Honey Bun Cake (From Scratch or Cake Mix, With a Warm Glaze)

This honey bun cake is the soft, buttery 9×13 sheet cake that tastes like the glazed honey buns sold in gas stations and vending machines: a tender sour cream batter, a thick ribbon of brown sugar, cinnamon and pecans swirled through the middle, and a vanilla glaze poured on while the cake is still warm so it soaks in and sets into a shiny, crackly top. It’s an easy cake to bake for brunch, potlucks, bake sales and coffee breaks.

Below you’ll find the from-scratch method, how to swirl the filling so it doesn’t sink, exactly when to pour the glaze, a pan-size chart, the yellow cake mix shortcut with exact amounts, a fix-it table, and make-ahead and freezing tips. The printable honey bun cake recipe card is at the bottom.

Why You’ll Love This Honey Bun Cake

• That honey bun flavor at home. Brown sugar, cinnamon and a sweet vanilla glaze taste just like the packaged pastry, only fresher and softer.
• Easy sheet cake format. No layering, no frosting and no tricky unmolding. You bake, glaze and serve it from the pan.
• Moist for days. Sour cream and a mix of butter and oil keep the crumb soft for up to 4 days.
• Feeds a crowd. One 9×13 pan gives 20 squares.
• Two ways to make it. Bake it from scratch, or use a box of yellow cake mix when time is short.

What Is Honey Bun Cake, and Why Is It Called That?

Honey bun cake, also called honeybun cake, is a Southern-style sheet cake with a cinnamon sugar swirl and a thin powdered sugar glaze. It became a church-supper and potluck favorite in the US, and most older versions start with a box of yellow cake mix, sour cream, oil and eggs.

The name comes from the taste, not the ingredients. A slice tastes a lot like a packaged glazed honey bun: a soft, sweet dough rolled with cinnamon and covered in a sugary glaze. Despite the name, a classic honey bun cake usually contains no honey at all.

• Texture: soft and moist like a sour cream coffee cake, lighter than a pound cake.
• Flavor: butter and vanilla with a gooey brown sugar and cinnamon swirl.
• Honey option: some bakers stir 1 to 2 tablespoons of honey into the glaze for a light honey note. It’s optional, and the recipe below shows how.

Honey Bun Cake vs. Sock It to Me Cake

These two Southern cakes share a brown sugar, cinnamon and pecan filling, so they’re often confused. The pan, the swirl and the glaze timing are what set them apart.

If you want a tall Bundt with a clean stripe through every slice, bake our sock it to me cake instead.

Honey Bun Cake Ingredients

Have the eggs, sour cream and milk at room temperature, and let the melted butter cool for a few minutes. Cold dairy makes the butter clump and gives a denser cake.

For the cake

• All-purpose flour, 2½ cups (313 g), spooned into the cup and leveled.
• Granulated sugar, 1½ cups (300 g).
• Baking powder, 2 teaspoons, and baking soda, ½ teaspoon. The soda reacts with the acid in the sour cream.
• Fine salt, ½ teaspoon.
• Unsalted butter, ½ cup (1 stick / 113 g), melted and slightly cooled, for flavor.
• Vegetable or canola oil, ½ cup (120 ml), for a cake that stays soft even when cold.
• Large eggs, 4.
• Full-fat sour cream, 1 cup (240 g).
• Whole milk, ½ cup (120 ml).
• Pure vanilla extract, 1 tablespoon.

Buttermilk version: replace the sour cream and milk with 1¼ cups (300 ml) buttermilk. The crumb is a little lighter and less rich, with the same gentle tang.

For the cinnamon swirl

• Light brown sugar, 1 cup packed (200 g). Dark brown sugar gives a deeper, more caramel-like swirl.
• Ground cinnamon, 1 tablespoon.
• Pecans, ¾ cup (85 g), finely chopped. Leave them out for a nut-free cake.

For the warm vanilla glaze

• Powdered sugar, 2 cups (240 g), sifted.
• Milk, ¼ cup (60 ml).
• Vanilla extract, 1 teaspoon.
• Honey, 1 to 2 tablespoons (optional). Use it in place of the same amount of milk.

