1-Preheat the oven and prepare pans: Preheat oven to 350°F (180°C). Line two 8-inch round pans with parchment and grease sides.

2-Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt.

3-Cream butter mixture: Beat softened butter, brown sugar, granulated sugar, and Biscoff spread until smooth.

4-Add wet ingredients: Mix in vegetable oil and vanilla; beat in eggs one at a time.

5-Alternate dry ingredients and buttermilk: Add dry ingredients and buttermilk alternately in three additions, starting and ending with dry ingredients. Mix just until combined.

6-Divide batter into pans: Divide batter evenly between prepared pans.

7-Bake the cake layers: Bake 35-40 minutes until edges pull away and a toothpick inserted comes out clean.

8-Cool the layers: Cool in pans 15 minutes, then turn onto wire rack to cool completely.

9-Make frosting: Cream butter and cream cheese, then beat in Biscoff spread, cinnamon, salt, and vanilla. Gradually add sifted powdered sugar and heavy cream; beat until light and fluffy.

10-Level cake layers: If domed, level tops with a serrated knife.

11-Assemble first layer: Place one cake layer on serving plate, spread thin frosting, pipe a ring of frosting around edge.

12-Add Biscoff filling: Spoon warmed 1/3 cup Biscoff spread inside ring; sprinkle 4-6 crushed Lotus cookies.

13-Top with second layer: Place second layer on top, press gently.

14-Apply crumb coat: Spread a thin layer of frosting all over cake; refrigerate 20 minutes until set.

15-Frost and decorate: Frost cake with remaining frosting, using ⅓ for sides and ⅓ for top. Decorate with crushed Lotus cookies.