Preheat your oven to 325°F. Spray a 9x13 metal pan with non-stick cooking spray on the bottom and sides. Set aside.

Place the Biscoff cookies in a blender and blend until finely ground into crumbs.

In a medium-sized bowl, whisk together the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.

Add the eggs, one at a time, beating for 30 seconds after each addition. Add the vanilla and mix on low speed until combined.

With the mixer on the lowest speed, add ⅓ of the dry ingredients and half of the buttermilk. Mix until just combined. Repeat with another ⅓ of the dry ingredients and the remaining buttermilk. Finally, add the remaining dry ingredients and mix until incorporated. Scrape down the sides and bottom of the bowl and gently mix by hand to ensure everything is well-combined.

Pour the batter into the prepared cake pan and smooth the top with a spoon or spatula.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Allow the cake to cool completely in the pan before frosting.

In a medium-sized saucepan, stir together the water, sugar, and corn syrup.

Heat the mixture over medium heat until it begins to boil. Once it starts boiling, do not stir to prevent crystallization.

Continue to boil until the mixture caramelizes and turns golden brown. Be cautious, as it can burn quickly once it begins to darken.

Meanwhile, microwave the heavy cream for 1 minute to warm it.

Once the caramel reaches a golden color, remove it from the heat and slowly add the warm cream while whisking constantly.

Stir in the vanilla extract, salt, and unsalted butter until fully combined.

Transfer the caramel to a bowl and let it cool.

In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes until creamy and smooth.

Scrape down the sides and bottom of the bowl, then beat for another 2 minutes.

With the mixer on low speed, gradually add the powdered sugar. Once combined, add the cooled caramel sauce, vanilla extract, and a pinch of salt.

Increase the mixer speed to medium and beat for 3-5 minutes until the frosting is smooth and fluffy.

Once the cake has cooled completely, frost it with the caramel cream cheese frosting using an offset spatula.

Drizzle extra caramel sauce on top and swirl it into the frosting for a decorative effect.

Optional: Sprinkle crushed Biscoff cookies over the top for added texture and flavor.

Serve at room temperature and enjoy!