Honey Bun Cake: Inspired by the Classic Hostess Honey Bun
There are certain treats that instantly take you back to childhood, and for me, the unmistakable flavor of a Hostess Honey Bun is right at the top of that list. That soft, cinnamon-swirled pastry with its sweet glaze was always tucked into lunchboxes, grabbed on road trips, or enjoyed as an after-school snack with a tall glass of milk. This Honey Bun Cake brings all of those same comforting flavors into an easy-to-make dessert that tastes as if it came straight from a vintage bakery case.
This is one of those recipes that fits beautifully into so many different occasions. I have made this Honey Bun Cake for weekend brunch, family dinners, holiday gatherings, and more than one potluck, where it quickly became the first dessert to disappear from the table. It has that cozy, comforting flavor that people instantly recognize and love.
What Makes This Honey Bun Cake So Special
The sour cream in the batter is the real secret weapon here. It gives the cake a tender crumb and a rich, soft texture that keeps each bite moist and flavorful. Instead of tasting like a standard boxed cake, the finished result has a density and structure that feels more like a traditional honey cake or even a classic coffee cake you might find at a neighborhood bakery.
Layered throughout the cake is a buttery brown sugar and cinnamon filling that melts right into the batter as it bakes. This creates those beautiful ribbons of cinnamon sweetness, so reminiscent of the swirls in a traditional honey bun.
Once the cake comes out of the oven, a simple vanilla glaze is poured over the top while it is still warm. The glaze seeps into the surface, adding a touch of sweetness and that familiar finish that makes this recipe such a family favorite whenever it is served.
Tips and Tricks for the Best Honey Bun Cake
- Make sure all of your refrigerated ingredients, especially the sour cream and eggs, are at room temperature before mixing the batter. This helps everything combine smoothly and creates a more even texture in the finished cake.
- When layering the brown sugar and cinnamon filling, try to spread it evenly across the batter. This ensures that each bite has just the right amount of warm cinnamon flavor.
- Pour the vanilla glaze over the cake while it is still warm from the oven. This allows the glaze to soak slightly into the top layer, creating a soft, sweet finish.
- Allow the cake to cool before cutting. This gives the layers time to set and makes slicing much easier, whether you are serving it for dessert or enjoying it as a simple cake for breakfast the next morning with a cup of coffee.
Honey Bun Cake Variations to Try
One of my favorite things about this recipe is how easy it is to customize. Once you have the basic Honey Bun Cake down, there are so many fun ways to change it up depending on the season or the occasion.
- For a brunch-friendly twist, try adding a handful of chopped pecans or walnuts to the cinnamon filling. The added crunch pairs beautifully with the cake’s soft texture, giving it a bakery-style feel.
- If you are planning to bring this cake to a potluck, you might consider making a little extra glaze for the top.
- For a fall-inspired version, add a pinch of apple pie spice to the filling mixture.
- You can also turn this cake into individual cupcakes by dividing the batter into lined muffin tins and layering the cinnamon filling inside each one. Once baked, drizzle each cupcake with glaze. f
- Serve warm slices with a scoop of vanilla ice cream.
This super-easy-to-make cinnamon swirl cake is so moist and tasty. Treat all the cinnamon roll lovers in your life to this deliciously moist, melt-in-your-mouth, crazy good honey cake.
How to Make Honey Bun Cake
HONEY BUN CAKE INGREDIENT LIST-full printable recipe below in recipe card
THE CINNAMON SWIRL CAKE INGREDIENT LIST
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 (15.25-ounce) box yellow cake mix
- 1 cup sour cream
- 4 large eggs
- 3/4 cup vegetable oil
THE EASY GLAZE INGREDIENT LIST
- 2 cups confectioners’ sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
THE SEMI-HOMEMADE CINNAMON CAKE DIRECTIONS
- Preheat oven to 350 degrees.
- Spray a 9×13-inch baking pan with nonstick cooking spray, then set it aside.
- In a medium bowl, blend together the brown sugar and cinnamon; set aside.
- In a large mixing bowl, beat together (with an electric mixer) the boxed cake mix, sour cream, eggs, and oil until combined and fluffy.
- Pour half of the cake batter into the prepared pan, spreading it to the edges.
- Sprinkle the brown sugar mixture evenly over the batter.
- Carefully add the remaining batter over the brown sugar mixture.
