Honey Bun Cake Recipe From Scratch
A homemade honey bun cake recipe from scratch, warm and soft with the flavors of a gooey cinnamon roll.
Video
Ingredients
Yellow Cake
- 2.5 Cups All Purpose Flour
- 2 teaspoons Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 10 Tablespoons Unsalted Butter softened
- 1.5 Cups Granulated Sugar
- 2 ea Large Eggs
- 2 ea Egg Yolks
- 2 teaspoons Vanilla Extract
- 0.5 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 Butter melted
- 1 Tablespoon Honey
- 1 teaspoon Vanilla Extract
- 0.25 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.
- 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.
- Add the eggs and egg yolks one at a time while still beating.
- Add the vanilla and sour cream and beat again until totally mixed, scraping the sides as needed.
- 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.
- In a small bowl, mix together the sugars and cinnamon until totally combined.
- 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.
- Allow to cool completely, firm up the glaze in the refrigerator for 30 minutes if needed.
Nutrition
Serving: 200g | Calories: 489kcal | Carbohydrates: 92g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 183mg | Potassium: 113mg | Fiber: 1g | Sugar: 70g | Vitamin A: 398IU | Vitamin C: 0.1mg | Calcium: 113mg | Iron: 2mg
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