1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan. A little tip: use the butter wrapper to grease the pan, just like my dad used to do—waste not, want not!
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and mix until fully incorporated.
4. In a separate bowl, sift together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined to avoid overbeating, which my mom always said was the secret to a tender crumb.
6. Fold in the toffee bits and chopped pecans, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and spread it out evenly. The batter should be thick but smooth.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, you can serve it as is or dust it with a little powdered sugar for an extra touch of sweetness. This cake is a testament to how simple ingredients can create something truly special.