HONEY BUN CAKE

 

Honey Bun Cake

There’s something special about a cake that tastes like a warm, cinnamon-swirled honey bun — but in an easy, sliceable form. This recipe is simple enough for weeknights but impressive enough for holidays or brunch. The sour cream keeps it moist, the cinnamon sugar creates gooey ribbons, and the vanilla glaze seeps into every bite.

Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: ~1 hour 10 minutes
Servings: 12

Ingredients

Cake Batter

• 1 box (15.25 oz / 432 g) yellow cake mix

• 3 large eggs (room temperature)

• ¾ cup vegetable oil

• 1 cup sour cream (full-fat preferred)

Cinnamon Swirl Filling

• 1 cup light brown sugar, packed

• 2 teaspoons ground cinnamon

Vanilla Glaze

• 2 cups powdered sugar, sifted

• 3 tablespoons milk (plus more if needed)

• 1 teaspoon vanilla extract

Instructions

1. Preheat & prepare the pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly.

2. Make the batter
In a large bowl, combine cake mix, eggs, oil, and sour cream. Mix until smooth and fully blended — about 1–2 minutes. The batter will be thick.

3. Prepare the cinnamon filling
In a small bowl, stir together brown sugar and cinnamon.

4. Layer the cake
Spread half of the batter evenly into the prepared pan. Sprinkle the cinnamon sugar mixture over the batter. Carefully spoon the remaining batter on top and gently spread it to cover.

5. Swirl
Using a butter knife, lightly swirl through the layers in a zigzag pattern. Do not overmix — you want visible ribbons of cinnamon.

6. Bake
Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. The top should be golden and slightly firm.

7. Make the glaze
While the cake bakes (or while it cools slightly), whisk together powdered sugar, milk, and vanilla until smooth and pourable. If needed, add more milk 1 teaspoon at a time.

8. Glaze
Let the cake cool in the pan for about 10 minutes. Pour the glaze evenly over the warm cake — it will melt slightly and soak in.

9. Cool & serve
Allow the glaze to set for 10–15 minutes before slicing. Serve warm or at room temperature.

Tips & Notes

• Make-ahead: This cake tastes even better the next day, as the cinnamon and glaze flavors deepen.

• Substitutions: Greek yogurt can replace sour cream, but full-fat sour cream yields the moistest texture. Melted butter can replace vegetable oil for a richer flavor.

• Storage: Cover and keep at room temperature for up to 3 days, or refrigerate for up to a week.

• Serving idea: Great with coffee, tea, or a scoop of vanilla ice cream.