Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray and optionally line the bottoms with parchment paper.

In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy, about 3-5 minutes.

Add in 4 large eggs, one at a time, mixing well after each addition.

In a separate bowl, sift together 2 1/2 cups of cake flour, 1 tablespoon of baking powder, and a pinch of salt. Gradually add to the wet mixture until just combined.

Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Remove from the oven and let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

For the frosting, whip together 1 cup of caramel sauce and 1/2 cup of softened butter until smooth and creamy. Spread between cake layers and around the sides.

Sprinkle crushed caramel candies or toffee over the frosted cake, gently pressing them into the frosting.