1. Preheat the oven to 350°F and grease and line two 8-inch round cake pans.

2. Whisk together the flour, baking powder, and salt in a medium bowl.

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

4. Add the eggs one at a time, then mix in the vanilla extract and 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 pans and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

8. For the frosting, beat the cream cheese and butter until smooth, then mix in the Biscoff spread.

9. Add the powdered sugar and enough heavy cream to make the frosting creamy and spreadable.

10. Place one cake layer on a plate, spread frosting on top, and sprinkle with crushed Biscoff cookies.

11. Add the second layer, frost the top and sides, and finish with more crushed cookies.

12. Chill for 20 to 30 minutes before slicing for the cleanest finish.