Honey Bun Pound Cake

The Honey Bun Pound Cake is a Southern-style indulgence that marries the rich, buttery decadence of a classic pound cake with the swirled-in sweetness of a honey bun. Imagine a golden, tender crumb infused with cinnamon-sugar ribbons, topped with a luscious vanilla glaze that melts into the warm cake—this is comfort baking at its finest. Perfect for brunch, dessert, or a special holiday breakfast, this cake draws on nostalgic flavors that feel homemade and heartwarming.

This version, baked to resemble a giant honey bun and finished with a generous drizzle of glaze, offers the perfect balance of texture and taste. Whether served with a warm mug of coffee or a scoop of vanilla ice cream, it’s a showstopper both in appearance and flavor.

Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 1 cup sour cream, room temperature

• 4 large eggs

• 1 tablespoon vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

For the Cinnamon Sugar Swirl:

• ¾ cup brown sugar (light or dark)

• 1 ½ tablespoons ground cinnamon

For the Honey Glaze:

• 2 cups powdered sugar

• 2–3 tablespoons milk

• 1 tablespoon honey

• 1 teaspoon vanilla extract

• Pinch of salt

Preparation

Step 1: Prepare Your Oven and Pan

Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or a tube pan thoroughly, making sure to coat every crevice. This cake is thick and sticky, so proper greasing ensures an easy release.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 3–5 minutes). Add in the sour cream and beat until fully combined. Then add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet batter, mixing just until incorporated. Do not overmix to avoid a dense texture.

Step 4: Layer and Swirl

In a small bowl, mix the brown sugar and cinnamon for the swirl. Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Repeat with the remaining batter and cinnamon sugar. Use a knife to gently swirl the cinnamon sugar through the batter—just a few figure-eight motions will do.

Step 5: Bake the Cake

Place the pan in the preheated oven and bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent with foil during the last 15 minutes.

Allow the cake to cool in the pan for 20 minutes, then invert onto a wire rack or serving plate and cool completely.

Step 6: Glaze It

Whisk together the powdered sugar, milk, honey, vanilla extract, and a pinch of salt until smooth. The glaze should be thick but pourable. Pour the glaze over the cooled cake, allowing it to drip down the sides like a classic honey bun.

Variation

• Maple Cinnamon Swirl: Replace honey in the glaze with maple syrup for a deeper fall-inspired flavor.

• Pecan Crunch: Add chopped pecans into the cinnamon sugar for a nutty twist.

• Cream Cheese Glaze: Swap out some of the milk with cream cheese and blend for a tangy, richer frosting.

• Chocolate Glaze: For a chocolate-honeybun combo, use cocoa powder and melted chocolate in the glaze.

Cooking Note

• Sour cream is essential for moisture and structure. Do not skip or replace it with milk or yogurt unless necessary.

• Make sure all ingredients are at room temperature for proper emulsification.

• The cinnamon sugar may sink slightly into the batter—it’s normal and adds beautiful swirls when sliced.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.

• Pairs beautifully with chai tea, coffee, or a warm glass of milk.

• Perfect centerpiece for a Southern brunch, Easter breakfast, or Christmas morning treat.

• Slice and toast leftovers for a sweet morning snack.

Tips

• Use a toothpick test to check doneness; every oven varies slightly.

• Let the cake cool at least 10 minutes before inverting to avoid breaking.

• You can double the glaze for a more dramatic drizzle effect.

• To keep leftovers moist, wrap the cake tightly in plastic wrap or store in an airtight container.

Prep Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 20 minutes

Nutritional Information (per slice, based on 12 slices)

• Calories: 490

• Protein: 5g

• Sodium: 240mg

• Fat: 24g

• Carbohydrates: 65g

• Sugars: 42g

• Fiber: 1g

Nutritional values are estimates and can vary based on specific ingredients used.

FAQs

Q: Can I use boxed cake mix for this recipe?

A: Yes! Substitute the cake base with a butter yellow cake mix and add 1 cup sour cream, 4 eggs, and ½ cup oil. Then proceed with the cinnamon swirl and glaze steps.

Q: How do I store Honey Bun Pound Cake?

A: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. You can also freeze it (unglazed) for up to 2 months.

Q: Can I make it without a Bundt pan?

A: Yes, but be sure to adjust baking time if using loaf pans or a 9×13 pan. Check doneness with a toothpick.

Q: Why did my cake fall in the center?

A: Overmixing, underbaking, or opening the oven door too soon can cause this. Make sure your leavening agents are fresh and bake thoroughly.

Conclusion

The Honey Bun Pound Cake is more than just a dessert—it’s an experience. Each bite delivers a blend of warm cinnamon, buttery cake, and sweet honey glaze that instantly evokes the feeling of home. Whether you’re whipping it up for a cozy family gathering, a special holiday celebration, or just because, this cake is guaranteed to be a hit. It’s an easy way to bring bakery-quality flavor into your own kitchen.

So go ahead—slice it thick, pour the coffee, and enjoy the soul-soothing magic of this homemade masterpiece.

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