Equipment You Need

• A 9×13-inch baking pan, light-colored metal or glass.
• Two mixing bowls, a whisk and a rubber spatula. A hand mixer helps but isn’t required.
• A small bowl for the cinnamon swirl mixture.
• A butter knife for swirling and a wooden skewer for poking holes and testing.
• An instant-read thermometer (optional) to check doneness.

How to Make Honey Bun Cake From Scratch

1. Heat the oven and prepare the pan

Heat the oven to 350°F (175°C) with a rack in the center. Grease the 9×13 pan with butter or baking spray. For easy squares, line it with a strip of parchment that hangs over the two long sides.

2. Mix the swirl

Stir the brown sugar, cinnamon and chopped pecans together with a fork until no lumps of sugar remain. Set aside.

3. Whisk the dry ingredients

In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda and salt.

4. Whisk the wet ingredients

In a second bowl, whisk the eggs until frothy. Whisk in the sour cream, milk, melted butter, oil and vanilla until smooth.

5. Combine

Pour the wet ingredients into the dry and stir with a whisk or a hand mixer on low just until no dry flour remains, about 30 seconds. The batter will be thick but pourable. A few small lumps are fine; overmixing makes the sheet cake tough.

6. Layer and swirl

Spread half the batter in the pan, sprinkle the swirl mixture evenly over it, cover with the rest of the batter and swirl with a knife (details below).

7. Bake

Bake for 35 to 40 minutes, until the top is golden, the edges pull away from the pan and a skewer in the center comes out clean.

8. Glaze while warm

Let the cake rest 5 minutes, poke it all over with a skewer, then pour the glaze over it within the next 5 to 10 minutes. Cool at least 30 minutes before cutting.

How to Swirl the Cinnamon Filling

The swirl is what makes a honey bun cake taste like the pastry, and it’s also where most problems start. Brown sugar is heavy, and if it sits in one thick layer it sinks or forms a hard, sticky band.

1. Use half the batter as a base. Spread about 3 cups of batter into an even layer, right into the corners.
2. Sprinkle, don’t dump. Scatter the brown sugar, cinnamon and pecan mixture evenly, leaving about ½ inch (1 cm) bare around the edges so it doesn’t burn against the pan.
3. Add the top layer in dollops. Drop the remaining batter in large spoonfuls over the filling, then gently spread to connect them. Some filling can peek through.
4. Swirl in a zigzag. Push a butter knife down about halfway into the batter and drag it in an S-shape across the short side of the pan, then once lengthwise. Stop after 8 to 10 passes.
5. Don’t overdo it. Too much swirling blends the filling into the batter and the cake turns an even beige instead of showing dark ribbons.

For more of a cinnamon roll look, sprinkle 2 tablespoons of the swirl mixture over the top before baking and give it one more light pass with the knife.

The Warm Glaze: Why Timing Matters

The glaze is the other half of honey bun flavor. Poured onto a warm cake, it melts slightly, seeps into the top crumb and then sets as a thin, glossy shell. Poured onto a cold cake, it just sits on top.

• Make the glaze while the cake bakes. Whisk the powdered sugar, milk and vanilla until smooth and thick but pourable, like heavy cream.
• Rest 5 minutes. Give the hot cake a few minutes out of the oven so the top firms up.
• Poke holes. Use a skewer or fork to poke holes about every inch, halfway into the cake. This helps some glaze soak in.
• Pour within 10 minutes. Pour the glaze evenly over the warm cake and spread it to the edges with an offset spatula.
• Let it set. Cool 30 minutes for soft, gooey squares, or 1 hour for clean cuts.

Honey glaze option: warm 1 to 2 tablespoons of mild honey for 10 seconds in the microwave so it blends easily, and use it in place of the same amount of milk. Add a teaspoon more milk if the glaze gets too thick.

Pan Sizes and Bake Times

This recipe makes about 6 cups of batter. It fits a 9×13 pan perfectly, but you can bake it in other pans. Check at the low end of each range.

Dark nonstick pans brown faster. With one, lower the oven to 325°F (165°C) and add about 5 minutes.

How to Tell When It’s Done

A sheet cake with a sugary swirl can look done before the center is set, so use two or three clues.

• Internal temperature: about 205°F to 210°F (96°C to 99°C) in the center of the cake.
• Skewer test: a skewer comes out clean or with a few moist crumbs. A sticky dark streak is usually melted filling, so test a second spot.
• Look and feel: the top is golden, the edges pull away from the pan and the center springs back when pressed lightly.

