Homemade Honey Bun Pound Cake
A decadent, moist, and utterly unforgettable twist on a classic honey bun, this pound cake combines rich, buttery goodness with a glorious cinnamon-brown sugar swirl. Surprisingly simple to make, it's perfect for special occasions, brunch, or a comforting treat.
Equipment
- Bundt Pan or 10-inch Tube Pan
- Large mixing bowl
- Separate bowl
- Small bowl
- Mixer
- Whisk
- Knife
- Wire rack
- Toothpick
Ingredients
For the Cake
- 1 cup unsalted butter (2 sticks), room temperature
- 0.5 cup sour cream
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 4 large eggs room temperature
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
- 0.5 cup buttermilk or homemade (½ tbsp lemon juice/vinegar in ½ cup milk)
For the Brown Sugar-Cinnamon Swirl
- 0.5 cup brown sugar
- 1 tbsp ground cinnamon
For the Glaze
- 1.5 cups powdered sugar
- 2 tbsp milk to 3 tbsp, for consistency
- 1 tsp vanilla extract
- 1 tbsp honey optional
Instructions
- Step 1: Prep Your Oven and Pan: Preheat your oven to 325°F (163°C). Grease and flour your Bundt pan or 10-inch tube pan thoroughly, ensuring every nook and cranny is coated.
- Step 2: Cream the Wet Ingredients: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light, fluffy, and pale (a few minutes). Beat in eggs one at a time until fully incorporated. Stir in sour cream and vanilla extract until beautifully combined.
- Step 3: Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and 1 tablespoon of ground cinnamon until evenly distributed.
- Step 4: Marry Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with dry ingredients. Mix just until combined; do not overmix.
- Step 5: Assemble the Swirl: In a small bowl, quickly mix together the brown sugar and cinnamon for your swirl.
- Step 6: Layer and Swirl: Pour about half of the cake batter into your prepared pan. Sprinkle the brown sugar-cinnamon swirl mixture evenly over this layer. Gently pour the remaining batter on top. Take a knife and gently swirl it through the batter to create marbling patterns, being careful not to overdo it.
- Step 7: Bake to Perfection: Bake in the preheated oven for 65–75 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Step 8: Cool and Glaze: Let the cake cool in the pan for about 15 minutes. Carefully invert it onto a wire rack to cool completely. Ensure the cake is completely cool before glazing to prevent the glaze from melting.
- Step 9: Whip Up the Glaze: Once the cake is cool, whisk together the powdered sugar, milk (2-3 tbsp for desired consistency), vanilla extract, and the optional honey until you have a smooth, pourable glaze. Adjust milk or powdered sugar as needed.
- Step 10: Drizzle and Serve: Drizzle the glaze all over your cooled Honey Bun Pound Cake. Let it set for a few minutes, then slice and enjoy.
Notes
Tips for Success: Always use room temperature ingredients for a smooth, tender batter. Measure flour correctly by spooning it into the cup and leveling off to avoid a dry cake. Do not overmix the batter once dry ingredients are added, as this can make the cake tough. Thoroughly grease and flour your pan, especially a detailed Bundt pan, to prevent sticking. Use the toothpick test to confirm doneness, ensuring it comes out clean from the thickest part. Cool the cake completely before glazing, otherwise the glaze will melt and run off.
How to Store: This cake stays wonderfully moist at room temperature for 3-4 days in an airtight container or covered tightly with plastic wrap. For longer storage (up to a week), keep it in the refrigerator in an airtight container, bringing slices to room temperature before serving. For freezing, wrap individual slices or the whole cooled, unglazed cake tightly in plastic wrap, then again in aluminum foil; it will keep for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and glaze (if unglazed) before serving.