Melt butter in a saucepan over medium heat.

Stir in brown sugar until fully dissolved.

Whisk in heavy cream and simmer for 3–4 minutes until smooth and slightly thickened.

Stir in vanilla and a pinch of salt. Allow to cool completely.

Step 2 – Make the Cake

Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.

In a large bowl, cream butter and brown sugar until light and fluffy.

Beat in eggs one at a time, then add vanilla.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet mixture alternately with milk, mixing until smooth.

Stir in ½ cup of cooled butterscotch sauce for extra flavor.

Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool completely before frosting.

Step 3 – Make the Frosting

Beat softened butter until creamy.

Gradually add powdered sugar, mixing until smooth.

Mix in cooled butterscotch sauce.

Add heavy cream as needed to reach a spreadable consistency.

Step 4 – Assemble the Cake

Place one cake layer on a serving plate. Spread frosting evenly on top.

Repeat with the second and third layers.

Frost the top and sides of the cake.

Drizzle extra butterscotch sauce over the top for a glossy finish.

Serving and Storage Tips