Description
This Honey Bun Cake is a deliciously moist and tender yellow cake swirled with a cinnamon, brown sugar, and honey topping, finished with a sweet vanilla glaze. Perfect for breakfast, brunch, or dessert, it combines the flavors of a classic honey bun in an easy-to-make sheet cake.
Ingredients
Scale
Cake Batter
- 1 box plain yellow cake mix
- 1 cup sour cream
- ¾ cup oil
- 4 large eggs
Topping
- â…“ cup honey
- â…“ cup packed brown sugar
- 1 Tbsp cinnamon
Glaze
- 2 cups powdered sugar
- â…“ cup milk
- 1 tsp vanilla
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, sour cream, oil, and eggs. Using an electric mixer, beat on low speed for 1 minute, then increase to medium speed and beat for 2 more minutes until smooth. Pour the batter evenly into the prepared pan.
- Add Topping and Swirl: Drizzle the honey evenly over the cake batter. Then sprinkle the packed brown sugar and cinnamon on top. Using a knife, gently swirl the topping into the batter to create a marbled effect.
- Bake the Cake: Place the pan in the preheated oven and bake for 38 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the cake is baking, whisk together the powdered sugar, milk, and vanilla in a bowl until smooth and runny.
- Glaze and Cool: Once the cake is done baking, remove it from the oven and pour the glaze over the warm cake, spreading it gently to cover the surface. Allow the cake to cool at least 20 minutes before slicing and serving to let the glaze set.
Notes
- For extra moisture, do not overbake the cake; start checking at 38 minutes.
- You can substitute the oil with melted butter for a richer flavor.
- The glaze can be adjusted for thickness by adding more milk if too thick or more powdered sugar if too thin.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
