Hey there, foodies! Anne Carter here, welcoming you to Beyond The Bayou Blog for a delightful journey into the world of desserts. Today, I’ve got a recipe that’s sure to elevate your sweet tooth cravings to a whole new level.
As I scrolled through various YouTube channels one lazy Sunday afternoon, my eyes landed on a video titled “Honey Bun Cake Recipe.”
Just out of my love for such cozy cakes, I watched the video, Inspired by the video, I decided to give the recipe a try. I made a few modifications, adding a touch of vanilla extract and a sprinkle of sea salt to enhance the flavor.
So, just be ready to dedicate your next few minutes to our delicious cake recipe which will just blow your mind up. For a bonus tip, I will recommend you, use White Frosting which will definitely complement your cake.
What Is Honey Buns Cake?
A honeybun cake is like a golden cake, but with incredible layers of gooey brown sugar and cinnamon swirled in. And guess what? Right when it’s hot out of the oven, you drizzle this delicious vanilla glaze all over it. It’s like taking a honey bun or a cinnamon roll and turning it into a cake!
Now, let me tell you, this cake is something else. It’s like a sweet, buttery cloud that sticks to your taste buds in the best way possible. Seriously, when I made it, half of it vanished in just one hour! It’s that good.
I have no clue who came up with this genius idea, but let me warn you, it’s addictive. You might find yourself sneaking back for more when no one’s looking. It’s the perfect dessert for a potluck and the best part? It’s super easy to make. Trust me, you’ll want to keep this recipe close at hand.
Try More Cake Recipe!
Easy Honeybun Cake Recipe
Equipment
- Mixing Bowl
- Electric mixer
- Spatula
- Measuring Cups
- Oven
Ingredients
- 1 (15.25-ounce) package yellow cake mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
- 1 cup brown sugar
- 1 tbsp cinnamon
- 2 cups powdered sugar
- 1/2 cup milk
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease a 13×9-inch baking pan.
- Mix cake mix, eggs, oil, and sour cream until smooth in a large bowl.
- Combine brown sugar and cinnamon in a small bowl.
- Spread half of the batter in the pan, then sprinkle with cinnamon sugar mixture.
- Add remaining batter on top and swirl with a knife.
- Bake for 35-40 minutes until toothpick comes out clean.
- Let cool in pan for a few minutes.
- Whisk powdered sugar, milk, and vanilla in a bowl, then drizzle over warm cake and cool completely.
Notes
- Get artistic with your swirls: When layering the cake batter, be generous with your swirling motions. This marbles the cinnamon sugar layer throughout the cake, giving it a gorgeous appearance when sliced. Plus, it ensures that delicious cinnamon flavor is evenly distributed.
- Adjust the glaze consistency: If your vanilla glaze is too thick, don’t worry – you can easily thin it out. Just add a little extra milk, teaspoon by teaspoon, until it reaches the perfect spreadable consistency. You want it to be smooth and creamy, but not so runny that it drips off the cake.
- Glaze it while it’s warm: Once your cake is out of the oven, don’t wait too long to add the glaze. The warmth of the cake helps the glaze spread smoothly and seep into the cake a bit, enhancing its sweetness. Just be gentle when spreading it on top, so you don’t mess up that beautiful surface.
Nutrition
Time for The Tips!
- Skip the swirling in the middle layer: Instead of swirling that cinnamon sugar mixture into the batter, just sprinkle it on top, then add another layer of batter. Trust me, it turns out gooey and delightful every time.
- Glaze it while it’s hot: When the cake comes out of the oven, don’t waste any time – pour that glaze over it while it’s still piping hot. This way, it’ll spread beautifully, giving your cake that irresistible sticky glaze.
- Give it a little rest: I know, it’s tough to resist diving in right away but hold off for about 20 minutes. This gives the cinnamon sugar layer and the glaze a chance to set up a bit, ensuring that perfect texture and flavor.
- Chill before slicing: This cake is wonderfully rich and gooey, which can make slicing a bit tricky. Pop it in the fridge or freezer for a short while until the bottom of the pan cools down. This helps everything set up nicely, making for cleaner, easier cuts when you’re ready to serve. Trust me, it’s worth the wait!
