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Honey Bun Cake

Honey Bun Cake
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Honey Bun Cake is a moist, tender cake capturing the warm, sweet flavors of honey and cinnamon swirls. This easy-to-make dessert combines the delightful taste of cinnamon rolls with the comforting texture of a classic cake, perfect for breakfast, brunch, or dessert. Versatile and simple, it can be customized with nuts, fruit, or glazes to suit any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar

Wet Ingredients

  • 1/2 cup unsalted butter, softened (or vegan butter for vegan version)
  • 2 large eggs (or 2 flax eggs for vegan version)
  • 1/2 cup honey (or maple syrup/agave nectar as substitute)
  • 1/2 cup milk or buttermilk (or plant-based milk for vegan version)
  • 1 teaspoon vanilla extract

Cinnamon Sugar Swirl

  • 1/3 cup brown sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Prepare Your Ingredients: Measure all ingredients and soften the butter to room temperature. Preheat your oven to 350°F (175°C) and grease a baking dish to ensure an even bake.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, granulated sugar, and brown sugar until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the softened butter, eggs, honey, milk, and vanilla extract until smooth and creamy to infuse moisture and sweetness.
  4. Fold Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid over-mixing to maintain a light, tender texture.
  5. Swirl in Cinnamon Sugar: Mix brown sugar and cinnamon to create a cinnamon sugar swirl. Pour half the batter into the baking pan, sprinkle some cinnamon sugar over it, add the remaining batter, then gently swirl with a knife to create the signature honey bun effect.
  6. Bake and Cool: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Notes

  • Use room temperature butter and eggs to achieve an even batter and proper rise.
  • Fold ingredients gently to prevent a tough cake texture.
  • Swirl cinnamon sugar carefully to create beautiful patterns without overblending.
  • Use fresh cinnamon and vanilla extract for maximum flavor.
  • Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Freeze wrapped cake for up to 2 months; thaw overnight in the refrigerator.
  • Reheat slices in microwave for 15-20 seconds or oven at 300°F (150°C) for 10 minutes.
  • For vegan version, substitute eggs with flax eggs and use plant-based milk and vegan butter.
  • Customize with nuts, fruits, or glaze for added texture and flavor.

Nutrition

Keywords: Honey Bun Cake, cinnamon swirl cake, moist cinnamon cake, honey cake, easy dessert, breakfast cake, gluten-free cake, vegan cake option

Find it online: https://cherrycooks.com/honey-bun-cake/