Picture Credit @world_cuisine2
200g butter200g caster sugar200g self raising flour4 eggs1tbs milk1 teaspoon Vanilla essence (optional)1 teaspoon baking powder.
Preheat oven to 180C. Butter two 20cm sandwich tins and line with non-stick baking paper.(I used a 25cm x 10cm rectangular tin).In a bowl cream butter and sugar until pale.Add eggs beat then add flour, baking powder, milk beat until smoooth. Divide mixture between the tins. Bake for 20-30 minutes. Insert skewer to check if done. Leave to cool.
BUTTERCREAM125g butter250g icing sugar150g Biscoff spread
Beat butter for few minutes,add icing sugar mix, add biscoff spread ,mix until u reach desired texture.
DECORATIONSpread buttercream on top of one cake and place other cake on top. Cover top and sides with buttercream. Cover cake with crush biscoff biscuits .Using a piping bag with buttercream, decorate cake as desired.