Preheat your oven to 350°F (175°C). Grease your cake pans with baking spray.

Cream together the butter and brown sugar until light and fluffy (3-5 minutes).

Add the eggs one at a time, mixing thoroughly after each addition.

Stir in the vanilla extract and butterscotch flavoring until combined.

Whisk together the flour, baking powder, and a pinch of salt in a separate bowl.

Gradually mix in the dry ingredients, alternating with whole milk until just combined.

Pour the batter into prepared cake pans and bake for 25-30 minutes.

Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the caramel icing by combining brown sugar, butter, and heavy cream in a saucepan; boil and simmer until thickened.

Once cooled, drizzle the caramel icing over the cake and let set before slicing.