Pumpkin Biscoff Cake

Preheat the oven to 350℉ (177℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.
In a mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, mix together the light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. Add in the pumpkin puree and sour cream and whisk until smooth. Add the flour mixture to the pumpkin mixture and mix on low speed until the batter is well combined and smooth. Scrape the sides and bottom of the bowl as needed.
Divide the cake batter evenly between the prepared cake pans. Bake the cake layers for 30 to 35 minutes until the cake layers bounce back when gently touched. Cool the cakes in the pan for 15 minutes and then remove and transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
Add the Biscoff spread and mix until well combined and smooth. Then, add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
Add the vanilla extract and salt. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. To smooth out the buttercream and remove any air bubbles, mix the frosting on low speed for several minutes.

Level the cooled pumpkin spice cake layers with a serrated knife.
Place one cake layer on a round cake board. Add your desired amount of Biscoff buttercream frosting to the top of the layer and spread evenly with an offset spatula. Drizzle on 2 tablespoons of the cookie butter. Add the second cake layer, more frosting, and spread evenly with an offset spatula. Drizzle on another 2 tablespoons of cookie butter. Add the final cake layer to the top of the cake, bottom side facing up. *Melt the Biscoff spread in the microwave for about 15 seconds to make it easier to drizzle.
With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes.
Add a generous layer of Biscoff buttercream frosting to the top and sides of the cake. Use a cake scraper to smooth out the frosting. Chill the cake for an additional 20 minutes.
Melt the Biscoff spread (cookie butter) in the microwave for 30 seconds. Use a piping bag or squeeze bottle to create a cookie butter drip around the sides of the cake. Be sure that the cake is cold and the cookie butter is warm. Spread the additional cookie butter over the top of the cake.
Fill a piping bag fitted with a Wilton 1M piping tip with the remaining Biscoff buttercream frosting. Create small swirls of buttercream around the edges of the cake. Decorate the cake with Biscoff cookies and Biscoff cookie crumbs.

Store the cake in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 3 days.
Serve at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.