With swirls of cinnamon brown sugar filling and irresistibly sweet icing, this easy honeybun cake recipe is like a cinnamon roll in cake form!
What Is Honeybun Cake?
Honeybun cake is a dessert that takes the flavours of a classic honeybun pastry or cinnamon roll and transforms them into a moist, cinnamon-swirled cake. It’s a favourite in the South, and Southerners sure know their cakes—it’s also the home of Pig Pickin’ Cake and Sock It to Me Cake! In other words, you KNOW this honeybun cake is going to be a treat!
The recipe starts with a yellow cake base; cinnamon and brown sugar is swirled into the cake, then an easy glaze is poured over the top—no fussing with piping frosting here! This is the kind of simple cake recipe that’s perfect when you have unexpected guests coming over or for when you want to whip up a little something as a treat for the family after dinner.
Why You’ll Love This Honeybun Cake Recipe
- No cake mix needed. This means you’ll know exactly what’s going into your cake!
- Vegan. Unlike most honeybun cake recipes, this version is made without eggs or dairy, so it’s completely plant-based.
- Cozy flavour. The cinnamon brown sugar filling is cozy and warm, making this the perfect cake to enjoy with a mug of coffee or tea.
- Moist and fluffy. The use of apple cider vinegar with baking soda creates a chemical reaction that gives the cake a light and airy texture.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Soy milk – Make sure it’s unsweetened and unflavoured.
- Apple cider vinegar – White vinegar will also work if you don’t have apple cider vinegar on hand.
- All-purpose flour – Be sure to lightly spoon it into the measuring cups rather than scooping it.
- Cornstarch
- Baking soda
- Baking powder
- Salt
- Turmeric – Turmeric adds a golden colour to the cake.
- Vegan butter – You can use store-bought or make your own vegan butter.
- Sugar – Granulated sugar, also known as white sugar.
- Oil – Any neutral oil you like to use in baking.
- Vanilla extract
- Vegan sour cream – Store-bought or homemade vegan sour cream.
Filling
- Light brown sugar
- Cinnamon – The star ingredient! Make sure your cinnamon is fresh and fragrant when you open the jar; while spices don’t spoil, their flavour does fade over time.
Icing
- Soy milk
- Chamomile tea bag – For a subtle flavour that pairs beautifully with the filling.
- Powdered sugar
- Vanilla
- Maple syrup – This also adds a flavour that works well with the cinnamon and brown sugar.
How to Make Honeybun Cake
- Prepare. Preheat your oven to 350ºF and coat a 9×13 baking dish with cooking spray.
- Make the vegan buttermilk. Whisk together the soy milk and apple cider vinegar. Let the mixture thicken for 5 minutes.
- Make the filling. Stir together the brown sugar and cinnamon in a small bowl.
- Mix the dry ingredients. Sift the flour, cornstarch, baking soda, baking powder, salt, and turmeric into a large bowl.
- Cream the butter and sugar. In the bowl of an electric mixer, beat the vegan butter and sugar on medium speed for 3 minutes, scraping down the sides as needed.
- Mix the wet ingredients. Add the oil and beat for another 1-2 minutes until the mixture is light and fluffy. In another bowl, whisk together the buttermilk, sour cream, and vanilla, then beat this into the creamed butter and sugar for a minute.
- Finish the batter. Reduce the mixer to the lowest speed and add the flour, mixing just until combined.
- Assemble. Scoop two-thirds of the batter into the prepared pan. Sprinkle half of the filling on top, then spoon the remaining batter on top of the filling, followed by the remaining filling. Swirl with a butterknife.
- Bake. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Steep the tea. While the cake is baking, warm the milk for the icing in the microwave for about 30 seconds. Add the tea bag to the warm milk and let it cool.
- Make the icing. After removing the honeybun cake from the oven, finish making the icing; combine all of the icing ingredients in a small bowl and whisk until smooth.
- Ice the cake. Pour the icing over the warm cake and spread it to the edges.
Tips for Success
- Don’t overmix the batter. This can lead to a dense cake, instead of the light and airy texture you want.
- Check your filling distribution. Make sure the cinnamon filling is evenly spread to ensure every bite is infused with that warm, spiced flavour.
