This honey bun cake recipe combines the cozy flavors of cinnamon, brown sugar, and honey into a soft, moist sheet cake topped with a glossy glaze. It’s easy to make, requires no fancy equipment, and tastes like a bakery favorite. Whether you’re hosting brunch or craving a sweet treat, this cake delivers comfort in every bite.
Key Takeaways
- Easy one-bowl recipe: Mix everything in one bowl for quick prep and minimal cleanup.
- Moist, tender crumb: Buttermilk and oil keep the cake soft and fluffy for days.
- Rich cinnamon swirl: A homemade mix of brown sugar, cinnamon, and butter creates that classic honey bun flavor.
- Perfect for any occasion: Great for breakfast, dessert, potlucks, or holiday gatherings.
- Customizable add-ins: Try adding pecans, raisins, or a splash of vanilla for extra depth.
- Glaze while warm: Pour the honey glaze over the cake right out of the oven for maximum shine and flavor.
- Uses pantry staples: Most ingredients are already in your kitchen—no special trips needed.
📑 Table of Contents
What Is Honey Bun Cake?
If you’ve ever loved the sweet, sticky goodness of a store-bought honey bun, then you’re going to fall hard for this homemade honey bun cake. It’s not just a cake—it’s a warm hug in dessert form. Imagine a soft, buttery sheet cake layered with a gooey cinnamon-sugar swirl and finished with a glossy honey glaze that soaks into every corner. That’s honey bun cake.
Unlike traditional layer cakes that require frosting and careful assembly, this cake is simple, rustic, and incredibly forgiving. It’s made in a single 9×13-inch pan, which makes it ideal for feeding a crowd or enjoying leftovers all week. The flavors are deeply comforting—think cinnamon rolls meets coffee cake, but even easier to make. Whether you’re a beginner baker or a seasoned pro, this recipe delivers consistent, crowd-pleasing results every time.
Why You’ll Love This Recipe
This honey bun cake isn’t just delicious—it’s also incredibly practical. First, it uses ingredients you likely already have: flour, sugar, eggs, oil, and pantry spices. No need for specialty items or hard-to-find components. Second, it comes together in under 15 minutes of active prep time. Just mix, pour, swirl, and bake.
Another reason it’s a favorite? It stays moist for days. Thanks to buttermilk and oil (instead of butter alone), the crumb stays tender and rich, even on day three. Plus, the honey glaze doesn’t just sit on top—it seeps into the cake, enhancing every bite with sweetness and shine. And let’s be honest: the aroma of cinnamon and brown sugar baking in your kitchen is pure magic.
If you’re looking for a dessert that feels indulgent but doesn’t require hours of work, this is it. It’s the kind of recipe you’ll come back to again and again—whether for Sunday brunch, a potluck, or just because you deserve a treat.
Ingredients You’ll Need
One of the best things about this honey bun cake is how simple the ingredient list is. You won’t need to run to the store for anything exotic. Here’s what goes into it:
For the Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or make your own with milk + lemon juice)
- 1/2 cup vegetable oil (or canola oil)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Honey Glaze:
- 1/4 cup honey
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
All of these ingredients work together to create a cake that’s moist, flavorful, and beautifully balanced. The buttermilk adds tang and tenderness, while the oil ensures a soft crumb. The cinnamon swirl delivers that signature honey bun flavor, and the glaze ties everything together with a sweet, glossy finish.
Step-by-Step Instructions
Now let’s walk through how to make this honey bun cake—step by simple step. Don’t worry, it’s easier than it looks!
1. Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray. You can also line it with parchment paper for easy removal, but it’s not required.
2. Make the Cake Batter
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. In a separate bowl (or measuring cup), combine the buttermilk, oil, eggs, and vanilla. Pour the wet ingredients into the dry and stir until just combined. Don’t overmix—just until no dry streaks remain. The batter will be thick but pourable.
3. Prepare the Cinnamon Swirl
In a small bowl, mix the brown sugar, cinnamon, and melted butter until it forms a thick paste. This is your swirl mixture—it should be spreadable but not runny.
