Honey Bun Cake
This cake is a sweet delight with a honey bun-like flavor. It is a crowd-pleaser and goes well with a scoop of vanilla ice cream.
This cake is a sweet delight with a honey bun-like flavor. It is a crowd-pleaser and goes well with a scoop of vanilla ice cream.
- Carbohydrate 911.866921848411 g
- Cholesterol 25.6 mg
- Fat 129.439280157747 g
- Fiber 4.1417998893845 g
- Protein 18.9977800013195 g
- Saturated Fat 12.9533012618223 g
- Serving Size 1 1 - 9x13 inch cake (1581g)
- Sodium 668.09400017374 mg
- Sugar 907.725121959026 g
- Trans Fat 1.98054025197689 g
- Calories 4786 calories
Step-by-step
- Preheat oven to 325 degrees F (165 degrees C).
- In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
- Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
- To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.
Sour cream provides the structural anchor in this batter, introducing acid that weakens gluten strands for a tender crumb while supplying extra fat to retain moisture during high-heat baking.
- Stir the batter by hand for precisely fifty strokes to develop minimal gluten, preventing the cake from becoming dense or rubbery.
- Bake at 325 degrees F to allow the thick batter and middle sugar layer to heat evenly without scorching the exterior surfaces.
- Insert a wooden toothpick into the exact center at the forty-minute mark; resistance-free removal confirms internal doneness.
- Apply the confectioners' sugar glaze while the cake remains warm so the heat thins the liquid slightly, allowing it to absorb into the crumb rather than sitting entirely on top.
- Scale quantities proportionally by weight rather than volume if adjusting the yield, ensuring the ratio of eggs to dry mix remains constant.
Pairing this sweet, spiced slice with cold vanilla ice cream provides temperature contrast and dairy fat that cuts through the high sugar concentration. Store leftovers tightly covered at room temperature for up to three days.
