Honey Bun Cake – Moist, Sweet, and Swirled with Cinnamon Goodness!
This cake brings back cozy memories of those golden honey buns you’d warm up as a treat. With layers of cinnamon sugar and a soft, buttery crumb, this Honey Bun Cake is like coffee cake’s sweeter, sassier cousin. It’s topped with a vanilla glaze that seeps into every bite, making it perfect for breakfast, brunch, or dessert!
Ingredients
For the Cake
1 box yellow cake mix
¾ cup sour cream
¾ cup vegetable oil
4 large eggs
1 cup brown sugar
1 tablespoon ground cinnamon
For the Glaze
2 cups powdered sugar
¼ cup milk
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, sour cream, oil, and eggs until smooth.
- Pour half the batter into the baking dish.
- In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over the batter in the dish.
- Pour the remaining batter on top and gently swirl through with a knife to create a marbled effect.
- Bake for 35–40 minutes or until a toothpick comes out clean.
- While the cake is baking, mix powdered sugar, milk, and vanilla to make the glaze.
- Pour the glaze over the warm cake right after it comes out of the oven. Let it soak in and cool slightly before slicing.
Helpful Tips
- For extra flavor, add a touch of nutmeg or a swirl of honey on top before baking.
- Serve warm for that nostalgic gooey honey bun feel.
- Leftovers? Store covered at room temperature for 2 days or in the fridge for up to 5.
Nutrition (Per Slice – Serves 12)
| Calories | 390 kcal |
| Carbs | 50 g |
| Protein | 4 g |
| Fat | 20 g |
| Sugar | 35 g |
FAQs
Q: Can I use a homemade yellow cake instead of a mix?
Absolutely! Any fluffy yellow cake base will work perfectly.
Q: Can I make this into cupcakes?
Yes, just reduce baking time to about 20–25 minutes and swirl the cinnamon layer in each cup.
Q: Can this be frozen?
Yes! Wrap tightly and freeze for up to 2 months. Thaw and warm slightly before serving.
