Luscious Biscoff Cookie Butter Drip Cake

A rich, moist cake layered with velvety Biscoff buttercream, topped with a luscious cookie butter drip, and garnished with crunchy Biscoff crumbs. This cake is pure indulgence!

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2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

2 tsp vanilla extract

1 cup whole milk

Biscoff Buttercream

1 cup unsalted butter, softened

2 ½ cups powdered sugar

½ cup Biscoff cookie butter

2 tbsp heavy cream

1 tsp vanilla extract

Biscoff Drip & Topping

½ cup Biscoff cookie butter, melted

2 tbsp heavy cream

Crushed Biscoff cookies for garnish

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1. Preheat Oven & Prepare Pans – Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.

2. Make the Cake Batter – In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and milk, mixing until smooth.

3. Bake the Cakes – Divide batter evenly into the pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.

4. Make the Buttercream – Beat butter until creamy, then gradually add powdered sugar. Mix in Biscoff cookie butter, heavy