- Spread to the edges. NOTE: Take your time and ensure that the entire cinnamon-sugar layer is evenly covered.
- Bake for 30 to 35 minutes, or until the edges pull away from the sides and the cake is golden brown.
POWDERED SUGAR GLAZE INSTRUCTIONS
- While the cake is baking, make the glaze.
- In a medium bowl, add the sugar, milk, and vanilla.
- Whisk until completely combined.
- As soon as the cake comes out of the oven, drizzle sweet vanilla glaze over it. NOTE: If needed, use an offset spatula or a butter knife to spread the glaze evenly over the cake.
- Serve warm cake or at room temperature. NOTE: If you cut the cake while it’s hot, it will fall apart. Wait until it has cooled to warm before slicing.
How to Make a Cake Mix Taste Like a Homemade Cake
How to Store Honey Bun Cake
Room Temperature: Once the cake has completely cooled, it can be tightly covered and stored at room temperature for up to 3 days. Keeping it in an airtight container helps prevent it from drying out and makes it easy to grab a slice whenever the craving hits.
Refrigerator: For longer storage, place the covered cake in the refrigerator, where it will stay fresh for up to five days. Allow slices to come to room temperature before serving for the best texture.
Freezer: This cake freezes beautifully. Wrap individual slices or the entire cake tightly in plastic wrap and then place in a freezer-safe container or bag. It can be stored in the freezer for up to three months.
How to Defrost: To thaw, place the wrapped cake in the refrigerator overnight, or let it sit at room temperature for a few hours until fully defrosted.
How to Reheat: If you would like to enjoy the cake warm, a quick 10 to 15 seconds in the microwave will bring back that freshly baked feel.
How to Make Honey Bun Cake in a Bundt Pan
USE BAKING SPRAY, NOT COOKING SPRAY! AND….don’t just leave the spray there. Use a pastry brush to ensure all crevices are covered. Now my cakes fall right out of the pan!
- Preheat oven to 325°. Grease and flour a 10-inch bundt pan with a nonstick baking spray containing flour. Use a brush to ensure all crevices are coated.
- In a large bowl, with an electric mixer, combine a box of yellow cake mix, oil, eggs, sour cream, and vanilla until thoroughly combined.
- In a medium bowl, stir together the brown sugar and ground cinnamon spice.
- Spoon half the batter into the prepared bundt pan. Sprinkle the brown sugar mixture over the cake batter, then top with the remaining half of the batter. Use a skewer to swirl the brown sugar layer into the batter.
- Bake in a preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and place it on a wire rack to cool for 15 minutes. Remove the cake from the pan and let it cool thoroughly on a wire rack.
- Once the cake is completely cool, prepare the icing. Whisk together the confectioners’ sugar, vanilla, and milk. Drizzle over delicious cake.
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This easy Honey Bun Cake is one of those dependable recipes that I come back to again and again. Whether you are bringing it to a potluck, serving it after dinner, or enjoying it as a cozy honey cake with your morning coffee, it is sure to become a family favorite in no time. Thanks for stopping by and spending some time in the kitchen with me today.
Sheryl
Lady Behind the Curtain
Honey Bun Cake
Ingredients
For the Cake:
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 (15.25 ounce) box yellow cake mix
- 1 cup sour cream
- 4 large eggs
- ¾ cup vegetable oil
For the Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat oven to 350℉.
- Spray a 9x13-inch baking pan with nonstick cooking spray, then set it aside.
- In a medium bowl, blend together the brown sugar and cinnamon; set aside.
- In a large mixing bowl, beat together the cake mix, sour cream, eggs, and oil until combined and fluffy.
- Pour half of the batter into the prepared pan, spreading it to the edges.
- Sprinkle the brown sugar mixture evenly over the batter.
- Carefully add the remaining batter over the brown sugar mixture.
- Spread to the edges. NOTE: Take your time with this step to make sure you cover all the brown sugar mixture.
- Bake for 30 to 35 minutes, or until the edges pull away from the sides and the cake is golden brown. NOTE: Bake in a convection oven for 20 minutes.
For the Glaze:
- While the cake is baking, make the glaze.
- In a medium bowl, add the sugar, milk, and vanilla.
- Whisk until completely combined.
- As soon as the cake comes out of the oven, drizzle glaze over the top. NOTE: If needed, use an offset spatula or a butter knife to spread the glaze evenly over the cake.
