Honey Bun Cake
This Honey Bun Cake captures the nostalgic flavors of a classic honey bun but in a cake not a cinnamon roll. It’s light, moist, and perfectly spiced with a cinnamon layer and a sweet vanilla glaze. While it doesn’t replicate the exact texture of a honey bun, the flavor is spot-on, delivering that familiar cozy sweetness in every bite.
This cake is quick and delicious and uses a box of yellow cake mix for convenience, making it perfect for busy bakers. And for people like me who struggle with cakes!! Yes, I have made some beautiful cakes but sometimes, I just fail.
This cake is perfect for desserts when you need to feed 12 people or take it as a potluck favorite. The combo of cinnamon and vanilla glaze adds a homemade touch that feels comforting and festive.
History of Honey Buns
Honey Buns, a beloved treat in American snack culture, have roots in sweet yeast breads and pastries. They’re really just a prepackaged cinnamon roll with a hint of honey. BUT they are beloved and a staple in lunchboxes and convenience stores. This cake takes the essence of those iconic treats and transforms it into an easy-to-make dessert.
What You Need to Make This Cake
- honey
- vegetable oil
- yellow cake mix
- eggs
- sour cream
- brown sugar
- cinnamon
- powdered sugar
- vanilla extract
- milk
Tips for Making This Recipe
- Spreading the top layer of batter can be tricky over the cinnamon sugar swirl—go slow and use a spoon or spatula for better control.
- For the icing, start with a little milk and add more as needed for the right consistency.
- Allow the cake to cool completely before icing to ensure a smooth finish and prevent melting.
How To Store This Cake
Keep your Honey Bun Cake fresh by storing it in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate it for up to a week. You can freeze it, but it doesn’t defrost that well; the icing gets wonky. If you do freeze it, cut it in individual slices, wrap them tightly in plastic wrap and freeze for up to three months.
A Few Final Notes
This cake is versatile enough to serve for casual gatherings or special occasions. Its warm, spiced flavors pair wonderfully with coffee or tea, making it a delightful addition to any dessert table. Simple to make yet irresistibly flavorful, it’s a recipe that’s sure to become a family favorite!
Honey Bun Cake
Ingredients
- 1 TBSP honey
- 2/3 cups vegetable oil
- 15 oz yellow cake mix 1 box
- 4 eggs
- 8 oz sour cream
- 3/4 cup brown sugar
- 2 tsp cinnamon
- 1 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 1 tsp milk
Instructions
- Preheat the oven to 350°
- Spray a 9×13 baking dish with nonstick cooking spray and set aside
- mix the vegetable oil and the honey together with a whisk, set aside, stir again before using in the next step
- Put the cake mix, eggs, and sour cream to a large mixing bowl, add the vegetable oil and honey mixture, mix with a hand mixer until everything is mixed together
- Scrape around the edges of the bowl to make sure everything is very mixed together and no cake mix remains on the sides
- Pour half of the batter into the baking dish and spread around
- In a small mixing bowl and add the brown sugar and cinnamon and mix together
- Sprinkle half of the over top of the batter, making sure to get it everywhere, then cover with the remaining batter, then top with the last of the cinnamon sugar
- Bake for 30-35 minutes or until it is no longer jiggly in the center and sticking a toothpick in the middle comes clean
- Let cool for 30-45 minutes
- Once it’s almost cool, prepare the icing: Sift the powdered sugar into a medium bowl
- Add the vanilla and just enough milk to make a pourable icing, be sure you don't add so much that it is runny
- Let cool for 25 minutes and let the icing get harden up a bit
