Tulo

Honey Bun Cake Recipe

A doctored yellow cake mix gets extra richness from sour cream and oil, while a cinnamon-brown sugar layer swirled through the center bakes into a gooey ribbon that mimics the inside of a honey bun. A thin vanilla glaze poured over the warm cake soaks in slightly instead of just sitting on top.

Prep
15 min
Cook
40 min
Total
55 min
Servings
15

Ingredients

Servings15
  • 15 1/4 oz box yellow cake mix
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1 cup sour cream
  • 1/4 cup water
  • 1 cup light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Nutrition per serving

Calories
2186
Protein
25g
Carbs
446g
Fat
36g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. 2In a large bowl, whisk the cake mix, eggs, vegetable oil, sour cream, and water until smooth, about 2 minutes.
  3. 3In a small bowl, stir together the brown sugar and cinnamon.
  4. 4Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle the cinnamon-brown sugar mixture evenly over the batter.
  5. 5Pour the remaining batter over the cinnamon layer and spread gently to cover. Drag a knife through the batter in a loose zigzag pattern to swirl the layers.
  6. 6Bake for 35-40 minutes, until the top springs back when lightly pressed and a toothpick inserted into the center comes out mostly clean.
  7. 7Let the cake cool in the pan for 10 minutes while it's still warm.
  8. 8Whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
  9. 9Pour the glaze evenly over the warm cake and let it set for 10-15 minutes before slicing.

Tips & variations

  • Don't overmix once the cake mix is combined with the wet ingredients; a lumpy-smooth batter is fine and overbeating can toughen the crumb.
  • For a deeper honey flavor, replace 2 tablespoons of the brown sugar in the cinnamon layer with 2 tablespoons of honey warmed slightly so it drizzles easily.
  • If the glaze seizes up or turns grainy, whisk in warm milk a half-teaspoon at a time until it loosens back up.
  • Add a pinch of salt to the glaze to cut the sweetness if serving alongside coffee.

Storage & reheating

Cover the pan tightly and store at room temperature for up to 3 days, or refrigerate for up to a week once the glaze has fully set. Warm individual slices for 10-15 seconds in the microwave to soften the crumb before serving. The unglazed cake also freezes well, wrapped tightly, for up to 3 months; glaze after thawing.

Tips from the Tulo kitchen

  • Room-temperature eggs and sour cream blend into the batter more evenly, which helps the two layers spread smoothly instead of tearing when swirled.
  • Use a butter knife rather than a spoon to swirl the layers; a spoon tends to drag too much batter and blur the cinnamon ribbon.

FAQ

What makes honey bun cake taste like an actual honey bun?

The cinnamon-brown sugar layer baked into the center mimics the sticky cinnamon swirl inside a honey bun pastry, and the poured glaze mirrors the sweet icing that coats the outside.

Does honey bun cake actually contain honey?

Most versions, including this one, don't use actual honey; the name refers to the cinnamon-swirl flavor and glazed finish resembling the pastry, not an ingredient. Adding a spoonful of honey to the cinnamon layer is optional.

Can I make this cake from scratch instead of a boxed mix?

Yes. Substitute a basic vanilla or yellow cake batter made from 2 cups flour, 1.5 cups sugar, 2.5 teaspoons baking powder, and the same wet ingredients, keeping the total batter volume similar so the cinnamon layer bakes through properly.

Why did my cake sink in the middle?

This usually means it came out of the oven before the center fully set; start checking with a toothpick at 35 minutes and bake in short additional increments until it comes out clean from the center, not just the edges.