Begin by preheating your oven to 160°C Fan/350°F/Gas Mark 4. Prepare three 8-inch cake tins by greasing them and lining the bottoms with parchment paper. Ensure the tins are at least 2 inches deep for optimal results.

In a large mixing bowl, cream together the butter and light brown sugar until the mixture turns light and fluffy. An electric mixer is ideal for this step, but it can be done by hand if necessary.

Incorporate the smooth Biscoff spread into the butter-sugar mixture, blending until well-combined. Crack in the eggs and pour in the milk, whisking thoroughly until everything is smooth and fully mixed.

Gently fold in the self-raising flour, making sure there are no visible streaks of flour left in the batter.

Divide the cake batter evenly among the three prepared tins. For precision, you can use kitchen scales to ensure each tin holds an equal amount of the mixture. Place the tins in the oven and bake for 35-40 minutes. Check for doneness by inserting a skewer into the center—if it comes out clean, the cakes are ready. Allow them to cool completely, either in the tins or on a wire cooling rack if you prefer.

To prepare the buttercream, start by combining the softened butter with icing sugar in a large bowl. Mix slowly at first until the ingredients begin to come together, then add the Biscoff spread and milk. Continue mixing until the buttercream is smooth and creamy. If it feels too thick, gradually add more milk to reach your desired consistency.

If your cakes have risen unevenly, carefully level them using a serrated knife or cake leveller. This will ensure a flat and even surface for layering.

Place one cake layer on a turntable or serving board, securing it with a non-slip mat underneath. Spread or pipe an even layer of buttercream over the top. Repeat the process with the second layer and then the third, stacking them neatly on top of one another.

Apply a thin layer of buttercream around the entire cake as a crumb coat. Refrigerate the cake for about 30 minutes to let the buttercream firm up.

Once chilled, apply a second, thicker coat of buttercream, smoothing it out as evenly as possible using a scraper or palette knife. Return the cake to the fridge for another 30 minutes to set.

For the drip, gently melt the Biscoff spread in the microwave for around 20 seconds until it reaches a smooth, pourable consistency. Transfer the melted spread to a piping bag, squeezy bottle, or use a spoon. Drizzle it along the edges of the cake, allowing it to drip down the sides naturally.

Spread the remaining Biscoff over the top of the cake, using a palette knife to create a smooth finish. Once again, refrigerate the cake for around 30 minutes to allow the topping to firm up.

Finally, pipe swirls of buttercream around the edge of the cake using the remaining buttercream. Decorate the cake with Biscoff biscuits, adding them just before serving, as they may soften when in contact with the buttercream.

Store any leftovers in an airtight container at room temperature, where they will stay fresh for up to three days.