Honey Bun Cake – Moist and Easy!

Bring the warm and cozy flavors of Honey Bun Cake to your home! This recipe is easy to make and lasts for days. Grab a big glass of milk and enjoy it for breakfast, dessert, or snack!

This delicious honey bun cake recipe includes all of the flavors of a honey bun in cake form. A few simple ingredients combine to create a delicious cake that is too good to resist. Even as I write this, I am craving another slice. This cake may look complicated between of the layers, but trust me, this one is easy!

The best thing about this cake is that you don’t have to wait for dessert. It’s perfect with a hot cup of coffee at breakfast or as an afternoon snack. But of course, you can always save it for dessert.

Pull it together on the weekends when you want to impress your guests or anytime during the week when you’re craving something sweet. Or if you’re looking for other easy desserts, try my Crescent Roll Apple Dumplings or S’mores Cookies!

What is a Honey Bun Cake?

A honey bun cake is a mix between a cinnamon roll and a light and fluffy cake. With a flavor similar to the package honey buns you can buy at the store. I also think it tastes a little like an Entenmann’s Danish, as it is moist and flavor with a slightly crumbly texture and cinnamon filling in the middle.

A cinnamon sugar layer is sandwiched between cake. It’s then topped off with a sweet vanilla glaze to create the classic honey bun flavor.

Serve the cake with a cup of coffee, a glass of milk or with a scoop of vanilla ice cream. It’s great for everyday family gatherings or special occasions.

Here are some of the reasons I love this cake:

• No mixer or fancy tools needed: Everything is mixed together in a bowl with just a spoon or spatula.
• Easy from scratch recipe: The entire recipe is from scratch, but don’t let that intimidate you. The steps are quick and straightforward.
• It stays fresh for days: This honey bun cake recipe keeps well in a storage container on the counter for up to 5 days. It also tastes even better as leftovers as the flavors have a chance to sit.
• Cozy, warm and comforting flavors: Like classic sweet rolls with a warm cinnamon sugar filling throughout the cake. This recipe works well year round but is especially great in the fall when the temperature drops and you crave something cozy.

Ingredients You Need

All of the ingredients for this recipe are pantry staples or ingredients that are easy to find at your local grocery store.

NOTE: The full list of ingredients with measurements is provided in the recipe card below.

• Melted butter: While I think butter gives the best flavor, you can substitute with vegetables oil or canola oil, if desired.
• Flour: I use regular all-purpose flour. You can subtitute with cake flour but it will be a more light and airy cake.
• Sugars: You will need granulated sugar, brown sugar and powdered sugar.
• Milk: Helps to create the cake-like consistency and thins out the batter.
• Sour Cream: Keeps the cake light and moist.
• Eggs: Helps give the cake a nice rise.
• Baking Powder
• Ground Cinnamon
• Vanilla Extract
• Salt

Recipe Tips and Variations

• Use room temperature ingredients: This one is important as it helps make the batter smooth and spreadable.
• Don’t overbake the cake: This cake needs to be soft and buttery. Overbaking will make it dry out. As soon as the cake is golden brown on top, check it with a toothpick inserted into the center of the cake and remove it from the oven.
• Don’t overdo the icing: This is already a sweet cake as there is sugar in the cake, the cinnamon sugar filling and the icing. I use the perfect amount of icing for this recipe to add a subtle sweetness and that gooey icing layer. While you may be tempted to double the icing to make a thicker layer, it will be way too sweet.
• Serve the cake warm: While the instructions say to wait until the cake is completely cool, I’d be lying if I said that I always wait until it’s completely cool to dig in. I actually love the cake slightly warm as it’s still a bit gooey. Or if you let it cool completely, you can reheat it for a few seconds in the microwave or oven to enjoy warm.
• Add a swirl effect: While I love the cake with the thick layer of cinnamon sugar in the middle, you can also swirl the cinnamon sugar into the cake before baking. After adding the final layer of cake batter, use a knife to swirl the batter around in the pan. This will incorporate the cinnamon sugar into the cake for a swirl of cinnamon throughout.
• Add nuts: If you love nuts in your cinnamon buns, then you can add finely chopped walnuts or pecans to the cinnamon sugar mixture.

How to Make a Honey Bun Cake

1. Prepare for baking: Preheat the oven to 325°F. Spray a 9×13-inch baking dish with baking spray.
2. Make the cinnamon sugar filling: In a small bowl, mix together the brown sugar and cinnamon sugar until well combined.
3. Mix together the dry ingredients: In a large bowl, stir together the flour, sugar, baking powder, and salt.
4. Add the wet ingredients: Add the eggs, melted butter, sour cream, and milk to the bowl with the dry ingredients. Stir until most of the large clumps disappear. The batter will be thick but spreadable.

5. Assemble the cake: Pour half of the batter into the prepared pan and smooth it out with a spatula. Evenly sprinkle the cinnamon sugar mixture over the top of the cake batter. Cover with the remaining cake batter, spreading evenly.
6. Bake the cake: Transfer the cake to the preheat oven and bake for 40 to 45 minutes, until golden and a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes.

7. Make the icing: Whisk together the powdered sugar, milk, and vanilla. Pour over the warm cake and evenly smooth it out. Let it cool before cutting.

Storage Instructions

Honey bun cake stores really well. Store it in an airtight container or zipped top bag at room temperature for 4 to 5 days.

To freeze, store the cake in a freezer safe container in the freezer for up to 3 months. Thaw in the refrigerator and reheat if desired.