Honey Bun Pound Cake

There’s something undeniably comforting about a Honey Bun — that warm swirl of cinnamon and sugar, the moist crumb, and that irresistible glaze. Now imagine all that cozy nostalgia wrapped up in the rich, buttery goodness of a homemade pound cake. That’s exactly what this Honey Bun Pound Cake delivers — a slice of joy that’s just as perfect with your morning coffee as it is on a dessert plate after dinner.

Behind the Recipe

This cake was born out of a craving for something sweet and familiar — like the honey buns I used to pull from vending machines in high school, but with a grown-up twist. I wanted a dessert that had that same cinnamon-swirled warmth, but with the density and richness of a classic Southern pound cake. One test run, and I was hooked — it’s the kind of cake that disappears slice by slice, whether it’s for a potluck or a quiet Sunday at home.

Recipe Origin or Trivia

Inspired by the classic packaged honey bun, this pound cake merges nostalgic snacking with old-school baking. It’s a nod to Southern kitchen traditions — where pound cakes are treasured and always shared — but with a bakery-style twist. You’ll find similar cinnamon swirl cakes across many cultures, but this one keeps it simple, sweet, and universally loved.

Why You’ll Love Honey Bun Pound Cake

Everything you want in a cake — and more.

Moist & Buttery: Classic pound cake texture with a sweet, tender crumb.

Nostalgic Flavor: That cinnamon-sugar swirl tastes just like a warm honey bun.

Beautiful Swirl: Every slice reveals a stunning cinnamon ribbon.

Simple Ingredients: Pantry staples — nothing fancy, all flavor.

Crowd Favorite: Always a hit at brunch, potlucks, or family gatherings.

Glazed to Perfection: That sweet drizzle adds just the right finish.

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Chef’s Pro Tips for Perfect Results

Get bakery-worthy results every time with these helpful tips:

• Bring your butter and eggs to room temperature for the fluffiest texture.
• Don’t overmix once the flour is in — keep it tender.
• Use full-fat sour cream for richness and moisture.
• Let the cake rest before slicing to let the swirl set cleanly.
• Pour the glaze while the cake is slightly warm so it soaks in just right.

Kitchen Tools You’ll Need

Baking doesn’t have to be complicated — just a few trusty tools.

Bundt Pan or Loaf Pan: A 10-cup bundt pan works beautifully for presentation.

Electric Mixer: Hand or stand mixer makes creaming butter effortless.

Mixing Bowls: One for dry, one for wet — classic setup.

Rubber Spatula: To gently fold and scrape every last bit of batter.

Whisk: For combining glaze ingredients into a smooth pour.

Ingredients in Honey Bun Pound Cake

A balance of pantry staples and a touch of cinnamon-sugar magic.

1. All-Purpose Flour: 3 cups — the sturdy base for structure.
2. Granulated Sugar: 2 cups — for sweetness and that golden crust.
3. Unsalted Butter: 1 cup (2 sticks), softened — creates richness and body.
4. Sour Cream: 1 cup — adds moisture and tang.
5. Eggs: 4 large — bind and lift the cake.
6. Vanilla Extract: 2 teaspoons — enhances flavor depth.
7. Baking Powder: 1 teaspoon — adds lightness to the crumb.
8. Salt: ½ teaspoon — balances the sweetness.

Cinnamon Sugar Swirl

9. Brown Sugar: ⅓ cup — deep molasses flavor for the swirl.
10. Ground Cinnamon: 1½ teaspoons — warm, cozy spice.

Glaze

11. Powdered Sugar: 1 cup — silky-smooth topping.
12. Milk: 2 tablespoons — to thin the glaze just right.
13. Vanilla Extract: ½ teaspoon — for a sweet, fragrant finish.

Ingredient Substitutions

Don’t have everything on hand? No problem.

Sour Cream: Use Greek yogurt or buttermilk.

Brown Sugar: Swap with coconut sugar or use white sugar with a touch of molasses.

Butter: Margarine works in a pinch, but butter is best for flavor.

Milk in Glaze: Use heavy cream for richness or a plant-based option.

Ingredient Spotlight

Sour Cream: The secret weapon for moist, dense cakes that melt in your mouth.

Brown Sugar + Cinnamon: Creates that signature swirl — sweet, spiced, and oh-so-satisfying.

Instructions for Making Honey Bun Pound Cake

Here’s how to make this bakery-style beauty right in your own kitchen.

