Preheat the oven to 350ºF. Line three 9” cake pans with parchment paper and spray with baking spray.
To make the cake batter, start by whisking the flour, biscoff crumbs, baking powder, salt and baking soda together in a large mixing bowl. Set aside.
Next, add the sugar, brown sugar, butter and shortening to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 1 minute or until smooth and creamy.
Add the eggs and beat together until incorporated, about 30 seconds.
Add the remaining ingredients and mix until fully combined.
Lastly, add the flour mixture and mix just until combined.
Evenly divide the batter between the cake pans. Place the pans into the preheated oven to bake for 30 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs.
Once baked, remove from the oven and place onto a cooling rack to cool completely.
Make the frosting:
To make the frosting, add all of the ingredients to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2-3 minutes or until smooth and fluffy.
Assemble the cake:
Fill a 12” piping bag fitted with an open star tip (Wilton 1M or 2D) with frosting and set aside.
To assemble the cake, place one cake layer onto a cake stand or serving plate. Use a rubber or offset spatula to spread frosting onto the surface of the cake.
Place the second cake layer directly on top and frost.
Place the last cake layer on top and use the remaining frosting to frost the top and sides of the cake.
Once the cake is frosted and smooth, pour the melted biscoff butter on top of the cake and gently spread to the edges to allow it to drip down the sides.
Pipe swirls of frosting around the top edge of the cake. Sprinkle biscoff cookie crumbs then top with biscoff cookie pieces between the frosting swirls.
Store in an airtight container at room temperature for up to 24 hours, then refrigerate for up to 5 days.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**