Скачать или смотреть Classic Honey Bun Cake!

This vintage Honey Bun Cake tastes just like the ones Grandma made in the 1970s/80s—moist, cinnamon-swirled, and drizzled with glaze while still warm. No cake mix here... just simple pantry ingredients and sweet memories. 💛 Tastes like the Honey Buns you can buy in the grocery store!

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🍯 HONEY BUN CAKE (FROM-SCRATCH VERSION)
🧈 Ingredients
Cake Batter:
1 cup (227g) unsalted butter, softened
1½ cups (300g) granulated sugar
4 large eggs
1 cup (240g) sour cream
2 tsp vanilla extract
2½ cups (312g) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt

Cinnamon Swirl Layer:
½ cup (100g) packed brown sugar
2 tbsp (15g) all-purpose flour
2 tsp cinnamon
½ cup (60g) chopped pecans (optional)

Glaze (pour on while warm):
1 cup (120g) powdered sugar
1 tsp vanilla extract
2 tbsp (30ml) milk

👩‍🍳 Directions
Preheat your oven to 325°F (163°C). Grease a 13x9-inch baking pan generously.

Make the batter:
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs. Stir in the sour cream and vanilla.
Add the baking powder, baking soda, and salt.
Gradually add the flour, mixing just until combined.

Pour half of the batter into the prepared pan and spread evenly.

Mix the swirl layer:
In a small bowl, combine the brown sugar, cinnamon, flour, and pecans (if using).
Sprinkle this mixture evenly over the batter in the pan.

Top with the rest of the batter and gently spread it out. Swirl lightly with a knife if desired.

Bake at 325°F (163°C) for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Make the glaze:
While the cake is baking or cooling slightly, whisk together the powdered sugar, milk, and vanilla until smooth.
Glaze the cake while still warm. Spread it over the top so it seeps in slightly and sets with a slight sheen.