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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How to Make Honey Bun Cake
These step-by-step photos show how to make honey bun cake with cake mix, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Honey Bun Cake Recipe
1. Mix the cake mix, oil, eggs, sour cream, and vanilla together
Stir until smooth and fully combined.
2. Combine the brown sugar, cinnamon, and nutmeg for the swirl
Mix until everything is evenly blended.
3. Pour half of the honey bun cake batter into a greased baking dish
Spread it out evenly so it covers the bottom.
4. Sprinkle the cinnamon swirl mixture over the batter
Make sure it’s evenly distributed across the surface.
5. Add the remaining batter and swirl it together
Gently run a knife through to create that signature honey bun swirl.
6. Bake until the center is set and a toothpick comes out mostly clean
The top should be golden and slightly crisp.
PRO TIP: Don’t go crazy with the swirl. Just a few passes with the knife is all you need to keep those distinct cinnamon layers instead of mixing it all into one.
7. Mix the icing ingredients until smooth and pourable
Whisk until there are no lumps.
8. Pour the icing over your warm honey bun cake and let it set
Spread if needed so it covers the whole top.
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PRO TIP: I’m gonna put y’all on, boos. Add some mashed sweet potato to the batter. 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!
Full Honey Bun Cake Recipe
Honey Bun Cake Recipe
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I’ll email this recipe to you, so you can come back to it later!
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
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
How to Store
- Room Temp: This cake keeps for at least 3-4 days (at room temperature). 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. Thaw overnight in the fridge before serving.
- Tip: Try warming up your leftovers in the microwave for a few seconds and serve with a glass of milk! So delish y’all!
Nutrition
Recipe Tips
- Get that batter right, boos. Let your eggs and milk come to room temp so everything mixes up smooth.
- Don’t play with yo pan! Grease it real good so your cake comes out clean. I highly suggest you use my foolproof cake release.
- Fresh out the oven, take a fork and poke holes all over the top. That glaze is gonna sink right in.
- Let it set before slicing. That’s how you get that iconic hardened glaze on your cake mix honey bun cake.
Recipe Help
You sure can boo. Try this yellow cake or sour cream pound cake for a more dense texture!
It’s because of the sour cream. The batter is supposed to be thick, and it bakes up perfectly.
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I just made this cake, absolutely delicious and simple to make. My husband loves honey buns, this cake will probably be gone by morning. My glaze doesn’t look like yours, I probably should’ve cooled the cake more before pouring on the glaze.
I recently(several weeks ago) made this very delicious cake, and my family and friends ate it up. I mean scraped the pan clean of crumbs and frosting bits. I had someone from Brookly, come back to my place in Queens, because she was in the neighborhood(wink wink) to say hi. Thank you, it was a great hit. Your cake just added to my reputation. As a thank you, I purchase your book & download bundle. I will put it to get use and share your name.
Another score for this cake!!!!! I swear this cake turned out aooooo so darn delicious and moist omg!!!! I absolutely love all your recipes!!!! Thanks again for this one..
I had made this cake for my craft group and it was a BIG HIT!
Fantastic! So glad you all enjoyed it!
I made this cake for a brunch I was hosting, I only had 1/3 cup of sour cream so I added plain yogurt for the rest. I also just mixed in cinnamon, nutmeg and brown sugar instead of swirling it in. It was a huge hit. Everyone wanted the recipe.
I made this and my family loved it, however, it’s very sweet. Next time I’ll reduce the amount of brown sugar.
I read the comments and there seemed to be some confusion about buttermilk in the recipe. I noticed a comment in the Powdered Sugar Glaze section under TIP…”TIP: If you’re looking to mix things up, change up the liquid component used in the recipe. For example, use a citrus juice (lemon, orange or grapefruit) or buttermilk for a tangier icing.”
This might be what previous comments were referring to.
The buttermilk is mentioned in the options for the icing. (example, use a citrus juice (lemon, orange or grapefruit) or buttermilk for a tangier icing.) I would assume you would use the same amount of buttermilk as is listed for milk for the icing; 4 tbsp milk! It sounds delicious Jocelyn! I may have to try this one!
Buttermilk? 4 the chicken and waffles? No buttermilk 4 the cake.
I will be dreaming of this cake now! Looks amazing…