Honey Bun Cake Recipe

After years of experimenting with countless dessert recipes, I can confidently say that this Moist Honey Bun Cake has become a staple in our family gatherings. There’s something undeniably comforting about the warm, cinnamon-spiced aroma that fills the kitchen as it bakes, and the first bite – oh, the first bite! It’s a symphony of textures and flavors, from the tender, moist cake to the gooey cinnamon swirl and the sweet, glistening honey glaze that drizzles down the sides. My kids, usually picky eaters, devour it without a second thought, and even my dessert-critic husband admits it’s one of my best creations. It’s the kind of cake that disappears quickly at potlucks and leaves everyone asking for the recipe. If you’re looking for a crowd-pleasing dessert that’s surprisingly easy to make and delivers on both flavor and texture, look no further. This Honey Bun Cake is your answer.

Ingredients

Creating the perfect Moist Honey Bun Cake starts with gathering the right ingredients. Each component plays a crucial role in achieving the desired texture and flavor profile. Let’s delve into each ingredient category for this delightful recipe:

Cake Ingredients

• 1 Tablespoon Butter (for greasing pan): This seemingly small amount of butter is essential for ensuring your cake releases cleanly from the 9×13 inch baking pan. Using butter, rather than cooking spray, adds a subtle richness to the edges of the cake and helps create a beautifully browned crust. Unsalted butter is preferred here to control the overall saltiness of the recipe. Make sure to grease the pan thoroughly, reaching all corners and sides to prevent any sticking. For an extra layer of insurance, you can also dust the buttered pan with a light coating of all-purpose flour.
• 2 ½ cups (312 g) All-Purpose Flour: All-purpose flour forms the structural backbone of this cake. It provides the gluten necessary for a tender yet sturdy crumb. When measuring flour, it’s crucial to do it correctly. Avoid scooping directly from the bag, which can compact the flour and lead to using too much. Instead, spoon the flour lightly into your measuring cup and level it off with a straight edge. Using a kitchen scale for precise measurement (312g) is highly recommended, especially in baking, for consistent results every time. If you’re looking for a slightly nuttier flavor, you can substitute up to ½ cup of all-purpose flour with whole wheat pastry flour, but be mindful that this might slightly alter the texture, making it a touch denser.
• 1 teaspoon Baking Powder: Baking powder is the leavening agent in this recipe, responsible for giving the cake its light and airy texture. It’s a chemical leavener that works by releasing carbon dioxide gas when moistened and heated, causing the cake to rise. Ensure your baking powder is fresh; old baking powder may lose its potency and result in a flat cake. To test its freshness, you can add a teaspoon of baking powder to a half cup of hot water; if it fizzes vigorously, it’s still good to use.
• ½ teaspoon Salt: Salt might seem insignificant in a sweet cake, but it’s a crucial ingredient for flavor balance. Salt enhances the sweetness of the sugar and other flavors, preventing the cake from tasting flat or one-dimensional. It also controls the activity of the baking powder, contributing to the cake’s texture. Use fine sea salt or table salt for this recipe.
• ⅔ cup (150 g) Unsalted Butter, Room Temperature: Room temperature butter is essential for creating a light and fluffy cake. When butter is at room temperature (around 65-68°F or 18-20°C), it can be creamed with sugar to incorporate air, which is vital for a tender crumb. Unsalted butter allows you to control the total salt content of the recipe. If you only have salted butter, you can use it but reduce the added salt in the recipe to ¼ teaspoon. To quickly bring butter to room temperature, you can cut it into smaller cubes and let it sit at room temperature for about 30-45 minutes, or microwave it in short 5-second bursts, being careful not to melt it.
• 1 ½ cups (300 g) Granulated Sugar: Granulated sugar not only sweetens the cake but also contributes to its moisture and tenderness. During creaming with butter, sugar crystals create air pockets, which further contribute to the cake’s light texture. The amount of sugar is balanced to provide sweetness without being overwhelming, complementing the honey glaze and cinnamon filling.
• 2 Large Eggs, Room Temperature: Eggs provide structure, richness, and moisture to the cake. Using room temperature eggs is important because they emulsify more easily with the butter and sugar, resulting in a smoother batter. Room temperature eggs also contribute to a better rise and overall texture of the cake. To quickly bring eggs to room temperature, you can place them in a bowl of warm (not hot) water for about 5-10 minutes.
• 2 Egg Yolks, Room Temperature: Adding extra egg yolks enhances the richness and tenderness of the cake. Egg yolks are high in fat, which contributes to a moist and decadent crumb. They also add a beautiful golden color to the cake. Like whole eggs, room temperature egg yolks will incorporate more smoothly into the batter.
• 1 Tablespoon Pure Vanilla Extract: Vanilla extract is a flavor enhancer that elevates the overall taste of the cake. Pure vanilla extract provides the best flavor; avoid imitation vanilla, which can taste artificial. A tablespoon is a generous amount that adds a warm, aromatic note to the cake, complementing the cinnamon and honey flavors. You can also experiment with other extracts like almond or maple extract for a slightly different flavor profile, but vanilla is classic and works exceptionally well in this recipe.
• 1 ¼ cups (300 g) Sour Cream, Room Temperature: Sour cream is the secret ingredient for an incredibly moist cake. Its acidity tenderizes the gluten in the flour, resulting in a softer crumb. Sour cream also adds a subtle tanginess that balances the sweetness of the cake and glaze. Full-fat sour cream is recommended for the best flavor and texture; low-fat or non-fat sour cream can be used but may result in a slightly drier cake. Ensure the sour cream is at room temperature so it blends smoothly into the batter and doesn’t cool down the butter, which could cause the batter to curdle.

