Honey Bun Cake

This honey bun cake is such a delicious and moist cake that's made from scratch. It's a fluffy yellow cake swirled with cinnamon sugar and topped with a glaze.

Prep Time20

Cook Time45

Total Time1 5

Servings: slices

Author: Miranda Couse

Ingredients

Cake

1 cup butter room temperature
1 ½ cups granulated sugar
2 teaspoons vanilla extract
½ cup full-fat sour cream
3 large eggs
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup whole buttermilk

Cinnamon Sugar

¾ cup light brown sugar packed
1 ½ tablespoons ground cinnamon

Glaze

4 tablespoons butter melted
1 teaspoon honey optional (I didn’t use)
1 teaspoon vanilla extract
2 cups powdered sugar sifted
3 – 4 tablespoons whole milk

Instructions

Cake

Preheat the oven to 325 degrees F. Grease a 9x13 baking pan with nonstick cooking spray.
In a large mixing bowl, add the 1 cup butter and 1 ½ cups granulated sugar. Using a hand mixer on medium speed, beat until creamed, about 1 to 2 minutes.
Add the 2 teaspoons vanilla extract and ½ cup full-fat sour cream and beat until combined.
Add in the 3 large eggs, one at a time, and mix until combined before adding the next. Once all of the eggs are combined, scrape down the sides of the bowl and beat in any remnants.
In a separate bowl, add the 2 cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Whisk until combined.
Alternate adding the dry ingredients and the ¾ cup whole buttermilk to the butter/sugar mixture starting and ending with the flour.
Once the dry ingredients and buttermilk are in the batter, pour half of the two-thirds of the batter into the bottom of the prepared pan.
Add the ¾ cup light brown sugar and 1 ½ tablespoons ground cinnamon to a small bowl. Stir until combined to make the cinnamon and sugar.
Sprinkle half of the cinnamon sugar on the top of the cake batter.
Add the remaining cake batter on top of the cinnamon and sugar by the spoonful. Spread each dollop out so it can easily be smoothed out with an angled spatula to cover the cinnamon sugar layer.
Add the remaining cinnamon sugar on top of the cake batter.
Use a butter knife to swirl the top layer of cinnamon sugar and cake batter around. I like to drag the butter knife back and forth the entire length of the pan and then turn and drag the butter knife the width of the pan.
Place in the preheated oven and bake for 40 to 45 minutes or until done. Insert a toothpick in the center of the cake and if it comes out clean or with moist crumbs, it’s done. Wet batter means you need to bake it longer.
While the cake is still hot, pour the glaze on the top of it. I like to poke some holes in the cake with a skewer so the glaze gets inside the cake too but that’s unnecessary.

Glaze

Add the 4 tablespoons butter, 1 teaspoon honey, if you’re using it, 1 teaspoon vanilla extract, 2 cups powdered sugar, and 2 tablespoons of milk to a large bowl. Whisk until combined.
Add the remaining milk, 1 tablespoon at a time, and whisk until you reach your desired consistency. I add 3 ½ to 4 tablespoons of milk but omit the honey.
Pour the glaze on top of the hot cake and let it set up.
Cover and store at room temperature.

Notes

Storage: Store your cake in an airtight container or cover with plastic wrap or foil. You can leave it out at room temperature for 3-4 days or store it in the fridge for 5-6 days.

Freezing: Once the cake is cooled and the icing has crusted, you can wrap it tightly in plastic wrap or place in a freeze-safe container to freeze for up to 3 months. Thaw in the fridge overnight until you are ready to serve, or let it thaw on the counter for an hour or so.

Nutrition