Cut the butter into 3 pieces and mix with the Bisquick and sugar using the whisk. In a large bowl mix the Bisquick and sugar with a whisk. Lightly dust the sides of the pan with flour. Grease the pan(s) with butter and line the bottom with a piece of parchment paper or wax paper. Prepare a 8-inch square pan, 8-inch round pan, or for a layered cake 2 6-inch round pans. If making a layered cake with this recipe read my layered cake tips.īISQUICK CAKE: Heat oven to 350 degrees. ***May also need 1-2 tablespoons milk, half-and-half or heavy whipping cream Usually when I make this cake I’m topping with buttercream or cream cheese frosting.ģ tablespoons room temperature unsalted butterġ/2 cup (1 stick) unsalted butter at room temperature The original topping is ridiculously good (if you like coconut and nuts). The mixture is spread on the cake and then broiled in the oven until toasty and bubbly. The original recipe is baked in an 8x8 square pan and topped with a mixture of coconut, brown sugar, butter, milk and nuts. The original cake recipe is for the Velvet Crumb Cake but newer versions of the recipe seem to differ from the original. The recipe came from my mom’s Bisquick Cookbook that she has had forever. It’s a simple recipe that is quick to prepare so just work in batches. If you want to use this recipe to make a larger cake make multiple batches. I also don’t recommend doubling the recipe. I have another perfect recipe for vanilla cupcakes.
It also doesn’t really translate into cupcakes very well.
It can also be made in an 8-inch round cake pan.įull disclosure it’s not the easiest cake to work with for layering but I have a few tricks to help with that. I also use this recipe in 2 6-inch round pans for the perfect little layered cake. Every time I make this cake people rave about how good it is.Īnother thing I love about this cake is that it is small. I love this cake because you make it in a single bowl with simple ingredients and a whisk. It is the go-to cake recipe for birthdays, events and “I need something sweet” nights. My family has been making this cake for as long as I can remember.
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