Soft Biscoff Cookie Butter Cake layered with fluffy cookie butter frosting, topped with a silky cookie butter drip and crunchy cookie crumbs.

Scale

2½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter

1½ cups granulated sugar

4 eggs

1 cup whole milk

1 teaspoon vanilla extract

¾ cup Biscoff cookie butter

4 cups powdered sugar

1 cup Biscoff cookie butter

2–3 tablespoons heavy cream

Crushed Biscoff cookies

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1. Prepare and bake three cake layers.

2. Cool completely.

3. Make the Biscoff buttercream.

4. Layer and frost the cake.

5. Chill for 20 minutes.

6. Prepare the cookie butter drip.

7. Add the drip around the edges.

8. Decorate with buttercream swirls and crushed Biscoff cookies.

Use room-temperature ingredients.

Chill before adding the drip.

Store refrigerated for up to 5 days.