- Use fresh baking powder and soda. These ingredients lose potency over time, so for maximum rise, make sure they haven’t expired.
- Make sure the ingredients are room temperature. Ingredients like vegan butter and sour cream will mix better when they’re not too cold.
Variations
- Add nuts. For added texture and a nutty flavour, add finely chopped walnuts or pecans into the cinnamon filling.
- Spice it up. Try adding a pinch of nutmeg or cardamom to the cinnamon filling for another layer of flavour.
- Try a different tea. If chamomile isn’t your cup of tea, infuse the icing with a different variety, such as Earl Grey or chai.
How to Store Leftovers
Once the cake has cooled completely, transfer it to an airtight container to prevent it from drying out or wrap it in the baking pan. It will keep for up to 3 days at room temperature.
Can I Freeze This Recipe?
If you’d like to store honeybun cake longer, you can wrap individual pieces in plastic wrap and place them in an airtight container or freezer bag. Store for up to 3 months, then thaw at room temperature before serving.
More Vegan Desserts
Honeybun Cake
With swirls of cinnamon brown sugar filling and irresistibly sweet icing, this easy honeybun cake recipe is like a cinnamon roll in cake form!
Servings 12 servings
Calories 484kcal
Ingredients
- 1 ½ cup soy milk 360 ml
- 1 tablespoon apple cider vinegar 15 ml
- 3 cups all purpose flour 375 grams
- ¼ cup cornstarch 32 grams
- ¼ teaspoon baking soda
- 3 teaspoons baking powder 12 grams
- ½ teaspoon salt
- Pinch of turmeric
- ½ cup vegan butter 113 grams
- 1 ¾ cup sugar 346 grams
- ¼ cup oil 60 ml
- 2 teaspoons vanilla 10 ml
- ⅓ cup vegan sour cream 80 grams
Filling
- ½ cup light brown sugar 106 grams
- 1 ½ teaspoons cinnamon
Icing
- 4 tablespoons soy milk
- 1 chamomile tea bag
- 2 cups powdered sugar 240 grams
- 1 teaspoon vanilla
- 1 teaspoon maple syrup
Instructions
- Preheat the oven to 350ºF. Spray a 9×13 baking dish with cooking spray.
- Combine soy milk and apple cider vinegar. Stir and set aside for at least 5 minutes.
- Prepare the filling by combining brown sugar and cinnamon in a small bowl. Stir until evenly mixed. Set aside.
- Sift the flour, cornstarch, baking soda, baking powder, salt and turmeric together in a large bowl. Set aside.
- In the bowl of an electric mixer, combine the vegan butter and sugar. Beat on medium speed for 3 minutes. Scrape down the sides.
- Add the oil and beat for another 1-2 minutes until the mixture is light and fluffy.
- Combine the soured milk, sour cream, and vanilla together in a medium bowl and whisk until smooth.
- Add the wet ingredients to the butter mixture and beat for 60 seconds. It may look curdled, but that is okay.
- Turn the mixer to the lowest speed and add the flour. Mix just until combined. The batter will be thick like frosting.
- Scoop 2⁄3 of the batter into the prepared pan.
- Sprinkle half of the filling over the batter covering the whole pan in an even layer.
- Spoon the remaining batter on top of the filling. Top the cake with the remaining filling. Use a butter knife to swirl the filling around on the batter.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, warm the milk for the icing for about 30 seconds in the microwave. Add the tea bag to the warm milk and let it cool while the cake bakes.
- Remove from the oven and cool in the pan. Immediately begin preparing the icing.
- Combine all of the icing ingredients together in a small bowl and whisk until smooth.
- Pour over the warm cake and spread to the edges.
Notes
To store: Once the cake has cooled completely, transfer it to an airtight container to prevent it from drying out or wrap it in the baking pan. It will keep for up to 3 days at room temperature.
To freeze: If you’d like to store honeybun cake longer, you can wrap individual pieces in plastic wrap and place them in an airtight container or freezer bag. Store for up to 3 months, then thaw at room temperature before serving.
Nutrition
Calories: 484kcal | Carbohydrates: 88g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 340mg | Potassium: 103mg | Fiber: 1g | Sugar: 59g | Vitamin A: 496IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 2mg