Step 1

Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.

Step 2

In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. In another large bowl, cream the oil, butter and brown sugar at medium speed until smooth, three to four minutes. Beat in the eggs one at a time until fluffy and pale in color, two to three minutes. Beat in the cookie spread and vanilla extract until smooth. Alternate mixing in the dry ingredients and buttermilk with the butter mixture until a smooth batter forms.

Step 3

Transfer the batter to prepared cake pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on wire racks.

Step 4

Meanwhile, place the Biscoff cookies in a food processor and pulse until crumbs form. In a large bowl, beat together the butter, confectioners' sugar, cookie crumbs and heavy cream at medium speed until well combined, two to three minutes. Cover and set aside.

Step 5

In another large bowl, beat the butter and cookie spread on medium speed until smooth, three to four minutes. Reduce the mixer speed to medium-low; beat in the confectioners' sugar, cream and vanilla extract until fluffy, two to three minutes.

Step 6

Place one cake layer on a serving plate; spread with the cookie filling. Top with the remaining cake layer. Frost the top and sides with frosting. Garnish with additional cookies, if desired.