Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans lightly.

Cream together softened unsalted butter and granulated sugar until fluffy, about 4-5 minutes.

Add eggs one at a time, beating well after each addition. Mix in pure vanilla extract.

Sift together cake flour, baking powder, baking soda, and salt in a separate bowl.

Add buttermilk and water to the creamed mixture, then alternate with the flour mixture until just combined.

Pour cake batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for 10-15 minutes, then transfer to wire racks to cool completely.

Combine cream cheese and salted butter, beat until smooth, then add butterscotch pudding and powdered sugar.

Once the cakes are cool, frost the top of the first layer and place the second layer on top, frosting the whole cake.

Drizzle with butterscotch topping sauce just before serving.