Preheat the ovenSet your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Mix the dry ingredientsIn a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Cream the butter, cookie butter & sugarIn a large mixing bowl, beat softened butter, cookie butter, and sugar until light and fluffy (about 2–3 minutes). This step helps trap air for a softer cake.
Add eggs & vanillaBeat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine dry ingredients & milkAdd dry mixture in three additions, alternating with milk in two additions. Begin and end with dry ingredients. Mix just until combined to avoid overworking the batter.
BakeDivide batter evenly between pans, smoothing the tops. Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool completelyLet cakes rest in pans for 10 minutes, then transfer to a wire rack to cool fully before frosting.
Make the cream cheese fillingBeat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
AssemblePlace one cake layer on a serving plate. Spread cream cheese filling evenly. Top with the second layer and press gently.
Prepare the glazeWhisk melted cookie butter, powdered sugar, and milk until smooth and pourable.
Glaze & decoratePour glaze over cake, letting it drip naturally. Sprinkle crushed cookies and add mini Biscoff cookies for garnish.
