Decadent Homemade Honey Bun Cake: Your Ultimate Guide to a Nostalgic Treat
Imagine the comforting flavor of a classic cinnamon swirl cake combined with the moist, tender texture of a poke cake, all infused with a sweet, vanilla-laden icing that seeps into every crumb. That’s the magic of a homemade Honey Bun Cake! This recipe delivers a rich, incredibly moist yellow cake, generously swirled with a delightful cinnamon-sugar mixture, then generously poked and drizzled with a luscious powdered sugar glaze. The result is an irresistible dessert that harks back to your favorite childhood treats, but elevated to a gourmet level.
Forget those individually wrapped, store-bought honey buns; this homemade version transcends them in every possible way. While it captures that familiar, beloved sweetness and comforting cinnamon spice, our scratch-made Honey Bun Cake offers unparalleled richness and a melt-in-your-mouth tenderness that only fresh, quality ingredients can provide. It’s a truly special dessert that’s surprisingly straightforward to prepare, making it perfect for any occasion – from a casual family breakfast to a show-stopping weeknight treat or a centerpiece for your next gathering.
The foundation of this extraordinary cake is a meticulously crafted yellow cake batter. We don’t skimp on flavor here, incorporating a full tablespoon of pure vanilla extract for an undeniable depth of aromatic sweetness. To ensure maximum moisture and a delicate, tangy counterpoint that truly makes the cake sing, we use a thoughtful combination of buttermilk and full-fat sour cream. This dynamic duo not only enhances the texture but also creates a beautiful, complex flavor profile that sets this cake apart.
Once the fragrant cinnamon-swirled cake emerges golden brown from the oven, the real magic begins. While still warm, the cake is gently pricked all over with a fork, creating tiny channels for the homemade powdered sugar icing. This allows the sweet, vanilla-infused glaze to truly permeate the cake, infusing it with extra flavor and ensuring it remains incredibly moist and delicious for days. The slightly gooey, sweet top layer combined with the spiced cake and tender crumb makes every bite an absolute delight.
This versatile cake is an excellent “anytime” dessert to have on hand. It stores beautifully at room temperature, maintaining its moist texture and rich flavor. Whether you enjoy a slice with your morning coffee, savor it as a decadent dessert after dinner, or serve it to guests for a special occasion, this Honey Bun Cake is guaranteed to impress. Its inviting aroma and irresistible taste make it a staple in any baker’s repertoire, promising comfort and joy with every bite. The simplicity of its preparation combined with its impressive outcome makes it a truly rewarding baking project.
Essential Ingredients for Your Perfect Honey Bun Cake
Creating this delicious Honey Bun Cake from scratch relies on a few key ingredients, most of which you likely already have in your pantry. While the complete list with precise measurements is provided in the recipe card below, let’s dive into some of the star components and why they are crucial to achieving the best possible results. Understanding the role of each ingredient will empower you to bake with confidence and achieve consistent success.
- Cake Flour: This isn’t just a fancy flour; it’s a game-changer for cakes! Cake flour contains a lower protein content compared to all-purpose flour, which means less gluten development. This results in a significantly lighter, more tender, and fluffier cake crumb – exactly what we want for our Honey Bun Cake. If cake flour isn’t a pantry staple for you, don’t worry! You can easily create your own substitute in just about 5 minutes using all-purpose flour and cornstarch.
- Buttermilk: Buttermilk is a secret weapon for moist and tender cakes. Its natural acidity tenderizes the gluten in the flour, leading to a wonderfully soft and fine crumb. Beyond its textural benefits, buttermilk also imparts a subtle tanginess that beautifully balances the sweetness of the cake. If you don’t have buttermilk on hand, you can whip up your own buttermilk substitute using regular milk and an acid like lemon juice or vinegar, or simply substitute with an equal amount of whole milk for a still delicious, though slightly less tangy, result.
- Sour Cream: Another powerhouse for moisture and flavor! Full-fat sour cream contributes a remarkable richness and velvety texture to the cake batter. Like buttermilk, its slight acidity aids in tenderizing the cake. For the absolute best results and a truly luxurious crumb, I highly recommend using full-fat sour cream. If necessary, plain Greek yogurt can be used as an equal substitute, offering a similar tang and moisture content.
- Vanilla Extract: You might notice a generous amount of vanilla extract in this recipe – a full tablespoon in the cake batter and an additional two teaspoons in the icing. This isn’t a typo; it’s intentional! Pure vanilla extract is vital for enhancing all the other flavors and providing that warm, comforting depth. This extra vanilla truly amplifies the overall aroma and taste, making the cake wonderfully fragrant and deeply satisfying. Don’t be shy with it!
