I clearly ain’t through with Biscoff yet, boos. I baked it into a Biscoff cake, churned it into Biscoff ice cream, and now I’m adding it to my honey bun cake. This Biscoff honey bun cake is easy to make and hard on flavor! It’s made with a soft and moist yellow cake mix base (one of the few, and I mean few, recipes I will use premade cake mix for; it’s delish here, though) with a cinnamon Biscoff cookie butter crumble layered right in the middle. Then I finish it off with a brown-butter cookie-butter glaze. It’s got Biscoff all up in it, y’all. Just how I like it!
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How to Make Biscoff Honey Bun Cake
These step-by-step photos show how to make this cookie butter honey bun cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Biscoff Honey Bun Cake Recipe
1. Mix the Biscoff crumble
Warm the cookie butter until it can be drizzled but isn’t runny. Whisk it with the brown sugar, crushed Biscoff cookies, melted butter, and cinnamon until the crumble looks like wet sand.
2. Make the cake batter
Add the yellow cake mix, vegetable oil, sour cream, eggs, milk, and vanilla to a large bowl. Whisk or mix with a hand mixer until completely combined.
3. Add the first cake and crumble layers
Spread half of the cake batter evenly in your prepared pan, then sprinkle all of the Biscoff crumble over the top.
4. Cover the crumble with the remaining batter
Dollop the rest of the batter across the crumble, then gently spread it into an even layer with a spatula.
PRO TIP: Add small dollops all over instead of pouring the batter into one spot. It will be much easier to spread without pulling the crumble into the top layer.
5. Bake your Biscoff cookie butter cake
Bake until the top is golden and a toothpick inserted into the cake comes out mostly clean with a few moist crumbs attached.
6. Mix the cookie butter glaze
Whisk the powdered sugar, browned butter, melted cookie butter, vanilla, salt, and 1 tablespoon of milk until smooth. Add more milk a little at a time until the glaze is pourable.
7. Pour the glaze over the warm cake
As soon as the cake comes out of the oven, pour the cookie butter glaze over the top and spread it all the way to the edges.
8. Garnish and let the glaze set
Sprinkle the crushed Biscoff cookies over the glaze right away so they stick. Let the cake set, then slice and serve it warm.
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PRO TIP: Grease that pan real good, boos! I highly recommend my foolproof homemade cake release so your cake squares lift out nice and clean.
Full Biscoff Honey Bun Cake Recipe
Biscoff Honey Bun Cake Recipe
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Equipment
- 9×13 Baking Dish
Ingredients
For the Crumble
- ⅓ cup Biscoff cookie butter
- ⅓ cup light brown sugar
- ⅓ cup coarsely crushed Biscoff cookies about 5-7 cookies
- 1 ½ tbsps melted salted butter
- 1 tsp cinnamon
For the Cake
- 1 box 15.25 oz yellow cake mix
- ¾ cup vegetable oil
- ¾ cup sour cream room temperature
- 4 large eggs room temperature
- ½ cup whole milk
- 1 tsp vanilla extract
For the Glaze
- 1 ½ cups powdered sugar
- 2 tbsp melted browned butter
- 2 tbsp smooth Biscoff Cookie Butter melted
- 1 tsp vanilla extract
- 1-2 tbsp milk
- Pinch of salt
- Optional Garnish: 3-4 extra Biscoff cookies some crumbled and some crushed into crumbs to sprinkle on top
Instructions
For the Crumble
- Warm the cookie butter until drizzly but not runny.
- In a medium bowl, whisk together the cookie butter, brown sugar, crushed Biscoff cookies, melted butter, and ground cinnamon. The mixture should have a texture similar to wet sand. Set aside.
For the Cake
- Preheat the oven to 350. Spray a 9×13 inch baking dish with nonstick baking spray.
- Using a whisk or hand mixer, combine all cake ingredients in a large bowl until fully combined.
- To assemble, pour half of the cake batter into the prepared pan and spread flat with a spatula.
- Add all the crumble mixture over the top of the batter in an even layer, then pour the remaining cake batter on top and spread with a spatula.
- Bake for 35-40 minutes or until a toothpick comes out mostly clean with just a few crumbs.
For the Glaze
- While the cake bakes, melt the butter in a small, light-colored saucepan over medium heat. Cook for 3-5 minutes, stirring often, until it turns golden amber and smells nutty. Pour immediately into a heat-safe bowl and let it cool slightly.
- Once the cake is almost done baking, whisk together the powdered sugar, butter, melted cookie butter, vanilla, milk, and salt until smooth and pourable.
- As soon as the cake comes out, pour the glaze over the top and spread it with a spatula until it reaches the edges. Sprinkle with crushed Biscoff cookies right away so they stick. Let it set up for about 20 minutes, then serve warm.
Notes
How to Store
- Room Temp: Once the glaze has set, cover the cake tightly or transfer the slices to an airtight container. Store at room temperature for up to 3 days.
- Fridge: Refrigerate the cake in an airtight container for up to 5 days. Let a slice come to room temperature before serving.
- Freezer: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months and thaw overnight in the fridge.
Nutrition
Recipe Tips
- Set the sour cream and eggs out ahead of time. Room-temp ingredients blend into the batter much more smoothly without leaving any lumps.
- Warm the cookie butter in 5-second bursts. You only want it loose enough to mix or drizzle, not hot and runny.
- Crush the Biscoff cookies into small, coarse pieces. Those lil crunchy bits give the crumble the best texture evah!
- Start checking the cake at 35 minutes. Pull it when the toothpick has a few moist crumbs attached. That’s how you keep it soft, boos.
Recipe Help
Nope, but I highly suggest it!
It probably baked a little too long. Oven temperatures vary, so start checking it at 35 minutes. Also, make sure you use a 15.25-ounce cake mix. A smaller box will change the balance of wet and dry ingredients.
You can use it in the crumble, but stick with smooth cookie butter for the glaze. It melts and spreads more evenly.
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