Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and ground cinnamon until everything is well blended.
- In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until combined.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in the chopped honey buns with care until they are evenly distributed.
- Pour the batter into your prepared pan and spread it out evenly.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Best ways to enjoy it
Honey Bun Cake is delicious on its own, but it can be even better with a few creative additions! Consider dusting it with powdered sugar for a simple decorative touch. Serve it warm with a dollop of whipped cream on top or a scoop of vanilla ice cream for that extra indulgence. Pair it with a cup of coffee or tea for a delightful afternoon treat.
Keeping leftovers fresh
To store Honey Bun Cake, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. If you’d like to keep it longer, the cake can be frozen for up to three months. Just make sure to allow it to cool completely first. When you’re ready to enjoy it again, thaw in the refrigerator overnight before serving.
Helpful cooking tips
For best results, be sure to measure your flour correctly—spoon it into the measuring cup and level it off to avoid overly dense cake. If you’re looking for a little more flavor, consider adding mini chocolate chips or chopped nuts into the batter. These small additions can elevate the cake even further.
Creative twists
Feel free to get creative with this recipe! You can swap out the honey buns for birthday cake mix or lemon cake mix for a fun flavor twist. Adding fresh fruit like apples or berries can bring a refreshing touch. For a holiday spin, sprinkle in some nutmeg along with the cinnamon.
Common questions
Can I make this cake ahead of time?
Absolutely! This cake can be made ahead and stored at room temperature for a couple of days or frozen for longer storage. Just be sure to wrap it well.
What can I substitute for buttermilk?
You can easily make a buttermilk replacement by combining one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Is this cake suitable for freezing?
Yes! Honey Bun Cake freezes really well. Slice it into pieces, wrap each piece individually, and store them in a freezer-safe container. Just thaw and enjoy when you’re craving something sweet!