- Eggs + Egg Yolks: This recipe calls for three whole large eggs plus two additional large egg yolks. The whole eggs provide structure and moisture, while the extra egg yolks are key to achieving an incredibly rich, moist, and tender cake. They contribute to a beautiful golden hue and an almost custard-like tenderness, making the cake feel truly decadent. Ensure all eggs are at room temperature for optimal emulsification with the butter and sugar.
- Honey (Optional but Recommended): While many traditional honey bun cake recipes don’t actually include honey, I’ve added this as an optional, yet highly recommended, ingredient for the icing. Adding 2 tablespoons of honey to the glaze, while slightly reducing the milk, introduces a delicate, natural honey flavor that beautifully complements the cinnamon and vanilla. It gives the cake an authentic “honey bun” essence that is truly delightful and adds another layer of complexity to the sweetness.
Crafting Your Homemade Honey Bun Cake: A Step-by-Step Guide
Making this Honey Bun Cake is a delightful process, broken down into three main components: the moist yellow cake, the irresistible cinnamon-sugar filling, and the dreamy vanilla icing. You’ll prepare them in that logical order, ensuring each element contributes perfectly to the final masterpiece. Taking your time with each step will yield the most flavorful and perfectly textured cake.
- Prepare Your Dry Ingredients: In a spacious mixing bowl, meticulously whisk together the cake flour, baking powder, baking soda, and a pinch of salt. Whisking thoroughly ensures all leavening agents and flavorings are evenly distributed throughout the flour, which is crucial for a consistent rise and texture in your finished cake. Set this mixture aside for later.
- Combine Your Wet Ingredients: For this step, I find it most convenient to use a liquid measuring cup or another medium bowl. Whisk together the buttermilk (or whole milk), sour cream, vegetable or canola oil, and the generous tablespoon of pure vanilla extract. These liquid components will be gradually incorporated into the dry ingredients and creamed butter, contributing essential moisture and tang to the cake.
- Cream Butter and Sugar to Perfection: In the bowl of your stand mixer fitted with the paddle attachment (or using a large mixing bowl with a handheld mixer), begin by beating the softened unsalted butter on low speed until it becomes smooth and pliable. Then, add the granulated sugar. Increase the speed to medium and continue beating for a full 4 to 5 minutes. This extended creaming process is vital; it incorporates air into the mixture, creating tiny pockets that will expand during baking, resulting in a wonderfully light and fluffy cake with a tender crumb. The mixture should become noticeably lighter in color and texture.
- Incorporate Eggs and Egg Yolks: With the mixer on low speed, add the large eggs and extra egg yolks one at a time. After each addition, beat until just combined before adding the next. This allows each egg to fully emulsify into the butter and sugar mixture, preventing the batter from curdling and ensuring a smooth, cohesive texture. Remember to stop and scrape down the sides and bottom of the mixing bowl frequently to ensure all ingredients are thoroughly incorporated.
- Alternate Dry and Wet Ingredients: This technique is key to maintaining a tender crumb. Gradually add the whisked dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix each addition on low speed until *just* combined. It’s imperative not to overmix the batter at this stage, as excessive mixing can develop too much gluten, leading to a tough cake. A few streaks of flour are acceptable; you’ll finish combining with a spatula.
- Prepare the Irresistible Filling: In a separate small bowl, combine the packed light brown sugar and ground cinnamon. Stir them together until the cinnamon is evenly distributed throughout the sugar, creating a fragrant, spiced mixture. This will be the delicious swirl in your cake.
- Assemble Your Cake for Baking: First, ensure your 9×13-inch baking pan is generously greased with nonstick cooking spray to prevent sticking. Scoop approximately half of your prepared cake batter into the greased pan and use an offset spatula to gently spread it into an even layer. Evenness is important for uniform baking. Next, generously sprinkle the entire surface of this batter layer with your cinnamon-sugar filling. Finally, carefully dollop the remaining cake batter over the filling. It might seem tricky to spread the top layer without disturbing the filling, but an offset spatula works wonders here. Gently spread the batter to cover the cinnamon-sugar layer evenly. For an extra aesthetic touch and to better integrate the cinnamon, you can use a butter knife or a skewer to lightly swirl the batter, creating beautiful patterns. Be careful not to over-swirl or press too hard, as this can mix the layers too much.
- Bake to Golden Perfection: Place the assembled cake in your preheated oven. Bake for approximately 38 to 45 minutes. The cake is perfectly done when a wooden toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking, as this can lead to a dry cake.
