Honey Bun Cake

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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I can’t be the only person who has childhood memories of the corner store y’all. Back in the day, I would grab a candy bar, chips, ice pops and of course a honey bun. My honey bun cake recipe will give you all the vibes of the original. I make a sheet cake that’s simple and buttery but with a cinnamon swirl in the center. Then I bake it up and top with a sweet glaze just like the OG treat. Every time I make it, that nostalgia hits me hard.

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A slice of honey bun cake with a fork going into it to eat a piece on a white plate

How to Make Honey Bun Cake

Step 1: Prep the Cake and Cinnamon Swirl

  1. Mix the cake mix, oil, eggs, sour cream, and vanilla together.
  2. Pour half of that thick, creamy mix into a well-greased 9×13 pan. 
  3. Stir up the cinnamon swirl by combining the brown sugar, cinnamon and nutmeg.
a collage of yellow cake mix before and after mixing and a brown sugar swirl being mixed in a bowl to make honeybun cake

Step 2: Swirl it Up and Bake

  1. Sprinkle all of the cinnamon swirl over the cake batter.
  2. Pour the remaining cake batter on top and carefully swirl a knife through the batter. Have a little fun y’all!
  3. Bake until a toothpick comes back moist but mostly clean.

PRO TIP: Make sure you don’t over swirl the cinnamon swirl. If you do, the layers of cake and cinnamon will blend too much, and you won’t have the different flavors and textures of a honeybun.

a collage of yellow cake mix in a baking dish then a cinnamon swirl being added and mixed in then finally baked

Step 3: Glaze it Up!

  1. Mix all of the icing ingredients together until pourable.
  2. Pour over the cake and let set.

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a collage of powdered sugar, milk and vanilla before and after it is mixed to make a cake glaze

PRO TIP: Make sure you let the cake cool till it’s room temp before adding the glaze. Or it will melt completely off the cake boos.

A glazed honey bun cake against a white background
A slice of honey bun cake with a fork going into it to eat a piece on a white plate

Honey Bun Cake Recipe

This cake tastes just like a classic honeybun! Made with cake mix, this simple, light, and buttery cake features a cinnamon spiced swirl and a sticky sweet glaze!
4.87 from 45 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 24 servings

Equipment

Ingredients

For the Cake

  • 1 box yellow cake mix 15.25 ounces
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup light brown sugar packed
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

For the Icing

  • 1 1/2 cups confectioners' sugar
  • 4 tbsp milk
  • 1 tsp vanilla extract
US Customary – Metric

Instructions

For the Cake

  • Whisk together cake mix, oil, eggs, sour cream and vanilla extract and mix until well combined.
  • Spray a 9×13 inch baking pan and pour in half of the batter and level in the pan.
  • Next combine brown sugar, cinnamon and nutmeg and pour on top of the batter. Pour remaining cake batter on top then use a knife and swirl through the batter.
  • Bake for 350 degrees for 30-35 minutes.

For the Icing

  • Mix together all ingredients then pour over cake and let set.

Notes

If you want to make this cake completely from scratch, use my sour cream cake recipe as your base.
How to Store Honey Bun Cake
  • Room Temp: This cake keeps for at least 3-4 days (at room temperature). Just be sure to either tightly wrap it in plastic wrap or keep it in an airtight container.
  • Fridge: It will last in the fridge for up to 3 days. Just keep it wrapped well.
  • Freezer: Make sure you wrap it well and it will stay for up to 2 months.
  • Serving Again: Thaw overnight in the fridge before serving. Try warming up your leftovers in the microwave for a few seconds and serve with a glass of milk! So delish y’all!

Nutrition

Calories: 234kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 179mg | Potassium: 49mg | Fiber: 1g | Sugar: 26g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
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Recipe Tips

  • Room Temp: Make sure the eggs and milk are room temperature so the cake batter ends up smooth and well mixed.
  • Grease Well: For a clean release, use my cake release recipe.
  • Glaze Tip: To really let that glaze seep into the cake, poke the cake with holes on the top so it soaks in.
  • Let it Set: To get that iconic hardened glaze on a honey bun, make sure you let it set up before you cut it.

Ingredient Notes

  • Cake Mix: You can definitely sub in a homemade cake base if you prefer. Try this yellow cake recipe or sour cream pound cake for a more dense texture!
  • Add Sweet Potato: Before you turn your nose up at me, it’s so good that I even developed an entire recipe for it, so go get at my sweet potato honey bun cake!
  • Sour Cream: Or plain greek yogurt.
  • Vegetable Oil: or canola oil or even melted butter works.
  • Powdered Sugar: You can totally make this from scratch. Use my powdered sugar recipe.
  • Spices: Swap out all of the spices for a pumpkin pie or apple pie spice.
A slice of honey bun cake recipe on a white plate with a yellow napkin in the background

Recipe Help

Do I need to refrigerate leftover honey bun cake?

If you are planning to eat it in a day or two, nope. But if are keeping it longer, pop it in the fridge and just make sure it’s wrapped tightly.

My honey bun cake batter is really thick? Should it be that thick?

Because we are using sour cream, it will be kinda thick but it will still bake up perfectly.

Other Cinnamon Recipes To Try

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Filed Under:  Cake, Dessert and Baking, Oven

Comments

  2. I made this cake three days ago. All gone now. Delicious!! My brother got the last piece and loved it, asked me to make another one. Will soon.

    Reply

  3. I made this cake for a work baby shower and it was devoured by the time I went to lunch. Big hit!

    Reply
4.87 from 45 votes (16 ratings without comment)

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