Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add in the eggs one at a time, mixing well after each addition, then blend in the Biscoff spread and vanilla extract.

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

Gradually incorporate the dry mixture into the wet ingredients, alternating with the milk, beginning and ending with the flour mixture, stirring gently until just combined.

Pour the batter into the prepared pan, smoothing out the top with a spatula.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.