Description
This sticky-sweet honeybun cake is a moist sheet cake swirled with gooey cinnamon sugar and topped with creamy honey glaze.
Ingredients
Scale
Cake
- 3/4 cup butter, room temperature
- 1 1/4 cups, packed Light Brown Sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 2 1/4 all-purpose flour
- 1 cup sour cream
Cinnamon Sugar Swirl
- 2 tablespoons butter, melted
- 3/4 cup Light Brown Sugar
- 2 teaspoons ground cinnamon
Glaze
- 2 cups Powdered Sugar Shaker
- 1/4 cup milk
- 2 tablespoons honey
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F.
- Coat a 9 x 13-inch pan with nonstick spray and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment beat butter and brown sugar for 2 minutes. Add in eggs, vanilla, salt, baking soda, and baking powder and mix for an additional minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in flour, mixing until just combined.
- Finally, mix in sour cream on low speed until incorporated and smooth.
- Spread half of the cake batter into the prepared pan.
- In a medium bowl combine Cinnamon Sugar Swirl ingredients until mixed. Drop mixture by spoonful onto the cake batter evenly.
- Spread the remaining cake batter on top of the cinnamon mixture.
- Bake the cake for 30-35 minutes or until the center is set.
- When cake is done prepare glaze by whisking all ingredients together in a large bowl. Drizzle glaze on top of the cake while it’s still warm. Allow the glaze to set.
- Serve warm or at room temperature.
Notes
- Store airtight at room temperature for up to 3 days.
