Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.

Gradually add the eggs one at a time, ensuring each is well incorporated before adding the next.

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

Add the buttermilk and vanilla extract to the butter-sugar mixture, mixing until just combined.

Gradually add the dry mixture to the wet mixture, stirring until just combined, being careful not to overmix.

Gently fold in the butterscotch chips and toffee bits into the batter.

Pour the batter into the prepared baking pan and spread it evenly.

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

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Top with extra butterscotch drizzle if desired and enjoy!