Cinnamon Sugar Filling Ingredients

• ¾ cup (150 g) Light Brown Sugar: Light brown sugar provides a warm, caramel-like sweetness to the cinnamon filling. It also contains molasses, which adds moisture and depth of flavor. The slightly coarser texture of brown sugar compared to granulated sugar contributes to the delightful swirls within the cake. You can use dark brown sugar for a richer, more intense molasses flavor, but light brown sugar is typically preferred for honey bun cakes as it provides a more balanced sweetness.
• 1 Tablespoon Ground Cinnamon: Cinnamon is the star spice in the filling, delivering the signature warm and comforting flavor of honey bun cake. Use fresh ground cinnamon for the best aroma and taste. If your cinnamon has been sitting in your pantry for a while, it might be worth replacing it for optimal flavor. You can also experiment with adding a pinch of nutmeg or cloves to the cinnamon mixture for a slightly more complex spice profile, but cinnamon alone is classic and delicious.

Glaze Ingredients

• 1 ½ cups (180 g) Confectioners’ Sugar: Confectioners’ sugar, also known as powdered sugar or icing sugar, forms the base of the sweet and smooth glaze. Its fine texture dissolves easily in liquid, creating a lump-free glaze. Make sure to sift the confectioners’ sugar before measuring to remove any clumps, which will ensure a perfectly smooth glaze.
• 3-4 Tablespoons Milk: Milk is used to thin out the confectioners’ sugar and create the desired glaze consistency. Start with 3 tablespoons and add more, one tablespoon at a time, until you reach a glaze that is pourable but not too runny. The amount of milk needed can vary slightly depending on humidity and the exact consistency of your confectioners’ sugar. Whole milk will give a richer glaze, but 2% or even non-dairy milk alternatives like almond or oat milk can also be used.
• 1 Tablespoon Honey: Honey is the key ingredient that gives honey bun cake its signature flavor and name. It adds a distinct sweetness and a slightly floral, warm note to the glaze. Use a good quality honey for the best flavor. Different types of honey, such as wildflower, clover, or orange blossom, will each impart slightly different flavor nuances to the glaze, allowing you to customize the taste to your preference.
• 1 teaspoon Pure Vanilla Extract: Just like in the cake batter, vanilla extract enhances the overall flavor of the glaze, adding a touch of warmth and complexity. It complements the honey and sweet confectioners’ sugar, creating a well-rounded and delicious glaze.

