Ingredients:

  • 2.25 cups (280g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (8g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (225g) unsalted butter, cold and cubed
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 0.5 cup (130g) Biscoff cookie butter, melted and cooled
  • 2 tsp (10ml) vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (250g) Biscoff cookie butter
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 8 Biscoff cookies, crushed or whole
  • 0.25 cup (60g) Biscoff cookie butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. Combine flour, sugar, baking powder, and salt in a mixer bowl. Add the cubed cold butter and mix on low until the mixture resembles coarse sand.
  3. Slowly stream in the buttermilk, melted cookie butter, and vanilla while mixing. Add eggs one at a time, beating on medium for 60 seconds after each addition.
  4. Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Beat the softened butter and cookie butter together until pale and fluffy. Gradually add powdered sugar one cup at a time, then stir in heavy cream and vanilla.
  6. Place one cooled cake layer on a plate, spread a layer of Biscoff buttercream, and top with the second cake layer.
  7. Frost the top and sides of the cake. Garnish with crushed Biscoff cookies and a drizzle of melted cookie butter.
  8. Chill the cake for 1 hour before slicing to set the buttercream.