Old Fashioned Honey Bun Cake

Showing off a slice of honey bun cake with a cinnamon streusel layer. Pure yum!

Tender, light, buttery, and irresistibly sweet yellow cake with warm cinnamon swirls and drizzles of vanilla glaze. Enjoy this comforting treat for breakfast, snacks, and holidays.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 629kcal

Author Imma

Ingredients

Cinnamon Streusel Layer

1 cup (210g) brown sugar
2 teaspoons (6g) ground cinnamon
½ teaspoon (1-2g) ground nutmeg
½ teaspoon (1-2g) ground cloves
½ teaspoon (1-2g) ground allspice
¼ teaspoon (1g) ground ginger

The Cake

½ cup (113g) unsalted butter
½ cup (113g) neutral-flavored oil
1½ cups (300g) granulated sugar
¾ cup (170g) sour cream
4 large eggs
2 cups (240g) all-purpose flour
2 teaspoons (8g) baking powder
½ teaspoon (3g) salt
2 teaspoons (10g) vanilla extract

Vanilla Glaze

1 cup (120g) powdered sugar
1 tablespoon (15g) milk
1 teaspoon (5g) vanilla extract

Instructions

Honey Bun Cake

Preheat the oven to 325℉ (163℃). Grease a 9x13-inch sheet cake pan generously with cooking spray and set aside.
Mix brown sugar, cinnamon, cloves, allspice, ginger, and nutmeg in a small bowl thoroughly and set aside.
Cream the butter, oil, and sugar in a mixing bowl until fluffy and white – about 3 minutes. Add sour cream and mix for another minute.
Stir in the eggs, one at a time, beating the mixture well between each addition.
Sift the flour, baking powder, and salt into the batter, then add the vanilla extract.
Stir well until everything is well combined, scraping down the sides of the bowl as you mix.
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 the cinnamon sugar mixture.
Next, sprinkle the remaining cinnamon sugar on top of the cake. Make swirls with a spoon if desired.
Bake at 325°F (163℃) until a tester inserted into the center comes out clean – about 40 minutes.

The Glaze

Mix the powdered sugar, milk, and vanilla extract in a small bowl and adjust the consistency with a little more milk or sugar. The glaze should be relatively thick and spreadable.
You can either pour the glaze over the warm honey bun cake or wait until it cools completely and then add the glaze.
Slice and serve warm or at room temperature.

Notes

You can use buttermilk instead of sour cream in this recipe.
If using a box cake mix, don't follow the instructions from the package. Instead, mix it with the butter, vegetable oil, eggs, sour cream, and vanilla until thoroughly combined. Then proceed with the recipe.
How long it takes to bake depends on your oven. Check at around 30 minutes, and go from there. If it's browning too fast, reduce the heat. If it seems to be taking too long, increase the heat just a tad.
If you have the patience, let the cake rest for 10-20 minutes before slicing, so it will have enough time to set.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition