If you like Honey Buns, you are going to love this honey bun cake recipe! This doctored-up boxed cake mix tastes just like the beloved variety of snack rolls but is made in a snap with a few simple ingredients and no special equipment like an electric mixer required. The result is a moist cake that is full of buttery cinnamon swirls and topped with a sweet glaze.
Bake this easy cake recipe for family get-togethers, holiday brunch, potlucks, and any time you are in the mood for cinnamon rolls but don’t have the time for kneading and proofing the dough. For more delicious easy cake mix recipes, check out my better than sex cake recipe, cake mix cookies recipe, and homemade cake pops recipe.
What You Need to Make This Recipe
Yellow Cake Mix – choose your favorite brand of boxed moist yellow cake mix. Do not follow the baking directions or required ingredients on the box of mix, however. My recipe has everything you will need for this cake!
Vegetable Oil – neutral-flavored vegetable oil or canola oil are the best picks. If needed, grapeseed oil can also be used.
Brown Sugar – packed firmly when measured. I prefer light brown sugar, as the lighter molasses flavor doesn’t overpower the cinnamon, but you can use either one.
Cinnamon – opt for cinnamon with a good expiration date for the best sweet and warmly-spiced flavor. While technically safe to use, ground cinnamon loses its potency over time, and old cinnamon can be quite flavorless.
Sour Cream – use full-fat sour cream to give the sponge a rich flavor and tender crumb, creating a moist and delicious cake. Whole milk Greek yogurt can be substituted in a pinch, but sour cream really is best.
How to Make Honey Bun Cake
1. Preheat the oven to 350°F. Grease a 13×9-inch baking pan. Add the box of yellow cake mix to a large bowl along with the eggs, oil, and sour cream.
2. Mix the cake batter together until smooth.
3. In a small bowl, stir together the brown sugar and cinnamon until combined.
4. Spread half of the batter into the prepared pan. Sprinkle with the cinnamon sugar mixture.
5. Top the cinnamon sugar with the remaining batter.
6. Using a knife, swirl the cake batter generously. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs and the edges are golden brown. Let the cake cool in the pan on a wire rack for a few minutes.
7. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
8. Pour glaze and carefully spread it over the warm cake until covered. Let the cake cool completely before serving.
Pro Tips For Making This Recipe
- Swirl the cake batter generously. This will marble the cinnamon sugar layer, giving the cake a beautiful appearance when cut and helping the cinnamon flavor spread evenly throughout.
- Thin the vanilla glaze if needed. Whisk in additional milk by the teaspoon to thin the glaze if desired or until it is spreadable but not runny.
- Spread the glaze on the warm cake. The heat of the cake will help the glaze spread easily and soak into the cake a bit. Lightly and carefully spread the glaze so it doesn’t tear the top of the cake or spread around crumbs.
Frequently Asked Questions
Let the cake cool completely before covering it with plastic wrap or moving it to an airtight container and storing it at room temperature for up to 3 days. For longer storage, store the cake in the refrigerator for up to 5 days.
Serve this delectable treat at room temperature with hot tea, a freshly brewed cup of coffee or espresso, or hot chocolate. It’s great to serve with brunch, or you can even make a light sweet breakfast of it by serving it with fruit salad or sliced oranges.
Make this delicious honeybun cake your own by topping it with different toppings or experimenting with different glaze flavors! Whisk ½ teaspoon of cinnamon or fresh orange zest into the glaze for an additional cinnamon or fresh citrus element, or sprinkle the freshly glazed cake with chopped walnuts, pecans, or almonds.
If you love this recipe try these out!
If you’ve tried this honey bun cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Honey Bun Cake
Equipment
- 9×13″ cake pan
Ingredients
- 1 (15.25-ounce/432g) box yellow cake mix
- 3 large eggs
- ¾ cup vegetable oil (180ml)
- 1 cup sour cream (240g)
- 1 cup packed light brown sugar (220g)
- 1 tablespoon cinnamon
- 1 cup powdered sugar (120g)
- 4 teaspoons whole milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 13×9-inch baking pan.
- In a large mixing bowl, whisk together the cake mix, eggs, oil, and sour cream until smooth.
- In a small bowl, stir together the brown sugar and cinnamon until combined.
- Spread half of the batter into the prepared pan. Sprinkle with the cinnamon sugar mixture, and top with the remaining batter. Using the tip of a knife, swirl the batter generously.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs and the edges are golden brown. Let cool in the pan for a few minutes.
- In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake, and let cool completely.
Notes
- Swirl the cake batter generously. This will marble the cinnamon sugar layer, giving the cake a beautiful appearance when cut and helping the cinnamon flavor spread evenly throughout.
- Thin the vanilla glaze if needed. Whisk in additional milk by the teaspoon to thin the glaze if desired or until it is spreadable but not runny.
- Spread the glaze on the warm cake. The heat of the cake will help the glaze spread easily and soak into the cake a bit. Lightly and carefully spread the glaze so it doesn’t tear the top of the cake or spread around crumbs.
