Preheat the oven to 350℉ and line a 9x13-inch cake pan with parchment paper or spray with nonstick cooking spray.

Place all the dry ingredients into a large bowl and mix well. Set aside.

In a separate bowl, whisk together the wet ingredients until combined and smooth.

Add the dry ingredients to the wet ingredients and stir together until combined.

Transfer the batter to the prepared cake pan and bake for 35-40 minutes.

Once baked, remove the cake from the oven and allow to cool for 10 minutes.

While the cake is cooling, combine the ingredients for the sauce in a small bowl. Whisk together until combined.

Once the cake has cooled, use a knife or the pointed end of a spatula and cut slits or poke holes into the cake.

Drizzle the sauce over the cake and set aside. Allow to cool completely. About 2-3 hours.

Make the frosting. Add the cream cheese, heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Using a hand mixer, mix until smooth and stiff peaks form. Refrigerate until ready to use.

To assemble the cake, spread the frosting evenly over the cake and top with the chocolate toffee bits.

Slice and serve.