Cozy, Sweet Cinnamon Bliss: Honey Bun Cake

If you’re craving a dessert that feels like a warm hug, look no further than Honey Bun Cake. This recipe captures everything you love about that sticky-sweet, bakery-style treat, but takes it to the next level with a fluffy, buttery cake base and a cinnamon-sugar swirl.

It's like a honey bun in cake form, with a soft, tender crumb and a simple vanilla icing that drips over the top, making every bite irresistible. Whether you serve it as a sweet breakfast treat, dessert, or snack with coffee, this cake is bound to disappear fast!

Photo byGLP

Yield: Serves 12

• Prep Time: 10 minutes
• Bake Time: 40 minutes

Ingredients

• 15 oz yellow cake mix
• ¾ cup buttermilk
• 4 large eggs
• 1 cup canola or vegetable oil
• 1 teaspoon vanilla extract
• ¾ cup brown sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon cardamom or nutmeg (optional)

Icing

• 1 cup powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 325°F. Grease a 9x13-inch baking dish.
2. In a large mixing bowl, combine the cake mix, buttermilk, eggs, oil, and vanilla extract. Stir until the mixture is smooth and free of lumps.
3. Pour half of the cake batter into the prepared baking dish, spreading it out evenly.
4. In a separate small bowl, mix together the brown sugar, cinnamon, and either cardamom or nutmeg. Sprinkle this spiced sugar blend evenly over the first layer of batter.
5. Gently pour the remaining cake batter on top. Use a knife to swirl the layers together, creating a marbled effect.
6. Bake the cake for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, whisk together the powdered sugar, milk, and vanilla to create the icing.
8. Once the cake is done and still warm, drizzle the icing over the top. Allow the cake to rest and cool for about 20 minutes before slicing and serving.

Substitutions

• Buttermilk substitute: If you don't have buttermilk, use regular milk and mix in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Cardamom/nutmeg: You can skip these spices or use allspice for a different flavor twist.
• Oil: Feel free to swap out the vegetable or canola oil for melted coconut oil if you prefer a more tropical flavor.

Storage Tips

• Store any leftovers tightly covered at room temperature for up to 3 days.
• For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months. Be sure to wrap it tightly to maintain freshness. Let it come to room temperature before serving.

https://12tomatoes.com/honey-bun-cake/