Fall Vibes in Every Gooey, Swirled Bite
If fall had a flavor, this cake would be it. The Biscoff Cookie Butter Honey Bun Cake from @vinnybusby is everything you want in a fall dessert: warm, gooey, cinnamon-spiced, and topped with a sweet vanilla glaze. And the best part? It starts with a yellow boxed cake mix, so you don’t need to be a pro baker to make something that tastes homemade.
With layers of melted cookie butter, crushed Biscoff cookies, and a brown sugar-cinnamon swirl, this cake is perfect for Thanksgiving, Sunday dinners, or just because. It’s a viral-worthy dessert with deep, cozy flavor—and it’s guaranteed to blow everyone away when served warm straight from the pan.
Ingredients
For the Cake
- 1 box yellow cake mix (Duncan Hines or similar)
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ cup Biscoff cookie butter, melted
- 10 Biscoff cookies, crushed
For the Brown Sugar Cinnamon Swirl
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
For the Glaze
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Make the Cake Batter
- In a large bowl, combine yellow cake mix, eggs, oil, sour cream, and vanilla.
- Mix until smooth.
2. Add Cookie Butter
- Pour in the melted Biscoff cookie butter.
- Mix until fully incorporated.
3. Prepare the Sugar Swirl
In a small bowl, mix together brown sugar and cinnamon.
4. Assemble the Cake
- Pour half the batter into a greased 9×13-inch baking pan.
- Sprinkle in the crushed Biscoff cookies and brown sugar mixture.
- Swirl gently with a knife.
5. Bake It
- Pour the remaining batter over the top and swirl again.
- Bake at 350°F for 40 minutes or until a toothpick comes out clean.
6. Make the Glaze
- Whisk powdered sugar, milk, and vanilla until smooth and pourable.
7. Glaze and Serve
- While the cake is still warm, drizzle the glaze generously over the top.
- Serve warm for the best experience.
Pro Tips & Suggestions
- Use room-temperature eggs and sour cream for a smoother batter.
- Warm the cookie butter slightly for easier mixing.
- Add chopped pecans for a nutty crunch.
- Serve with vanilla ice cream for the ultimate fall dessert moment.
About the Creator
This recipe is by Vinny Busby, the creative behind @vinnybusby, who’s making fall baking feel fun and foolproof. Known for his high-flavor, low-effort sweets, Vinny brings comfort food energy to every dessert he touches.
Vinny Busby | @vinnybusby