Preheat the oven to 350°F (175°C).

Grease two 9-inch round cake pans with butter or non-stick spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, beat the softened butter and sugar with an electric mixer or whisk until light and fluffy.

Mix in the eggs one at a time, then add the Biscoff spread and beat until fully combined.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until smooth.

Stir in the vanilla extract until evenly incorporated.

Divide the batter evenly between the prepared pans and bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.