Biscoff Honey Bun Cake Recipe

Closeup of slice of Biscoff honey bun cake with cookie butter glaze and Biscoff crumbs

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Biscoff Honey Bun Cake Recipe

This Biscoff honey bun cake is loaded with cookie butter, boos! It has a moist yellow cake base, Biscoff crumble, and brown butter cookie butter glaze.

Prep Time20

Cook Time40

Total Time1

Servings: servings

Calories: 536kcal

Author: Jocelyn Delk Adams

Equipment

Mixing Bowls
9x13 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 9x13 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

The nutrition information does not include the optional Biscoff cookie garnish.

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