Honey Bun Cake Recipe
Honey bun cake is a rich, soft, moist and fluffy yellow cake layered with swirls of sweet cinnamon sugar, topped with a creamy honey glaze. This homemade honeybun cake is perfect for dessert or as dessert for breakfast.
Equipment
- 1 9x9 or 9x13 pan
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Honey Bun Cake
- ¾ cup (150 g) light brown sugar
- 1 tablespoon ground cinnamon
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1½ cup (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
Honey Glaze
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) melted butter
- 1 tablespoon honey
- 2 - 3 tablespoons milk, room temperature
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two sides of a 9 x 9 inch (23 cm) or 9 x 13 cake pan with parchment paper. Alternatively, grease the pan really well and omit the parchment paper.
- In a small bowl whisk the light brown sugar and cinnamon together until well combined. Set aside for now.¾ cup (150 g) light brown sugar, 1 tablespoon ground cinnamon
- In a medium bowl whisk the all purpose flour, baking powder, baking soda and salt together until well combined. Set aside for now.2 cups (240 g) all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, mix in the eggs and vanilla extract until smooth and well combined. Alternating dry ingredients and buttermilk, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the buttermilk. Repeat with until all the ingredients are just combined.1 cup (226 g) unsalted butter, room temperature, 1½ cup (300 g) granulated sugar, 3 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , 1 cup (240 ml) buttermilk, room temperature
- Evenly spread half of the honey cake batter into the prepared pan. Top the cake layer with the ½ of the cinnamon sugar. Repeat with the remaining cake batter. Top with the remaining cinnamon sugar. Swirl the sugar into the cake batter.
- Bake the honey bun cake for 40 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool the pan in the pan for 15-20 minutes. Once the cake has cooled a bit, take a toothpick and poke lots of holes all over the top of the cake.
- Make the honey glaze by whisking powdered sugar with melted butter, honey and milk or heavy cream. Top the honey cake with the glaze, allow about 30 minutes for the glaze to set.1½ cups (180 g) powdered sugar, 2 tablespoons (30 ml) melted butter, 1 tablespoon honey, 2 - 3 tablespoons milk, room temperature
Notes
Store: Keep the honey cake stored in an airtight container at room temperature for up to 3 - 4 days. The cake can be stored in the fridge for about 3 days. For longer storage store the cake in the freezer.
Honey Bun Cake with Cake Mix: Prepare the cinnamon sugar as listed in the recipe. For the cake layer mix together a 15.25 oz. yellow cake mix with ¾ cup (180 ml) oil, 4 large eggs and 1 cup of sour cream until smooth and well combined. Follow the assembly and baking steps of the recipe as written.
did you make this recipe?tag @olivesnthyme on Instagram