Moist Honey Bun Cake from Scratch

Why You’ll Love This Recipe

• Nostalgic recipe. Not only are honey buns a delicious breakfast pastry, they are also a popular Little Debbie’s dessert. This cake recipe will have you thinking back on that popular snack!
• Quick and easy to make. This recipe is quite simple and the batter comes together in a matter of minutes!
• Layers of flavor. Inside the tender, moist cake there are swirls of cinnamon brown sugar swirl that makes every bite tasty. The honey glaze on top adds a unique and flavorful twist (similar to the one I use on my pear muffins).
• Perfect for any occasion. When I think of honey, my mind goes to spring (bees buzzing, birds chirping), but honestly you could make this cake any time of year!

Ingredient Notes

• Eggs: This recipe calls for two eggs and two egg yolks. They help bind the ingredients and make a rich taste.
• Sour cream: For a moist texture, add full-fat sour cream to the batter. Greek yogurt is a good substitution.
• Butter: Use room temperature unsalted butter. Different brands of salted butter have different amounts of salt added. It’s best to add it separately so you have control over the measurement.
• Baking powder: This leavening agent helps the cake rise. Check that it is fresh and not expired for best results.
• Brown sugar: A classic honey bun cake has swirls of cinnamon and brown sugar. You can use light or dark brown sugar.
• Cinnamon: Check that the cinnamon is fresh for the best flavor.
• Confectioners’ sugar: Also known as powdered sugar, this sweetener is used for the glaze.
• Honey: Use a good quality honey since this will provide a lot of flavor for the glaze. I prefer using local honey.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Add some mix-ins. A popular addition to honey bun cake is chopped pecans. Add 1/2 cup chopped pecans to the brown sugar and cinnamon mixture. You can also try walnuts or chocolate chips!

Make a small batch. Cut the recipe in half and bake it in an 8×8-inch baking pan.

Add more spices. When making the cinnamon brown sugar mixture, whisk in 1 teaspoon ground ginger or ground cardamom. A 1/2 teaspoon ground nutmeg would also taste delicious.

Use a different pan. This recipe also works in a 10-cup bundt pan and a 9×5-inch loaf pan. Baking time for both will be longer, about 45 to 55 minutes.

How to Make Honey Bun Cake

1. Whisk together the dry ingredients—flour, baking powder and salt. Set aside.
2. Beat butter and sugar until light and creamy. One at a time, mix in eggs and egg yolks, then the vanilla.
3. Add half the flour mixture to the wet ingredients. Mix just until combined. Add the sour cream and mix until incorporated. Mix in remaining flour mixture.
4. Transfer half the batter to a 9×13 baking dish. Spread into an even layer. Whisk together the brown sugar and cinnamon. Sprinkle half of it over the bottom layer of batter.

5. Repeat layers of batter then brown sugar and cinnamon. Use a knife or skewer to swirl the top layer together. Bake at 350℉ for 30 to 35 minutes.
6. For the glaze, whisk together confectioners’ sugar, milk, honey and vanilla. Pour over warm cake. Cool completely so the glaze hardens before serving.

Make Ahead and Storage Tips

Make ahead the cake and serve the next day. The glaze adds a protective layer that locks in the flavor and moisture. Cover loosely with plastic wrap to help it keep fresh.

Store lightly covered at room temperature for 3 days or in the refrigerator for 5 days.

Freeze cake for up to 3 months. Wrap in plastic wrap, then aluminum foil to prevent freeze burn. Store in the freezer, then defrost in the refrigerator before bringing to room temperature and serving. Keep in mind the texture of the glaze may be affected and melt into the cake as it defrosts.