Biscoff Cake

1. Preheat oven to 180°C (350°F) conventional (see note 2 if using a convection oven with a fan) and grease two 8 inch cake tins. I do recommend lining the bottoms of the pans as well for this recipe.
2. In a bowl, sift together flour, cornstarch, baking soda, baking powder, salt and ground cinnamon. Using a whisk or fork, mix until well combined. Set aside.
3. In a large bowl, add in butter, vegetable oil and light brown sugar. Using an electric mixer (hand or stand mixer are both fine – see note 3), cream together for 2 minutes until light and creamy.
4. Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
5. Add in Biscoff spread and vanilla and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
6. Add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the buttermilk and fold until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix (see note 4).
7. Break the Biscoff cookies into small chunks (I just use my hands) and add them to the batter. Fold them in until just combined. Do not overmix.
8. Distribute the batter evenly into the two 8 inch cake tins. Level out the tops, drop the cake tins lightly on the counter to remove any large air bubbles and bake for 37-40 minutes or until a toothpick comes out clean or with a few moist crumbs on it.
9. Once baked, allow the cake layers to cool in the cake tins for 20 minutes, then run a thin knife around the edges to release the cakes from the cake tins and turn them out onto a wire rack to completely cool.

Biscoff Buttercream Frosting

1. In a food processor (or blender), place in the 15 Biscoff cookies and blend until they resemble fine crumbs. Set aside for now.
2. To a large bowl (or stand mixer if using – see note 5), add in powdered sugar, butter, vanilla, salt and milk.
3. Using an electric mixer, mix on the lowest speed until the ingredients are combined, and then turn up the speed to a medium-high and mix for a full 10 minutes. Scrape the bowl down half way through. Once done, the frosting should be light, fluffy and smooth (see note 6 if its not).
4. Finish off by adding in the Biscoff spread and crumbed Biscoff cookies from earlier and mix on a medium speed until well combined.

Assembly 

1. Begin by slightly heating the Biscoff spread so that its a more spreadable consistency. Set it aside to cool.
2. Using a serrated knife, level out the tops of the cake layers. I also like to trim off the caramelised edges, however this is optional.
3. Place the first cake layer onto your cake stand and place a generous amount of Biscoff buttercream on top and smooth it out with an offset spatula or knife.