Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This incorporates air into the mixture, helping the cake rise.

Add the Biscoff spread and mix until well combined. Then, add the eggs one at a time, mixing well after each addition. This ensures even distribution of the eggs throughout the batter.

In another bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk and mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.

Finally, stir in the vanilla extract. Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 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 cooling rack to cool completely.

In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, mixing on low speed to avoid a sugar cloud.

Once the sugar is incorporated, add the Biscoff spread and vanilla extract. Beat on medium-high speed until the frosting is light and fluffy, about 3-5 minutes.

If the frosting is too thick, add heavy cream one tablespoon at a time until you reach your desired consistency.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Decorate the top with crushed Biscoff cookies for added texture and flavor.

Slice and serve your delicious Biscoff cake. Enjoy!