Instructions

Follow these step-by-step instructions to bake a perfectly moist and delicious Honey Bun Cake:

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you place the cake in, promoting even baking. Grease a 9×13 inch cake pan with 1 tablespoon of butter. Make sure to coat the bottom and sides thoroughly to prevent sticking. Set the prepared pan aside. This initial step is crucial for a hassle-free cake removal later on.
2. Combine Dry Ingredients: In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Whisking helps to aerate the flour and evenly distribute the baking powder and salt throughout. This step ensures that the dry ingredients are properly combined and ready to be incorporated into the wet ingredients. Set this bowl aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), cream together ⅔ cup (150 g) room temperature unsalted butter and 1 ½ cups (300 g) granulated sugar on medium-high speed. Beat for about 3 minutes, or until the mixture is light and fluffy. This creaming process is essential for incorporating air into the batter, which contributes to the cake’s light and tender texture. Scrape down the sides and bottom of the bowl as necessary during this step to ensure all ingredients are evenly incorporated.
4. Incorporate Eggs and Vanilla: Add 2 room temperature large eggs and 2 room temperature egg yolks, one at a time, to the creamed butter and sugar mixture, beating well after each addition. This gradual addition allows the eggs to emulsify properly into the batter, creating a smooth and stable mixture. Mix in 1 tablespoon of pure vanilla extract. The vanilla extract enhances the overall flavor profile of the cake. Scrape down the sides and bottom of the bowl again to ensure everything is well combined.
5. Alternate Wet and Dry Ingredients: With the mixer on low speed, add half of the flour mixture to the wet ingredients and beat just until combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, resulting in a tough cake. Mix in 1 ¼ cups (300 g) room temperature sour cream until just combined. The sour cream adds moisture and a subtle tang to the cake. Add the remaining flour mixture and mix just until combined. Again, mix only until the flour is incorporated and no streaks remain.
6. Prepare Cinnamon Sugar Filling: In a separate small bowl, whisk together ¾ cup (150 g) light brown sugar and 1 tablespoon ground cinnamon. This simple mixture creates the signature cinnamon swirl within the honey bun cake. Set aside.
7. Assemble the Cake: Transfer half of the cake batter to the prepared 9×13 inch cake pan. Spread it into an even layer using a spatula or the back of a spoon. Sprinkle half of the cinnamon sugar mixture evenly over the batter layer. Repeat with the remaining cake batter, dropping it in dollops over the cinnamon sugar layer to make it easier to spread. Spread the top layer of batter into an even layer and sprinkle the remaining brown sugar cinnamon mixture evenly over the top.
8. Create Cinnamon Swirls: Use a knife or a toothpick to swirl the cinnamon sugar mixture into the cake batter. Gently drag the knife through the batter in a swirling motion, creating marbled patterns of cinnamon sugar throughout the cake. Be careful not to over-swirl, as you want to maintain distinct pockets of cinnamon sugar.
9. Bake the Cake: Bake in the preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs attached. Avoid overbaking, as this can dry out the cake. Start checking for doneness around 30 minutes and adjust baking time as needed depending on your oven.
10. Prepare Honey Glaze: While the cake is baking, prepare the glaze. In a medium bowl, whisk together 1 ½ cups (180 g) confectioners’ sugar, 3-4 tablespoons of milk, 1 tablespoon of honey, and 1 teaspoon of pure vanilla extract. Whisk until smooth and the glaze reaches a pourable consistency. Add more milk, 1 tablespoon at a time, if needed to achieve the desired consistency.
11. Glaze the Warm Cake: Once the cake is out of the oven, let it cool in the pan for about 5-10 minutes. While the cake is still warm, pour the honey glaze evenly over the top. The warmth of the cake will help the glaze to melt slightly and seep into the cake, adding extra moisture and flavor.
12. Cool and Harden: Allow the glazed cake to cool completely in the pan, about 2 hours, or until the glaze has hardened. This cooling time is crucial for the glaze to set properly and for the cake to fully develop its moist texture. Once cooled and glazed, slice the Honey Bun Cake into squares and serve.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Serving Size: 1 slice (1/20th of the cake)
Approximate Servings per Recipe: 20

