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Honey Bun Cake Recipe

Easy Honey Bun Cake

This classic Honey Bun Cake is a soft, moist cinnamon swirl cake topped with a sweet vanilla icing. Made with simple pantry ingredients, it's an easy homemade dessert that's perfect for breakfast, brunch, holidays, or family gatherings. The rich brown sugar filling and tender cake texture make it a crowd-pleasing favorite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake*
  • 1 box yellow cake mix 15.25 oz
  • 4 large eggs
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • *For the Cinnamon Swirl*
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • *For the Vanilla Icing*
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Electric mixer (optional)
  • Rubber spatula
  • Butter knife (for swirling)
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, combine the cake mix, eggs, sour cream, and vegetable oil. Mix until smooth.
  3. In a separate bowl, stir together the brown sugar and cinnamon.
  4. Pour half of the cake batter into the prepared baking dish.
  5. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
  6. Spread the remaining batter over the cinnamon layer.
  7. Top with the remaining cinnamon-sugar mixture.
  8. Use a butter knife to gently swirl the cinnamon mixture throughout the batter.
  9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool for 10–15 minutes.
  11. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  12. Pour the vanilla icing over the warm cake and spread evenly.
  13. Allow the glaze to set before slicing and serving.

Notes

  • For extra flavor, add ½ cup chopped pecans or walnuts to the cinnamon swirl.
  • Do not overmix the batter, as this can make the cake dense.
  • Apply the icing while the cake is still slightly warm for better absorption.
  • Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Individual slices can be frozen for up to 3 months.
  • For a richer variation, replace the vanilla icing with cream cheese frosting.
Honey Bun Cake Recipe
Nutrition Information (per serving, estimated): Calories: 380 kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Sodium: 320mg | Potassium: 110mg | Fiber: 1g | Sugar: 34g | Vitamin A: 150IU | Vitamin C: 0mg | Calcium: 70mg | Iron: 1.4mg