### Instructions
#### For the Butterscotch Cake:
1. **Preheat & Prepare:** Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper circles.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. **Cream Butter & Sugar:** In a large bowl, using an electric mixer, cream together the softened butter and light brown sugar until light and fluffy, about 2-3 minutes.
4. **Add Eggs & Vanilla:** Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
5. **Alternate Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and butterscotch syrup, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. **Bake:** Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. **Cool:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
#### For the Caramel Frosting:
1. **Cream Butter:** In a large bowl with an electric mixer, beat the softened butter until creamy and smooth, about 2 minutes.
2. **Add Powdered Sugar:** Gradually add the sifted powdered sugar, ½ cup at a time, beating until fully incorporated after each addition.
3. **Add Wet Ingredients:** Pour in the heavy cream, vanilla extract, and cooled caramel sauce. Beat on medium-high speed for 3-5 minutes, until the frosting is light, fluffy, and smooth. If desired, add a pinch of sea salt and mix in.
4. **Assemble Cake:** Once the cake layers are completely cool, place one layer on a serving platter. Spread about ⅓ of the caramel frosting evenly over the top. Place the second cake layer on top. Frost the top and sides of the cake with the remaining caramel frosting.
5. **Garnish (Optional):** Drizzle extra caramel sauce over the top of the cake, if desired, and sprinkle with a pinch of sea salt for an extra touch of gourmet.
### Short Tips:
* **Room Temperature Ingredients:** Ensure your butter, eggs, and buttermilk are at room temperature for a smoother, more emulsified batter and a lighter cake texture.
* **Don’t Overmix:** Overmixing the cake batter can lead to a tough cake. Mix until just combined.
* **Cool Completely:** Frosting a warm cake will result in melted, messy frosting. Be patient and wait for the cakes to cool down completely.
* **Sift Powdered Sugar:** Sifting powdered sugar for the frosting prevents lumps and ensures a silky smooth finish.
* **Homemade Caramel:** While store-bought works, a good homemade caramel sauce can truly elevate this cake to another level! There are many simple recipes available online.
* **Storage:** Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. Bring to room temperature before serving for the best flavor and texture.
