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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Sitting in a blizzard and checking the pantry for what ingredients I have ✅ everything but nutmeg – made this -added chopped walnuts to the brown sugar/cinnamon center and called it coffee cake — perfect snow shoveling fuel !
Oh my word!!!
I made the sour cream cake from scratch. Made the whole house smell warm and delicious. Iced the cake and had a slice with my morning coffee…
Cannot go wrong
Really wish I could show a picture of it!!
I would love to have the whole recipe from scratch without the box cake.
My sour cream pound cake would be a great one for this: https://grandbaby-cakes.com/sour-cream-pound-cake-recipe/
or my vanilla cake recipe here: https://grandbaby-cakes.com/vanilla-cupcakes-recipe
Great recipe! Both simple and delicious! And you just cannot go wrong with brown sugar and cinnamon, right? Thanks, will definitely be making it again! 🙂
I like to make cakes that can last more than a day and are easy to make so I made this cake and it was so delicious that is becoming one of my favorites to make every week.
Oh yum! Such a delicious and buttery cake. I love all that flavor from the cinnamon and brown sugar.
My kids loved this! Thank you for the fabulous recipe!
My husband and I love honeybuns, so I decided to try this recipe. We loved the honeybun cake. Our friend had a piece and wanted me to bake one for him.
I love honey buns and this recipe you have is awesome! So moist and flavorful I dont think Ill be able to buy a honey bun again from the store!! Thanks for sharing this incredible cake recipe!
Should I let the cake cool before the icing?
Just a little. It will still firm up.
Always cool before icing.
Im making the Honey Bun cake for the third time!! It…is..DELICIOUS! Thank you for sharing soo many wonderful recipes..May God continues to bless you!