Honey Bun Cake (No Cake Mix!)

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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 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. 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.

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.

Looking for more copycats?

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.

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)

Recipe

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Honey Bun Cake (No Cake Mix!)

5
  • Yield: 12 servings
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Course: Dessert
  • Cuisine: American
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.

Ingredients

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

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees. Spray a 9x9 inch baking pan with baking spray.
  2. In your stand mixer, mix the softened butter, sour cream, vegetable oil, vanilla and eggs until fully combined and lightened.
  3. Add in the flour, sugar and baking powder and combine.
  4. Pour 1/3 of the batter in the bottom of the baking pan and spread.
  5. In a small bowl mix the brown sugar and cinnamon then sprinkle over the cake batter in the baking pan.
  6. Add in the second 2/3 of the batter carefully.
  7. Bake for 40-45 minutes or until the top has begun browning and a knife comes out clean.
  8. Cool cake completely.
  9. To make the glaze combine the powdered sugar, milk and vanilla and pour over the cooled cake.

Nutrition Information

Yield: 12 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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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 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 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 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.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Baked Goods Breakfast & Brunch Cakes & Cupcakes Coffee Cakes Dessert Recipe

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Comments

    1. Ugh, your comment was stuck in my spam folder 🙁 Sorry about the delay. I corrected the recipe plug in. You should use 1/4 cup of vegetable oil.

  1. You list a 9×13 pan for the “tools used” for this recipe, but in the directions, you say to use a 9×9 pan. Which one should I use? Thanks!

    1. Sorry about that, I would stick to the 9×9, I will update the tools used section. 🙂 Thank you for letting me know!

      1. If I doubled this recipe…how much longer would I bake it? I plan on using my family as Guinea pigs lol. I love it but never made it.

        1. It depends on the type of pan you’ll be using because you’ll want to base the bake time on the pan. If you’re making two cakes in two separate pans at the same time, you may need at add 5-10 mins more. Hope this helps!

  2. what size pan did you use? You say in tools used 9×13 pan but then in the instructions you say 9×9 pan – which is it?

    1. Sorry about that. A 9×9 pan is what I used. I updated it as to clear up the confusion. Thank you for letting me know!

  3. the instruction call for vegetable oil but the indigents don’t call for any vegetable oil, how much is needed.

    1. I’m so sorry about the confusion. It seems my recipe plug in had a glitch. It should read 1/4 cup vegetable oil. I edited it so hopefully it shows up correctly now.

  4. I’m uncertain what you mean by this? “1 1/2 sticks butter 1/2 cup, softened” Do you mean 4oz (1/2 cup) or 6oz (1 & 1/2 sticks here in the US) of butter? I’m assuming all the butter is softened, based on the directions. Or is some of the butter softened and some not? Please help!

    1. So sorry about the confusion. There was a glitch in the recipe plug in. It should read 1 stick of butter, softened.

  5. How much vegetable oil? Not given in list of ingredients. And the butter is confusing–how much. I have ingredients out to make this but realized recipe is incomplete. HELP–ASAP

    1. So sorry, looks like there was a glitch in my recipe plug in. It’s 1/4 cup of vegetable oil and 1 stick of butter (softened). I edited so hopefully it shows up correctly now. Thanks for letting me know.

  6. HI, I remember my gramma making this, when I was a child……here in BC Canada the stores don’t get butter or margarine in “sticks”
    what are the measurements for a “stick of butter” in tablespoon ?
    I purchase tubs of margarine
    V

  7. So parchment paper should be in the ingredient list. I CANNOT get this cake out of the pan. My family loved it anyway. Baked it twice in one day.

    1. I’m so sorry you had trouble getting it out of the pan 🙁 I do recommend spraying the pan down with baking spray but depending on what type of pan is used, parchment paper can never hurt! Glad you were still able to enjoy it! Twice in one day sounds like a perfect way to spend the day!!

  8. Another fantastic recipe Sabrina, I just made this last night and it was amazing. I don’t have any vegetable oil so I used canola oil and it turned out great. I have your website bookmarked because your site is so awesome. No more wondering what’s for dinner thanks again!!!!! 

    Rating: 5
    1. If you’d like to use a 9×13 pan, you’ll want to double the recipe and add 5 minutes to the bake time. Enjoy!! 🙂

    1. Did you change any of the ingredients or methods? If you would like to troubleshoot I would be happy to discuss it further. Email me at contact @ dinnerthendessert.com

  9. Absolutely wonderful. I didn’t have powdered sugar for the icing so had to substitute. 1 tsp of cornstarch for each cup of sugar blended in a bullet blender. Can’t use a food processor for this. It turned out great. Thanks for sharing this recipe.

  10. I made this last night for my kids. They liked it a lot. The icing was a little too thin so next time I’ll only do 2 tbsp of milk instead of 3. It had a coffee cake texture and was very tasty. I’ll make this again. Thank you.

  11. This looks so good! Does elevation play into this? I’m finding many recipes don’t turn out right regardless of following the recipe to the T.