Honey Bun Cake

5 from 2 votes

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!

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 355kcal

Author: Heather Perine

Ingredients

For the filling:

¾ cup (160 g) packed light brown sugar
2 teaspoons ground cinnamon

For the cake

3 ¼ cups (390 g) cake flour spooned and leveled
1 tablespoon baking powder
1 teaspoon salt
½ cup (1 stick, 113 g) unsalted butter softened to room temperature
½ 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 ½ cups (360 mL) buttermilk

For the glaze:

1 ½ cups (170 g) powdered sugar
3 Tablespoons honey
2 Tablespoon unsalted butter melted
½ teaspoon vanilla extract
3-4 Tablespoon milk

Instructions

Preheat and prepare pan. Position a rack in the center of the oven. Preheat oven to 350°F (180°C). Grease a 9x13 cake pan.
Make filling. In a small bowl, stir together brown sugar and cinnamon. Set aside. ¾ 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 ¼ 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. ½ cup (1 stick, 113 g) unsalted butter ½ 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 ½ 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 ½ cups (170 g) powdered sugar 3 Tablespoons honey 2 Tablespoon unsalted butter ½ teaspoon vanilla extract 3-4 Tablespoon milk

Video

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 - You could use dark brown sugar if needed. If you don't have any, you can make your own homemade brown sugar.
Cake flour - 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. If you don't have any try making your own homemade cake flour.
Unsalted butter - 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.
Buttermilk - 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.

Nutrition