Honey Bun Cake - Carolina Country

Honey Bun Cake

3.7/5 rating (3 votes)
Honey Bun Cake

Reminiscent of a cinnamon roll and sporting a name based on vending machine fare, this Honey Bun Cake definitely doesn’t taste like it came from a convenience store. But it is sweet!


  • 2¼ cups flour
  • 1½ cups sugar
  • 1 tablespoon baking powder
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • 1 stick butter, softened
  • 1 tablespoon vanilla
  • 2 eggs
  • 2 egg yolks
  • 1 cup brown sugar
  • 2 teaspoons cinnamon (plus extra for dusting)
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 2 teaspoons vanilla


  1. Preheat oven to 350 degrees. Grease one 9-by-9-inch baking pan.

  2. Mix the softened butter, sour cream, vegetable oil, vanilla and eggs until well combined.

  3. Add flour, sugar and baking powder.

  4. Pour ⅓ of the batter in the bottom of the baking pan and spread.

  5. In a small bowl, mix the filling ingredients and then sprinkle over the cake batter in the baking pan.

  6. Add in the remaining batter carefully.

  7. Bake for 40–45 minutes or until the top has begun browning and a knife comes out clean.

  8. Cool cake completely.

  9. Combine glaze ingredients and pour over cooled cake. Dust with cinnamon.

Recipe courtesy of

Frances Phillips of Sanford, a member of Central Electric

Rate this recipe

3.7/5 rating (3 votes)

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Comments (8)

  • Love your recipes

    Joyce Braswell |
    July 26, 2023 |

  • Love all the recipes. Need more for cooking in the oven and veggies.

    Diana |
    August 09, 2023 |

  • I would like to make this honey bun cake for my Sunday school class but need to know is it plain flour or self-rising? I would think since it is to rise it would be self-rising is that correct?

    Genny Hill |
    August 09, 2023 |

  • It is just plain flour although after making this cake, I think self-rising might be appropriate. I would have like to have seen it a bit fluffier. If you decide to make the sub, let us know how it turns out!

    Carolina Country |
    August 20, 2023 |

  • Unless you are using the cake mix with the sour cream and 4 eggs, this is too much liquids for the recipe. If possible, try increasing the baking soda and/or add either a 1/4 tsp cream of tartar or baking soda. You may try it with oil instead of the butter, the oil seems to do better for me.

    If all else fails, go with the Duncan Hines classic/butter mix, 1 cup sour cream, 3/4 cup oil, 4 eggs. It is just as delicious, and it is fluffy.

    Either way, decrease the liquids.

    Carol |
    September 26, 2023 |

    • Your version sounds delicious as well!

      Carolina Country |
      September 29, 2023 |

  • I would never make this recipe. It's made with 4-1/2 cups of sugar, carbs & fat. Does anyone else care about the nutritional content of foods they eat? No wonder America has so many diabetic people. Eating sugar just makes you hungrier & is a food for cancer. Please submit recipes that are healthier to eat, with more fiber & protein.

    Paula |
    October 08, 2023 |

  • I made it with self-rising AND left the baking powder, it is fluffy and beautiful but took 60 mins. to bake. Waiting to glaze before my final opinion.

    Jo Ann Norman |
    October 11, 2023 |

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