Approximate Calories per Serving: 350-450 calories

• Calories: 350-450 kcal
• Total Fat: 15-20g
  • Saturated Fat: 8-12g
  • Trans Fat: 0g
  • Unsaturated Fat: 5-8g
• Cholesterol: 80-100mg
• Sodium: 150-200mg
• Total Carbohydrates: 50-60g
  • Dietary Fiber: 1-2g
  • Sugars: 35-45g
• Protein: 4-6g

Important Considerations:

• These values are estimates and can fluctuate depending on the exact brands and types of ingredients used, as well as variations in serving sizes.
• This cake is a dessert and is intended to be enjoyed in moderation as part of a balanced diet.
• For more precise nutritional information, use a nutritional calculator and input the specific brands and quantities of ingredients you use.

Preparation Time

This recipe is wonderfully straightforward and doesn’t require extensive time in the kitchen, making it perfect for both novice and experienced bakers. Here’s a breakdown of the time involved:

• Prep Time: 10 minutes
  • This includes gathering ingredients, greasing the pan, and whisking together the dry ingredients and cinnamon sugar filling. The batter itself comes together quickly thanks to the straightforward method.
• Cook Time: 35 minutes
  • The baking time is relatively short, around 30-35 minutes, depending on your oven and the desired level of moistness. Keep an eye on it towards the end and use the toothpick test to ensure it’s perfectly baked.
• Cooling Time: 2 hours
  • While the active prep and baking are under an hour, the cooling time is essential. This allows the glaze to set properly and the cake to reach its optimal texture and flavor. Resist the urge to cut into it too soon!
• Total Time: 2 hours 45 minutes

While the total time is almost three hours, most of it is inactive cooling time. The hands-on time is minimal, making this a relatively quick and easy dessert to prepare, especially considering the delicious results.

How to Serve

Honey Bun Cake is incredibly versatile and can be enjoyed in various ways, making it suitable for different occasions and preferences. Here are some delightful serving suggestions:

• Classic Slice: The simplest and most classic way to serve Honey Bun Cake is in squares or slices. Once the glaze has set and the cake has cooled, cut it into portions and enjoy as is. It’s perfect for an afternoon treat, a casual dessert after dinner, or a potluck contribution.
• Warm with Ice Cream: For an extra indulgent dessert, serve a warm slice of Honey Bun Cake with a scoop of vanilla ice cream or cinnamon ice cream. The contrast of warm cake and cold ice cream is heavenly, and the melting ice cream adds a creamy element that complements the cake beautifully.
• Paired with Coffee or Tea: Honey Bun Cake is an ideal accompaniment to a hot cup of coffee or tea. The sweetness of the cake balances the bitterness of coffee, making it a perfect breakfast treat or afternoon snack. It also pairs wonderfully with herbal teas like chamomile or cinnamon tea.
• Dust with Extra Cinnamon: For an enhanced cinnamon flavor and a visually appealing touch, dust the top of each slice with a light sprinkle of ground cinnamon before serving. This adds an extra layer of aroma and flavor that elevates the experience.
• Add Fresh Fruit: To lighten up the richness of the cake and add a touch of freshness, serve slices with a side of fresh berries like strawberries, raspberries, or blueberries. The tartness of the berries provides a lovely contrast to the sweetness of the cake and glaze. Sliced peaches or apples would also be delicious.
• Elevated Plating: For a more elegant presentation, consider plating individual slices of Honey Bun Cake with a drizzle of caramel sauce, a sprinkle of chopped pecans or walnuts, and a sprig of fresh mint. This elevates the dessert and makes it suitable for more formal gatherings.
• Breakfast or Brunch Treat: While technically a cake, Honey Bun Cake can also be served as a decadent breakfast or brunch treat. Its flavors are reminiscent of honey buns, making it a fitting choice for a special morning occasion. Serve it alongside fresh fruit and yogurt for a balanced brunch spread.
• Potluck Superstar: Honey Bun Cake is a fantastic potluck dessert. It travels well, is easy to slice and serve, and is always a crowd-pleaser. Simply bake it in a disposable aluminum pan for easy transport and cleanup.

