Honey Bun Cake – tender and soft yellow cake made from scratch with a flavorful and warm middle layer and finished off with a vanilla glaze. A holiday cake that reminds you of a cinnamon roll but in a cake form!
How was your Thanksgiving Day celebration? I hope you had a merry one. Beyond all the cheery laughter and feast, Thanksgiving Day had me all teary-eyed as I look back on all the things that I have been thankful for. I came waaay too far to get to where I am right now. And up until now, I still couldn’t believe that I’m living the life that used to be just a dream.
Like my mom would say, everyday should be celebrated to fully enjoy the process. So even if it’s already post Thanksgiving and all, I want to share with you with this easy and heavenly Honey Bun Cake to celebrate all the wins in our lives – be it big or small wins!
Honey Bun Cake Recipe From Scratch
This cake is as sweet as it sounds. It will remind you of your precious childhood holidays. I mean what’s better than a cinnamon roll in a cake form on a cold season? Nothing! It’s like two of the best baked treats rolled into one.
Although most recipes would call for using a yellow cake box mix, I prefer this time to make it from scratch – you know celebrating each process. 😉 But if you’re pressed with time, please feel free to use the box cake mix, I won’t judge. 😉
You don’t have to worry. The cake base here is pretty simple to make using pantry-staple ingredients. In fact, you **probably** would never ever use that boxed yellow cake mix again. First, you have to cream the butter, sugar and oil until its fluffy and somewhat white. To achieve a better crumb and texture, I also added a sour cream to the sugar and butter mixture.
Stir in the eggs one at a time while beating. And for the last part, you sift and stir in the flour, salt, baking powder into the batter and, finally, pour in 2 teaspoons of vanilla extract to bump up the flavor.
As for the middle layer, I went an extra mile to make sure it is well-spiced. Most recipes would only call for sugar and cinnamon, but I totally love adding some warm spices into it to balance out the sweetness. I added 1/2 teaspoon each of nutmeg, cloves and allspice and 1/4 teaspoon of ground ginger spice. See how flavorful that middle layer is? It’s the best you’ll ever have.
How to make glaze for cake?
Since there’s already a bit more sweetness going on here with the yellow cake and the middle layer, I decided to go for a thinner vanilla glaze on top. I have to cut back the sugar from 2 cups to a cup since I want to highlight that sweet and warm spices in the middle layer and not the icing vanilla glaze on top.
To make the glaze, simply mix together the sugar, milk, melted butter and vanilla and adjust to your preferred consistency. Glaze should be thick enough to hold itself together when you pour it over on top of the honey bun cake.
If you think nuts would be a great filling, go ahead and add a cup of your favorite chopped nuts. Or if you want to fully cover the whole cake top with vanilla glaze, please do so. I think cakes make the sweetest memories and they are meant t be eaten the way you want it.
Tips and Notes:
- You can use buttermilk instead of sour cream in this recipe.
- If you prefer to use the box cake mix, just mix it together with the butter, vegetable oil, eggs, sour cream and vanilla until thoroughly combined.
- Cake can be stored in an airtight container in a room temperature for up to 24 hours.
Honey Bun Cake
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon Salt
- ½ cup unsalted butter
- ½ cup vegetable oil
- 1 ½ cup granulated sugar
- 4 large eggs
- ¾ cup sour cream
- 2 teaspoons vanilla extract
- 1 cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon allspice
- ¼ teaspoon ground ginger spice
Glaze (for topping)
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
- Pre-heat the oven to 160°C/325°F. Grease a 13 inch x 9 inch pan generously with cooking spray and set aside.
- Add brown sugar, cinnamon and nutmeg to a small bowl. Thoroughly mix. Set aside.
- In a mixing bowl cream together the butter sugar and oil until it’s fluffy and starting to look white – about 3 minutes. Add sour cream and mix for another minute.
- Stir in the eggs, a little at a time, beating the mixture well between each addition.
- Sift in the flour, salt and baking powder into the batter, and vanilla extract.
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Pour half of the batter into the greased pan. Then Sprinkle about ¾ of the sugar mix over the batter in the pan. Spread the remaining batter evenly over sugar cinnamon mix.
- Next sprinkle the remaining cinnamon sugar mix on top of the cake. Make swirls with spoon , if desired.
- Bake at 325°F. until a tester inserted into the center comes out clean – about 40 minutes.
- Mix together powdered sugar, milk, and vanilla, adjust consistency. Glaze should be thick.
- You may pour glaze over warm honey bun cake or let the cake cool completely then add the glaze.
- Slice and serve warm or at room temperature.
How to Make a Honey Bun Cake
Pre-heat the oven to 160°C/325°F. Grease a 13 inch x 9 inch pan generously with cooking spray and set aside. Add brown sugar, cinnamon, cloves, all spice, nutmeg and ground ginger spice to a small bowl. Thoroughly mix.
In a mixing bowl, cream together the butter, sugar and oil until it’s fluffy and starting to look white – about 3 minutes. Add sour cream and mix for another minute.
Stir in the eggs, a little at a time, beating the mixture well between each addition.
Sift in the flour, salt, and baking powder into the batter, and vanilla extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Pour half of the batter into the greased pan.
Then sprinkle about ¾ of the sugar mix over the batter in the pan. Spread the remaining batter evenly over sugar cinnamon mix.
Next sprinkle the remaining cinnamon sugar mix on top of the cake. Make swirls with spoon , if desired. Bake at 350 F until a tester inserted into the center comes out clean – about 40 minutes.
(See recipe box for the glaze instructions.)