Published on
Honey Bun Cake
This delightful Honey Bun Cake recipe effortlessly combines a soft, fluffy yellow cake with a rich, spicy cinnamon layer, all beautifully crowned with a luscious sweet vanilla glaze. Perfect for any occasion, this cake promises a perfect balance of comforting spices and sweetness, making it an irresistible treat for any dessert lover.
Jump to RecipeTable of Contents
Get ready to fall in love with the tempting flavors of Honey Bun Cake, a treat that perfectly captures the essence of a cozy bakery delight with its irresistible cinnamon swirls and lusciously soft yellow cake base. Topped with a heavenly sweet glaze, this cake is not just a dessert, it’s an experience.
More Recipes ⭐ Apple Dapple Cake | Cajun Cake | Coffee Cake
Whether you’re a baking novice or a seasoned pro, this recipe promises to deliver the warm, comforting taste of honey buns with ease and flair. Perfect for any occasion or simply a sweet indulgence on a lazy afternoon, the Honey Bun Cake is sure to warm hearts and bring smiles.
So, why wait? Let's dive into making this scrumptious treat that's seriously so good!
Ingredients
Yellow cake mix lays the perfect foundation for our Honey Bun Cake, ensuring each bite is moist and fluffy. The addition of sour cream not only enhances the moisture but also introduces a subtle tang that balances the sweetness beautifully.
For the heartwarming swirl within, brown sugar and cinnamon meld together, creating layers of comforting spice that elevate the cake's flavor profile. Topping off this delightful creation is a smooth powdered sugar glaze, which provides a sweet contrast that complements the spicy notes perfectly.
What you'll need to make this cinnamon bun cake:
Cake Batter:
- 1 (15.25-ounce or 432-gram) box of yellow cake mix (I used Betty Crocker)
- 1 cup of sour cream, room temperature
- ⅔ cup of vegetable oil (or canola oil)
- 4 extra-large eggs, room temperature
Cinnamon Sugar Layer:
- 1 cup of light brown sugar, tightly packed
- 1 tablespoon of ground cinnamon
Vanilla Glaze:
- 1¾ cups of powdered sugar, sifted
- 3 tablespoons of half and half
- 1 teaspoon of pure vanilla extract
Substitutions and Additions
When crafting your Honey Bun Cake, playing with the ingredients can bring exciting new dimensions to this beloved treat. Here are some easy swaps to personalize and enhance your cake:
- Yellow Cake Mix: Experiment with a white or vanilla boxed cake mix for a different flavor base. Each option offers a unique backdrop that will make the spice and sweetness of your cake pop in delightful ways.
- Sour Cream: For a slight twist, substitute Greek yogurt for sour cream in the recipe. This switch not only maintains the tangy profile but also adds an extra layer of creaminess that makes the cake even more indulgent.
- Vegetable Oil: Elevate the richness by using melted butter or coconut oil instead of vegetable oil. Both options infuse a buttery depth or a hint of tropical sweetness that can make your cake feel even more luxurious.
- Brown Sugar: To deepen the molasses notes in your cinnamon swirl, opt for dark brown sugar. Its rich flavor will intensify the comforting, warm spices that are signature to this cake.
- Cinnamon: Enhance the spice mix by adding a pinch of nutmeg or allspice along with the cinnamon. These spices contribute additional aromatic warmth, making each slice even more irresistible.
With these simple adjustments, your Honey Bun Cake will not only be a hit but also a reflection of your personal taste and creativity in the kitchen!
How to Make
Creating your own Honey Bun Cake is a delightful and straightforward process. Let's walk through the steps to mix up the batter and bake this scrumptious cake:
Pro Tip
Make sure the sour cream and eggs are at room temperature to ensure they fully incorporate into the batter.
FIRST STEP: 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)
SECOND STEP: 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.
THIRD STEP: 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)
FOURTH STEP: Add the brown sugar and ground cinnamon to a small bowl. Stir to combine.
FIFTH STEP: Sprinkle all of the cinnamon and brown sugar mixture over the bottom cake batter layer.
SIXTH STEP: 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.
Pro Tip
Oven temperatures can differ and might need periodic recalibration for accuracy. It’s a good idea to check your cake earlier than the suggested baking time to avoid overbaking.
SEVENTH STEP: 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 dazzles in any setting, whether served plain or dressed up. For a classic touch, pair a slice with a scoop of vanilla ice cream; its creamy sweetness complements the cake's spiced swirls beautifully.
If you prefer something lighter, a dollop of whipped cream adds a lush texture that enhances the cake's richness. For a burst of tangy flavor, consider serving it with a side of berry compote, which provides a delightful contrast to the sweet and spicy notes of the cake.