Additional Tips for the Best Honey Bun Cake

To ensure your Honey Bun Cake turns out perfectly moist, flavorful, and irresistible, consider these helpful tips:

1. Room Temperature Ingredients are Key: Using room temperature butter, eggs, and sour cream is crucial for proper emulsification and a smooth batter. Room temperature ingredients blend together more easily, resulting in a lighter and more tender cake. Plan ahead and take these ingredients out of the refrigerator about 30-60 minutes before you start baking.
2. Don’t Overmix the Batter: Overmixing the batter can develop the gluten in the flour, leading to a tough and dense cake. Mix the wet and dry ingredients just until combined. A few streaks of flour are okay; they will disappear as you fold the batter together. Once the flour is incorporated, stop mixing.
3. Measure Flour Accurately: Incorrectly measured flour is a common baking mistake. Always spoon flour into your measuring cup and level it off with a straight edge, or use a kitchen scale for the most accurate measurement. Scooping directly from the bag can pack the flour and result in using too much, which can lead to a dry cake.
4. Don’t Overbake: Overbaking is the enemy of a moist cake. Start checking for doneness around 30 minutes with a toothpick. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs attached. If the toothpick comes out clean, the cake might be slightly overbaked. Err on the side of slightly underbaked for a moister cake.
5. Glaze While Warm, Cool Completely: Pour the honey glaze over the cake while it’s still warm. This allows the glaze to melt slightly and seep into the cake, adding extra moisture and flavor. However, ensure the cake is not piping hot, as this can make the glaze too runny. After glazing, allow the cake to cool completely before slicing and serving. This allows the glaze to set and harden properly, and the cake to fully develop its texture.

Frequently Asked Questions (FAQ)

Here are some common questions about making Honey Bun Cake to help you bake with confidence:

Q1: Can I use salted butter instead of unsalted butter?

A: Yes, you can use salted butter if that’s what you have on hand. However, you should reduce the amount of added salt in the recipe to ¼ teaspoon to avoid the cake becoming too salty. Unsalted butter gives you more control over the salt content, which is generally preferred in baking.

Q2: Can I make this cake ahead of time?

A: Absolutely! Honey Bun Cake is a great make-ahead dessert. You can bake the cake and glaze it up to 1-2 days in advance. Store it covered at room temperature once the glaze has set. In fact, some people find that the flavors deepen and the cake becomes even more moist the day after baking.

Q3: Can I freeze Honey Bun Cake?

A: Yes, Honey Bun Cake freezes well. Allow the cake to cool completely after glazing. Then, cut it into individual slices or freeze the entire cake uncut. Wrap tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving. You may want to freshen up the glaze with a light drizzle of new glaze after thawing if desired.

Q4: Can I use a different type of sugar for the cinnamon filling?

A: While light brown sugar is traditionally used and recommended for the cinnamon filling, you can experiment with other sugars. Dark brown sugar will give a richer, more molasses-like flavor. Granulated sugar can also be used, but it will result in a slightly less moist filling. For the best flavor and texture, stick with light brown sugar.

Q5: My glaze is too thick/too thin, what can I do?

A: If your glaze is too thick, add milk one teaspoon at a time until you reach the desired pourable consistency. If your glaze is too thin, add more confectioners’ sugar one tablespoon at a time, whisking well after each addition, until it thickens to your liking. The ideal glaze should be pourable but not too runny, allowing it to coat the cake beautifully and set properly.

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