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Honey Bun Cake

Honey bun cake isn't just a dessert; it's a taste of nostalgia and a comforting embrace. This cinnamon-infused coffee cake is hard to resist.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 2 hours
Total Time 3 hours 21 minutes

Equipment

  • 9x13 baking dish
  • Hand Mixer
  • Spatula
  • Liquid Measuring Cups
  • Measuring Cups
  • Measuring Spoons
  • Paper Towels

Ingredients

First Cake Layer

  • 1 box yellow cake mix (13.25)
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 8 oz. sour cream

Cinnamon and Sugar Layer

  • 1 cup brown sugar, packed
  • 1 tbsp. ground cinnamon
  • 1/2 cup chopped pecans (optional)

Top Cake Layer

  • 1 box yellow cake mix (13.25 ounces)
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 8 oz. sour cream

Icing

  • 1 cup powdered sugar
  • 2-1/2 tbsp. whole milk
  • 1 tsp. vanilla extract

Instructions

  • Preheat the oven to 300 degrees Fahrenheit. Spray the cake pan with nonstick cooking spray and set aside.
  • Add all the ingredients for the first cake layer in a large mixing bowl. Using a hand mixer or stand mixer, mix until no lumps appear.
  • Using a paper towel, lightly dab any pooled or excess puddles of cooking spray that have settled in the bottom of the pan. Do not wipe all of it away; just dab at it.
  • Pour the cake mixture into the bottom and spread evenly.
  • In a medium mixing bowl, combine the sugar and cinnamon. Mix until fully combined.
  • Sprinkle the sugar mixture, evenly over the top of the cake batter. If you’re using the chopped pecans, sprinkle them over the top of the sugar layer.
  • Very lightly (and gently) press down on the cinnamon sugar layer with your hand (use a food-safe glove, if desired). You’re basically patting it into the batter below, very lightly, which evens it out nicely. DO NOT PRESS HARD.
  • Add all the ingredients for the second cake layer to a large mixing bowl and mix until no lumps appear.
  • Gently pour over the top of the sugar layer. Do not dump it all in one spot. Try to drizzle it in various spots around the cake for easier spreading.
  • Using a rubber spatula, slowly and gently spread the batter until it fully covers the entire top of the sugar layer and rests against every side of the pan. If you go too fast or hard, it will rip up the sugar layer.
  • Gently tap it on the counter and shake it lightly so the top batter levels out.
  • Place the cake in the oven and bake for 1 hour or until a toothpick inserted into the middle of the cake comes out clean. If you go too deep, you’ll hit the sugar layer, which will definitely come back gooey, and that’s a good thing. So, make sure if you see a gooey toothpick come back, it’s not the sugar layer causing it. You don’t want a burnt cake!
  • Once the cake is finished, pull it out and leave it to rest as you make the icing.
  • Immediately after pulling the cake from the oven, add the powdered sugar, milk, and vanilla to a small mixing bowl and stir until combined.
  • Pour it over the top of the hot cake. Using the back of a spoon or a rubber spatula, evenly spread the icing to cover the entire top of the cake.
  • Leave to cool for about 2 hours, uncovered. Do not place it in the fridge.
  • Slice, serve, and enjoy!

Notes

Serves: 12-16
  • It’s extremely important that you check the ounces of the cake mix you’re working with. Sizes have changed and may change. This recipe should work as-is, with 15.25 oz cake mixes as well.
  • Do not attempt to cook this cake at a higher temperature to make it cook faster. Due to the thickness of the cake, it must be baked low and slow. The fluffy, moist cake is worth it. If you bake it at a higher temperature, the sides and bottom will burn before the top can finish.
  • Use clear vanilla instead of regular to prevent the icing from getting a brownish tint.
  • If your icing seems too thick, add ½ teaspoon of whole milk at a time until it reaches the desired consistency. You don’t want it to be too thin since the hot cake will thin it out once it’s applied. Whole milk works best for the icing.
  • You can cut the cake sooner. However, just note that if the sugar mixture hasn’t cooled, the cake slices might try to come apart at that section. The cake is still warm at the two-hour mark, but it won't fall apart.
  • A scoop of vanilla ice cream is a divine pairing with this cake.