Honey Bun Cake
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If you love honey buns, then you are going to love this delicious honey bun cake! A homemade yellow cake made with a brown sugar cinnamon filling. After it’s baked, the cake is topped with a sweet glaze made of vanilla and honey! Easy sheet cake to present to guests!

You know those little debbie honey bun pastries from the box that you probably grew up on? Or hey, still enjoy. No judgment here. I decided to turn that pastry into a delicious easy cake recipe, with a brown sugar cinnamon swirl, and sweet vanilla glaze on top made with honey.
Most honey bun cake recipes use a boxed cake mix, but I decided this recipe deserved a from-scratch version. I used my vanilla layer cake recipe because it’s the perfect recipe to turn into a sheet cake. I poured half of the batter into the pan and then sprinkled on brown sugar and cinnamon. I swirled it throughout the batter with a butter knife so you get that filling in every bite. Just like a real honey bun!
And this cake wouldn’t be complete without a glaze, am I right? I made my cinnamon roll icing recipe but added some butter and honey for a sweet rich glaze to pour over the warm cake right before serving. If you love cinnamon coffee cake, then you are going to love this old-fashioned honey bun cake. All you will need is a glass of milk to wash it down!
Table of contents
Why This Recipe Works
- Fluffy, moist yellow sheet cake made completely from scratch
- Easy vanilla glaze made with honey
- Simple ingredients for a cinnamon brown sugar filling swirled into the top of the cake before baking
- Tastes like a honey bun in cake form!
Ingredients Needed And Substitutions
- Light brown sugar – You could use dark brown sugar if needed. If you don’t have any, you can make your own homemade brown sugar.
- Ground cinnamon – You could also add in other spices, like nutmeg or cardamom.
- Cake flour – Cake flour has a lower protein content than regular all-purpose flour so it results in a tender, softer cake texture. If you don’t have any try making your own homemade cake flour.
- Baking powder
- Salt
- Unsalted butter – Make sure your butter is softened to room temperature so it can be creamed together with the sugar properly. Read more here about the creaming method. If you use salted butter I would omit the added salt.
- Canola oil – I use both butter and oil so you get flavor and moisture so it keeps your cake moist, even after being in the fridge! I used canola oil, but another neutral-tasting oil will work such as vegetable oil.
- Granulated white sugar
- Eggs
- Vanilla extract
- Buttermilk – Buttermilk helps to create a wonderfully tender cake. If you don’t have any, you can make a homemade buttermilk. Do not substitute regular milk.
- Powdered sugar – If you don’t have any, try making your own homemade powdered sugar in your food processor using white sugar!
- Honey
- Milk – Any milk can be used.
How To Make This Honey Bun Cake
Preheat and prepare pan. Position a rack in the center of the oven. Preheat oven to 350ยฐF (180ยฐC). Grease a 9×13 cake pan.
Make filling. In a small bowl, stir together brown sugar and cinnamon. Set aside.
Combine dry ingredients. In a mixing bowl, whisk together cake flour, baking powder, and salt. Set aside.
Cream butter oil and sugar. In a second large mixing bowl with an electric mixer on medium speed, cream butter, oil and sugar together until smooth and combined about 2 to 3 minutes.
Add eggs and vanilla. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition. Add vanilla extract. Beat to combine.
Alternate dry ingredients with buttermilk. Alternate adding the flour mixture with the buttermilk, beginning and ending with the flour mixture. Do not overmix.
Stop mixing once the last of the flour has been mixed in. I like to give the last few stirs with a spatula to ensure it’s not overmixed.
Bake. Spread half of the batter in the pan. Sprinkle on half of the cinnamon sugar mixture evenly over the cake batter.
Add remaining cake batter and sprinkle on remaining brown sugar cinnamon mixture. Swirl with the tip of a knife.
Bake for about 40-45 minutes. The cake is done when it’s golden brown on top and toothpick inserted into the center comes out clean or with a few moist crumbs. Remove cake from the oven.
Make glaze. In a small bowl, whisk together glaze ingredients. Pour glaze over the slightly warm cake. Let the glaze set. Slice and serve.
Recipe Tips
- Use room temperature ingredients. You want room temperature eggs, buttermilk, and butter so everything blends smoothly together and you end up with a fluffy cake that rises well.
- Line or grease the pan well. This will help with the cake releasing so you can cut into individual slices easily. I like to line with parchment paper for easy cleanup.
- Let the glaze set before cutting into. So it’s just like those honey bun pastries!
How To Serve This Cake
I love serving this cake to end a brunch with! Try making with my homemade cinnamon rolls, butter swim biscuits, and don’t forget the bacon! Just make sure to have a cup of coffee ready for your guests!
For more decadence you could serve with vanilla ice cream or a dollop of homemade whipped cream.
Recipe Variations
- Change up the cinnamon – Try using apple pie spice or pumpkin pie spice.
- Use a boxed yellow cake mix instead. Or a different cake mix, like spice cake mix, or carrot cake mix.
- Try a different cake recipe – Like my carrot sheet cake recipe and make for Easter!
- Add some crunch! Add some toasted pecans or toasted walnuts to the cinnamon sugar layer.
- Use cinnamon sugar instead. Instead of brown sugar and cinnamon try my homemade cinnamon sugar and sprinkle onto the cake and swirl.
- For a thicker glaze, let the cake cool completely. A slightly warm cake the cake will seep into the cake. Or you could poke holes into the cake for a glaze that seeps completely in.
Storage Instructions
You can make this honeybun cake the day before. Let the cake cool completely then cover well in plastic wrap and keep at room temperature. Then the day of you, make the glaze and pour over the cake.
