1. Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.

4. Add the eggs one at a time, then mix in the vanilla extract and 1 cup of Biscoff spread until smooth.

5. Add the dry ingredients in three additions, alternating with the buttermilk, and mix just until combined.

6. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cake layers cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

9. For the frosting, beat the cream cheese and 1/2 cup butter until smooth.

10. Mix in 3/4 cup Biscoff spread, then gradually beat in the powdered sugar.

11. Add 2 to 3 tablespoons heavy cream as needed until the frosting is fluffy and spreadable.

12. Place one cake layer on a plate and spread frosting on top.

13. Add the second cake layer, then frost the top and sides of the cake.

14. Finish with crushed Biscoff cookies before slicing and serving.