Preheat the oven to 350 degrees. Line two 8-inch round cake pans with parchment and spray with a light layer of non-stick cooking spray. Set aside.

In the bowl of a stand mixer, combine the softened butter and brown sugar. Cream until smooth.

Add in the eggs and Biscoff spread. Mix until smooth.

Add in the remaining ingredients - flour, Biscoff crumbs and baking powder. Mix on low speed until combined and then bump up the speed for about a minute to combine thoroughly. Scrape down the sides often and mix well.

Transfer half of the cake batter to each prepared baking pan.

Bake in the preheated oven for 30-35 minutes or until the edges are slightly browned and the center is set. Allow to cool completely before decorating.

In the bowl of a stand mixer, combine the powdered sugar, softened butter and Biscoff spread. Mix on low speed until combined and then bump up the speed and mix on medium for an additional minute until the frosting is smooth and fluffy looking.

Once the cake is completely cool, gently remove from the pans.

Spread a thin layer of frosting over the surface of one cake round.

Flip over the second cake round so that the bottom is actually the top layer of the cake - it is smoother and easier to decorate.

Spread another thin layer of frosting over the top of the cake and use an offset spatula or similar to smooth evenly. Do not frost the sides of the 2-layer cake.

Transfer the remaining frosting to a piping bag fitted with a large star tip.

Pipe eight large dollops of frosting around the outside edge of the cake, evenly spaced.

Place an additional Biscoff cookie in each frosting mound.

Sprinkle with additional Biscoff crumbs, if desired.