Honey Bun Cake with no cake mix, tastes like the classic honey buns you loved as a kid and like your favorite yellow cake growing up. Perfect for brunch and holiday parties.
Honey Bun Cake reminds me of the honey bun pastries you used to be able to buy in the student store in junior high school. I don’t even know why, but the flavors are so nostalgic that as I was browsing through Pinterest, I felt a pressing need to make this cake right away.
Most Honey Bun Cake pins on Pinterest use a cake mix as the main ingredient. While I love my Boxed Cake Mix Hack: Tastes like you paid $6 a slice! I wanted to use a cake from scratch for this cake. With extra egg yolks in the cake to help bring out that classic yellow cake color, this cake has the most amazing flavor.
Most glazes were also pretty thin in the recipes I saw so I used my thick glaze recipe to provide that same texture and consistency found on the classic Honey Bun pastry.
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Tools used in the making of these Honey Bun Cake (No Cake Mix!):
Stand Mixer: The most beautiful appliance in my kitchen in the gorgeous Colbalt Blue.
9×9 Baking Pan – The straight edges and even cooking of this pan is ideal for bars and brownies.
Vanilla Extract: I’m all about Nielssen Massey vanillas. I also love their vanilla sugar when I don’t want to add liquid to a recipe and their vanilla paste when I want a beautiful plate (I brush it on) or filling (I include it in between cake layers before the frosting)
Honey Bun Cake (No Cake Mix!)
For The Cake:
- 2 1/4 cups all purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 cup sour cream
- 1/4 cup vegetable oil
- 1 sticks butter softened
- 1 tablespoon vanilla
- 2 eggs
- 2 egg yolks
For the Middle Layer:
- 1 cup brown sugar
- 2 teaspoons cinnamon
For the Icing Topping:
- 2 cups powdered sugar
- 3 Tablespoons milk
- 2 teaspoons vanilla
Preheat oven to 350 degrees. Spray a 9x9 inch baking pan with baking spray.
In your stand mixer, mix the softened butter, sour cream, vegetable oil, vanilla and eggs until fully combined and lightened.
Add in the flour, sugar and baking powder and combine.
Pour 1/3 of the batter in the bottom of the baking pan and spread.
In a small bowl mix the brown sugar and cinnamon then sprinkle over the cake batter in the baking pan.
Add in the second 2/3 of the batter carefully.
Bake for 40-45 minutes or until the top has begun browning and a knife comes out clean.
Cool cake completely.
To make the glaze combine the powdered sugar, milk and vanilla and pour over the cooled cake.