Honey Bun Cake Recipe
This Honey Bun Cake is a moist, cinnamon-swirled delight topped with a sweet vanilla glaze. Easy to make with boxed mix and pantry staples, it's the perfect treat for breakfast, brunch, or cozy dessert moments.
Equipment
- 9x13-inch baking dish
- Mixing Bowls
- Hand whisk or electric mixer
- Rubber spatula or spoon
- Measuring Cups and Spoons
- Cooling Rack
Ingredients
For the Cake:
- 1 box yellow cake mix
- ¾ cup sour cream
- ¾ cup vegetable oil
- 4 large eggs
- 1 cup brown sugar
- 2 tsp ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Make Cake Batter:
- In a large bowl, combine the yellow cake mix, sour cream, oil, and eggs. Mix until smooth.
Create Cinnamon Swirl:
- In a small bowl, mix brown sugar and cinnamon. Pour half of the cake batter into the baking dish. Sprinkle the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top and gently swirl with a knife for a marble effect.
Bake:
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly on a wire rack.
Prepare Glaze:
- Whisk together powdered sugar, milk, and vanilla extract until smooth. Pour glaze over the warm cake and spread evenly.
Cool & Serve:
- Allow the glaze to set before slicing. Serve warm or at room temperature.
Notes
Tips:
- For extra flavor, add a pinch of nutmeg or a drizzle of honey to the batter.
- Store leftovers tightly covered at room temperature for up to 3 days.