Honey Bun Cake
A delightful and moist cake that captures the essence of honey buns, perfect for breakfast or dessert.
Equipment
- 13x9 inch baking pan
- Mixing Bowls:
- Whisk
Ingredients
- 1 box yellow cake mix (15.25 ounces)
- 3 large eggs
- ¾ cup vegetable oil
- 1 cup sour cream
- 1 cup packed light brown sugar
- 1 Tbsp. cinnamon
- 1 cup powdered sugar
- 4 tsp. whole milk
- ½ tsp. vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 13×9-inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and sour cream. Whisk until smooth and well combined.
- In a separate bowl, mix the brown sugar and cinnamon together to create the cinnamon sugar mixture.
- Spread half of the cake batter into the prepared baking pan. Sprinkle the cinnamon sugar mixture evenly over this layer.
- Dollop the remaining cake batter over the cinnamon-sugar layer and gently spread it out.
- Using a knife, gently swirl through the batter to create a marbled effect.
- Bake for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow the cake to cool for a few minutes, then prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze generously over the warm cake. Let the cake cool completely before slicing.
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Notes
Store leftovers covered at room temperature for up to 3 days or in the refrigerator for up to a week.