Are you ready to satisfy your sweet tooth? This Honey Bun Cake is a delightful treat that combines moist layers of cake with a rich cinnamon swirl and a luscious glaze. Perfect for brunch or dessert, it’s sure to impress your family and friends. With its aromatic spices and sweet honey flavor, this cake is a must-try for any baking enthusiast!
Ingredients
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is approximately 20 minutes, and cooking time is around 40-45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 320
– Protein: 3g
– Carbohydrates: 45g
– Fat: 15g
– Sugars: 20g
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, mix the cake mix, vegetable oil, eggs, and sour cream until smooth.
- In a separate bowl, combine brown sugar and cinnamon.
- Pour half of the cake batter into the prepared bundt pan.
- Sprinkle half of the cinnamon-sugar mixture over the batter.
- Add the remaining cake batter on top.
- Sprinkle the rest of the cinnamon-sugar mixture over the top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.
- Mix powdered sugar, milk, and vanilla to create the glaze, then drizzle over the cooled cake.
Alternative Ingredients
You can use Greek yogurt instead of sour cream for a tangy flavor. Additionally, substitute the yellow cake mix with a gluten-free version to accommodate dietary restrictions.
Serving and Pairings
This Honey Bun Cake pairs beautifully with coffee or tea. Serve it alongside fresh berries or whipped cream for a delightful combination.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. To reheat, warm individual slices in the microwave for 10-15 seconds. Freezing is also an option; wrap slices tightly in plastic wrap and freeze for up to 3 months.
Cooking Mistakes
- Not greasing the pan properly can cause sticking.
- Overmixing the batter may result in a dense cake.
- Underbaking can lead to a gooey texture.
- Skipping the cooling time may ruin the cake’s shape.
- Using too much cinnamon can overpower the flavor.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Try adding nuts for extra crunch.
- Let the cake cool completely before glazing.
- Experiment with different cake mixes for unique flavors.
FAQs
Can I make Honey Bun Cake ahead of time?
Yes, you can bake the cake a day ahead. Just store it covered at room temperature and glaze it before serving for the best flavor.
What can I use instead of eggs?
You can use flaxseed meal or applesauce as an egg substitute. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached, but not wet batter.
Can I use a different pan?
Yes, you can use a 9×13 inch baking dish. Just adjust the baking time to about 30-35 minutes.
What should I do if my glaze is too thick?
If your glaze is too thick, simply add a little more milk, one teaspoon at a time, until you achieve your desired consistency.
Conclusion
This Honey Bun Cake is a delightful treat that combines sweet and spicy flavors in a moist, tender cake. Perfect for any occasion, it’s sure to become a favorite among family and friends. Enjoy baking and sharing this delicious dessert!
Honey Bun Cake
Ingredients
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, mix the cake mix, vegetable oil, eggs, and sour cream until smooth.
- In a separate bowl, combine brown sugar and cinnamon.
- Pour half of the cake batter into the prepared bundt pan.
- Sprinkle half of the cinnamon-sugar mixture over the batter.
- Add the remaining cake batter on top.
- Sprinkle the rest of the cinnamon-sugar mixture over the top.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before inverting onto a serving plate.
- Mix powdered sugar, milk, and vanilla to create the glaze, then drizzle over the cooled cake.
