds to blend.  Set aside.

In another bowl combine the sour cream, vanilla, oil and milk.  Stir and set aside.

In the bowl of your mixer,  add the butter and beat on low to medium speed until smooth. Slowly add the white and brown sugar beating on MEDIUM speed until the mixture is lighter in color and fluffy,  approximately 3 to 5 minutes ( a bit longer if using a hand mixer). 

Add the eggs one at a time, mixing after each egg until the yellow of the yolk is blended in.  

Add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients.  Scraping the bowl at least twice. 

Once the batter is mixed, using a spatula fold in the toffee bits and the chopped pecans.   The cake batter is thick, this will help to keep the nuts and toffee bits from sinking to the bottom of the pan.

Pour batter into 3 prepared cake pans and bake for 22 to 25 minutes.  The cakes are done when a toothpick inserted into the center pulls out clean or with just a few crumbs attached.  Let the cakes cool 5 to 10 minutes then turn out.

Makes 8 cups of batter 

Works well for cupcakes - bake cupcakes at 350 degrees for 18 to 20 minutes

In the bowl of your mixer, add the softened butter and cream cheese, mix until smooth.  Do not mix above medium speed.

Slowly add the powdered sugar along with the caramel topping, salt and vanilla.  Mix until the mixture is creamy and smooth. 

Don't over mix or it may become too soft.  If it does become too soft, refrigerate for 10 minutes or so to firm it up to a consistency you like.  If you plan to do any piping, you may need to chill the piping bag occasionally, as warm hands soften the frosting.

Place the first cake layer onto your cake base or pedestal.  Spread a thin layer of caramel. Follow with the Caramel Cream Cheese Frosting. Add the other layer and repeat.  Top with the last layer and frost the cake as desired .  

*We used additional crushed pecans mixed with toffee bits to press around the base of the cake. We also piped a spiral of caramel on top using a disposable piping bag with the tip snipped away. We used a french piping tip for the decorative stars around the top, and used pecan halves for additional decoration.