Get the Recipe:
Honey Bun Cake
With cinnamon brown sugar swirls and vanilla glaze, this honey bun cake tastes like a giant cinnamon roll. Super moist and made from scratch!
Ingredients
For the Filling:
- 1 cup (200 g) firmly packed light brown sugar
- 1 tablespoon ground cinnamon
For the Cake:
- 2 1/4 cups (270 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
For the Glaze:
- 2 cups (220 g) confectioners’ sugar
- 3 to 4 tablespoons (45 to 60 ml) milk
- 1 teaspoon vanilla extract
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Instructions
To make the filling:
- Mix the brown sugar and cinnamon in a small bowl. Set aside.
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 9- x 13- x 2-inch baking pan. If you like, first line the pan with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, and then mix in the vanilla.
- Reduce mixer speed to low. Add the dry ingredients to the butter mixture in three portions, alternating with two portions of the buttermilk. Mix just until combined.
- Spread half of the batter evenly in the prepared pan. Sprinkle about two-thirds of the brown sugar-cinnamon mixture over the batter.
- Carefully spread the remaining batter over the top. Try to cover all of the filling, but it's fine if you can't.
- Sprinkle the remaining filling mixture over the top of the batter. Leave the topping as is, or use a thin knife to swirl it into just the top layer of batter.
- Bake the cake for 35-40 minutes, or until a pick inserted into the center comes out clean.
- Set the pan on a wire rack, and allow the cake to cool for 10-15 minutes.
To make the glaze:
- Whisk together the confectioners’ sugar, 3 tablespoons (45ml) of the milk, and vanilla until smooth. Add more milk, a small amount at a time, until the glaze is thick but pourable.
- Pour the glaze over the warm cake and spread evenly.
- Allow the glaze to set before serving. Serve warm or at room temperature.
Notes
- Store in an airtight container at room temperature up to 3 days.
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