Description
Ingredients:
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable oil
2 cups granulated sugar
1 cup packed light brown sugar
5 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream (or plain Greek yogurt)
2 tsp vanilla extract
2 tsp ground cinnamon
Instructions:
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
In a large bowl, cream butter, oil, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla.
In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Add dry mixture to the creamed mixture alternately with sour cream, beginning and ending with flour.
Pour batter into prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan for 15 minutes, then turn out onto a wire rack.
Honey Glaze
Ingredients:
1 cup powdered sugar
2 tbsp honey
2–3 tbsp milk or cream
½ tsp vanilla extract
Instructions:
In a small bowl, whisk together powdered sugar, honey, milk, and vanilla until smooth.
Drizzle over warm or cooled cake.
Optional: Sprinkle lightly with cinnamon sugar for that true honey bun vibe.
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients, especially eggs and sour cream, are at room temperature for even mixing. Preheat your oven to 325°F (165°C) and thoroughly grease and flour a 10-inch Bundt pan, getting into all crevices.
In a large mixing bowl, use an electric mixer to cream the softened butter, oil, granulated sugar, and brown sugar for a full 3-4 minutes until pale and fluffy. Add the eggs one at a time, beating for 30 seconds after each to fully incorporate. Mix in the vanilla extract. In a separate bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon. With the mixer on low, add the dry ingredients to the wet in three parts, alternating with two additions of sour cream. Begin and end with the flour mixture. Mix just until combined. Pour the thick batter into the prepared pan, smoothing the top. Bake on the center rack for 75-85 minutes. The cake is done when a toothpick inserted near the center comes out with just a few moist crumbs. Cool in the pan for exactly 15 minutes before inverting onto a wire rack.
Serving Suggestions
This cake is delicious served slightly warm when the glaze is still soft. Pair a slice with a strong cup of coffee or a glass of cold milk. For a special brunch, serve it alongside fresh berries and a dollop of lightly sweetened whipped cream. The cake also makes for an excellent dessert when topped with a scoop of vanilla bean ice cream.
How-to Summary
To summarize, the key steps are: 1) Cream butter, oils, and sugars until fluffy. 2) Incorporate eggs and vanilla. 3) Whisk dry ingredients. 4) Alternately add dry mix and sour cream to the wet ingredients. 5) Bake in a prepared Bundt pan at 325°F for 75-85 minutes. 6) Cool briefly, then glaze.
Frequently Asked Questions
Can I use only butter and omit the oil? The oil is crucial for an exceptionally moist texture that lasts for days. Using all butter will result in a denser, drier cake.
What can I use instead of sour cream? Plain, full-fat Greek yogurt is an excellent 1:1 substitute. You can also use buttermilk, but the cake may be slightly less rich.
My cake is browning too fast. What should I do? Tent the cake loosely with aluminum foil after the first 45 minutes of baking to prevent over-browning while the center finishes cooking.
Can I make this in a different pan? For a 9×13-inch pan, reduce baking time to 45-55 minutes. For loaf pans, fill halfway and bake for 50-60 minutes, checking for doneness.
How should I store the cake? Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. The flavors often improve the next day.
Common Mistakes to Avoid
Avoid using cold ingredients, which will prevent proper emulsification and result in a dense cake. Do not overmix the batter once the flour is added, as this develops gluten and makes the cake tough. Ensure your baking powder and soda are fresh for proper rise. Do not let the cake cool completely in the pan, as it will become soggy and stick. Finally, measure your flour correctly by spooning it into the cup and leveling it off to avoid a dry, crumbly texture.
Conclusion
This Honey Bun Cake masterfully captures the nostalgic flavors of the classic snack in a stunning, shareable Bundt cake. Its incredible moistness, warm cinnamon spice, and sweet honey glaze make it a guaranteed crowd-pleaser for any occasion. By following the detailed guide and tips provided, you can confidently bake this perfect cake and enjoy a homemade treat that rivals any bakery offering.