Honey bun cake tastes like a cross between a cinnamon swirl cake and a poke cake! To make it, a moist yellow cake is swirled with cinnamon-sugar, then poked all over before being drizzled with a powdered sugar icing.
½cupbuttermilk or whole milkroom temperature (120 ml)
½cupsour creamroom temperature (120 grams)
¼cupcanola or vegetable oil(60 ml)
1tablespoonpure vanilla extract(15 ml)
1cupunsalted buttersoftened (2 sticks or 230 grams)
1 ¾cupsgranulated sugar(350 grams)
3large eggsroom temperature
2large egg yolksroom temperature
For the filling:
1cuppacked light brown sugar(200 grams)
1tablespoonground cinnamon
For the icing:
3cupspowdered sugar(360 grams)
4 to 6tablespoonswhole milk(60 to 90 ml)
2tablespoonshoneyoptional (40 grams)
2teaspoonpure vanilla extract
Instructions
To make the cake: Preheat the oven to 350°F (180°C). Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together until well combined. Set aside.
In a large bowl or measuring cup, whisk the buttermilk (or whole milk), sour cream, oil, and vanilla extract together until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth.
Add the granulated sugar and mix on medium speed for 4 to 5 minutes or until the mixture is light and fluffy.
Mix in the eggs and egg yolks, one at a time, making sure to stop and scrape around the bottom and sides of the bowl after each egg.
Add the dry ingredients in three additions alternating with the milk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined. Set the batter aside.
To make the filling: In a separate large mixing bowl, stir the brown sugar and cinnamon together until fully combined.
Scoop half of the cake batter into the prepared baking pan and spread it around into one even layer.
Sprinkle the brown sugar-cinnamon mixture over the batter in the pan. Then, top with the remaining cake batter and smooth the top into one even layer. If desired, you can use a knife to gently swirl the batter.
Bake for 38 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
To make the icing: Whisk the powdered sugar, milk, honey, and vanilla extract in a large bowl until well combined and no lumps remain. If you're adding the honey, use 4 to 5 tablespoons of milk. If you're not using the honey, use 6 tablespoons of milk instead. If the glaze is too thin, add more powdered sugar as needed. If the glaze is too thick, add a little more milk.
While the cake is still warm, prick the top of it with a fork or skewer. Drizzle the icing over the cake and spread it around into one even layer.
Allow to cool completely before slicing and serving.
Video
Notes
Storage Instructions: Cover tightly with plastic wrap or foil and store at room temperature for up to 4 days.Freezing Instructions: This cake will freeze well for up to 3 months. I recommend slicing the cake, wrapping each slice tightly with plastic wrap, and storing the slices in a large freezer bag/storage container. Thaw to room temperature before serving.Filling: If you prefer less filling, you can reduce the filling to 3/4 cup of brown sugar (150 grams) and 2 teaspoons of ground cinnamon.