Immerse yourself in the irresistible allure of the honey bun cake, a delightful swirl of cinnamon warmth, a soft yellow cake texture, and a sweet glaze. This recipe brings the coziness of a bakery favorite right to your kitchen.
Honey Bun Cake Ingredients
Yellow cake mix provides a moist and fluffy foundation, while sour cream adds tang and further moisture.
Brown sugar and cinnamon combine for a comforting swirl layer, and the powdered sugar glaze offers a sweet contrast to the spicy hints.
For The Cake Batter:
- 2 ¼ cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 cup salted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 whole large eggs and 2 large egg yolks, room temperature
- 1 cup whole fat buttermilk, at room temperature
For The Cinnamon Sugar Layer:
- ¾ cup light brown sugar, tightly packed
- 1 tablespoon ground cinnamon
For The Vanilla Glaze:
- 2 ½ cups powdered sugar, sifted
- 3 tablespoons whole milk
- 2 teaspoons honey
- 1 teaspoon pure vanilla extract
Substitutions and Additions
Ground Cinnamon: Ground allspice, nutmeg, or even apple pie spice can be substituted for the ground cinnamon for an enhanced spice profile.
How To Make This Honey Bun Cake Recipe
Let’s walk through the easy steps to mixing up the batter and baking this delectable cake.
STEP ONE: Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
STEP TWO: Add the flour, baking powder, baking soda, and salt to a small bowl and whisk to combine.
STEP THREE: In a large bowl, using a handheld mixer on medium-high speed, beat the softened butter until smooth. (About 1 ½ – 2 minutes)
STEP FOUR: Add the granulated sugar and continue to mix on medium-high speed for another 1 ½ – 2 minutes until well combined and fluffy.
STEP FIVE: Lower the mixer speed to medium-low and add the vanilla extract and the eggs and egg yolks, beating well until completely incorporated.
STEP SIX: Next, alternate adding the flour mixture and buttermilk, mixing just until incorporated after each addition, ending with the buttermilk.
STEP SEVEN: Add the brown sugar and ground cinnamon to a small bowl, stirring to completely combine.
STEP EIGHT: Spread half of the cake batter to the prepared baking dish. Using an offset spatula or a large spoon, smooth the cake batter over the bottom of the pan.
STEP NINE: Sprinkle the brown sugar and cinnamon mixture evenly over the bottom layer of cake batter.
OUR RECIPE DEVELOPER SAYS
You can use a knife to swirl the cinnamon layer.
STEP TEN: Spread the remaining cake batter evenly over the brown sugar and cinnamon layer. Bake uncovered for 35 minutes or until a toothpick inserted comes out with only a few moist crumbs.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
STEP ELEVEN: About 5 minutes before the cake is finished baking, in a small bowl, whisk together the powdered sugar, milk, honey, and vanilla extract until completely smooth.
STEP TWELVE: Immediately after removing the cake from the oven, drizzle the glaze over the cake. Use an offset spatula to spread the glaze. Allow the cake to cool for about 25 to 30 minutes before cutting into 12 equal slices and serving.
How To Serve
A honey bun cake shines no matter how it’s served. Consider pairing a slice of cake with a scoop of vanilla ice cream.
Alternatively, a dollop of whipped cream can heighten its creamy texture. For those looking to infuse more flavors, a side of berry compote can introduce a tart counterpart.
Enjoy this moist cake with a cup of coffee or tea at brunch, along with a cherry breakfast braid or cheese Danish.
For more sweet cake ideas, check out our butterscotch cake and applesauce cake.
Storage
For those who like to plan ahead or keep any leftovers of this delicious honey bun cake, we’ve got you covered.
IN A COOL, DRY PLACE: To store the cake in the freezer, cover tightly with plastic wrap and then heavy-duty aluminum foil for up to 3 months. Thaw the cake in a cool, dry place at room temperature overnight. Reheat individual servings in the microwave for 15-20 seconds.
IN THE FRIDGE: You can store the plastic-wrapped cake in the refrigerator for up to 7 days, but storing it in the refrigerator can dry out the cake and change the texture and taste of the cake.
IN THE FREEZER: To store the cake in the freezer, cover tightly with plastic wrap and then heavy-duty aluminum foil for up to 3 months. Thaw the cake in a cool, dry place at room temperature overnight. Reheat individual servings in the microwave for 15-20 seconds.
Why We Love This Recipe
Honey bun cake is a delightful treat. Here’s why it’s a favorite:
TASTE AND TEXTURE: This recipe masterfully combines the fluffiness of yellow cake with the rich, deep flavor of cinnamon and brown sugar. The addition of sour cream introduces a hint of tanginess that balances the sweetness, ensuring every bite is a flavorful adventure.
COMFORTING: For many, a honey bun cake evokes nostalgic memories of family gatherings, holidays, or just simple moments of comfort on a cold day.
The honey bun cake recipe is more than just a dessert; it’s a blend of flavors and textures, from the moist yellow cake to the easy glaze and sweet cinnamon swirl. Whether you’re indulging solo or sharing with friends, its sweet-spiced taste promises an indulgent treat.
Frequently Asked Questions
Absolutely! Just ensure the flavor complements the cinnamon and sugar layer.
Yes, but it adds an extra layer of sweetness which complements the spiced layer.
Nuts, especially pecans, can add a crunchy element to your delicious cake.
The top should be golden brown, and a toothpick should come out clean when inserted into the center of the cake.
More Cake Recipes You’ll Love
Honey Bun Cake
Ingredients
Cake
- 2 ¼ cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 cup salted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 cup whole fat buttermilk, room temperature
Brown Sugar and Cinnamon Layer
- ¾ cup light brown sugar, tightly packed
- 1 tablespoon ground cinnamon
Glaze
- 2 ½ cups powdered sugar, sifted
- 3 tablespoons whole milk
- 2 teaspoons honey
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
- Add the flour, baking powder, baking soda and salt to a small bowl and whisk to combine.
- In a large bowl, using a handheld mixer on medium high speed, beat the softened butter until smooth. (About 1 ½ – 2 minutes)
- Add the granulated sugar and continue to mix on medium high speed for another 1 ½ – 2 minutes until well combined and fluffy.
- Lower the mixer speed to medium low and add the vanilla extract and the eggs and egg yolks, beating well until completely incorporated.
- Next alternate adding the flour mixture and buttermilk, mixing just until incorporated after each addition ending with the buttermilk.
- Add the brown sugar and ground cinnamon to a small bowl, stirring to completely combine.
- Spread half of the cake batter to the prepared baking dish. Using an offset spatula or a large spoon, smooth the cake batter over the bottom of the pan.
- Sprinkle the brown sugar and cinnamon mixture evenly over the bottom layer of cake batter. (You can use a knife to swirl the cinnamon layer)
- Spread the remaining cake batter evenly over the brown sugar and cinnamon layer. Bake uncovered for 35 minutes or until a toothpick inserted comes out with only a few moist crumbs.
- About 5 minutes before the cake is finished baking, in a small bowl, whisk together the powdered sugar, milk, honey and vanilla extract until completely smooth.
- Immediately after removing the cake from the oven, drizzle the glaze over the cake. Use an offset spatula to spread the glaze. Allow the cake to cool for about 25 – 30 minutes before cutting into 12 equal slices and serving. (If you prefer, you can allow the cake to cool completely before serving)
Notes
- Chopped pecans or walnuts can be sprinkled on top of the brown sugar and cinnamon layer for added texture.
- Ground allspice, nutmeg or even apple pie spice can be substituted for the ground cinnamon for an enhanced spice profile.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
Nutrition
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