1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter, eggs, buttermilk, and vanilla extract to the dry ingredients. Beat on medium speed until well combined and smooth, about 2-3 minutes.
4. Pour in half of the caramel sauce and gently fold it into the batter, creating swirls without fully mixing it in.
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. While the cakes are baking, crush the caramel candies using a rolling pin. Mix them with the chopped pecans for added crunch.
8. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once cooled, drizzle the remaining caramel sauce over the top of each cake layer, then sprinkle with the caramel candy and pecan mixture.
10. Assemble the cake by placing one layer on a serving plate, adding a layer of the caramel candy mixture, and topping with the second cake layer.

Remember, baking is as much about the journey as the destination. Let go of perfection and embrace the beautiful imperfections that make homemade treats so special.