This easy homemade Honey Bun Cake recipe, which tastes just like that classic treat, is about to become a regular at your table. It’s made with a boxed cake mix, layered with brown sugar and cinnamon, then topped with that unforgettable honey bun glaze. The recipe takes about 20 minutes to prep, and it disappears even faster than that.
This recipe is a real oldie. I tried to find a source for this recipe, but it’s just impossible.
It appears on two huge commercial cake mix makers’ sites, plus loads of bloggers’ sites as well. I even have several community and church cookbooks that contain this same recipe.
You may have even seen this Honey Bun Cake on Facebook. I have. It’s hugely popular, and that’s because it’s so easy! Who wouldn’t like yellow cake with swirls of brown sugar and cinnamon topped with a vanilla glaze? And the finished cake really tastes just like its famous namesake. It’s delicious and just plain fun.
For simplicity, this recipe uses a boxed cake mix. I know that’s a horror to some people, but hey, I take help where I can get it. Cake mix is also the basis for my quick and easy Lemon Lime Cake, Pumpkin Crunch Cake, and Chocolate Marshmallow Poke Cake recipes.
— This post was originally published on July 3, 2015. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour
Servings: 18
Primary Ingredient(s): Yellow Cake Mix, brown sugar, cinnamon, eggs, sour cream, powdered sugar, milk
Skill Level: Easy
What You’ll Like About This Recipe
- It’s quick to put together, with only 20 minutes of prep using a boxed cake mix.
- The brown sugar and cinnamon swirl runs through the center of the cake, so every slice has that classic honey bun flavor.
- The glaze is poured over the warm cake and sets into a sweet, slightly crackled topping that finishes it off just right.
- It’s easy to serve, easy to transport, and just as good later in the day as it was fresh from the oven.
Ingredient Notes
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- Butter – The butter in this recipe is only for greasing the baking dish. You could spray it heavily with cooking spray if you like.
- Light Brown Sugar and Cinnamon – This combination creates the familiar cinnamon roll flavor in the cake.
- Yellow Cake Mix – Choose any brand you like. I typically use Betty Crocker Super Moist yellow cake mix.
- Sour Cream – Provides a distinct richness and adds moisture to the cake layer.
- Powdered Sugar – Also called confectioner’s sugar or 10-X sugar.
- Milk – I use whole milk for this recipe.
- Vanilla Extract – Use a quality vanilla such as Nielsen-Massey.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Easy Homemade Honey Bun Cake
Make the Cake
- Preheat the oven to 325 degrees. Generously butter a 9 x 13 pan or glass baking dish and set aside.
- In a small bowl, combine the brown sugar and cinnamon. Set aside.
- In a medium mixing bowl, combine the cake mix, canola oil, eggs, and sour cream. Whisk or beat with a wooden spoon until thoroughly combined.
- Spread half the batter in the bottom of the prepared pan. Sprinkle the brown sugar and cinnamon evenly over the batter. Top with the remaining cake batter and use a knife to make swirls through the cake batter.
- Bake for 35-40 minutes or until a tester inserted in the center of the cake comes out clean. Remove from the oven and place on a cooling rack. Let cool for 15-20 minutes.
Pro Tip
When measuring the brown sugar, be sure to pack it firmly into the measuring cup to get an accurate amount.
Make the Glaze
- In a small bowl, combine the sifted powdered sugar, milk, and vanilla extract. Blend until well mixed. While the cake is still warm (but not hot), spread the glaze evenly over the top. Allow the cake to cool to room temperature before serving.
Recipe Tips
- For the best results, have the ingredients at room temperature before starting the recipe.
- When combining the brown sugar and cinnamon, make sure to break up any lumps in the sugar so the swirls distribute evenly.
- Pour the glaze over the cake while it’s still warm (but not steaming hot from the oven).
- After glazing, let the cake cool to room temperature before cutting. You’ll get cleaner slices.
Recipe Variations
- Swap buttermilk for the sour cream to create a slightly tangier flavor.
- Add chopped pecans or walnuts to the cinnamon layer.