1. Preheat Your Equipment:
   Preheat oven to 325°F (165°C). Grease and flour a 10-cup bundt or loaf pan.
2. Combine Ingredients:
   In one bowl, mix flour, baking powder, and salt. In another, beat butter and granulated sugar until light and fluffy, about 3–5 minutes.
3. Prepare Your Cooking Vessel:
   Add eggs one at a time to the butter mixture, beating after each addition. Mix in sour cream and vanilla.
4. Assemble the Dish:
   Gradually add the dry ingredients to the wet, mixing just until combined. In a small bowl, combine the brown sugar and cinnamon.
5. Layer the Batter:
   Pour half the batter into the prepared pan. Sprinkle evenly with the cinnamon-sugar mix. Top with remaining batter and swirl gently with a knife.
6. Cook to Perfection:
   Bake for 55–65 minutes, or until a toothpick comes out clean. Let cool in pan for 15 minutes, then invert onto a wire rack.
7. Finishing Touches:
   While the cake is still slightly warm, whisk glaze ingredients and drizzle over top. Let cool completely before slicing.

Texture & Flavor Secrets

This cake nails the balance between rich, dense crumb and soft, cinnamon-kissed layers. The swirl adds a sweet surprise, and the glaze brings a glossy finish that seeps into every bite, making it melt-in-your-mouth good.

Cooking Tips & Tricks

• Don’t over-swirl — just a few figure-8s will do.
• For extra cinnamon goodness, double the swirl layer.
• Tap the pan before baking to release air bubbles.
• Add chopped pecans to the swirl for texture.

What to Avoid

• Overmixing — will toughen the cake.
• Skipping the glaze — it’s what makes it honey bun-worthy.
• Removing from the pan too early — give it time to set.
• Using cold ingredients — they won’t blend properly.

Nutrition Facts

Servings: 12
Calories per serving: 450

Note: Approximate values, depends on glaze thickness.

Preparation Time

Prep Time: 20 minutes
Cook Time: 60 minutes
Cooling + Glaze: 30 minutes
Total Time: 1 hour 50 minutes

Make-Ahead and Storage Tips

This cake stores beautifully — in fact, it tastes even better the next day. Wrap tightly and store at room temp for 3–4 days or refrigerate for up to a week. You can also freeze it (unglazed) for up to 2 months. Thaw overnight and add the glaze fresh before serving.

How to Serve Honey Bun Pound Cake

Serve warm with coffee, cold with milk, or dressed up with whipped cream and fruit. Slice thinly for brunch buffets or thick and rustic for dessert. It’s versatile, cozy, and always welcome.

Creative Leftover Transformations

• French Toast Pound Cake: Dip slices in egg mixture and fry for a sweet breakfast.
• Cake Trifles: Layer with pudding and berries in a jar.
• Ice Cream Pairing: Toast and top with vanilla ice cream and caramel drizzle.

Additional Tips

• Bake in mini loaf pans for giftable treats.
• Add a pinch of nutmeg or clove for extra warmth.
• Glaze twice for that bakery-style thick sugar shell.

Make It a Showstopper

Serve on a cake stand with a drizzle of extra glaze just before serving. Garnish with a sprinkle of cinnamon or powdered sugar and a few curls of orange zest for color and aroma.

Variations to Try

• Apple Honey Bun Cake: Add finely chopped apples to the swirl.
• Maple Glazed: Swap vanilla glaze for maple syrup and powdered sugar.
• Spice Cake Version: Add allspice and clove to the batter for fall flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend.

FAQ’s

Q1: Can I use a cake mix for this?

A1: Yes — a yellow cake mix with pudding can be used as a shortcut base. Add cinnamon swirl and glaze as directed.

Q2: Can I skip the glaze?

A2: You could — but the glaze is what gives it the signature honey bun finish.

Q3: Can I freeze this cake?

A3: Absolutely. Wrap tightly and freeze up to 2 months. Glaze after thawing.

Q4: What pan works best?

A4: A 10-cup bundt pan or two standard loaf pans work great.

Q5: Can I add nuts?

A5: Yes! Chopped pecans or walnuts go great in the swirl.

Q6: How do I know when it’s done baking?

A6: A toothpick should come out clean or with just a few crumbs from the center.

Q7: What makes this different from regular pound cake?

A7: The cinnamon swirl and glaze take it into “honey bun” territory.

Q8: What’s the best way to serve leftovers?

A8: Gently warm a slice in the microwave for that just-baked feel.

Q9: Can I use a hand mixer?

A9: Yes — just beat the butter and sugar well for that fluffy base.

Q10: Can I make it dairy-free?

A10: Substitute dairy-free butter and sour cream — still delicious!

Conclusion

Honey Bun Pound Cake is the sweet, spiced comfort bake you didn’t know you needed — until now. With its moist crumb, cinnamon swirl, and drizzle of glaze, it feels like a warm hug in cake form. Whether it’s your next brunch showstopper or late-night treat, this cake always delivers.

Watch How to Make Honey Bun Pound Cake