Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper if desired.

In a large bowl, cream together softened butter and sugar on medium speed for 3-4 minutes until fluffy.

Add eggs one at a time, mixing well after each addition. Mix in vanilla extract until fully blended.

In another bowl, whisk together flour, baking powder, and salt. Gradually add to butter mixture on low speed until just incorporated.

Fold in toffee bits and chopped nuts gently with a spatula.

Divide batter between cake pans and bake for 25-30 minutes until golden and a toothpick comes out clean.

Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.