Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla. Slowly fold in the dry ingredients, alternating with milk, until smooth. If you want little pockets of cookie magic, swirl in some Biscoff spread lightly.

Divide batter evenly into the pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks. I may have stolen a crumb already — no shame.

Beat butter until creamy, then add Biscoff spread. Gradually add powdered sugar, milk, and salt until smooth and spreadable. I literally danced in my kitchen when this frosting came out perfectly creamy.

Place one cake layer on your plate, frost generously, then stack the second layer. Cover the entire cake with the remaining frosting. Sprinkle crushed Biscoff cookies or drizzle caramel on top for the ultimate finishing touch. Look at it. Admire it. You just made a Biscoff dream.