Honey Bun Cake

This easy honey bun cake blends fluffy yellow cake with a spicy cinnamon layer, all topped with a sweet vanilla glaze.

Jump to Recipe

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr 50 minutes mins

Servings12

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

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

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.

Substitutions and Additions

YELLOW CAKE MIX: Consider using a white or vanilla boxed cake mix for a different flavor base. 

SOUR CREAM: Greek yogurt can be an alternative in this easy cake recipe, offering a similar tang with added creaminess. 

VEGETABLE OIL: Opt for melted butter or coconut oil for a rich, buttery twist. 

BROWN SUGAR: Dark brown sugar can deepen the molasses flavor in the cinnamon layer. 

CINNAMON: A pinch of nutmeg or allspice can introduce an aromatic touch. 

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 (or 13×9) baking dish with baker’s spray. (Baker’s Joy or generic version)

STEP TWO: Add the cake mix, sour cream, vegetable oil, and eggs to a medium bowl (2 to 3-quart size). Using a handheld electric mixer, beat the ingredients together on medium-low speed until the cake batter is smooth. 

STEP THREE: Add half of the batter to the prepared baking dish. Using an offset spatula or a large spoon, smooth the cake batter over the bottom of the pan. (The batter will appear not to be enough to make 2 layers of cake, but it will expand as it bakes)

STEP FOUR: Add the brown sugar and ground cinnamon to a small bowl. Stir to combine.

STEP FIVE: Sprinkle all of the cinnamon and brown sugar mixture over the bottom cake batter layer.

STEP SIX: Spoon the rest of the batter over the cinnamon mixture layer. Carefully use either an offset spatula or a silicone spatula to smooth the top layer of cake batter over the cinnamon mixture layer. 

Bake for 28-32 minutes, depending on your oven, or until the top is golden brown and a toothpick inserted comes away clean. Make the glaze as soon as the cake comes out of the oven.

STEP SEVEN: Add the sifted powdered sugar to a medium-sized mixing bowl (2 to 3 quarts). Whisk in the half and half and vanilla. Whisk until no lumps remain and the glaze is smooth. 

Evenly spread the glaze over the top of the cake. (This works best when the cake is still hot) Allow the cake to cool for 1 hour before cutting 3 slices x 4 slices. You can eat this while it’s still a bit warm, or you can cool the cake completely.

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.

MORE CAKE RECIPES

Dump Cakes

Peach Dump Cake Recipe

Cake Recipes

Carnival Cruise Line Lava Cake

Storage

For those who like to plan ahead or keep any leftovers of this delicious honey bun cake, we’ve got you covered.

MAKE AHEAD: Prepare the batter and cinnamon layer a day prior, refrigerate, and bake fresh the next day. 

IN THE FRIDGE: Once cooled, store this cake in an airtight container for up to 3 days. 

IN THE FREEZER: Freeze the cake for a later treat in an airtight container for up to 3 months. Thaw at room temperature. 

REHEATING: A microwave touch-up for a minute can bring back its warmth, or reheat the cake in the oven at 300°F until warm.

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.

More Recipes You’ll Love

• Applesauce Cake
• Chocolate Dump Cake
• Apple Dump Cake
• Turtle Poke Cake
• Coconut Cream Pie
• Lemon Cake
• Icebox Cake (Chocolate)
• Raspberry Coffee Cake
• Coffee Cake in a Mug
• Brown Sugar Sauce
• Coconut Brownies
• Crazy Cake

Get Recipes on Pinterest

Follow Us

Honey Bun Cake

No ratings yet

This easy honey bun cake blends fluffy yellow cake with a spicy cinnamon layer, all topped with a sweet vanilla glaze.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Cake Batter

• 15.25 ounces yellow cake mix, I used Betty Crocker (432-gram)
• 1 cup sour cream, room temperature
• ⅔ cup vegetable oil, or canola oil
• 4 extra-large eggs, room temperature

Cinnamon Sugar Layer

• 1 cup light brown sugar, tightly packed
• 1 tablespoon ground cinnamon

Glaze

• 1¾ cups powdered sugar, sifted
• 3 tablespoons half and half
• 1 teaspoon pure vanilla extract

Instructions

 

• Preheat the oven to 350°F. Spray a 9×13 (or 13×9) baking dish with baker’s spray. (Baker’s Joy or generic version)
• Add the cake mix, sour cream, vegetable oil, and eggs to a medium-sized mixing bowl (2 to 3-quart size). Using a handheld mixer, beat the ingredients together on medium-low speed until the cake batter is smooth.
• Add 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. (The batter will appear not to be enough to make 2 layers of cake, but it will expand as it bakes)
• Add the brown sugar and ground cinnamon to a small mixing bowl. Stir to combine.
• Sprinkle all of the cinnamon and sugar mixture over the bottom cake batter layer.
• Spoon the cake batter over the cinnamon mixture layer. Carefully use either an offset spatula or a silicone spatula to smooth the top layer of cake batter over the cinnamon mixture layer. Bake for 28-32 minutes, depending on your oven, or until the top is golden brown and a toothpick inserted comes away clean. Make the glaze as soon as the cake comes out of the oven.
• Add the sifted powdered sugar to a medium-sized mixing bowl (2 to 3 quarts). Whisk in the half and half and vanilla. Whisk until no lumps remain, and the glaze is smooth. Evenly spread the glaze over the top of the cake. (This works best when the cake is still hot) Allow the cake to cool for 1 hour before cutting 3 slices x 4 slices. You can eat this while it’s still a bit warm, or you can cool the cake completely.

Notes

• Ensure the sour cream and eggs are at room temperature so the ingredients blend into the batter fully.
• 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

Calories: 342kcal | Carbohydrates: 67g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 303mg | Potassium: 100mg | Fiber: 1g | Sugar: 51g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 132mg | Iron: 1mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us

Even More Recipes You’ll Love

• no bake cookies peanut butter
• banana boats
• no churn vanilla ice cream
• Lemon Sour Cream Cake
• Buster Bar Ice Cream Cake Recipe
• Apple Donuts 
• Cheese Ice Cream
• Brownie Bites
• Heaven on Earth Cake
• Blueberry Fudge