4. Layer and Swirl
Pour half of the cake batter into the prepared pan and spread it evenly. Drop spoonfuls of the cinnamon mixture over the batter, then add the remaining cake batter on top. Use a butter knife or skewer to gently swirl the cinnamon mixture through the batter. Don’t overdo it—just a few figure-eights will create beautiful marbling.
5. Bake to Perfection
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden on top and spring back when lightly touched. Let it cool in the pan for 10–15 minutes while you make the glaze.
6. Make and Pour the Glaze
In a small saucepan, combine the honey, butter, cream, vanilla, and salt. Heat over medium-low, stirring constantly, until the butter melts and the mixture is smooth. Remove from heat and pour over the warm cake, spreading it gently with a spatula. The glaze will soak in slightly, creating that irresistible shine.
7. Cool and Serve
Let the cake cool completely before slicing. This helps the glaze set and makes clean cuts. Serve at room temperature or slightly warmed with a scoop of vanilla ice cream for an extra-special treat.
Serving and Storage Tips
This honey bun cake is best enjoyed within 3–4 days, but honestly, it rarely lasts that long! Store it covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature before serving for the best texture.
For a fun twist, try warming individual slices in the microwave for 10–15 seconds. The glaze becomes extra gooey, and the cinnamon swirl gets even more aromatic. Pair it with coffee, tea, or a cold glass of milk—it’s perfect any time of day.
If you’re bringing it to a party or potluck, this cake travels well. Just cover it with a cake carrier or plastic wrap, and add the glaze right before serving if you prefer maximum shine. And if you’re feeling festive, sprinkle chopped pecans or a dusting of powdered sugar on top for a little extra flair.
Variations and Customizations
One of the joys of this recipe is how easy it is to customize. Want to make it your own? Here are a few ideas:
Add Nuts or Dried Fruit
Stir 1/2 cup of chopped pecans or walnuts into the cinnamon swirl mixture, or sprinkle them on top before baking. Raisins or dried cranberries also add a nice chewy contrast.
Make It Boozy
Add a tablespoon of bourbon or rum to the glaze for a grown-up twist. It pairs beautifully with the honey and cinnamon flavors.
Try a Cream Cheese Glaze
Swap the honey glaze for a cream cheese version: mix 4 oz softened cream cheese, 1/4 cup butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla. Spread over the cooled cake for a tangy-sweet finish.
Go Gluten-Free
Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture will be nearly identical, and everyone can enjoy it.
Double the Swirl
If you’re a cinnamon lover, increase the swirl ingredients by 50%. Just make sure not to overmix—otherwise, the swirl will disappear into the batter.
No matter how you tweak it, this honey bun cake remains a reliable, delicious dessert that brings smiles to the table.
Final Thoughts
This honey bun cake recipe is more than just a dessert—it’s a moment of joy. From the first whiff of cinnamon in the oven to the last sticky bite of glaze, it delivers comfort and sweetness in equal measure. It’s the kind of recipe that becomes a family favorite, passed down through gatherings and holiday tables.
Whether you’re baking for a special occasion or just because, this cake delivers. It’s simple, satisfying, and full of flavor. And once you try it, you’ll understand why everyone loves it. So preheat that oven, gather your ingredients, and get ready to make a cake that’s as delightful to bake as it is to eat.
Frequently Asked Questions
Can I make honey bun cake ahead of time?
Yes! You can bake the cake up to 2 days in advance. Store it covered at room temperature and add the glaze just before serving for the best texture and shine.
Can I freeze honey bun cake?
Absolutely. Wrap individual slices or the whole cake (without glaze) in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature and reheat glaze before serving.
What can I use instead of buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using. This creates a quick buttermilk substitute that works perfectly.
Can I use cake mix instead of making the batter from scratch?
Yes! Use a box of yellow or butter cake mix, prepared according to package directions. Add the cinnamon swirl and glaze as directed for a quick shortcut version.
Why is my cake dry?
Overbaking is the most common cause. Check the cake at 30 minutes and remove it as soon as a toothpick comes out clean. Also, avoid overmixing the batter, which can lead to a tough texture.
Can I make this in a different pan size?
You can, but baking time will vary. For an 8×8-inch pan, increase baking time by 5–10 minutes. For cupcakes, fill liners halfway and bake for 18–22 minutes.