Prepare the pan: Preheat your oven to 175°C (350°F). Grease and line a round or square cake pan with parchment paper for easy removal.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Blend wet ingredients: In a separate large bowl, whisk the sugar, eggs, milk, oil, and vanilla until smooth and slightly pale.

Add the Biscoff: Warm the Biscoff spread for 10–15 seconds in the microwave so it loosens. Stir it into the wet mixture until fully combined.

Combine: Add the dry ingredients to the wet mixture, gently folding with a spatula until the batter is smooth and lump-free.

Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely: Let the cake rest in the pan for 10 minutes, then transfer to a cooling rack.

Make the frosting: Beat the softened butter and Biscoff spread until fluffy. Add the powdered sugar gradually, then mix in milk a spoonful at a time until you reach a creamy, spreadable texture.

Frost: Once the cake is fully cool, spread the frosting generously on top and finish with crushed Biscoff cookies.