Moist Honey Bun Cake Recipe Made From Scratch

Why You’ll Love This Recipe

• Nostalgic flavor. The cake captures the familiar sweetness of honey buns—comforting and reminiscent of childhood treats.
• Quick and easy. The batter comes together in minutes, making this a convenient dessert to bake any day of the week.
• Layers of texture and flavor. Swirls of cinnamon and brown sugar throughout the cake add bursts of sweet spice in every bite.
• Honey glaze. A simple glaze of powdered sugar, honey, milk, and vanilla gives the cake a glossy, sweet finish with true honey flavor.
• Versatile for occasions. This cake works well for spring gatherings, brunches, holidays, or casual family desserts.

Ingredient Notes

• Eggs: The recipe uses whole eggs and extra yolks for richness and structure.
• Sour cream: Adds moisture and tender crumb; full-fat Greek yogurt can be substituted.
• Butter: Use unsalted, room-temperature butter so you can control the salt level.
• Baking powder: Make sure it’s fresh so the cake rises properly.
• Brown sugar: Light or dark brown sugar both work for the cinnamon filling.
• Cinnamon: Fresh ground cinnamon gives the best flavor for the swirls.
• Confectioners’ sugar: For a smooth glaze texture.
• Honey: Use a good-quality honey for a clear honey note in the glaze.

See the recipe card below for exact measurements and full details.

Recipe Variations

Add mix-ins. Stir 1/2 cup chopped pecans, walnuts, or chocolate chips into the cinnamon-sugar for extra texture.

Make a smaller batch. Halve the recipe and bake in an 8×8-inch pan.

Spice it up. Add 1 teaspoon ground ginger or cardamom to the cinnamon-sugar, or 1/2 teaspoon nutmeg for warmth.

Try a different pan. You can bake this in a 10-cup bundt pan or a 9×5 loaf pan; expect a longer bake time (about 45–55 minutes).

How to Make Honey Bun Cake

1. Preheat oven to 350°F. Grease a 9×13-inch pan with butter and set aside.
2. Whisk together dry ingredients—flour, baking powder, and salt—and set aside.
3. Cream butter and granulated sugar until light and fluffy. Add whole eggs and egg yolks one at a time, beating after each addition, then mix in vanilla.
4. Add half the dry mixture and mix just until combined. Stir in sour cream, then add remaining dry ingredients and mix until just combined.
5. Spread half the batter in the prepared pan. Mix brown sugar and cinnamon and sprinkle half of it over the batter.
6. Drop the remaining batter over the first layer in large dollops and spread gently to avoid disturbing the cinnamon sugar. Sprinkle with the remaining cinnamon mixture and use a knife or skewer to swirl the top.
7. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. While the cake is warm, whisk confectioners’ sugar, milk (3–4 tbsp as needed), honey, and vanilla to make a glaze. Pour over the warm cake and allow to cool completely so the glaze sets before slicing.

Expert Tips

Room temperature ingredients: Using room-temperature eggs, butter, and sour cream helps the batter blend smoothly and improves texture.

Drop the top batter: Adding the second layer in large dollops makes it easier to spread without disturbing the cinnamon-sugar layer below.

Glaze while warm: Pour the glaze over the warm cake so some of it soaks in; it will firm up as the cake cools, creating a sweet crust.

Make Ahead and Storage Tips

Make ahead: The cake can be baked a day ahead; the glaze helps retain moisture. Cover loosely with plastic wrap.

Store: Keep lightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Freeze: Wrap tightly in plastic and foil and freeze for up to 3 months. Thaw in the refrigerator before serving; note that the glaze may soften slightly as it defrosts.

Recipe FAQ