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Bisquick® Velvet Crumb Cake

This versatile cake, a long-standing favorite among users of Bisquick® mix, can be served for dessert or breakfast.

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( 298 Ratings)

298 Ratings

5 Stars 72%

4 Stars 14%

3 Stars

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Member Reviews ( 23 )

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Prep Time 20 min
Total Time 60 min
Servings 8

Ingredients

Cake

1 1/2: cups Original Bisquick® mix

1/2: cup granulated sugar

1/2: cup milk or water

2: tablespoons shortening

1: teaspoon vanilla

1: egg

Coconut Topping

1/2: cup flaked coconut

1/3: cup packed brown sugar

1/4: cup chopped nuts

3: tablespoons butter or margarine, softened

2: tablespoons milk

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Directions

1 Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, beat Bisquick mix, granulated sugar, 1/2 cup milk, shortening, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
2 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
3 In small bowl, mix coconut, brown sugar, nuts, butter and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

EXPERT TIPS

Expert Tips

Add a handful of chocolate chips or butterscotch chips to the topping for a decadent finish.

For the cake, you can use 2 tablespoons butter or margarine, softened, instead of the shortening.

If you're chopping nuts in a food processor, use quick pulses to avoid an oily mess. Go ahead and chop more nuts than you need. Wrap and freeze the extra nuts to use later.

You can also bake this most-requested cake in a 9-inch square pan for 25 to 30 minutes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 140),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 6g, 6% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 40mg; 40%;
Sodium: 340mg; 340%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 0g 0% Sugars 26g 26% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 23 Reviews View All

Posted 4/15/2013 4:23:14 PM REPORT ABUSE msjill11 said:

Rating:

I have been making this cake for over 20 years. I've always replaced the coconut with crushed wheaties, skipped the nuts and doubled the topping just because it is sooooo good!!!! I honestly could eat a whole cake by myself. If you've never tried the wheaties, give it a try-it's really good! This is a classic that will be around forever!

This reply was: Helpful Inspiring

Posted 4/10/2013 2:18:36 PM REPORT ABUSE Adnilsis said:

Rating:

Thanks for posting this recipe. My mom was baking it the day she went into labor to have me! No, I won't say the year. She made it for us many times growing up and I made it for years but with moves lost my 8 1/2 by 5 small Bisquick recipe book that it was in. I will make it using the Heart Smart Bisquick version. Thanks again!

This reply was: Helpful Inspiring

Posted 3/9/2013 12:41:03 PM REPORT ABUSE Sprtsbear said:

Rating:

This cake was fabulous. Years ago I made a coffee cake with Bisquick, and didn't like it. Thought I would give this a try. Used cereal for a topping and loved it. Can't wait to try different variations.

This reply was: Helpful Inspiring