Honey Bun Cake

Tender, light, buttery yellow cake with warm cinnamon swirls and drizzles of vanilla glaze. Cinnamon rolls have nothing on this deliciousness. Ridiculously tasty comfort food for the holidays or any time!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 489kcal

Author Imma

Ingredients

Cake

½ cup unsalted butter
½ cup oil (vegetable or other neutral-flavored oil)
1½ cups granulated sugar
¾ cup sour cream
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons vanilla extract

Cinnamon Spice Layer

1 cup brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground allspice
¼ teaspoon ground ginger

Glaze

1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract

Instructions

Honey Bun Cake

Preheat the oven to 160°C/325°F. Grease a 13x9-inch pan generously with cooking spray and set aside.
Add brown sugar, cinnamon, and nutmeg to a small bowl. Mix thoroughly and set aside.
In a mixing bowl, cream the butter, oil, and sugar until fluffy and starts to look 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. Scrape down the sides of the mixing 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 sugar-cinnamon mixture.
Next, sprinkle the remaining cinnamon-sugar mixture 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.
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.
Chill the cake for 10 minutes before slicing. You'll have a cleaner cut when the cake is cold and firm. It also gives a nice gooey texture. Yum!
Or, if you have the patience, let the cake rest for at least 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