This dessert is so good, even the fussiest eaters want it.

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

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

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

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, starting and ending with the dry ingredients.

Fold in the butterscotch chips.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack.

To make the frosting, melt the butter in a saucepan over medium heat.

Stir in the brown sugar and heavy cream, and bring to a boil. Let it boil for 1 minute, then remove from heat and let cool slightly.

Gradually beat in the powdered sugar and vanilla extract until smooth and spreadable.

Spread the frosting over the cooled cake and let it set before serving.

For a nutty twist, you can add a cup of chopped pecans or walnuts to the batter. If you’re catering to chocolate lovers, sprinkle some chocolate chips along with the butterscotch chips. For a lighter version, substitute half of the butter with applesauce in the cake batter. If you’re making this for a special occasion, consider adding a drizzle of caramel sauce over the frosting for an extra touch of decadence.