Honey Bun Cake
A nostalgic dessert that tastes just like classic honey buns. This easy cake features tender layers with cinnamon-spiced brown sugar swirls and a sweet glaze that creates that signature honey bun coating.
Ingredients
Cake
- 1 box yellow cake mix 15.25 oz
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 large eggs room temperature
- 2 tsp vanilla extract
Cinnamon Swirl
- 1 cup light brown sugar packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Glaze
- 1 1/2 cups confectioners' sugar
- 4 tbsp milk whole milk preferred
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking pan generously with cooking spray, including corners and sides.
- In a large mixing bowl, combine yellow cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Mix with a stand mixer, hand mixer, or whisk for about 2 minutes until smooth. The batter will be very thick.
- Pour half of the batter into the prepared pan. Use a spatula to spread evenly across the bottom.
- In a small bowl, mix together brown sugar, cinnamon, and nutmeg until well combined.
- Sprinkle the entire cinnamon mixture evenly over the batter in the pan.
- Carefully spoon the remaining batter over the cinnamon layer. Gently spread to cover without disturbing the cinnamon sugar too much.
- Using a butter knife, make 3-4 gentle swirls through just the top layer. Don't over-swirl or go all the way to the bottom.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden and spring back when lightly pressed.
- While the cake bakes, prepare the glaze by whisking together confectioners' sugar, milk, and vanilla in a medium bowl until completely smooth with no lumps.
- Remove cake from oven and let cool for 10 minutes only. Pour glaze over the warm cake and spread evenly with a spatula.
- Let the cake sit for at least 20 minutes to allow the glaze to set before cutting into 24 squares and serving.
Notes
Storage: Store covered at room temperature for up to 4 days. Refrigerate for up to 1 week. Freeze individual squares wrapped in plastic wrap for up to 2 months.
Tips: Bring eggs and milk to room temperature 30 minutes before baking. Don't over-swirl the batter or you'll lose the distinct cinnamon ribbons. The cake tastes even better the next day as the glaze soaks in.
Variations: Substitute Greek yogurt for sour cream, use melted butter instead of oil for richer flavor, add chopped pecans to cinnamon layer, or use pumpkin pie spice instead of cinnamon and nutmeg.