Honey Bun Cake Recipe With Cake Mix

The best-known honey bun cake recipe starts with a box of yellow cake mix, and it’s a quick, reliable option. The sour cream, oil and extra eggs give it a richer, moister crumb than the box directions.

• Batter: 1 box (15.25 oz / 432 g) yellow cake mix, 1 cup (240 g) sour cream, ¾ cup (180 ml) vegetable oil, 4 large eggs, ¼ cup (50 g) granulated sugar and 1 teaspoon vanilla. Beat on medium for 2 minutes.
• Swirl: 1 cup (200 g) packed light brown sugar, 1 tablespoon cinnamon and ½ cup (55 g) chopped pecans (optional).
• Glaze: 2 cups (240 g) powdered sugar, ¼ cup (60 ml) milk and 1 teaspoon vanilla.
• Bake: layer and swirl in a greased 9×13 pan exactly as above, then bake at 350°F (175°C) for 32 to 38 minutes. Glaze while warm.

Many boxes are now 13.25 ounces (375 g). The smaller box still works with the same add-ins; the cake is a little thinner, so start checking at 28 minutes.

Honey Bun Cake Troubleshooting

Most problems come down to the swirl, the mixing or the timing of the glaze.

Variations to Try

• Cream cheese glaze: beat 2 ounces (57 g) softened cream cheese with the powdered sugar, vanilla and 3 tablespoons milk. Refrigerate leftovers.
• Brown butter glaze: cook 3 tablespoons butter until golden and nutty, then whisk in the powdered sugar, vanilla and 3 tablespoons milk.
• Extra gooey swirl: stir 3 tablespoons melted butter into the swirl mixture so it spreads like a cinnamon roll filling.
• Nut-free: skip the pecans; the swirl works the same.
• Apple or pumpkin spice: add ½ teaspoon nutmeg or pumpkin pie spice to the swirl, or fold 1 cup finely diced apple into the batter.

Make-Ahead, Storage and Freezing

A honey bun cake keeps well, and the cinnamon flavor deepens overnight, so it’s an easy bake-ahead dessert.

• Make ahead: bake and glaze the cake up to 1 day ahead. Cover the pan tightly once completely cool.
• Room temperature: store covered for up to 4 days with the vanilla glaze.
• Refrigerator: only needed with a cream cheese glaze; keep it chilled and eat within 5 days.
• Freeze squares: wrap glazed squares one by one in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw on the counter for 30 to 60 minutes.
• Freeze the whole cake: freeze an 8-inch square cake in its pan, wrapped in plastic and foil, for up to 3 months. Thaw overnight in the fridge, still wrapped.
• Warm it up: microwave a square for 10 to 15 seconds for that fresh-from-the-bakery honey bun softness.

Flour Safety: Don’t Eat the Raw Batter

Raw flour and raw eggs can both carry harmful bacteria, so skip tasting the batter or licking the beaters. Bake the cake to 205°F to 210°F and wash hands, bowls and counters after handling flour. The FDA’s guide to handling flour safely explains why raw flour isn’t a ready-to-eat food.

• Bake any test spoonfuls of batter before eating them.
• Store dry cake mix sealed, and keep children’s hands out of the raw batter.

What to Serve With It

A warm square of honey bun cake is sweet enough on its own, but simple partners round it out.

• Hot coffee, tea or a glass of cold milk.
• Vanilla ice cream or lightly sweetened whipped cream.
• Fresh fruit or scrambled eggs and bacon on a brunch table.
• A dessert spread with mini cheesecakes, an apple dump cake or a pumpkin dump cake.
• After a cozy dinner such as chicken tetrazzini.

If you like a tender, tangy crumb, try the sour cream pound cake recipe, or go even easier with a cherry dump cake. Browse more ideas in our cake recipes.

Honey Bun Cake FAQ

Does honey bun cake have honey in it?

Usually not. The name comes from its taste, which is like a glazed honey bun pastry. You can add 1 to 2 tablespoons of honey to the glaze in place of some of the milk if you want a light honey flavor.

Is honeybun cake the same as honey bun cake?

