Preheat oven to 350ºF degrees. Line three 6-inch round cake pans with parchment paper and spray with nonstick cooking spray.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, crushed Biscoff cookies, and both sugars until well combined. Add the oil, yogurt, and milk and continue stirring with a whisk. Stir in the egg, followed by the vanilla.

Pour batter into prepared baking pans and bake in the oven for 30-33 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, then return bowl to mixer. Switch to the paddle attachment.

To the bowl, add the cream cheese, cookie butter, powdered sugar, and vanilla. Beat on high until smooth. Add a third of the whipped cream to the bowl and continue beating until combined. Remove the bowl from the mixer and fold in the rest of the whipped cream.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt together on high until fluffy and pale in color, about 3-4 minutes. Decrease speed to low and slowly add the powdered sugar. Add the vanilla, almond extract, and heavy cream and beat until combined. Increase speed to medium-high and beat until light and fluffy, about 4 minutes.

Transfer about a cup of the frosting to a piping bag, fitted with a round tip.

Place a cake layer on a cake plate or pedestal. Pipe a border of frosting along the perimeter of the cake to prevent filling from peeking out of the sides. Spread a third of the filling on top and inside the frosting border. Repeat steps with the remaining cake layers and filling, ending with a layer of filling on top. Chill cake in the freezer for 1 hour.

Once chilled and solid, frost the cake with the frosting.** Refrigerate cake for at least 15 minutes to set the frosting.

Place cookie butter in a glass measuring cup, and heat in the microwave until melted and easy to drizzle, about 20-30 seconds. Drizzle the cookie butter along the top edges of the cake, allowing the cookie butter to drip down the sides.

Replace the round tip in the pastry bag with a star tip (I used Wiltons 1M tip), and fill with the rest of the frosting. Pipe large rosettes on top of the cake. Decorate with Biscoff cookies, as desired.  Slice, serve, and enjoy!

Cake will keep covered in the refrigerator for up to 5 days.