Biscoff Layer Cake by Keyanskitchen

Ingredients

• 300g (2.5 cup) all-purpose flour
• 200g (1 cup) granulated sugar
• 150g (1.25 sticks) unsalted butter, softened
• 3 large eggs
• 120ml (0.5 cup) whole milk
• 2 tsp baking powder
• 200g (0.75 cup) biscoff spread (for frosting)
• 250g (1 cup) cream cheese, softened
• 100g (1 cup) biscoff cookies, crushed

Instructions

1. Preheat the oven to 180°C (350°F) and grease two 8-inch cake pans.
2. Cream the butter and sugar in a large bowl until light and fluffy, about 3-5 minutes.
3. Add eggs one at a time, beating well after each addition, then stir in the flour and baking powder alternating with milk until smooth.
4. Divide the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the cakes completely on a wire rack for 20 minutes before removing from the pans.
6. Whip the cream cheese and Biscoff spread together in a medium bowl until smooth and spreadable.
7. Frost the top of one cake layer, stack the second layer on top, and cover the entire cake with the remaining frosting.
8. Press the crushed Biscoff cookies onto the sides and top of the cake before serving.