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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Amazingly delicious and so easy to make. I LOVE your recipes!!
Thanks, doll!
You don’t have to let the cake pamcool to pour the icing on. Just curious
Great question! You don’t want to pour the icing on while the cake is hot. If you do, it will just melt and soak in too much instead of sitting nicely on top.
Let the cake cool down to warm or room temperature first. That way the icing will set up properly and give you that classic honey bun finish instead of disappearing into the cake.
I was TRYing to hit the 5 stars again & again AND AGAIN!!! I made this tonight for work tomorrow & it was begging me to have a lil bite Giiiiiiiiirrrrl, sooooo good!! It’s so moist & just delicious! I will make this again. Thank you for sharing your recipe.
This made me smile so much. I love when a cake is sitting there minding its business and absolutely refuses to be left alone. I’m so glad it turned out moist and delicious and that you enjoyed it before work even got a chance.
Made this for Christmas dinner today and it was a huge hit! Going to become a staple recipe! Thank you
That makes me smile big. I love it when a holiday recipe earns a permanent spot in the rotation; that’s how you know it did its job. Thank you for making it part of your Christmas table.
I used this recipe for a coworkers Birthday! Now I have everyone telling me how amazing the cake was and have asked for the recipe.
Wow thank you so much!!! So glad you enjoyed this.
I made this cake and took it to a dinner at my church. Everyone loved it!
Yay! So happy to hear that!
Made the cake and it was delicious. But why is it called Honey Bun when there is no Honey in it?
Great question. The name actually comes from the flavor and style of the cake, not the ingredients.
Honey Bun cake is meant to mimic the taste of those classic honey bun pastries with the cinnamon swirl and sweet glaze on top. Even though there’s no actual honey in the recipe, the brown sugar, cinnamon, and icing create that same warm, sticky, bakery-style flavor people associate with a honey bun.
So it’s really named after the treat it’s inspired by rather than what’s in the batter. I’m so glad you enjoyed the cake.
Hey can you use butter to substitute for the oil
You can! Just make sure it’s melted and not to hot when you add it.
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.
Wow!! So happy everyone enjoyed it!
I made this cake for a work baby shower and it was devoured by the time I went to lunch. Big hit!
So happy to hear that!