Honey Bun Cake Recipe

Preheat and pan prep

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) Bundt pan or a 9x13-inch baking pan, or line with parchment if using a square/rectangular pan.

If using buttermilk substitute: combine 1 cup milk with 1 tablespoon white vinegar or lemon juice; let sit 5 minutes and use as buttermilk.

Combine swirl ingredients

In a medium bowl, beat the 1/2 cup softened butter with the packed brown sugar, ground cinnamon, and 2 tablespoons honey until well combined and slightly fluffy. Break up any lumps so the mixture is spreadable. Set aside.

Dry ingredients

In a large mixing bowl, whisk together the 2.5 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.

Wet ingredients

In a separate bowl or large measuring cup, whisk the 3 eggs, 1 cup buttermilk, 3/4 cup melted butter, 1/4 cup vegetable oil, 2 teaspoons vanilla extract, and 1/2 cup honey until smooth.

Combine

Pour the wet ingredients into the dry ingredients and fold gently with a spatula or use a mixer on low speed until just combined. Do not overmix; a few small lumps are fine.

Layering (Bundt or 9x13)

If using a Bundt pan: Spoon about half of the cake batter into the prepared pan and spread into an even layer. Dot or spoon half of the cinnamon swirl mixture over the batter in several places. Using a knife or skewer, gently swirl the cinnamon mixture into the batter creating ribbons. Pour the remaining batter over the swirled layer, then dot with remaining cinnamon mixture and swirl again lightly. If using a 9x13 pan: pour half the batter, spread the swirl mixture in an even layer over the batter, then top with remaining batter and gently ripple the swirl through with a knife.

Bake

Bake at 350°F (175°C) for 35–50 minutes depending on pan: about 35–40 minutes for a 9x13, 45–50 minutes for a Bundt, or until a toothpick inserted near the center comes out with a few moist crumbs (not raw batter). If the top browns too quickly, tent loosely with foil halfway through baking.

When done, remove from oven and let the cake rest in the pan on a wire rack for 15 minutes. Then invert onto the rack to cool further for 20–30 minutes before glazing. For easier removal from a Bundt, run a thin knife around the edges after the 15-minute rest.

Make glaze

While the cake cools, whisk together 1.5 cups powdered sugar, 3 tablespoons honey, 2 tablespoons milk or cream, 1/2 teaspoon vanilla extract, and a pinch of salt in a bowl until smooth. Add a little more milk (a teaspoon at a time) if needed to reach a pourable but thick glaze consistency.

Glaze the cake

Place the cooled cake on a serving plate or rack with a sheet of parchment under it to catch drips. Spoon or pour the honey glaze evenly over the top, letting it drip down the sides. If using chopped nuts, sprinkle 1/2 cup over the glaze while it's still wet so they adhere. Drizzle extra honey (about 1 tablespoon) over the top if desired.

Let the glaze set for 10–15 minutes before slicing. Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.