First Step: MAKE THE CAKE BATTER

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper rounds to prevent sticking.
2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Combine Wet Ingredients: In a large bowl, whisk together the Biscoff cookie butter, granulated sugar, brown sugar, and butter. Mix until smooth and creamy, about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
5. Add the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
6. Pour and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Second Step: MAKE THE BISCOFF COOKIE BUTTER FROSTING

1. Cream the Butter: In a large mixing bowl, beat the unsalted butter with an electric mixer until it’s light and fluffy, about 3 minutes.
2. Add the Cookie Butter: Add the Biscoff cookie butter to the butter and beat until smooth and fully incorporated.
3. Add the Powdered Sugar: Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed until it’s fully incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Add Cream and Vanilla: Once the sugar is fully mixed in, add 2 tablespoons of heavy cream and vanilla extract. Beat on medium-high speed for 2-3 minutes, adding more cream as needed to reach your desired frosting consistency. If the frosting is too thick, add a little more cream; if it’s too thin, add a bit more powdered sugar.
5. Adjust Flavor and Texture: Taste the frosting and adjust the flavor if necessary. You can add a pinch of salt to balance the sweetness or a bit more vanilla extract for extra flavor.

Third Step: ASSEMBLE THE CAKE

1. Prepare the Cake Layers: Once the cakes are completely cool, level them with a serrated knife if they have domed. This ensures the layers will stack evenly.
2. Frost the First Layer: Place the first layer of cake onto a serving plate or cake stand. Using a spatula or an offset knife, spread a layer of Biscoff frosting over the top of the cake. Be generous with the frosting to create a thick, creamy layer.
3. Add the Second Layer: Place the second cake layer on top of the frosted first layer, pressing down gently to ensure it sticks.
4. Frost the Entire Cake: Using the remaining frosting, spread a thin crumb coat over the entire cake to seal in any crumbs. Chill the cake in the fridge for 15-20 minutes to set the crumb coat. Then, apply a final, thicker layer of frosting, smoothing it over the cake with a spatula.

Final Step: GARNISH AND SERVE

1. Garnish the Cake: Once the cake is frosted, decorate the top with crushed Biscoff cookies for extra texture and flavor. You can also drizzle caramel sauce around the edges for a luxurious touch.
2. Slice and Serve: Slice the cake into 10-12 servings. The cake is rich, so smaller slices may be appropriate for larger gatherings.
3. Enjoy: Serve the cake at room temperature for the best flavor and texture. Enjoy with a cup of coffee or tea for the ultimate indulgence.