This honey bun cake tastes like a big cinnamon roll because it has vanilla glaze and cinnamon brown sugar swirls. Made from scratch and very moist!
INGREDIENT
FOR THE FILLING:– 1 cup (200g) firmly packed light brown sugar– 1 tablespoon ground cinnamonFOR THE CAKE:– 2 & 1/4 cups (270g) all-purpose flour– 2 teaspoons baking powder– 1/4 teaspoon baking soda– 1/2 teaspoon salt– 1 & 1/2 cups (300g) granulated sugar– 1/2 cup (113g) unsalted butter, softened– 4 large egg– 2 teaspoons vanilla extract– 1 cup (236ml) buttermilkFOR THE GLAZE:– 2 cups (220g) confectioners’ sugar– 3 to 4 tablespoons milk– 1 teaspoon vanilla extract
TO MAKE FILLING: Mix brown sugar and cinnamon in a small bowl. Set aside.
Step 1
INSTRUCTIONS
MAKE THE CAKE:
Heat the oven to 350°F. Grease 9-x-13-x-2-inch baking pan. You can line the pan with parchment first.
Step 2
Mix flour, baking powder, soda, and salt. Set aside. Beat butter and granulated sugar until fluffy with a medium-speed electric mixer. Beat the eggs one at a time, then add the vanilla.
Step 3
Lower mixer speed. Add three portions of dry ingredients to the butter mixture, alternating with two portions of buttermilk. Just combine.
Step 4
Evenly distribute half the batter in the pan. Top the batter with two-thirds of the brown sugar-cinnamon mixture.
Step 5
Spread remaining batter carefully on top. If you can't cover all the filling, don't worry.
Step 6
Top the batter with the remaining filling. Leave the topping alone or swirl it into the top batter layer with a thin knife. Bake the cake until a centre pick comes out clean, 35-40 minutes.
Step 7
Let the cake cool for 10-15 minutes on a wire rack. To prepare the glaze, whisk confectioners' sugar, 3 tablespoons milk, and vanilla until smooth. Add milk slowly until the glaze is thick but pourable.
Step 8
Spread glaze evenly on warm cake. Let glaze set before serving. Serve warm or room temperature.