Easy Honey Bun Cake
A warmly spiced, honey-soaked layer cake with a cinnamon swirl baked right in, finished with tangy cream cheese frosting and a generous drizzle of honey. Everything you love about a honey bun, in cake form.
Honey Bun Cake takes the flavour of a glazed honey bun – that particular combination of soft, slightly sweet dough, warm cinnamon, and sticky honey glaze – and translates it into a proper layer cake with cream cheese frosting and a honey drizzle on top. It is the kind of cake that smells extraordinary while it bakes and tastes exactly the way a warm, freshly glazed pastry does, but with the elegance of something you would set on a table rather than grab from a wrapper.
The cinnamon swirl is the detail that makes this cake taste like a honey bun rather than a generic spice cake. Once the batter is in the tins, a mixture of brown sugar, cinnamon, and a little melted butter is spooned over the surface and swirled through with a knife or skewer. It sinks slightly as the cake bakes, creating a ribbon of caramelised cinnamon filling inside the crumb that you can see clearly when the layers are sliced and that perfumes the whole kitchen as it cooks. It is a small step that makes a significant difference.
Honey appears three times in this recipe: in the batter itself, in a simple honey soak brushed over the warm layers straight from the oven, and in the drizzle poured over the finished frosted cake. Each use adds something different – the honey in the batter keeps the crumb moist and gives the sponge its characteristic flavour, the soak adds intensity and prevents the layers from drying out once assembled, and the drizzle on top provides a last hit of sweetness that echoes the glaze this cake is built around.
The cream cheese frosting is intentionally less sweet than a standard buttercream, which balances the sweetness of the honey and the cinnamon filling very effectively. The slight tang reads almost savoury against the very sweet sponge, and that contrast is part of what keeps each bite interesting. The chopped toasted pecans around the edge add a textural note the cake genuinely needs – without them, the whole thing is very soft all the way through.
A useful swap: the pecans can be replaced with walnuts, which are slightly more bitter and work just as well. If you want a stronger honey flavour throughout, use a dark, robust honey like buckwheat or chestnut rather than a mild acacia – the cake becomes noticeably more complex.
The most common mistake with this cake is over-swirling the cinnamon filling. Two or three passes with the knife is enough – any more and the filling incorporates completely into the batter, losing the distinct ribbon effect inside the slice. Restrain yourself, and the payoff when you cut into the finished cake is considerably more satisfying.
If Honey Bun Cake is your speed, try Cinnabon Cinnamon Rolls for the same sticky sweetness in a different format – or Sticky Toffee Pudding for a British take on deeply sweet, caramel-forward baking.
Ingredients for Easy Honey Bun Cake
- Honey spice cake layers:
- 300g (2 1/2 cups) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 225g (1 cup) unsalted butter, at room temperature
- 200g (1 cup) granulated sugar
- 3 large eggs, at room temperature
- 80ml (1/3 cup) honey
- 1 teaspoon vanilla extract
- 240ml (1 cup) sour cream, at room temperature
- Cinnamon swirl:
- 80g (1/3 cup packed) light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon unsalted butter, melted
- Honey soak:
- 3 tablespoons honey
- 2 tablespoons warm water
- Cream cheese frosting:
- 450g (16 oz) full-fat cream cheese, at room temperature
- 115g (1/2 cup) unsalted butter, at room temperature
- 280g (2 1/4 cups) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of fine salt
- To finish:
- 3 to 4 tablespoons honey, for drizzling
- 80g (3/4 cup) chopped toasted pecans or walnuts
How to Make Easy Honey Bun Cake
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1
Preheat the oven to 175C (350F). Grease two 20cm (8-inch) round cake tins and line the bases with parchment paper.
-
2
In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.
-
3
Beat the butter and granulated sugar together on medium-high speed for 3 to 4 minutes until pale and fluffy.
-
4
Add the eggs one at a time, beating well after each addition. Add the honey and vanilla and mix to combine.
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5
Add the dry ingredients and the sour cream in alternating additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition.
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6
Divide the batter evenly between the two prepared tins and smooth the tops.
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7
Mix together the brown sugar, cinnamon, and melted butter for the cinnamon swirl in a small bowl. Spoon evenly over the surface of each tin.
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8
Using a knife or skewer, swirl through the batter 2 to 3 times to create a ribbon effect - do not over-swirl.
-
9
Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the layers are golden and springy when gently pressed.
-
10
While the layers bake, mix together the honey and warm water for the soak in a small bowl until combined.
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11
Leave the baked layers to cool in the tins for 10 minutes, then turn out onto wire racks. While still warm, brush the honey soak generously over the top of each layer. Allow to cool completely before frosting.
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12
Make the frosting: beat the cream cheese and butter together on medium speed for 2 to 3 minutes until smooth and fluffy. Add the sifted powdered sugar, vanilla, and salt and beat on low until incorporated, then increase to medium and beat for 1 to 2 minutes until smooth and creamy.
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13
Place the first layer on a serving plate or cake board. Spread a generous layer of cream cheese frosting over the top. Place the second layer on top.
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14
Spread the remaining frosting over the top and sides of the cake.
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15
Scatter the toasted pecans around the edge of the cake. Drizzle the honey in a generous swirl over the top.
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16
Refrigerate for at least 30 minutes before slicing to allow the frosting to set. Serve at room temperature.
Nutrition (per serving)
- Carbs 65g · 50%
- Protein 6g · 5%
- Fat 26g · 45%
Tips & FAQ
What is a honey bun cake supposed to taste like?
Can I make this from scratch instead of using a cake mix?
Why does the recipe use sour cream?
How do I get the cinnamon layer to stay in the middle and not sink?
Should the glaze go on hot or cold?
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