- Whip Up the Dreamy Icing: In a clean mixing bowl, combine the powdered sugar, milk, the optional honey (if using), and the remaining pure vanilla extract. Whisk vigorously until the mixture is completely smooth and free of any lumps. You’re aiming for a consistency that is pourable but not too thin. If adding honey, start with 4 to 5 tablespoons of milk; if omitting honey, use 6 tablespoons of milk. Adjust as needed: if the glaze is too thin, gradually add more powdered sugar; if it’s too thick, add a tiny bit more milk, one teaspoon at a time, until you reach the desired drizzle-able consistency.
- Ice the Warm Cake for Maximum Absorption: This is a crucial step for achieving that signature “honey bun” gooeyness. As soon as the cake comes out of the oven and while it’s still warm, use a fork or a skewer to gently prick holes all over the surface. These holes will act as conduits, allowing the freshly made icing to seep down into the cake, infusing every layer with sweet vanilla flavor and ensuring ultimate moisture. Immediately drizzle the prepared icing evenly over the entire warm, poked cake, spreading it gently with a spatula if necessary to cover the surface.
- Cool Completely for Best Slicing: Allow the cake to cool completely at room temperature before you attempt to slice and serve it. This cooling period is important for the cake to set properly and for the icing to fully absorb and create that delightful, moist texture. Patience is a virtue here – a fully cooled cake will be much easier to slice neatly and will have the perfect consistency.
Make-Ahead Magic: Can You Prepare Honey Bun Cake in Advance?
Absolutely! This Honey Bun Cake is a fantastic make-ahead dessert option, which makes it perfect for entertaining or simply for ensuring you always have a delightful treat on hand. In fact, because it needs to cool completely before slicing and serving, preparing it ahead of time often works out perfectly with your schedule.
Generally, poke cakes like this one are known for their excellent keeping qualities. The generous layer of icing that seeps into the cake acts as a protective barrier, effectively locking in moisture and preventing the cake from drying out. You can typically store your Honey Bun Cake for three to four days at room temperature without any loss of quality. To ensure maximum freshness and to protect it from air, I highly recommend covering the baking pan tightly with plastic wrap or aluminum foil. This will keep the cake moist, tender, and delicious for longer.
For even longer storage, this cake also freezes exceptionally well. I suggest slicing the cooled cake into individual portions. Wrap each slice tightly in plastic wrap, then place the wrapped slices in a large freezer-safe bag or an airtight storage container. Stored this way, the cake will remain fresh in the freezer for up to 3 months. When you’re ready to enjoy a slice, simply thaw it to room temperature before serving. This makes it incredibly convenient for satisfying those sudden sweet cravings or for a quick dessert whenever you need one.
Scaling Down Your Sweet Treat: Halving This Recipe
Yes, you can certainly halve this recipe if you’re looking to make a smaller batch, perhaps for a smaller family or when you want just enough for a few days. However, there’s one particular ingredient that requires careful adjustment: the eggs. Since this recipe uses an odd number of eggs (three whole eggs and two egg yolks), simply cutting them in half can be challenging and might not yield the best results.
My recommendation for halving the recipe is to cut all of the other ingredients – all the dry ingredients, liquids, butter, and sugar – precisely in half. For the eggs, instead of trying to use 1.5 eggs and 1 egg yolk, which is impractical, I suggest using 2 large whole eggs and omitting the extra egg yolks entirely. While this slightly changes the richness level, it provides a functional and reliable egg measurement for a halved recipe. You’ll then bake this smaller batch in a 9-inch square baking pan, adjusting the baking time slightly as it will likely bake faster than the larger pan. Keep a close eye on it and use the toothpick test to determine doneness.
Expert Baking Tips for a Flawless Honey Bun Cake
Achieving a perfectly moist, flavorful, and beautifully textured Honey Bun Cake is easier than you think with these simple tips:
- Room Temperature Ingredients are Key: This is perhaps one of the most important baking tips for any cake recipe! Ensure that all your cold ingredients, including buttermilk, eggs (both whole and yolks), and sour cream, are at room temperature before you begin mixing. Room temperature ingredients emulsify much better with the butter and sugar, creating a smoother, more uniform batter that traps air more effectively. This leads to a lighter, fluffier, and more consistent cake texture.
- Adjusting the Filling to Your Liking: The recipe calls for a generous amount of cinnamon-sugar filling, which creates a pronounced swirl and flavor. If you prefer a slightly less intense filling or simply want to reduce the sweetness a tad, you can easily adjust it. Reduce the filling to 3/4 cup (150 grams) of packed light brown sugar and 2 teaspoons of ground cinnamon. This will still provide a delicious spice layer without overpowering the cake.
