Description
This moist, buttery honey bun cake is a delightful sheet cake that captures the essence of a classic bakery honey bun. Featuring a tender yellow cake crumb enriched with sour cream, it is beautifully marbled with a cinnamon-brown sugar swirl and finished with a silky vanilla glaze. It is the perfect easy-to-assemble, crowd-pleasing dessert for busy weeknights or special celebrations.
Ingredients
1 box (15.25 oz) yellow cake mix
1 cup full-fat sour cream
4 large eggs, room temperature
3/4 cup vegetable oil
1 cup brown sugar, packed
2 tablespoons ground cinnamon
1 cup powdered sugar
2–3 tablespoons whole milk
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan.
In a large bowl, combine cake mix, sour cream, eggs, and vegetable oil.
Beat the mixture on medium speed for two minutes until smooth.
In a separate small bowl, whisk together the brown sugar and cinnamon.
Pour half of the cake batter into the prepared baking pan and spread evenly.
Sprinkle the cinnamon-sugar mixture over the batter.
Pour the remaining batter on top and use a knife to gently swirl the layers together.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Whisk powdered sugar and milk together to create a glaze.
Drizzle the glaze over the cake while it is still warm.
Notes
Ensure the cake is slightly warm when adding the glaze so it seeps into the top layer. For a richer flavor, you can substitute the vegetable oil with an equal amount of melted butter. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg