Caramel Butterscotch Cake

Preheat your oven to 350°F and grease two 9-inch round cake pans with butter, then line the bottoms with parchment paper for easy removal.
In a large mixing bowl, cream together 1 cup softened butter and 1 1/2 cups granulated sugar with an electric mixer on medium speed until the mixture becomes light and fluffy, about 3-4 minutes.
Beat in 4 eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract until fully incorporated.
Whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a separate bowl, then gradually add to the wet ingredients alternating with 1 cup milk, beginning and ending with the dry ingredients.
Fold in 1 cup butterscotch chips gently with a spatula until evenly distributed, then divide the batter equally between the prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, then cool the cakes in their pans on a wire rack for 10 minutes before turning them out to cool completely.
Whip 1/2 cup chilled heavy cream with 2 tablespoons powdered sugar using an electric mixer on high speed until stiff peaks form, then spread between the cooled cake layers.
Drizzle 1 cup caramel sauce generously over the top of the assembled cake, allowing it to drip down the sides for a decorative finish.