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This Honey Bun Cake is the dessert you’ve been dreaming of. It combines the flavors of a classic honey bun with the comfort of a warm, homemade cake. It’s the perfect treat for any occasion, from a casual weekend dessert to a special family gathering, and trust us when we say – it’s AMAZING!!
This easy cake recipe uses a simple cake mix to save you time without sacrificing flavor. With a few pantry ingredients, you’ll create a moist and fluffy cake with a gooey, cinnamon-brown sugar swirl that bakes right in. Then, give it the honey bun finish by drizzling a buttery glaze on top.
Since first testing this recipe, we’ve made it 3 more times. It’s definitely a new favorite and we hope you love it too.
Why we think you’ll love it:
- Easy. It’s incredibly simple to make, starting with a convenient box of cake mix.
- Classic flavor. The cinnamon swirl and sweet glaze provide the traditional flavor of a honey bun.
- Feeds a crowd. This quarter sheet cake can be cut into 15-16 generous slices.
Honey Bun Cake Ingredients and Substitutions
Cake
- Brown sugar – light or dark, but we prefer light (1 cup): Combines with cinnamon for the sweet, swirled filling.
- Ground cinnamon or pumpkin pie spice (1 teaspoon): Adds warm spice throughout the cake.
- Yellow cake mix (1 box, 15.25 oz): The base that keeps this recipe easy and foolproof.
- Eggs (4 large): Add richness and help the cake rise.
- Sour cream or plain greek yogurt (8 oz): Keeps the cake soft and moist.
- Butter (½ cup, melted): Adds buttery flavor and tenderness.
- Vegetable oil (¼ cup): Helps create a fluffy, tender crumb.
- Water (½ cup): Balances the batter consistency.
- Vanilla extract (1 teaspoon): Adds warmth and flavor.
- Almond extract (1 teaspoon, optional): Gives a bakery-style aroma and taste.
Icing
- Powdered sugar (2 cups, sifted): The base for the glaze.
- Half and half or milk (¼ cup): Thins the icing to a pourable consistency.
- Vanilla extract (1 teaspoon): Adds sweetness and flavor to the glaze.
How to Make Honey Bun Cake
PREP. Preheat the oven to 350°F. Grease a 9x 13-inch baking dish.
CINNAMON MIX. In a small bowl, mix brown sugar and cinnamon. Set aside.
BATTER. In a large bowl, whisk together cake mix, eggs, sour cream, butter, vegetable oil, water, and extracts until smooth.
SWIRL. Pour half of the batter into the prepared pan. Sprinkle the cinnamon sugar mixture over the batter, then dollop the remaining batter on top. Using a knife, insert it halfway into the cake batter and swirl back and forth along the cake.
BAKE. Bake for 32-35 minutes, or until lightly golden brown (a toothpick inserted in the middle should come out clean).
ICING. While cake is baking, make icing in a medium bowl by whisking together the powdered sugar, half and half and vanilla extract until smooth. Pour the sweet vanilla glaze over the cake while warm and allow to cool before cutting and serving.
Kristyn’s Recipe Tips
- Don’t overmix; mix the batter just until the ingredients are combined to avoid a tough, dense cake.
- Swirl gently so you get pretty cinnamon ribbons without mixing the layers completely.
- While not required, using room temperature eggs and sour cream can help the batter mix up smoothly.
- Pour icing while warm so it melts slightly and forms a glossy glaze.
- Sprinkle chopped nuts like walnuts or pecans over the batter before baking.
Honey Bun Cake Recipe
Ingredients
Cake
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 (15.25-ounce) package yellow cake mix
- 4 large eggs
- 1 (8-ounce) carton sour cream
- ½ cup butter, melted
- ¼ cup vegetable oil
- ½ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract, optional
Icing
- 2 cups powdered sugar, sifted
- ¼ cup half and half, or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch pan.
- In a small bowl, mix brown sugar and cinnamon. Set aside.
- In a large bowl, whisk together cake mix, eggs, sour cream, butter, vegetable oil, water and extracts until smooth.
- Pour half of the batter into the prepared pan. Sprinkle the brown sugar mixture over the batter, then dollop the remaining batter on top. Using a knife, insert it half ways into the batter and swirl back and forth along the cake.
- Bake for 32-35 minutes, or until lightly golden brown (a toothpick inserted in the middle should come out clean).
- While cake is baking, make icing in a medium bowl by whisking together the powdered sugar, half and half and vanilla extract until smooth.
- Pour the icing over the cake while warm and allow to cool before cutting and serving.
Notes
- Don’t overmix; mix the batter just until the ingredients are combined to avoid a tough, dense cake.
- Generously grease and flour your pan or line it with parchment paper to prevent the cake from sticking.
- While not required, using room temperature eggs and sour cream can help the batter mix up smoothly.
- Sprinkle chopped nuts like walnuts or pecans over the batter before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
While yellow cake mix is traditional, a butter pecan, white, or even a spice cake mix would also work well with the cinnamon swirl and glaze.
Make 1-2 days ahead of time. Store it at room temperature in an airtight container to maintain its moisture.
Store leftover honey bun cake at room temperature in an airtight container. It will stay fresh for up to 3-5 days. If you need it to last longer, you can store it in the refrigerator for up to a week.
Wrap the entire cake or individual slices tightly in plastic wrap, then place it in an airtight container or a freezer-safe bag. It will keep well in the freezer for up to 2-3 months. To thaw, simply let it sit in the refrigerator overnight.