- Try using orange juice or buttermilk in the glaze for a different flavor.
Troubleshooting Tips
- Texture is dense or heavy. Over-mixing the batter is the most common reason for a dense cake. Mix just until the ingredients come together.
- Cake sinks in the middle. That usually means it wasn’t fully baked when you took it out, or the oven temperature wasn’t right. Make sure your oven is preheated and don’t open the door during baking.
- Cake stuck to the pan. Make sure you’ve heavily greased the pan before adding the batter. Also, let the cake cool for the specified time before trying to remove it.
- Glaze looks too thin or too thick. Adjust by adding small amounts of powdered sugar to thicken, or a splash of milk to thin. You’re looking for a pourable texture that’s not watery.
Storing Leftovers
- Room Temperature: Cover leftover cake with plastic wrap or foil and keep it at room temperature for 2-3 days.
- Refrigerator: If your kitchen is warm or humid, you can store the cake in an airtight container for up to 4 days in the refrigerator.
- Freezing: Wrap individual slices in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving. Give it a few seconds in the microwave if you prefer it warm.
Questions About Honey Bun Cake
You can bake it a day ahead and store it covered until serving.
You can, but you’ll need to use a smaller pan (an 8×8 or 9×9 baking pan) and adjust the baking time as well. A good workaround is to make the full recipe and freeze half for later.
Yes, but the texture will change. Sour cream adds richness and helps keep the cake tender. If you need a substitute, plain full-fat Greek yogurt is the closest swap. Avoid low-fat options, which can make the cake drier.
More Cake Recipes You’ll Like
Texas Sheet Cake
Flourless Walnut Cake
Vintage Fruit Cocktail Cake
Lazy Daisy Cake
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Honey Bun Cake
Ingredients
For the cake:
- 2 tablespoons butter for greasing pan
- 1 cup light brown sugar packed
- 1 tablespoon ground cinnamon
- 15.25 ounces yellow boxed cake mix
- ¾ cup canola oil
- 4 eggs room temperature
- 1 cup sour cream
For the glaze:
- 2 cups powdered sugar sifted
- ¼ cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees. Generously butter a 9 x 13 pan or glass baking dish and set aside.2 tablespoons butter for greasing pan
- In a small bowl, combine the brown sugar and cinnamon. Set aside.1 cup light brown sugar, 1 tablespoon ground cinnamon
- In a medium mixing bowl, combine the cake mix, canola oil, eggs, and sour cream. Whisk or beat with a wooden spoon until thoroughly combined.15.25 ounces yellow boxed cake mix, ¾ cup canola oil, 4 eggs, 1 cup sour cream
- Spread half the batter in the bottom of the prepared pan. Sprinkle the brown sugar and cinnamon evenly over the batter. Top with remaining cake batter. Use a knife to make swirls through the cake batter.
- Bake for 35-40 minutes or until a tester inserted in center of cake comes out clean. Remove from the oven and place on a cooling rack. Let cool for 15-20 minutes.
- In a small bowl, combine the sifted powdered sugar, milk, and vanilla extract. Blend until well mixed. While cake is still warm (but not hot), spread the glaze evenly over the top. Allow to cool to room temperature before serving.2 cups powdered sugar, ¼ cup milk, 2 teaspoons vanilla extract
Notes
- When measuring the brown sugar, be sure to pack it firmly into the measuring cup to get an accurate amount.
- Store the cake in a covered container at room temperature. It will keep for 2-3 days. To reheat, cut individual servings and warm in the microwave for a few seconds.
- This cake can also be frozen, tightly wrapped in plastic wrap followed by a layer of aluminum foil, for up to 3 months. Thaw overnight in the refrigerator before rewarming in the microwave.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Is there a soul on this earth that does not secretly love a Honey Bun? We talk that healthy talk, and walk that healthy walk a little bit, but BOOM!!! out the door it goes if a Honey Bun is in sight. It’s like we are 12 all over again. This looks great. I want it right now. With really cold milk. And I don’t even like to drink milk. Go figure.
Honey Buns are a real guilty pleasure! Good with a creamy cup of coffee, too :-)