Description
This Honey Bun Cake is a delightful, homemade layered cake featuring a moist vanilla buttermilk base swirled with a cinnamon-sugar mixture. Topped with a sweet honey glaze, this dessert perfectly captures the flavors of a classic honey bun in cake form. It bakes to a soft, tender crumb with a cinnamon-sugar swirl inside and a luscious honey glaze on top, making it ideal for breakfast or dessert.
Ingredients
For the Cinnamon Sugar Swirl
- ¾ cup (150 g) light brown sugar
- 1 tablespoon ground cinnamon
For the Cake Batter
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1½ cup (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
For the Honey Glaze
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) melted butter
- 1 tablespoon honey
- 2 – 3 tablespoons milk, room temperature
Instructions
- Prepare the pan: Preheat the oven to 350°F (177°C). Lightly grease and line the bottom and two sides of a 9 x 9 inch (23 cm) or 9 x 13 inch cake pan with parchment paper. Alternatively, grease the pan very well and omit parchment paper.
- Make cinnamon sugar: In a small bowl, whisk together the light brown sugar and cinnamon until well combined. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt until evenly blended. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Reduce mixer speed to low and add eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until smooth and combined.
- Combine wet and dry ingredients: Alternating between the dry ingredients and buttermilk, begin by adding one-third of the dry ingredients to the wet mixture, then half of the buttermilk. Repeat this sequence until all ingredients are just combined. Avoid overmixing to keep the batter tender.
- Assemble the cake layers: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top, then sprinkle the remaining cinnamon sugar. Use a knife or skewer to gently swirl the cinnamon sugar into the batter.
- Bake the cake: Place the pan in the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from oven and let cool in the pan for 15-20 minutes.
- Poke holes for glaze: Once the cake has cooled slightly, take a toothpick and poke holes all over the top to allow the glaze to seep in.
- Prepare the honey glaze: In a bowl, whisk together powdered sugar, melted butter, honey, and 2 to 3 tablespoons of milk until smooth and pourable. Adjust the milk quantity to get a drizzle-able consistency.
- Glaze the cake: Pour the honey glaze evenly over the warm cake, allowing it to soak into the holes. Let the glaze set for about 30 minutes before slicing and serving.
Notes
- Room temperature ingredients help create a smooth batter and even baking.
- You can use a 9×9 or 9×13 inch pan depending on thickness preference.
- Don’t overmix the batter to keep the cake tender and moist.
- Swirling the cinnamon sugar gently avoids blending it fully into the batter, creating delightful pockets of flavor.
- The honey glaze enhances moisture and adds a sweet finishing touch.
- Store leftovers covered in the refrigerator for up to 3 days and warm before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