I recommend storing the cake, covered in an airtight container, in the fridge for up to 4 days. Or store at room temperature for up to 2 days. For longer storage, I recommend freezing any cake leftovers. I like to cut the cake into slices. Then wrap each slice in plastic wrap and store in a plastic bag. You can thaw overnight, or more quickly at room temperature before serving.
Recipe FAQs
Yes you can, but I’m begging you to try this homemade cake version! It’s so soft and fluffy. And way better!
Make sure to test with a toothpick in the center of the cake. The toothpick should have a few moist crumbs, but no wet batter. I also touch the top of the cake. The cake should spring back when touched.
More Recipes To Try
If you’re craving more cake then be sure to try my strawberry pound cake recipe topped with an easy strawberry glaze. This cake is made in a bundt pan so it’s another easy cake to decorate and serve. Or my popular peach cobbler pound cake recipe made in a bundt pan as well. When it’s peach season, it’s a must try!
If you’re looking for another showstopping dessert, my berry Chantilly cake is the one to make. A white layer cake made with fresh berries and a mascarpone frosting, that is way better than Whole Foods! Or for an easy fuss free cake try my Sock It To Me cake recipe made in a bundt pan with a cinnamon pecan swirl.
Honey Bun Cake
Ingredients
For the filling:
- ยพ cup (160 g) packed light brown sugar
- 2 teaspoons ground cinnamon
For the cake
- 3 ยผ cups (390 g) cake flour spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon salt
- ยฝ cup (1 stick, 113 g) unsalted butter softened to room temperature
- ยฝ cup (120 mL) canola oil (other neutral-tasting oil)
- 2 cups (400 g) granulated white sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 ยฝ cups (360 mL) buttermilk
For the glaze:
- 1 ยฝ cups (170 g) powdered sugar
- 3 Tablespoons honey
- 2 Tablespoon unsalted butter melted
- ยฝ teaspoon vanilla extract
- 3-4 Tablespoon milk
Instructions
- Preheat and prepare pan. Position a rack in the center of the oven. Preheat oven to 350ยฐF (180ยฐC). Grease a 9×13 cake pan.
- Make filling. In a small bowl, stir together brown sugar and cinnamon. Set aside. ยพ cup (160 g) packed light brown sugar 2 teaspoons ground cinnamon
- Combine dry ingredients. In a mixing bowl, whisk together cake flour, baking powder, and salt. Set aside. 3 ยผ cups (390 g) cake flour 1 tablespoon baking powder 1 teaspoon salt
- Cream butter oil and sugar. In a second mixing bowl with an electric mixer on medium speed, cream butter, oil and sugar together until smooth and combined about 2 to 3 minutes. ยฝ cup (1 stick, 113 g) unsalted butter ยฝ cup (120 mL) canola oil 2 cups (400 g) granulated white sugar
- Add eggs, vanilla. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition. Add vanilla extract. Beat to combine. 4 large eggs room temperature 1 tablespoon vanilla extract
- Alternate dry ingredients with buttermilk. Alternate adding the flour mixture with the buttermilk, beginning and ending with the flour mixture. Do not overmix. Stop mixing once the last of the flour has been mixed in. I like to give the last few stirs with a spatula to ensure it's not overmixed. 1 ยฝ cups (360 mL) buttermilk
- Bake. Spread half of the batter in the pan. Sprinkle on half of the brown sugar cinnamon filling evenly over the cake batter. Add remaining cake batter and sprinkle on remaining brown sugar cinnamon mixture. Swirl with the tip of a knife. Bake for about 40-45 minutes. The cake is done when it's golden brown on top and toothpick inserted into the center comes out clean or with a few moist crumbs. Remove cake from the oven.
- Make glaze. In a small bowl, whisk together glaze ingredients. Spread glaze over a slightly warm cake. Slice and serve. 1 ยฝ cups (170 g) powdered sugar 3 Tablespoons honey 2 Tablespoon unsalted butter ยฝ teaspoon vanilla extract 3-4 Tablespoon milk
Notes
- Make ahead and storage: You can make this honeybun cake the day before. Let the cake cool completely then cover well in plastic wrap and keep at room temperature. Then the day of you, make the glaze and pour over the cake. I recommend storing the cake, covered in an airtight container, in the fridge for up to 4 days. Or store at room temperature for up to 2 days.
- Freezing: For longer storage, I recommend freezing any cake leftovers. I like to cut the cake into slices. Then wrap each slice in plastic wrap and store in a plastic bag. You can thaw overnight, or more quickly at room temperature before serving.
- Light brown sugar –ย You could use dark brown sugar if needed. If you don’t have any, you can make your own homemade brown sugar.
- Cake flour –ย Cake flour has a lower protein content than regular all-purpose flour so it results in a tender, softer cake texture. You can use regular all-purpose flour but your cake will not come out as light or fluffy.ย If you don’t have any try making your own homemade cake flour.
- Unsalted butter –ย If you use salted butter I would omit the added salt.
- Canola oil –ย I use both butter and oil so you get flavor and moisture so it keeps your cake moist, even after being in the fridge! I used canola oil, but another neutral-tasting oil will work such as vegetable oil.
- Buttermilk –ย Buttermilk helps to create a wonderfully tender cake. Do not substitute regular milk. If you don’t have any, you can make a homemade buttermilk.
Another great recipe, i’m sure I will be making this many more times
Thank you! I’m so glad you liked itโhappy baking! ๐
I made this cake it was easy and tasted great. Good for breakfast or dessert. 5 stars
Thank you so much! I’m thrilled you enjoyed it! โญ๏ธ๐