Pre-heat oven to 325 degrees. Butter 2 x 6 inch and 2 x 8 inch cake pans (or 3 x 8 inch cake pans), line with a round of parchment paper, dust with flour and tap out the excess.
Beat oil and sugar in a stand mixer fitted with a paddle attachment on medium speed for about 3 minutes, then reduce the speed and add the eggs one at a time. Beat on medium speed until combined and creamy, about 3 more minutes. Add the vanilla and mix for 30 seconds.
Sift the dry ingredients together and add slowly, mixing on low speed just until combined. Add the pumpkin and mix by hand until combined.
Distribute the batter evenly in the prepared pans and bake for 20 minutes without opening the oven, then rotate the pans and bake for an additional 5 minutes or until a toothpick inserted in the center of the cake comes out clean. Place the pans on cooling racks for 15-20 minutes or until the pan is cool enough to handle.
Run a sharp knife around the edges of the pans to loosen the cakes, then turn the cakes out onto the cooling racks, remove the parchment paper, and allow to come to room temperature. Assembly// Level cakes if desired. Place first layer on a cake board or a serving plate smooth side down and spread a generous layer of buttercream on top. Sprinkle with gingersnap toffee. Place second layer face down, and ice the top with buttercream. If you've used all 8 inch cake pans, sprinkle with toffee, place final layer face down and roughly ice the top and outside of the cake. If you are using the 6 inch pans as well as the 8 inch, place your first 6 inch layer centered on the 8 inch cake smooth side down. Ice with buttercream, sprinkle with toffee, and place the final layer face down (smooth side up) and ice. Decorate with flowers or more toffee and serve. Keeps well for 3 days, allow to come to room temperature before serving.
Recipe by oh honey bakes at https://ohhoneybakes.com/pumpkin-cake-with-gingersnap-toffee/