Preheat your oven to 350°F (175°C). Grease and line the bottoms of two round 9-inch cake pans with parchment paper.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt until well combined. Set aside.

In a large mixing bowl, beat together the softened butter, brown sugar, granulated sugar, and Biscoff cookie butter until smooth and creamy, about 3-4 minutes.

Add the vegetable oil, vanilla extract, and eggs one at a time, mixing gently after each addition.

Gradually add the reserved dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.

While the cake cools, whip together softened butter, cream cheese, and Biscoff spread until smooth. Gradually add powdered sugar, cinnamon, and heavy cream as needed.

Once the cake layers have cooled, spread frosting on the first layer and sprinkle with crushed Lotus cookies. Add the second layer and apply a crumb coat before chilling the cake.

Frost the cake uniformly with remaining frosting and decorate as desired with crushed cookies or Biscoff spread. Serve and enjoy!