Follow these simple steps to create your own Biscoff Cookie Butter Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt. Whisk together and set aside.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and Biscoff cookie butter until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Fold in Crushed Cookies: Gently fold in the crushed Biscoff cookies until evenly distributed throughout the batter.
7. Divide Batter: Pour the batter evenly into the prepared cake pans.
8. Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 20-25 minutes. Then, transfer to wire racks to cool completely.
10. Prepare the Frosting: In a mixing bowl, combine the Biscoff cookie butter, powdered sugar, and heavy cream. Beat until smooth and creamy.
11. Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.