Honey Bun Cake Recipe
Whip up this exquisite honey bun cake recipe for your honey bun. It's so easy to make using yellow cake mix and the brown sugar, cinnamon and pecan layer is just heavenly.
Servings: 12
Equipment
- Cake Pan 9 x 13-Inch
- Electric Mixer Hand Mixer or Stand Mixer
Ingredients
For the First Cake Layer:
- ¾ Cup vegetable oil
- 8 Ounces sour cream
- 1 yellow cake mix 13¼ Ounces
- 4 eggs
For the Cinnamon Sugar Layer:
- 1 Cup brown sugar packed
- ½ Cup pecans chopped, optional
- 1 Tablespoon ground cinnamon
For the Second Cake Layer:
- ¾ Cup vegetable oil
- 8 Ounces sour cream
- 1 yellow cake mix 13¼ Ounces
- 4 eggs
For the Vanilla Frosting:
- 1 Cup powdered sugar
- 1 Teaspoon vanilla extract
- 2½ Tablespoons whole milk
Instructions
- Preheat the oven to 300°F and grease a cake pan with nonstick cooking spray.
Make the First Cake Layer:
- Add all the ingredients for the first cake layer to a large mixing bowl and use a stand mixer or hand mixer to blend until it’s lump-free.
- Dab any pooled or excess drops of cooking spray in the bottom of the pan with a paper towel. Don’t wipe it all away, just dab it a bit.
- Now pour the cake batter into the cake pan and spread evenly.
Make the Cinnamon Sugar Layer:
- Mix the sugar and cinnamon in a mixing bowl until well mixed.
- Sprinkle the sugar mixture over the cake batter evenly.
- If you’re using chopped nuts, sprinkle them over too.
- Very gently press down on the cinnamon sugar layer using your hand just to pat it into the batter. Don’t press hard.
Make the Second Cake Layer:
- Now repeat the first cake layer steps to make the second cake layer (same ingredients and same method).
- Gently pour this over the top of the cinnamon sugar layer. It’s best to drizzle it in various spots around the cake so you can spread it more easily instead of all in one place.
- Gently spread the batter using a spatula until it covers the whole sugar layer and rests against every side of your cake pan. If you rush this, it will rip up the sugar layer, so take your time.
- Gently tap the cake pan on the counter and give it a little shake to make the top batter level out.
Bake the Cake:
- Put the cake in the oven and bake for an hour or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake is done you can pull it out and let it rest as you work on the frosting.
Frost the Cake:
- Mix the powdered sugar, milk and vanilla in a small mixing bowl until combined.
- Pour the frosting over the top of the still-hot cake.
- With a rubber spatula or the back of a wooden spoon, evenly spread the frosting to cover the whole cake top.
Let it Cool:
- Now let your honey bun cake recipe cool for about 2 hours, uncovered and at room temperature. Don’t refrigerate it.
- Slice and serve your honey bun cake.
Notes
Cake mix sizes: You can make honey bun cake with 2 boxes of yellow cake mix that are 13¼ ounces each or 15¼ ounces each (some brands have changed their cake mix sizes recently).
Cook it low and slow: This cake won't do well with a higher temperature and a shorter cooking time. It needs to be cooked low and slow to achieve that moist, fluffy texture throughout.
Vanilla frosting: Use clear vanilla instead of brown if you want to avoid the brownish color in the delicious honeybun cake frosting.
Checking doneness: A toothpick inserted into the middle of the cake should come out clean when the cake is done. If it comes out not clean, make sure you haven't just poked it into the cinnamon sugar layer, as that layer will stay melted and runny until the cake is completely cooled! If in doubt, try again and don't insert it quite as far.
Cook it low and slow: This cake won't do well with a higher temperature and a shorter cooking time. It needs to be cooked low and slow to achieve that moist, fluffy texture throughout.
Vanilla frosting: Use clear vanilla instead of brown if you want to avoid the brownish color in the delicious honeybun cake frosting.
Checking doneness: A toothpick inserted into the middle of the cake should come out clean when the cake is done. If it comes out not clean, make sure you haven't just poked it into the cinnamon sugar layer, as that layer will stay melted and runny until the cake is completely cooled! If in doubt, try again and don't insert it quite as far.
Nutrition
Calories: 575kcal | Carbohydrates: 102g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 687mg | Potassium: 178mg | Fiber: 2g | Sugar: 67g | Vitamin A: 403IU | Vitamin C: 0.4mg | Calcium: 265mg | Iron: 3mg
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