If you’re anything like me, you love a recipe that feels like a warm hug straight from the oven. And let me tell you, this Honey Bun Cake is exactly that. It’s the kind of cake that turns an ordinary coffee break into something extra special—or turns a weekend brunch into an occasion. With its tender crumb, gooey cinnamon swirl, and sweet vanilla glaze, this cake captures all the cozy vibes of your favorite bakery honey bun, but in an easy-to-make sheet cake form.
What I love most about this recipe is how uncomplicated it is. You don’t need any fancy equipment or obscure ingredients. Just a box of yellow cake mix, a handful of pantry staples, and a little time. The sour cream adds such a rich texture, keeping the cake super moist for days (if it lasts that long in your house!). It’s one of those go-to recipes I keep coming back to, especially when I need something quick but guaranteed to please a crowd.
Whether you’re baking for a brunch get-together, an after-dinner dessert, or simply want something sweet to enjoy with your morning coffee, this Honey Bun Cake delivers every time. So let’s jump in and get baking!
Ingredients You’ll Need
For the Cake:
1 box yellow cake mix
4 large eggs
1 cup sour cream
3/4 cup vegetable oil
1 cup light brown sugar
2 tsp ground cinnamon
For the Glaze:
2 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract
STEP 1: PREP YOUR PAN AND OVEN
First things first—go ahead and preheat your oven to 350°F (175°C). You’ll want to grease a 9×13-inch baking pan with either non-stick spray or a little butter to make sure nothing sticks. This cake has a delicious glaze poured over it right after baking, and we want it to slide out in perfect slices.
STEP 2: MIX THE CAKE BATTER
In a large mixing bowl, combine:
The box of yellow cake mix
4 eggs
1 cup of sour cream
3/4 cup of vegetable oil
Mix everything together until the batter is smooth and creamy. You can use an electric mixer or just a sturdy whisk—whatever you have on hand. The batter will be slightly thick, which is exactly what you want for that rich, dense texture.
A quick note here: don’t skip the sour cream. It’s the secret ingredient that makes this cake so incredibly moist and tender. It also helps balance the sweetness from the cinnamon swirl and glaze.
STEP 3: CREATE THE CINNAMON SWIRL
In a small bowl, mix together:
1 cup light brown sugar
2 teaspoons ground cinnamon
This is what gives the cake its signature honey bun flavor. The cinnamon sugar adds a gooey, caramelized swirl throughout the cake that’s just… wow. Trust me, people will be asking for the recipe.
STEP 4: LAYER AND SWIRL THE BATTER
Now it’s time to build those irresistible layers. Pour half of the cake batter into your prepared pan and spread it out evenly. Then, sprinkle the entire cinnamon sugar mixture over that first layer. It might look like a lot, but it melts into the batter and creates those gorgeous swirls we’re going for.
Pour the remaining batter over the top, gently spreading it to cover the cinnamon sugar layer completely.
Take a butter knife and swirl it through the batter a few times. Don’t go too crazy—you just want to create some soft ribbons of cinnamon sugar running through the cake, not mix it all in.
How to Bake and Glaze the Perfect Honey Bun Cake
Welcome back to the delicious world of Honey Bun Cake! In Part 1, we prepped our cinnamon-swirled batter and got it ready for the oven. Now it’s time for the real magic to happen—baking that golden beauty to perfection and finishing it off with a sweet vanilla glaze that soaks right into the warm cake. Trust me, the glaze is the finishing touch that takes this recipe from good to unforgettable.
What’s great about this step is that while the cake bakes, you can mix up your glaze in just a couple of minutes. No fuss, no special equipment needed—just a whisk and a bowl. And because this cake uses oil instead of butter, it stays incredibly moist for days. Honestly, it might even taste better the next day (if you can wait that long!).
Alright, let’s keep things going!
STEP 5: BAKE THE CAKE
Place your layered and swirled cake in the preheated 350°F oven, and bake it for 40 to 45 minutes. You’re looking for a beautiful golden-brown top and a toothpick inserted into the center to come out clean. Depending on your oven, you might want to start checking it around the 40-minute mark just to be safe.
The top will puff up a bit and might even have a slight crackle from the cinnamon sugar—it’s all part of the charm. And don’t worry if the swirl looks a little uneven; that rustic, home-baked look is what makes this cake so cozy and irresistible.
STEP 6: WHIP UP THE GLAZE
While the cake is baking, go ahead and prepare your glaze. In a small mixing bowl, combine:
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Whisk it all together until smooth. The consistency should be pourable but not too thin—think maple syrup level. If it’s a bit too thick, just add another splash of milk. Too thin? A touch more powdered sugar will fix it right up.
This glaze is simple, but don’t underestimate it—it soaks into the warm cake and creates the perfect sweet finish.
STEP 7: GLAZE WHILE HOT
As soon as your cake comes out of the oven—and I mean immediately—pour the glaze evenly over the hot cake. You’ll hear it sizzle a little as it hits the warm surface, and that’s exactly what you want. The heat helps the glaze melt into every nook and cranny, infusing each bite with vanilla sweetness.
