Honey Bun Cake Recipe You’ll Fall in Love With (Easy & Delicious!)
If you’ve never had honey bun cake before, let me tell you—you are seriously missing out. I still remember the first time I tried it.
The smell of cinnamon and sugar filling the kitchen had me waiting by the oven like a kid waiting for Christmas.
And when I finally took that first bite? Oh wow. Soft, sweet, buttery, and packed with cinnamon swirls—it was love at first bite.
That’s why I want to share this honey bun cake with you today. It’s one of those desserts that looks fancy but is actually so simple to make.
Trust me, you don’t need to be a pro baker to pull this off. If you like cinnamon rolls, honey buns, or just anything sweet and cozy, this cake is about to become your new favorite.
So, let’s dive right in—I’ll walk you through everything step by step.
What Is Honey Bun Cake?
Honey bun cake is basically like a cross between a honey bun and a cinnamon roll, baked into a soft and fluffy cake. It has layers of yellow cake mix combined with a brown sugar and cinnamon swirl, baked until golden, then topped with a sweet glaze.
It’s gooey. It’s moist. It’s got that melt-in-your-mouth texture that makes you want a second slice (or maybe a third, I won’t judge).
And the best part? You don’t need tons of fancy ingredients. Just a cake mix, cinnamon, sugar, sour cream, and a few pantry basics. Easy, right?
Why You’ll Love This Cake
I could give you a hundred reasons why this cake belongs in your kitchen, but here are my top few:
- Quick & Easy – You start with a boxed cake mix, so no stressing about flour ratios.
- Crowd Pleaser – Everyone loves it. Bring it to a family gathering or potluck and watch it disappear.
- Perfect Anytime – Breakfast, dessert, or even a sweet snack with coffee—this cake works all day long.
- Tastes Homemade – Nobody will guess it started with a mix. It tastes like you baked it completely from scratch.
Ingredients You’ll Need
Here’s the beauty of this recipe: the ingredients are simple and probably sitting in your kitchen right now.
- 1 box yellow cake mix – the base of the cake.
- 4 large eggs – for richness and structure.
- 1 cup sour cream – keeps the cake super moist.
- ¾ cup vegetable oil – adds moisture and tenderness.
- 1 cup brown sugar – for that sweet swirl.
- 2 teaspoons ground cinnamon – the star flavor.
- 2 cups powdered sugar – for the glaze.
- 3–4 tablespoons milk – to thin out the glaze.
- 1 teaspoon vanilla extract – for flavor.
That’s it. No complicated list—just basics that work together beautifully.
How to Make Honey Bun Cake
This is where the magic happens. Don’t worry, it’s way easier than it looks.
Step 1: Mix the Batter
In a large bowl, combine the yellow cake mix, eggs, sour cream, and oil. Stir until smooth. The batter will be thick and creamy—that’s exactly how we want it.
Step 2: Make the Cinnamon Swirl
In a smaller bowl, mix together the brown sugar and cinnamon. This is what gives the cake that classic “honey bun” flavor.
Step 3: Layer It Up
Pour half of the cake batter into a greased 9×13 baking dish. Sprinkle the cinnamon-sugar mixture evenly over the top. Then, pour the rest of the batter over it and gently spread it out.
Step 4: Swirl for Magic
Take a butter knife and drag it through the batter in a swirl pattern. Don’t overmix—you want that cinnamon swirl to stand out.
Step 5: Bake Until Golden
Bake in a preheated oven at 350°F (175°C) for about 35–40 minutes, or until a toothpick comes out clean.
Step 6: Add the Glaze
While the cake is still warm, whisk together powdered sugar, milk, and vanilla until smooth. Pour it right over the cake. Let it soak in—that glaze makes everything irresistible.
And there you have it—a warm, sweet, cinnamon-packed honey bun cake.
Tips for the Best Honey Bun Cake
Let me share a few little secrets that make this cake even better:
- Don’t skip the sour cream – it’s what keeps the cake moist.
- Pour the glaze while warm – this way it sinks into the cake instead of just sitting on top.
- Use dark brown sugar – if you like a richer, deeper flavor.
- Try adding nuts – chopped pecans or walnuts make a great crunchy addition.
- Store properly – keep leftovers covered at room temp for up to 3 days, or refrigerate for up to a week.
Variations to Try
One thing I love about this recipe is how flexible it is. You can switch it up depending on your mood.
- Chocolate Honey Bun Cake – Add cocoa powder to the cinnamon-sugar mixture.
- Apple Honey Bun Cake – Add a layer of finely chopped apples with the cinnamon swirl.
- Pumpkin Spice Version – Replace some cinnamon with pumpkin pie spice in the fall.
- Cream Cheese Glaze – Use cream cheese instead of just milk and sugar for a richer topping.
- Nutty Crunch – Add pecans or walnuts inside the swirl for texture.
Serving Ideas
This cake doesn’t really need much—honestly, it’s perfect on its own. But if you want to take it up a notch, here are a few fun serving ideas:
- Warm it up and add a scoop of vanilla ice cream.
- Serve with hot coffee for a cozy breakfast.
- Drizzle with caramel sauce for extra indulgence.
- Top with fresh whipped cream and a sprinkle of cinnamon.
Why This Cake Is Perfect for Beginners
If baking intimidates you, this recipe is your best friend. You don’t need fancy tools, you don’t need to worry about perfect measuring, and you definitely don’t need professional skills.
It’s just mix, swirl, bake, glaze, and enjoy. That’s it.
This is the kind of recipe that makes you feel proud when you bring it to the table because people will be asking, “Did you really make this yourself?” And you can smile and say, “Yes, I did.”
Storing and Reheating Honey Bun Cake
The best part? This cake actually tastes even better the next day as the flavors settle.
- Room Temp – Store in an airtight container for up to 3 days.
- Fridge – Keeps fresh for up to 7 days.
- Freezer – Wrap slices in plastic wrap and freeze for up to 3 months. Just thaw and warm before eating.
To reheat, pop a slice in the microwave for about 15 seconds. It’ll taste just like it came out of the oven.
FAQs About Honey Bun Cake
1. Can I make honey bun cake from scratch without a cake mix?
Yes, you can! Just use a basic yellow cake recipe instead of a mix. But honestly, the mix works perfectly and saves time.
2. Does honey bun cake actually have honey in it?
Funny enough—no. The name comes from the flavor being similar to a honey bun pastry, not from actual honey.
3. Can I make it ahead of time?
Absolutely. This cake is great made the night before. Just keep it covered and it’ll be perfect the next day.
4. Can I add cream cheese to the glaze?
Yes, and it’s delicious. It makes the topping creamier and richer.
5. What’s the best pan size for honey bun cake?
A 9×13 pan works best, but you can also bake it in two 8-inch pans if you want smaller cakes.
6. Can I freeze honey bun cake?
Definitely! Wrap tightly and freeze for up to 3 months. Thaw overnight and reheat before serving.
7. How do I stop my cake from drying out?
The sour cream keeps it moist, but storing it in an airtight container is key.
8. Can I serve this warm or cold?
Either way works, but I personally love it slightly warm with glaze melting into every bite.
Final Thoughts
If you’re craving something sweet, cozy, and downright comforting, honey bun cake is the way to go. It’s simple, it’s delicious, and it’s the kind of dessert that feels like home.
I’ve made this cake more times than I can count, and every single time it’s a hit. I promise you, once you try it, you’ll want to bake it again and again.
So what are you waiting for? Grab that cake mix, swirl in that cinnamon sugar, and let your kitchen smell like pure happiness.
