• Preheat the oven to 325 degrees, grease and flour three 8x2 inch round pans or two 9 inch round pans.
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  In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside.
  
• In other bowl, add the buttermilk, oil, maple extract and maple syrup. Set aside
• 
  In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
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  Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid)
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  Fold in the toffee bits.
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  Do not mix above medium speed or over mix the cake batter.
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  Bake at 325 degrees 22 to 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool 5 to 10 minutes and turn out.

For the Maple Cream Cheese Frosting

• Cut the butter into ½ inch slices and add to the bowl of your mixer, mix on medium speed until smooth
• Cut the cream cheese into pieces and add to the butter, mixing on medium speed until well blended.
• Add the maple syrup and maple extract
• Gradually add powdered sugar and mix until well blended. Do not over mix or beat above medium speed . If beaten too long it will become very soft. If this happens, just put in the refrigerator for a short while to firm it up a bit, then frost the cake.
• This frosting will pipe best if used while chilled. You can make in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften.

Decorating the Cake

• Place the first cake layer on the cake plate or pedestal.
• Lightly brush with maple syrup (I used a silicone pastry brush).
• Spread on a layer of maple cream cheese frosting. Sprinkle with toffee bits (optional).
• Add the next cake layer and repeat above steps (syrup glaze, filling, toffee bits). Finish with the final cake layer. Frost the cake to your liking (I textured around the sides with an offset spatula, spread a thin amount of syrup on top of the chilled cake (optional), added a bottom border of toffee bits and top border with a large star tip and small round piping tip accents).