Yes. Honeybun cake and honey bun cake are two spellings of the same cinnamon swirl sheet cake with a vanilla glaze.

Should I glaze honey bun cake warm or cold?

Warm. Pour the glaze 5 to 10 minutes after the cake comes out of the oven so it soaks in and sets into a thin, shiny layer.

Can I make it without cake mix?

Yes. The main recipe here is from scratch, with flour, sugar, sour cream, butter, oil and eggs. It bakes in the same 9×13 pan for 35 to 40 minutes at 350°F (175°C).

How long does honey bun cake last?

Up to 4 days covered at room temperature, or up to 3 months in the freezer when wrapped well.

Honey Bun Cake Recipe Card

Calories are an estimate per square (1/20 of the cake, with glaze) based on USDA FoodData Central values for all-purpose flour, granulated, brown and powdered sugar, butter, vegetable oil, eggs, sour cream, milk, pecans and cinnamon.

Chef Emma

Honey Bun Cake

A soft sour cream 9×13 sheet cake with a brown sugar, cinnamon and pecan swirl and a vanilla glaze poured over while the cake is still warm, so it tastes like a glazed honey bun.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 38 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 20 squares

Course: Breakfast, Dessert

Cuisine: American, Southern

Calories: 365

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 2 1/2 cups all-purpose flour 313 g, spooned and leveled
• 1 1/2 cups granulated sugar 300 g
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup unsalted butter 1 stick / 113 g, melted and slightly cooled
• 1/2 cup vegetable or canola oil 120 ml
• 4 large eggs room temperature
• 1 cup full-fat sour cream 240 g, room temperature
• 1/2 cup whole milk 120 ml; or replace the sour cream and milk with 1 1/4 cups / 300 ml buttermilk
• 1 tbsp pure vanilla extract

Cinnamon swirl

• 1 cup light brown sugar 200 g, packed
• 1 tbsp ground cinnamon
• 3/4 cup pecans 85 g, finely chopped, optional

Warm vanilla glaze

• 2 cups powdered sugar 240 g, sifted
• 1/4 cup milk 60 ml
• 1 tsp vanilla extract
• 1 to 2 tbsp honey optional, in place of the same amount of milk

Equipment

• 9×13-inch baking pan
• 2 mixing bowls and a whisk
• Butter knife and wooden skewer
• Instant-read thermometer (optional)

Method

 

1. Heat the oven to 350°F (175°C). Grease a 9×13-inch pan, or line it with a parchment sling.
2. Stir the brown sugar, cinnamon and pecans together for the swirl.
3. Whisk the flour, granulated sugar, baking powder, baking soda and salt in a large bowl.
4. In another bowl, whisk the eggs until frothy, then whisk in the sour cream, milk, melted butter, oil and vanilla.
5. Pour the wet ingredients into the dry and stir just until no dry flour remains.
6. Spread half the batter in the pan. Sprinkle the swirl mixture evenly over it, leaving 1/2 inch bare at the edges. Dollop the remaining batter on top and spread gently.
7. Swirl with a butter knife in an S-shape, 8 to 10 passes, without overmixing.
8. Bake 35 to 40 minutes, until a skewer in the center comes out clean and the center reads 205°F to 210°F (96°C to 99°C). Meanwhile, whisk the powdered sugar, milk and vanilla (and honey, if using) into a thick, pourable glaze.
9. Rest the cake 5 minutes, poke holes all over with a skewer, then pour the glaze over the warm cake within 5 to 10 minutes and spread to the edges.
10. Cool at least 30 minutes (1 hour for clean cuts), then cut into 20 squares.

Notes

Glass pan: bake at 325°F (165°C) for 40 to 45 minutes. Two 8-inch squares: 28 to 33 minutes. 12-cup Bundt: 45 to 55 minutes, glaze after unmolding. Cake mix version: 1 box (15.25 oz) yellow cake mix, 1 cup sour cream, 3/4 cup oil, 4 eggs, 1/4 cup sugar and 1 tsp vanilla, beaten 2 minutes; same swirl and glaze; bake 32 to 38 minutes. Store covered at room temperature up to 4 days or freeze wrapped squares up to 3 months. Calories are an estimate per square (1/20 of the cake, with glaze and pecans) from USDA FoodData Central values.