Retro Butterscotch Layer Cake with Caramel Drizzle

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.

In a large bowl, beat together brown sugar and butter for cake until fluffy. Add vanilla extract, followed by eggs, one at a time, beating on low speed until well combined.

In another bowl, sift flour, baking soda, baking powder, and salt. Gradually add the flour mixture and buttermilk to the butter mixture in alternating batches, mixing on low speed after each addition. Scrape down the bowl as needed. Once well combined, pour batter evenly into the prepared pans.

Bake for 25 to 30 minutes until a toothpick inserted into the center of each layer comes out clean. Let cool on a wire rack for 5 minutes before loosening the edges and inverting carefully onto a serving plate or cooling rack.

As the cake cools, prepare the caramel drizzle by combining brown sugar, 1/4 cup butter, milk, and flour in a small saucepan over medium heat. Bring to a boil, then continue boiling for 1 minute while frequently stirring to prevent burning.

Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture (stirring occasionally) until it's warm but not hot and has thickened enough to spread.

Spread the caramel drizzle over the cake, working fairly quickly as it will set quickly. Allow the drizzle to set completely before slicing.