Honey Bun Cake Recipe

Honey bun cake tastes like a poke cake and cinnamon swirl cake! A moist yellow cake is swirled with cinnamon-sugar, poked, and iced with powdered sugar. 

– 3 cups cake flour spooned & leveled (345 grams) – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – ½ cup buttermilk or whole milk room temperature (120 ml) – ½ cup sour cream room temperature (120 grams) – ¼ cup canola or vegetable oil (60 ml) – 1 tablespoon pure vanilla extract (15 ml)


– 1 cup unsalted butter softened (2 sticks or 230 grams) – 1 ¾ cups granulated sugar (350 grams) – 3 large eggs room temperature – 2 large egg yolks room temperature


Bake the cake: Preheat oven to 350°F (180°C). Season a 9x13-inch baking pan with nonstick spray. Mix cake flour, baking powder, soda, and salt in a large bowl. 


Buttermilk, whole milk, sour cream, oil, and vanilla in a big basin or cup. Low-speed stand mixers with paddles or large basins with handheld mixers smooth butter.


Add granulated sugar and beat on medium for 4–5 minutes until foamy. Scrape the bowl bottom and edges as you add each egg and yolk slowly.


Make three low-speed additions of dry ingredients to milk mixture. Avoid overmixing batter. Scrub the basin bottom and sides with a rubber spatula. Save batter.


Also See: 

Butter Cookies Recipe

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