This moist cake is also a perfect companion for your morning coffee or tea at brunch. It pairs wonderfully with other bakery favorites like a raspberry breakfast braid or a cheese Danish, making your brunch spread truly spectacular.
Looking for more delicious cake recipes? Don't miss our Banana Upside Down Cake and Applesauce Cake, each offering unique flavors and easy preparation for any sweet tooth craving.
Why You'll Love This Recipe
Honey Bun Cake is more than just a treat—it's a beloved favorite for several delightful reasons:
A Symphony of Flavors: This recipe beautifully marries the light, fluffy texture of yellow cake with the warm, rich notes of cinnamon and brown sugar. The inclusion of sour cream not only adds moisture but also a slight tanginess that perfectly offsets the sweetness, making each bite an exquisite journey of flavors.
Evokes Warm Memories: For many, the taste of Honey Bun Cake is tied to fond memories of family gatherings, festive holidays, or cozy moments on a chilly day. It's a comforting classic that conjures feelings of home and warmth with every slice.
More Than Just Dessert: Beyond its role as a sweet ending to a meal, Honey Bun Cake is a blend of enticing textures and flavors. From the moist yellow cake foundation to the glossy, sweet glaze and the bold cinnamon swirl, this cake is a full sensory experience. Whether enjoyed alone as a special treat or shared among friends, its richly spiced flavor ensures a truly indulgent experience.
Honey Bun Cake isn't just delicious—it's a slice of comfort and joy that enhances any occasion.
Baking FAQ
What’s the best way to ensure my Honey Bun Cake is moist?
Use room temperature sour cream and eggs for a richer, more uniform batter. Also, don't overbake the cake.
Can I make Honey Bun Cake ahead of time?
Yes, prepare the batter and cinnamon swirl a day in advance, refrigerate, and bake it fresh the next day for best results.
How should I check if my Honey Bun Cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean, your cake is ready to cool and serve.
Serving FAQ
What are some creative ways to serve Honey Bun Cake?
Try serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream for added decadence.
How do I store leftover Honey Bun Cake?
Keep it in an airtight container in the fridge for up to 3 days. Freeze it for longer storage up to 3 months.
Is there a dairy-free version of Honey Bun Cake?
Yes, you can use a dairy-free yogurt and a suitable butter substitute to make this cake dairy-free without sacrificing texture or taste.
Storage FAQ
or those who love to plan ahead or need to manage leftovers of this scrumptious Honey Bun Cake, we've got all the tips to keep it fresh and delicious.
Prepare in Advance: You can mix the batter and prepare the cinnamon layer a day ahead. Simply cover and refrigerate overnight, then bake it fresh the next day to enjoy that just-baked taste.
Storing in the Refrigerator: After letting the cake cool, place it in an airtight container. It will stay fresh and tasty in the fridge for up to 3 days.
Freezing for Later: If you have more cake than you can eat right away, freeze it in an airtight container for up to 3 months. When you're ready to enjoy, thaw it at room temperature.
Reheat in the Microwave: For a quick warm-up, microwave a slice for about a minute to bring back its delightful warmth.
Reheat in the Oven: Alternatively, you can reheat the cake in an oven preheated to 300°F until it's nicely warm throughout.
More Fall Cake Recipes
Honey Bun Cake
This delightful Honey Bun Cake recipe effortlessly combines a soft, fluffy yellow cake with a rich, spicy cinnamon layer, all beautifully crowned with a luscious sweet vanilla glaze. Perfect for any occasion, this cake promises a perfect balance of comforting spices and sweetness, making it an irresistible treat for any dessert lover.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 15.25 ounces yellow cake mix ( I used Betty Crocker)
- 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
- 1 ¾ cups powdered sugar (sifted)
- 3 tablespoons half and half
- 1 teaspoon pure vanilla extract
DIRECTIONS
- 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 15.25 ounces yellow cake mix, 1 cup sour cream, ⅔ cup vegetable oil, and 4 extra-large 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 1 cup light brown sugar and 1 tablespoon 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 1 ¾ cups powdered sugar to a medium-sized mixing bowl (2 to 3 quarts). Whisk in 3 tablespoons half and half and 1 teaspoon pure vanilla extract. 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: 313kcal | Carbohydrates: 69g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 318mg | Potassium: 95mg | Fiber: 1g | Sugar: 51g | Vitamin A: 143IU | Vitamin C: 0.1mg | Calcium: 134mg | Iron: 1mg
HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes
Comments
Stephanie says
My mother in law LOVED this cake!