- Don’t Be Shy with the Icing: While the amount of icing might seem substantial when you first prepare it, remember that this is a “poke cake” by design. A significant portion of that luscious icing is meant to seep down into the holes you’ve created, infusing the cake with moisture and creating that signature gooey, honey bun-like texture. Resist the urge to drastically reduce the icing quantity, as this is essential for the cake’s characteristic moistness and flavor. If you truly prefer a lighter glaze, scale down moderately.
- Timing is Everything for the Icing Drizzle: For the best results, it’s crucial to add the icing to the cake while it is still warm, immediately after it comes out of the oven. As soon as you remove the cake, prick those holes, quickly whisk together your icing (if not already done), and then generously drizzle it over the warm cake. The warmth of the cake helps the icing to melt slightly and deeply penetrate the layers, ensuring maximum absorption and that irresistible moist, gooey texture that makes this cake so special.
- Avoid Overmixing the Batter: Once you start adding the dry and wet ingredients alternately to the creamed butter and sugar, mix only until just combined. Overmixing develops gluten, which can lead to a tough, dense cake. A few streaks of flour are perfectly fine; you can finish incorporating them by hand with a spatula.
- Use Fresh Baking Powder and Baking Soda: Leavening agents lose potency over time. Ensure your baking powder and baking soda are fresh for optimal rise. You can test baking soda by adding a bit to vinegar (should fizz vigorously) and baking powder by adding a bit to hot water (should fizz).
More Easy Cake Recipes to Try!
- Classic Vanilla Cake
- Authentic Tres Leches Cake
- Rich Cream Cheese Pound Cake
- Elegant White Cake
- Delicious Homemade Rum Cake
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Honey Bun Cake
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Ingredients
For the cake:
- 3 cups cake flour spooned & leveled (345 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk or whole milk room temperature (120 ml)
- ½ cup sour cream room temperature (120 grams)
- ¼ cup canola or vegetable oil (60 ml)
- 1 tablespoon pure vanilla extract (15 ml)
- 1 cup unsalted butter softened (2 sticks or 230 grams)
- 1 ¾ cups granulated sugar (350 grams)
- 3 large eggs room temperature
- 2 large egg yolks room temperature
For the filling:
- 1 cup packed light brown sugar (200 grams)
- 1 tablespoon ground cinnamon
For the icing:
- 3 cups powdered sugar (360 grams)
- 4 to 6 tablespoons whole milk (60 to 90 ml)
- 2 tablespoons honey optional (40 grams)
- 2 teaspoon pure vanilla extract
Instructions
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To make the cake: Preheat the oven to 350°F (180°C). Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.
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In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together until well combined. Set aside.
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In a large bowl or measuring cup, whisk the buttermilk (or whole milk), sour cream, oil, and vanilla extract together until well combined. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth.
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Add the granulated sugar and mix on medium speed for 4 to 5 minutes or until the mixture is light and fluffy.
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Mix in the eggs and egg yolks, one at a time, making sure to stop and scrape around the bottom and sides of the bowl after each egg.
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Add the dry ingredients in three additions alternating with the milk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
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Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined. Set the batter aside.
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To make the filling: In a separate large mixing bowl, stir the brown sugar and cinnamon together until fully combined.
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Scoop half of the cake batter into the prepared baking pan and spread it around into one even layer.
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Sprinkle the brown sugar-cinnamon mixture over the batter in the pan. Then, top with the remaining cake batter and smooth the top into one even layer. If desired, you can use a knife to gently swirl the batter.
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Bake for 38 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
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To make the icing: Whisk the powdered sugar, milk, honey, and vanilla extract in a large bowl until well combined and no lumps remain. If you’re adding the honey, use 4 to 5 tablespoons of milk. If you’re not using the honey, use 6 tablespoons of milk instead. If the glaze is too thin, add more powdered sugar as needed. If the glaze is too thick, add a little more milk.
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While the cake is still warm, prick the top of it with a fork or skewer. Drizzle the icing over the cake and spread it around into one even layer.
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Allow to cool completely before slicing and serving.
Notes
Freezing Instructions: This cake will freeze well for up to 3 months. I recommend slicing the cake, wrapping each slice tightly with plastic wrap, and storing the slices in a large freezer bag/storage container. Thaw to room temperature before serving.
Filling: If you prefer less filling, you can reduce the filling to 3/4 cup of brown sugar (150 grams) and 2 teaspoons of ground cinnamon.