Honey Bun Cake

Why You’ll Love This Recipe

Honey Bun Cake is a moist, sweet, cinnamon-swirled dessert that tastes just like the classic packaged honey bun snack—but even better homemade. With a tender yellow cake base and a gooey brown sugar-cinnamon filling, it’s topped with a simple vanilla glaze that seeps into every bite. Perfect for breakfast, potlucks, or an indulgent dessert, this cake is a comforting crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

yellow cake mixsour creameggsoilbrown sugarground cinnamonpowdered sugarmilkwanilla extract

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a large bowl, mix together the cake mix, sour cream, eggs, and oil until smooth and well combined.

In a separate small bowl, combine the brown sugar and cinnamon.

Pour half of the cake batter into the prepared pan and spread it evenly.

Sprinkle the brown sugar-cinnamon mixture over the batter.

Top with the remaining cake batter and gently swirl with a knife for a marbled effect.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is still warm, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.

Pour the glaze evenly over the warm cake, allowing it to soak in as it cools.

Servings and timing

This recipe yields approximately 12-15 servings.
Preparation time: 10 minutes
Baking time: 35-40 minutes
Cooling and glazing time: 15-20 minutes
Total time: 60-70 minutes

Variations

Use cream cheese instead of sour cream for a richer texture.

Add chopped pecans or walnuts into the cinnamon swirl for added crunch.

Replace the glaze with a cream cheese frosting for extra indulgence.

Make it into cupcakes or muffin-sized portions for individual servings.

storage/reheating

Store Honey Bun Cake covered at room temperature for up to 3 days or in the refrigerator for up to 7 days.
To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 300°F for 5-10 minutes.

FAQs

Can I use a homemade cake batter?

Yes, you can substitute the cake mix with your favorite yellow cake recipe.

Is sour cream necessary?

Sour cream adds moisture and richness; Greek yogurt can be used as a substitute.

Can I make this cake ahead of time?

Absolutely. It tastes even better the next day as the flavors meld.

Can I freeze Honey Bun Cake?

Yes, freeze in an airtight container for up to 2 months. Thaw and warm before serving.

Can I skip the glaze?

You can, but the glaze adds signature flavor and moisture to the cake.

Why is my cake dry?

Overbaking can dry out the cake—check for doneness a few minutes before the suggested time.

Can I make this without cinnamon?

You can, but it won’t have the signature Honey Bun flavor.

Can I add raisins?

Yes, add them to the cinnamon layer for extra texture and sweetness.

Does this cake need refrigeration?

Not necessary unless it’s hot or you’re storing it for more than 3 days.

Can I use a bundt pan?

Yes, but adjust the baking time and grease the pan well.

Conclusion

Honey Bun Cake is a nostalgic, sweet, and cinnamon-kissed treat that’s both easy to make and irresistibly delicious. With its soft texture and sugary glaze, it’s perfect for any occasion—from casual brunches to decadent desserts. Give it a try and enjoy a comforting classic straight from your oven.

Print