What a better way to start a out a new year than with a honeybun cake!! I made this cake at the beginning of the year, and I have had tons of people ask me to post the recipe! Unfortunately I am just now finally getting around to being about to post.
If you make this cake for someone, they will love you. I promise, and I would not lie to you. I will say it’s better the next morning though. When you open this cake the in the morning you will smell honeybun goodness!! Trust me when I say you will devour this entire cake.
I found the recipe on Tasty Kitchen, and it is really easy. You actually probably have all the ingredients already in your house!
After you make the cake batter, you will want to spread half of the batter into a greased pan. Make sure you use only half though! You will repeat these steps with the other half!
Then on top of the batter sprinkle half of the cinnamon and brown sugar mixture! You will then need to repeat these steps with the second half of batter and swirl mixture.
When you have finished layering the cake batter and swirl mixture, its time for my favorite part! Swirl the batter until you make a work of art!! Look how beautiful 😉
Bake in the oven for 45-50 minutes at 325. Make sure you watch it closely to know when to pull it out, toothpick should be clean when inserted. It should look like this.
Drizzle your cake with the delicious glaze immediately after you pull out of the oven!!!! Yummyyyyyyy
All that’s left now is to enjoy! Like I said I usually like this cake more the next morning. Something about when it has time to sit, it just tastes even better.
from Tasty Kitchen
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- 4 whole Eggs
- 1 cup Sour Cream
- ¾ cups Vegetable Oil
- 1 cup Light Brown Sugar
- 2 teaspoons Cinnamon
- 2 cups Powdered Sugar
- 6 Tablespoons Milk
- 1 teaspoon Vanilla Extract
Preheat your oven to 325 degrees.
By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow; it’s okay if it has some lumps! Then set aside.
In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.
Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the top, covering the entire layer of batter. Don’t be alarmed if it looks like you’re over-saturating the cake—it’ll taste great! Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece (I always pretend I’m a barista pouring cream into a cappuccino because I’m really nerdy like that).
Place the cake into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.