I love cinnamon! It wakes my senses up and its aroma is simply heaven. This cake is specially made for cinnamon lovers like me. A straight out from the cake mix recipe that is surprisingly amazing! It is perfectly sweet, super moist, and topped with a simple glaze. This Cinnamon Honeybun Cake is perfect for breakfast, snacks, even as a dessert. This certainly will be your family’s new addiction!
Ingredients
1 18.25 oz package yellow cake mix
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1 cup buttermilk
4 eggs
½ teaspoon baking soda
¾ cup of vegetable oil
1 cup brown sugar
2 teaspoons ground cinnamon
¾ cup milk
1 teaspoon vanilla extract
3 cups confectioners’ sugar
HOW TO MAKE CINNAMON HONEYBUN CAKE
Step 1: Prepare the oven. Preheat it to 325 degrees F or 165 degrees C.
Step 2: Then, grease a 9 x 13-inch cake dish.
Step 3: In a bowl, whisk the cake mixture, buttermilk, sugar, baking soda, and vegetable oil until incorporated.
Step 4: Place the brown sugar and cinnamon in another bowl. Mix well.
Step 5: Transfer the batter into the prepared cake pan. Then, scatter spoonfuls of the cinnamon sugar on top of the batter. Using the same spoon, carefully stir the cinnamon sugar into the cake batter to leave streaks and ribbons. But make sure to not overmix.
Step 6: Place inside the preheated oven and bake for about 30 to 35 minutes. Check the doneness by inserting a toothpick in the middle of the cake. Once it comes out clean, the cake is done.
Step 7: Remove the cake from the oven and with a knife, poke holes all over the cake.
Step 8: In a bowl, whisk in the milk, vanilla extract, and candy sugar until smooth and runny. Spread the frosting around the cake so the icing will soak into the holes. Let the cake cool before serving. Enjoy!
Notes:
This moist cake can last up to four to five days. Make sure to cover it well so it won’t dry out.
If you don’t have a mixer, that is okay. All you need is just a large bowl and a brush.
Place the leftovers in the microwave for several seconds before serving.
Nutrition Facts:
Per Serving: 534.5 calories; 64.9 mg cholesterol; 392 mg sodium; 5.2 g protein; 83.7 g carbohydrates
Ingredients
- 1 18.25 oz package yellow cake mix
- 1 cup buttermilk
- 4 eggs
- ½ teaspoon baking soda
- ¾ cup of vegetable oil
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- ¾ cup milk
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F or 165 degrees C.
Step 2: Then, grease a 9 x 13-inch cake dish.
Step 3: In a bowl, whisk the cake mixture, buttermilk, sugar, baking soda, and vegetable oil until incorporated.
Step 4: Place the brown sugar and cinnamon in another bowl. Mix well.
Step 5: Transfer the batter into the prepared cake pan. Then, scatter spoonfuls of the cinnamon sugar on top of the batter. Using the same spoon, carefully stir the cinnamon sugar into the cake batter to leave streaks and ribbons. But make sure to not overmix.
Step 6: Place inside the preheated oven and bake for about 30 to 35 minutes. Check the doneness by inserting a toothpick in the middle of the cake. Once it comes out clean, the cake is done.
Step 7: Remove the cake from the oven and with a knife, poke holes all over the cake.
Step 8: In a bowl, whisk in the milk, vanilla extract, and candy sugar until smooth and runny. Spread the frosting around the cake so the icing will soak into the holes. Let the cake cool before serving. Enjoy!
Notes:
This moist cake can last up to four to five days. Make sure to cover it well so it won't dry out.
If you don't have a mixer, that is okay. All you need is just a large bowl and a brush.
Place the leftovers in the microwave for several seconds before serving.