- Serve warm or at room temperature. NOTE: If you cut the cake while it's hot, it will fall apart. Wait until it has cooled before slicing.
Frequently Asked Questions About Honey Bun Cake
- Can I make this cake ahead of time? Yes, this cake is a wonderful make-ahead dessert and is perfect for gatherings or potluck events.
- Does this cake taste like a Hostess Honey Bun? The cinnamon swirl and sweet glaze create the same nostalgic flavor in a soft cake.
- Can I serve this as a coffee cake? Yes, it pairs perfectly with coffee and makes a beautiful morning treat.
- Is this suitable for a breakfast cake? Many people enjoy a slice with their morning coffee or tea.
- Can I use Greek yogurt instead of sour cream? Plain Greek yogurt can be used as a substitute if needed.
- What size pan should I use? A standard 9×13-inch baking dish works best for this recipe.
- Can I double the glaze? Absolutely, especially if you enjoy a sweeter finish.
- Can I make this in a bundt pan? Yes, but baking time may need to be adjusted.
- Can I add nuts to the filling? Chopped pecans or walnuts are a great addition.
- Is the glaze necessary? The glaze adds sweetness and helps mimic the traditional honey bun icing.
- Can I reduce the sugar in the filling? You can slightly reduce it, but it may affect the signature flavor.
- Can I serve this warm? Yes, it is delicious served slightly warm or at room temperature.
This cake looks scrumptious!! I pinned to make later. Yum!!
Hi Sheryl – how good does this look? I can’t help but smile because my hubby loves honey buns so I’ll have to make him your honey bun cake for sure! Pinning and sharing – have a happy day!
I’m so glad you made this Sheryl, it’s one of our favorites and really does taste just like the store bought treat!
Thanks Joan, Yes my family was VERY pleased. 🙂
OMGosh!!! This can be dangerous! I love honey buns!
Sheryl,
This cake looks awesome. Can’t wait to try it. Pinned.
Annamaria
Wow Sheryl! This cake looks so delicious! Can’t wait to make it:)
Yum!! I remember those, but yours look much better Sheryl. 😉
I always LOVED honey buns! I can’t believe you can make your own version in cake form……seriously delicious and dangerous!
This cake look so delicious. I found your link over at Miz Helen’s linkup party.
We would just love your Honey Bun Cake! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This is soooooo good. It’s a go-to recipe for me.
Highly recommend! ☆☆☆☆☆
Thanks Ann. My family thought so too. 🙂
this cake is deliciousness on a plate!! Thank you for the recipe!
No honey?
No James….this recipe is fashioned after the hostess honey bun. 🙂
I make this honey bun cake all the time and not one piece be left,my family loves it. Thanks for the recipe much love
I totally know what you mean Regina. This recipe is a winner with my family too!
Very tasty, I used butter cake mix instead- but it still worked great! 10/10 would recommend
Hi Mara, Awesome! I love this recipe! Simple and tasty ????
Yum – sounds delicious. Thank you and have a great day, Sheryl.
I went exactly by your instructions and let me tell you this, it was absolutely the best Cake I’ve EVER baked.
It wasn’t hard to go by and I could understand all the directions lol and that is a plus for me.
Once you start with fold this and that add 1/16 egg white I’m lost and you give direct instructions and it literally turned out just like yours..
That’s awesome Amber. I’m so glad the cake turned out for you.
Hi,
Please advise if the cake mix is the old quantities (about 18.5 oz.) or the new quantities of (16.5 oz). I would like to try this recipe.
Thank you, Linda Miller
Hi Linda, The cake mix is 15.25 ounces.
I have made this cake before but its been awhile.This looks really good, thanks for posting. I think I’ll make it tonight.
Yummy choice Judy! 🙂
Do I need to adjust the baking time if I use a round pan.
Hi Michelle, The baking time is about the same. Just to be safe I would start checking it at 25 minutes.
Hi does it has to be yellow can it be butter recipe cake mix
Hi Robinnette, Yes butter cake mix will work too. 🙂
Do I absolutely have to use sour cream?
No Tanya, you could also use plain yogurt or buttermilk. ♥
Can this be made in a 9 x 13 sheet pan to feed a bigger crowd?
Hi Nikki, The cake is made in a 9×13-inch pan.