Honey Bun Cake Recipe

This honey bun cake tastes like a big cinnamon roll because it has vanilla glaze and cinnamon brown sugar swirls. Made from scratch and very moist! 


FOR THE FILLING: – 1 cup (200g) firmly packed light brown sugar – 1 tablespoon ground cinnamon FOR THE CAKE: – 2 & 1/4 cups (270g) all-purpose flour – 2 teaspoons baking powder – 1/4 teaspoon baking soda – 1/2 teaspoon salt – 1 & 1/2 cups (300g) granulated sugar – 1/2 cup (113g) unsalted butter, softened – 4 large egg – 2 teaspoons vanilla extract – 1 cup (236ml) buttermilk FOR THE GLAZE: – 2 cups (220g) confectioners’ sugar – 3 to 4 tablespoons milk – 1 teaspoon vanilla extract

TO MAKE FILLING:  Mix brown sugar and cinnamon in a small bowl. Set aside. 

Step 1


MAKE THE CAKE: Heat the oven to 350°F. Grease 9-x-13-x-2-inch baking pan. You can line the pan with parchment first. 

Step 2

Mix flour, baking powder, soda, and salt. Set aside. Beat butter and granulated sugar until fluffy with a medium-speed electric mixer. Beat the eggs one at a time, then add the vanilla. 

Step 3

Lower mixer speed. Add three portions of dry ingredients to the butter mixture, alternating with two portions of buttermilk. Just combine. 

Step 4

Evenly distribute half the batter in the pan. Top the batter with two-thirds of the brown sugar-cinnamon mixture. 

Step 5

Spread remaining batter carefully on top. If you can't cover all the filling, don't worry. 

Step 6

Top the batter with the remaining filling. Leave the topping alone or swirl it into the top batter layer with a thin knife. Bake the cake until a centre pick comes out clean, 35-40 minutes. 

Step 7

Let the cake cool for 10-15 minutes on a wire rack. To prepare the glaze, whisk confectioners' sugar, 3 tablespoons milk, and vanilla until smooth. Add milk slowly until the glaze is thick but pourable. 

Step 8

Spread glaze evenly on warm cake. Let glaze set before serving. Serve warm or room temperature. 

Step 9

See Also

See Also

Confetti Cupcakes Recipe