Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and 0.25 tsp salt.

In a large mixing bowl, beat the butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract and Biscoff cookie butter until smooth and creamy.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25–28 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.

To prepare the Biscoff buttercream, beat the butter until fluffy. Slowly add the powdered sugar and mix until smooth.

Add the Biscoff cookie butter, remaining vanilla extract, and remaining salt. Mix well.

Add heavy cream one tablespoon at a time until the frosting reaches a smooth and spreadable consistency.

Once the cake layers are completely cool, level the tops if needed.

Place one layer on a serving plate and spread a thick layer of buttercream on top.

Add the second cake layer and frost the top and sides of the Biscoff Cake evenly.

Decorate with crushed Biscoff cookies before serving.