This Honey Bun Cake delivers a perfect balance of rich, creamy sweetness from the cake and tangy cream cheese. With its hints of molasses and brown sugar you'll get all the delicious flavors honey buns in every bite.
Have you ever craved a warm and comforting dessert that balances both sweetness and a hint of spice?
Let's turn that craving into a reality with our scrumptious homemade honey bun Cake recipe.
This tempting treat, featuring layers of luscious cream cheese and a harmonious blend of brown sugar and cinnamon, offers an enticing journey of taste and texture with every bite.
This honey bun Cake is a versatile delight that's perfect for any occasion, be it a grand family gathering or an intimate evening tea-time.
Originally inspired by the beloved honey bun pastries, this cake carries forward the same sense of comfort and indulgence.
With its unique combination of creamy, spicy, and sweet, it's sure to be a hit at holiday celebrations, birthdays, or even as a delightful end to a casual weekday dinner.
What You'll Love About This Recipe
- The balance of flavors: The sweetness of the cake mix perfectly complements the tangy cream cheese, creating an irresistible flavor palette.
- Easy to make: Despite its intricate flavors, this recipe is straightforward, making it a joy to bake.
- Versatility: This cake is ideal for any occasion or celebration, fitting seamlessly into any menu.
- The texture: The cake's moist, rich texture, coupled with the crunchy brown sugar and cinnamon layer, promises a delightful sensory experience.
Cream Cheese: Provides the rich, creamy texture that forms the delicious base of the cake. Let it come to room temperature for easy, creamy mixing.
Eggs: Act as a binding agent, ensuring your cake holds together perfectly.
Oil: Gives your cake a moist and tender crumb.
Vanilla or Yellow Cake Mix: The backbone of the cake, bringing sweetness and simplifying the baking process.
Light Brown Sugar: Adds a molasses depth and a caramelized touch.
Cinnamon: Introduces a warm, aromatic spice that cuts through the sweetness.
Powdered Sugar: Forms the basis of the glaze, offering a sweet coating.
Heavy Cream: Brings richness and creaminess to the glaze.
Vanilla Extract: Adds depth of flavor and aromatic sweetness.
You'll need a 9*13 pan or baking dish for the perfect cake size.
A mixing bowl is essential for combining your ingredients, and an electric or stand mixer ensures a smooth, well-integrated batter.
Non-stick spray is necessary for easy cake removal, and a small bowl comes in handy for mixing your cinnamon and sugar.
In your mixer, beat the room temperature cream cheese until it reaches a creamy velvety consistency.
Slowly introduce the oil and eggs, beating until it's smoothly combined.
Gradually add the cake mix, and blend until it's fully incorporated into a thick batter.
In a separate bowl, mix your brown sugar and cinnamon together, creating a deliciously aromatic blend.
Pour half of your cake batter into the pan.
Then follow it with an evenly spread layer of your brown sugar and cinnamon mix.
Add the remaining batter in dollops and gently smooth it out.
Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let the cake cool before proceeding to make the glaze.
In a fresh bowl, mix the powdered sugar, heavy cream, and vanilla extract together, drizzle it evenly over your cake, and let it set.
Now you're ready to slice, serve, and savor!
Soften the Cream Cheese: To achieve a smooth and easily blended mixture, ensure your cream cheese is at room temperature before starting. Hard or cold cream cheese will lead to lumps in your cake batter, affecting the texture of your finished cake.
Don't Overmix the Batter: To avoid a dense, heavy cake, mix your batter just until the ingredients are combined. Overmixing develops the gluten in the flour, which can lead to a tougher texture in the finished product.
Spread the Cinnamon-Sugar Evenly: To ensure each bite of your cake contains the wonderful spiced sweetness, distribute your cinnamon and brown sugar mixture evenly over the batter. A good tip is to sprinkle from a height to get a more even distribution.
Cool Completely Before Glazing: It's important to let your cake cool to room temperature before adding the glaze. If the cake is still warm, the glaze will melt and soak in, making your cake soggy instead of giving it a glossy, appetizing top.
- Replace the vanilla cake mix with a spice cake mix for an extra warming flavor.
- If you're lactose intolerant, use lactose-free cream cheese and a lactose-free milk alternative in the glaze.
- Add a layer of finely chopped pecans or walnuts for a delightful crunch.
- Swirl some melted dark chocolate into the batter before baking for a chocolatey twist.
Our Honeybun Cake recipe, with its luscious layers and delightful glaze, is a tempting dessert perfect for any occasion and tastes just like a delicious honey bun!
- 8 ounces cream cheese, softened
- 4 large eggs
- ⅔ cup oil
- 15.25 ounces vanilla or yellow cake mix
- ¾ cup packed brown sugar
- 2 teaspoons cinnamon
- 2 ½ cups powdered sugar
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- Preheat the oven to 350°F
- Grease baking dish and set aside.
- Beat cream cheese in mixer until smooth.
- Add in the oil and eggs, beat until smooth.
- Add in the cake mix and mix until fully incorporated, it will be thick.
- Mix brown sugar and cinnamon together in a small bowl.
- Add half the cake batter to the pan.
- Top with brown sugar/cinnamon mixture, spread equally over the entire top of batter.
- Add dollops of the remaining batter and smooth as much as you can.
- Bake for 35-40 mins or until a tooth pick comes out clean.
- Allow to cool to room temperature.
- Next start on the glaze. Pour all glaze ingredients into a bowl and mix.
- Pour evenly over cake and let set.
- Slice, serve and enjoy
Don't over mix the batter, mix until it is just combined.
Room Temperature: You can store your honey bun Cake in an airtight container at room temperature for up to 3 days.
Be sure to keep it in a cool, dry area away from direct sunlight. Storing it at room temperature keeps the cake moist and tender.
Refrigeration: If you'd like your cake to last a bit longer, refrigerate it in an airtight container for up to a week.
Before serving, you might want to let it sit out for a bit to come to room temperature, as the flavors and texture will be best at that point.
Freezing: If you wish to prepare your homemade honey bun Cake in advance or keep leftovers for a longer period, it freezes quite well.
Wrap the cooled cake (either whole or in individual slices) tightly in plastic wrap, then in foil. It can be stored in the freezer for up to 3 months. To thaw, unwrap the cake (to avoid condensation) and let it sit at room temperature.
The glaze might become a bit sticky after thawing, but the taste should remain delicious!
Yes, you certainly can. While this recipe calls for vanilla or yellow cake mix, you can use any other variety to bring in a different flavor. For example, a spice cake mix would pair well with the cinnamon and add an extra warmth to your cake.
If you don't have heavy cream, you can use whole milk or half-and-half instead. The glaze will be slightly less rich, but it should still provide a nice, sweet topping for your cake.
Yes, you can make this cake a day or two ahead. Just store it properly, covered at room temperature, and add the glaze just before serving. If you want to make it further in advance, it freezes quite well. Just ensure it's properly wrapped and stored in an airtight container or freezer bag.