Use the back of a spoon or a spatula to gently spread the glaze, making sure it covers the whole top. It might look like a lot, but remember, this is the only frosting-like element in the cake, and it balances out the cinnamon perfectly.
Let the cake cool in the pan so the glaze can fully soak in and set. If you try to cut into it too soon, it may fall apart or be a bit too gooey. I like to give it at least 30 minutes to an hour to cool down before slicing.
Tips for the Best Honey Bun Cake Every Time
Use full-fat sour cream. It adds a richness and moisture level that low-fat versions just can’t match.
Don’t over-swirl. You want visible cinnamon ribbons, not a fully blended batter.
Let the glaze set. As tempting as it is to dive right in, allowing the glaze to absorb and slightly harden gives the cake its signature texture.
Serve warm or at room temperature. Either way, it’s delightful—but warming up a slice for just 10 seconds in the microwave brings back that fresh-baked magic.
Store covered at room temp. This cake keeps beautifully for several days, and it stays moist the whole time. Just keep it tightly wrapped or in an airtight container.
Honey Bun Cake FAQ and Final Thoughts
By now, your kitchen is probably filled with the warm scent of cinnamon and vanilla, and you’re either waiting (impatiently!) for your cake to cool or already sneaking a corner piece. I totally get it—this Honey Bun Cake is one of those treats that’s just too good to wait for.
Before we wrap up, I wanted to answer a few questions I’ve received over the years from friends, family, and readers who have fallen in love with this recipe. Whether it’s your first time baking it or your tenth, these tips will help you get the best results every single time.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Absolutely! In fact, this cake is even better the next day. Just let it cool completely, then cover it tightly and store at room temperature. The glaze settles in beautifully, and the flavor deepens overnight.
2. Can I freeze Honey Bun Cake?
Yes, you can. Let it cool completely, then wrap individual slices (or the whole cake) in plastic wrap and foil. It will keep in the freezer for up to 2 months. Thaw at room temperature, or microwave slices for 20–30 seconds before serving.
3. Is there a substitute for sour cream?
You can use plain Greek yogurt as a substitute if you’re in a pinch. It offers a similar tang and moisture, though the texture may be slightly different. Full-fat is best for that rich consistency.
4. Can I use a homemade cake mix instead of boxed?
Yes! If you prefer not to use a boxed cake mix, a basic yellow cake recipe can work as a base. Just make sure it yields about the same volume as a standard box mix (approximately 15.25 ounces dry mix), and adjust for consistency.
5. What’s the best way to reheat Honey Bun Cake?
Just pop a slice in the microwave for about 10–15 seconds. It softens up and brings out the gooey cinnamon center all over again—just like it was fresh from the oven.
6. Can I add nuts or other mix-ins?
Absolutely! Chopped pecans or walnuts can be sprinkled over the cinnamon sugar layer for a little crunch. Just make sure they’re chopped finely so they distribute evenly.
7. Do I need to refrigerate leftovers?
Nope—this cake is perfectly fine stored at room temperature for 3–4 days. Just make sure it’s covered well to keep it from drying out.
Final Thoughts: Why You’ll Keep Coming Back to This Honey Bun Cake
This Honey Bun Cake has become a staple in my kitchen for so many reasons—it’s quick, it’s made with pantry staples, and it’s just downright comforting. Whether I’m bringing it to a family gathering or making it “just because,” it never disappoints.
It’s the kind of recipe that feels like a shortcut but tastes homemade. And sometimes, that’s exactly what we need: a sweet, simple treat that doesn’t take hours but still makes everyone ask for seconds.
If you try this cake, I’d love to hear how it turned out! Did you stick to the classic recipe, or try a fun twist like adding nuts or a drizzle of caramel? Drop your thoughts in the comments or share your photos—I’m always inspired by the creative ways people make a recipe their own.
Print
Honey Bun Cake
Description
Honey Bun Cake is a moist, tender cake with a swirl of cinnamon sugar and a sweet glaze that mimics the flavor of the classic pastry. It’s made with simple pantry ingredients and a boxed cake mix, making it an easy crowd-pleaser perfect for brunch, dessert, or coffee breaks.
Ingredients
For the cake:
1 box yellow cake mix
4 large eggs
1 cup sour cream
3/4 cup vegetable oil
1 cup light brown sugar
2 tsp ground cinnamon
For the glaze:
2 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, mix the cake mix, eggs, sour cream, and oil until smooth and well combined.
In a separate small bowl, stir together the brown sugar and cinnamon.
Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top and spread it gently to cover.
Use a knife to swirl through the batter a few times to create a marbled effect.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
Remove the cake from the oven and immediately pour the glaze evenly over the hot cake. Let it soak in as the cake cools.
Notes
Sour cream adds moisture and richness—don’t skip it. Let the glaze set before slicing for best texture. This cake stays moist for several days and is even better the next day. Serve warm or at room temperature with coffee or tea.
