Honey Bun Cake

This honey bun cake is the bundt cake version of a sweet and sticky honeybun! Moist, homemade cinnamon swirled cake is covered in a sugary glaze for a dessert (or breakfast!) you’ll absolutely adore.

Table of Contents

• Why You Will Love This Honey Bun Cake Recipe
• What Is Honey Bun Cake Made Of?
• How to Make Honey Bun Cake
• Tips for Success
• Storing Honey Bun Cake
• Can I Freeze This?
• More Irresistible Bundt Cake Recipes
• Get the Recipe

Why You Will Love This Honey Bun Cake Recipe

Honey bun cake is such a scrumptiously easy dessert! Here are just a few reasons you’ll love it.

• Irresistible Flavor: This tender, soft cake is loaded with sweet, cinnamon-infused flavor, just like a real honey bun.
• Moist and Tender: This cake is ultra moist and tender, with a soft, melt-in-your-mouth texture that makes each bite a luxury.
• Easy to Make: No need for complicated techniques or tools here – this is a simple mix-and-bake cake.
• Totally Versatile: Serve this for a simple dessert, snack, or breakfast option. It’s easy enough for a weekday after-school snack, but yummy enough for Christmas!

For more honey bun goodness, check out these homemade honey buns and this pumpkin honey bun cake!

What Is Honey Bun Cake Made Of?

This scrumptiously soft, sweet honey bun cake is made of ordinary baking ingredients you probably already have at home! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

For the Cake

• Butter
• Milk: Whole milk is best for this recipe, but reduced fat will also work.
• Sour Cream: For extra richness and softness.
• Sugar: You’ll need plain, granulated sugar as well as brown sugar.
• Eggs
• Vanilla: I used pure vanilla extract, but you could also use vanilla bean paste, if you prefer.
• Flour: All-purpose flour.
• Rising Agents: You’ll need both baking soda and baking powder to make these honey buns light and soft.
• Salt
• Cinnamon: Pro tip – always check the date on your spices. Old spices can turn bland or even bitter! Fresh cinnamon will give the best flavor.

For the Glaze

• Powdered Sugar: This dissolves into a sweet, creamy glaze when combined with milk.
• Milk: I usually go with whole milk, but reduced fat will also work here as well. If you do not want to refrigerate this cake when storing, use evaporated milk instead.
• Vanilla

How to Make Honey Bun Cake

Let’s take a look at the steps for making this recipe. It’s actually really easy! You can whisk it all together by hand, no mixer needed – and the oven does the rest.

• Make the Batter and Cinnamon Sugar: Whisk the wet ingredients together, and then whisk in the dry. In a separate bowl, combine the brown sugar and cinnamon.
• Layer in a Bundt Pan: In a well-greased Bundt pan (I like to spray mine with Baker’s Joy), pour in one-third of the batter, and sprinkle with half the cinnamon sugar. Repeat those two layers. Top with the rest of the batter. Swirl with a butter knife.
• Bake: Bake the cake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and Glaze: Let the cake cool for about 15 minutes, and then turn it out on a cake plate. Mix up the glaze ingredients, and pour over the warm cake.
• Enjoy!

Tips for Success

Before you start baking, be sure to look over these quick baking tips. They’ll help ensure that your honey bun cake turns out perfect.

• Prepare Your Bundt Pan Properly: To make sure that your cake comes out of the pan without getting stuck and breaking, be sure to grease it thoroughly, getting into every corner. Spread softened butter, shortening, or vegetable oil all over the pan, and then flour it. You could also use a baking spray like Baker’s Joy.
• Room Temperature Ingredients: For the smoothest, easiest mixing, allow your eggs, milk, and sour cream to come to room temperature before using them. Room temperature ingredients can help make a softer, moister cake.
• Swirling Technique: When layering the batter and cinnamon-sugar mixture, sprinkle the cinnamon-sugar mixture evenly and use a butter knife to gently swirl the layers. This technique creates those lovely cinnamon swirls throughout the cake.
• Check for Doneness: Keep a close eye on the cake while it’s baking. Start checking for doneness around 45 minutes, but it may need up to 50 minutes depending on your oven.
• Glaze While Warm: For a smooth and even glaze, apply it while the cake is still slightly warm. This allows the glaze to spread a little and soak into the cake.

Storing Honey Bun Cake

To store your honey bun cake, allow it to cool completely, and then store it in an airtight container for up to 5 days. Allow to come to room temperature before serving again.

If you want to store your cake at room temperature instead, swap out the milk for evaporated milk – or even water – in the glaze.

Can I Freeze This?

Yes, you can, although the glaze may become a little bit runny after freezing and thawing. You can re-glaze at that point, or leave it as-is.

Either way, you can freeze honey bun cake for up to 3 months, sealed in freezer bags with the air squeezed out, or tightly wrapped in two layers of plastic wrap. Thaw it out in the refrigerator before serving.

More Irresistible Bundt Cake Recipes

• Pineapple Coconut Bundt Cake
• Chocolate Milk Bundt Cake
• Cherry Almond Bundt Cake
• Banana Bundt Cake
• Eggnog Pound Cake
• Pumpkin Donut Cake
• Rumchata Pound Cake

5 from 7 votes

Print Pin Recipe

Yield: 14 Slices

Honey Bun Cake

This honey bun cake is the bundt cake version of a sweet honeybun! Moist cinnamon swirled cake is covered in a vanilla glaze for a dessert (or breakfast!) you'll absolutely adore.

Prep Time10 minutes minutes

Cook Time45 minutes minutes

Total Time55 minutes minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 1 cup milk
• ½ cup sour cream
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup packed brown sugar
• 2 teaspoons cinnamon

Glaze:

• 1 cup powdered sugar
• 1 tablespoon milk, or evaporated milk or water
• 2 teaspoons vanilla extract

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Instructions 

• Preheat oven to 350°F. Grease & flour a bundt pan or spray with Baker’s Joy. Set aside.
• In a large bowl, whisk together melted butter, water and sour cream. Add sugar, eggs and vanilla extract. Whisk in flour, baking soda, baking powder and salt. Set aside.
• In a small bowl, mix together brown sugar and cinnamon.
• Pour a third of the cake batter into the prepared baking pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Pour another third of the cake batter on top of the brown sugar-cinnamon mixture. Sprinkle with the remaining brown sugar-cinnamon mixture. Pour the remaining batter on top and gently swirl the batter a few times with a butter knife.
• Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool for 15 minutes, and then invert onto a cake plate.
• Whisk together powdered sugar, milk and vanilla extract to create glaze. Pour on top of cake while cake is still a little warm. Slice and serve!

Notes

Storage: To store your honey bun cake, allow it to cool completely, and then store it in an airtight container for up to 5 days. Allow to come to room temperature before serving again. If you want to store your cake at room temperature instead, swap out the milk for evaporated milk – or even water – in the glaze.

Room Temperature Ingredients: For the smoothest, easiest mixing, allow your eggs, milk, and sour cream to come to room temperature before using them. Room temperature ingredients can help make a softer, moister cake.

Check for Doneness: Keep a close eye on the cake while it’s baking. Start checking for doneness around 45 minutes, but it may need up to 50 minutes depending on your oven.

Glaze While Warm: For a smooth and even glaze, apply it while the cake is still slightly warm. This allows the glaze to spread a little and soak into the cake.

Nutrition

Serving: 1, Calories: 420kcal, Carbohydrates: 87g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 59mg, Sodium: 364mg, Fiber: 1g, Sugar: 62g

© Jessica – The Novice Chef

Cuisine: American

Category: Bundt Cake

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