old fashioned honey bun cake recipe
The Best old fashioned honey bun cake recipe
I’ve been making this old fashioned honey bun cake recipe for years, and it’s still a family favorite. It’s a classic Southern dessert that’s perfect for any occasion, whether it’s a holiday gathering or just a Tuesday.
The combination of sweet honey and spices is a match made in heaven, and the cake’s moist texture is achieved by using buttermilk instead of regular milk. My kids love helping me make the cake, especially the part where we get to drizzle the honey glaze on top – it’s like a special treat just for them.
As a busy mom, I appreciate how easy this recipe is to make ahead of time and store in the fridge until we’re ready to serve it. Plus, the cake freezes beautifully, so I can make it in bulk and have it on hand for whenever we need it.
This recipe has been passed down through generations of my family, and I’m so glad I can share it with you now. The best part about this cake is that it’s not too sweet – just right – making it perfect for anyone with a sweet tooth but doesn’t want to feel too guilty afterwards.
Old Fashioned Honey Bun Cake
A moist and tender sour cream cake swirled with cinnamon and honey, topped with a sweet glaze. This old fashioned honey bun cake is a simple dessert that tastes just like a classic honey bun.
🥘Ingredients
For the Cake
For the Cinnamon Swirl
For the Glaze
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Old Fashioned Honey Bun Cake Works
This old fashioned honey bun cake recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a Tuesday. It’s easy to make ahead of time and store in the fridge until we’re ready to serve it.
Plus, the cake freezes beautifully, so I can make it in bulk and have it on hand for whenever we need it. One of my favorite things about this recipe is how well it keeps – even after storing leftovers in the fridge or freezer for several days, the cake still tastes fresh and delicious.
When serving leftovers, I like to reheat them gently by microwaving them for about 20-30 seconds or by wrapping them tightly in foil and baking them at 350°F (175°C) for about 10-15 minutes.
❓ Frequently Asked Questions About Old Fashioned Honey Bun Cake
Q: What type of flour is best to use in this recipe?
A: You can use either all-purpose flour or bread flour in this recipe. If you want a more tender crumb, use all-purpose flour. If you want a slightly denser cake, use bread flour.
Q: Can I substitute the buttermilk with regular milk?
A: Yes, you can substitute the buttermilk with regular milk if you don’t have buttermilk on hand. However, keep in mind that the cake may not be as moist and tender as it would be with buttermilk.
Q: How long does the honey glaze take to set?
A: The honey glaze typically takes about 30 minutes to set at room temperature. If you’re in a hurry, you can speed up the process by placing the cake in the refrigerator for about 10-15 minutes.
Q: Can I make this cake in advance?
A: Yes, you can make this cake in advance and store it in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.
Q: What’s the best way to store leftover cake?
A: To store leftover cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.