This delightfully soft and sweet version of a Little Debbie classic makes for the best treat any time. A Honey Bun Cake Recipe from Scratch wins over my family every time.
Honey Bun Cake is like eating a gooey Cinnamon Roll, but better.
I like to eat it in the morning with my coffee, although it is a cake though, so can be enjoyed as dessert too.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Related Recipes
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Honey Bun Cake Recipe From Scratch
- 💬 Comments
What makes this recipe so yummy
- It's different. You don't see this dessert every day.
- When the honey bun cake is baking it makes your house smell so darn good.
- Making anything from scratch is ultra satisfying.
- This is a really moist cake recipe giving the feeling of eating a gooey cinnamon bun.
- The touch of honey in the icing really makes this sweet treat amazing.
- I love that you can make such a delicious buttery cake from such basic ingredients.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Hint: Use a cocktail stick and swirl into the top layer of sugar/batter. It creates a lovely cinnamon swirl pattern.
Recipe variations and substitute ideas
- Vegetable Oil - or canola oil instead of butter.
- Boxed Mix - use a box of yellow cake mix instead of this from-scratch version.
- Bundt Cake - use a bundt pan instead of the baking dish.
- Poke Cake - instead of a single layer of cinnamon sugar, poke holes into the prepared cake and allow the cinnamon sugar to enter these holes.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need mixing bowls, a whisk and stand mixer (if you don't have one, using a hand mixer would work).
I have some affiliate links in the recipe card below detailing my equipment.
How to store leftovers
Once the honey bun cake has cooled completely, and you've refrigerated it to firm up that frosting, cover with plastic wrap and store at room temperature for up to 4 days - or in the refrigerator for up to 7 days in an airtight container.
Mel's kitchen notes
Try warming your honey bun cake in the microwave for just a few seconds then eat with a tall glass of milk.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
It has the flavors you'd find in a Little Debbie Honey Bun, which is much similar to a cinnamon roll. This cake is super moist though and so addicting.
It doesn't have to be, as long as it's covered well to prevent air drying it out it can last up to 4 days at room temperature. If you want it to last longer though, store it in the refrigerator.
It's great for breakfast or as a dessert. Warm it just a little for a delicious cinnamon sugar flavored treat with a tall glass of cold milk or a hot cup of coffee.
If you've tried this Honey Bun Cake Recipe From Scratch or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Honey Bun Cake Recipe From Scratch
Video
Ingredients
Yellow Cake
- 2-½ Cups All Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 10 Tablespoons Unsalted Butter softened
- 1-½ Cups Granulated Sugar
- 2 Each Large Eggs
- 2 Each Egg Yolks
- 2 teaspoons Vanilla Extract
- ½ Cup Sour Cream
- 1 Cup Buttermilk
Cinnamon Sugar
- 1 Cup Light Brown Sugar
- 3 Tablespoons Granulated Sugar
- 1 Tablespoon Ground Cinnamon
Vanilla Honey Glaze
- 2 Cups Powdered Sugar
- 2 Tablespoons Unsalted Butter melted
- 1 Tablespoon Honey
- 1 teaspoon Vanilla Extract
- ¼ Cup Milk
Instructions
- Preheat oven to 325°F and grease a 9x13" baking dish.
- Add the flour, baking powder, baking soda and salt to a mixing bowl and mix well with a whisk. Set aside.2-½ Cups All Purpose Flour, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
- Add the butter and granulated sugar to the bowl of a stand mixer and beat with the wire whip until creamy, about 3-4 minutes.10 Tablespoons Unsalted Butter, 1-½ Cups Granulated Sugar
- Add the eggs and egg yolks one at a time while still beating.2 Each Large Eggs, 2 Each Egg Yolks
- Add the vanilla and sour cream and beat again until totally mixed, scraping the sides as needed.2 teaspoons Vanilla Extract, ½ Cup Sour Cream
- Add about ½ cup of the flour mixture and keep mixing, followed by some of the buttermilk. Alternate until everything is incorporated, ending with the flour mixture.1 Cup Buttermilk
- In a small bowl, mix together the sugars and cinnamon until totally combined.1 Cup Light Brown Sugar, 3 Tablespoons Granulated Sugar, 1 Tablespoon Ground Cinnamon
- Pour half of the cake batter into the prepared baking dish. Shake the dish so that it levels out.
- Sprinkle half of the cinnamon sugar on top of the batter, evenly.
- Top with the remaining cake batter and spread carefully and evenly to all sides and corners.
- Sprinkle the remaining cinnamon sugar on top, evenly.
- Using a toothpick, swirl the sugar into the cake batter (just the top layer).
- Add to the oven and bake for 45 minutes, add a foil tent toward the end if you see it is browning too much.
- Remove from the oven and allow to cool for 10 minutes, while you prepare the vanilla glaze.
- In another mixing bowl, add the powdered sugar, melted butter, honey, vanilla and milk. Pour over the top of the warm cake, evenly. Spread with the back of a spoon to cover all the cake.2 Cups Powdered Sugar, 2 Tablespoons Unsalted Butter, 1 Tablespoon Honey, 1 teaspoon Vanilla Extract, ¼ Cup Milk
- Allow to cool completely, firm up the glaze in the refrigerator for 30 minutes if needed.
Nutrition
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