BISCOFF COOKIE CAKE

1. Preheat the oven to 350 degrees and spray and parchment line three 6-inch round cake pans.
2. In a small mixing bowl whisk together the milk, vegetable oil, eggs, and vanilla extact. Set aside.
3. In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
4. Add in the butter, in small pieces, to the dry ingredients and mix on low until it looks like coarse sand.
5. Slowly pour in approximately half the liquid mixture from step 1 and mix on low for 2 minutes.
6. Add in the remaining liquid mixture and mix on medium for another 2 minutes. Scrap the sides of the bowl when necessary.
7. Add in the chopped cookies and gently combine with a spatula until just incorporated. Be careful to not overmix.
8. Divide the cake batter into the three prepared cake pans and bake for approximately 27-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the cake edges begin to pull away from the cake pans.
9. Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.

BISCOFF BUTTERCREAM

1. In a blender, food processor, or Ziploc bag with a rolling pin, pulverize the biscoff cookies into fine crumbs. Set aside.

2. In the bowl of a stand mixer with the paddle attachment cream the butter on high speed until light and fluffy. Approximately 10 minutes.

3. Add the icing sugar, vanilla extract, milk, and salt and mix on low until combined.

4. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

5. Add in the biscoff cookie crumbs and mix on low until fully combined.

COOKIE BUTTER FILLING & DRIP

1. Set aside approximately 4 tablespoons of cookie butter. This will be used as the filling.
2. Heat the remaining cookie butter in a microwave-safe bowl in 20-second intervals, stirring after each interval, until runny, smooth, and creamy. This will be used as the drip.

CAKE ASSEMBLY

1. Level each fully cooled biscoff cookie cake layer with a cake leveler or knife.

2. Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 1 cup of biscoff buttercream.

3. Pipe a buttercream border around the edge and fill with approximately 2 tbsp. (half of the portion set aside) of the cookie butter filling.

4. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

5. Cover the cake with another layer of biscoff buttercream and smooth the sides with a cake smoother. Refrigerate the cake while you prepare the cookie butter drip.

6. On a well-chilled cake, with a spoon or a piping bag, drip the warm melted cookie butter over the edges of the chilled cake and put it back in the refrigerator to set.

7. Decorate the cake as you please. I crumbled up a few extra biscoff cookies and spooned the crumbs around the top edge of the cake. With a Wilton 1m piping tip, I piped swirls around the top and placed another biscoff cookie between each swirl. Enjoy!