1-Begin by preheating your oven to 180°C (350°F) conventional or 170°C fan. Grease and line two 20cm round cake tins or prepare a 23cm springform pan, then sift together the dry ingredients like 250g plain flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt. Measure out your wet ingredients, including 140g softened unsalted butter, 200g caster sugar, 2 eggs, and 120ml milk, and keep 150g Biscoff spread and 200ml salted caramel sauce handy. This setup helps everything run smoothly and reduces mistakes during baking.

2-Next, focus on creaming the butter and sugar in a large bowl or stand mixer. Cream 140g softened butter with 200g caster sugar for 3 5 minutes until it’s pale and fluffy, which traps air for a light texture. For vegan versions, use vegan block spread and mix a bit longer if needed. Remember to scrape down the bowl to ensure everything mixes evenly.

3-Once creamed, add the eggs one at a time, mixing well each time, then stir in 150g Biscoff spread. If the batter curdles, add a bit of milk to smooth it out. Alternate adding the dry mix and 120ml milk, starting and ending with the dry ingredients, and mix until just combined. Fold in 100g crushed Biscoff cookies for extra texture before dividing the batter into your prepared tins.

4-Bake the cakes for 30 35 minutes, or until a skewer comes out clean. For other shapes like cupcakes, adjust the time to 18 22 minutes. Let the cakes cool in the tins for 10 minutes before moving to a rack. While they cool, warm 200ml salted caramel sauce on low heat, and if making your own, melt 150g sugar to amber, add 90g butter and 120ml double cream, then finish with 1 tsp flaky sea salt.

5-Level the cake layers if necessary, then spread salted caramel on the first layer and add a Biscoff spread layer. Stack the second layer, crumb-coat with caramel or buttercream, chill for 15 minutes, and apply a final coat. Decorate with crushed cookies and a drizzle of caramel. Chill the cake for at least 30 minutes before serving to set everything nicely.