Last Updated on May 15, 2022
If you love honey buns, then you will be obsessed with our easy honey bun cake recipe with buttermilk. It’s tender, moist, and packed with flavor!
Our recipe is extremely easy to make and far less work than actual honey buns! And, it even uses a pre-made cake mix to cut back on even more work! So, what are you waiting for? Read on to learn exactly how we make this fantastic cake!
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What Is A Honey Bun Cake Recipe With Buttermilk?
This honey bun cake recipe with buttermilk is inspired by another type of dish called honey buns. If you aren’t familiar with them, imagine a type of cinnamon bun that is fried instead of baked, and which has a slightly different flavor profile.
Honey buns are essentially made from a yeast-based pastry that contains a lot of honey. When they are shaped, they are first rolled into a long thin sheet. Then, they are coated with cinnamon sugar, rolled into a log, and sliced into individual pieces.
Each piece is individually fried, drained from excess oil, and cooled. Once they have successfully cooled down, they are glazed with a sweet icing.
What this honey bun cake recipe with buttermilk essentially combines is the flavor profile of honey buns and a buttermilk cake.
What makes buttermilk better than milk for baking?
Buttermilk is a dairy product that contains more acid as compared to milk or cream. It will help give the cake a pleasant tang which will also help balance extremely sweet flavors. This, in our opinion, is especially important for a honey bun-inspired dish, which contains a ton of sweetness.
Furthermore, buttermilk will help tenderize the gluten strands in this cake. The reason you want softer and less elastic strands for cake is that it makes the crumb (and mouthfeel) much better. More tender if you will!
If you don’t have buttermilk for this recipe, we still suggest you use one of these substitutions. Do not leave it out because it will completely change the flavor and characteristics of your honey bun cake.
What You Will Need To Make Honey Bun Cake Recipe With Buttermilk
Ingredients for the cake
- 18.25 ounces vanilla sponge cake mix
- 1/2 teaspoon baking soda
- 1 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 3/4 cup vegetable oil
- 3/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
Ingredients for the glaze
- 1/2 cup milk, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar, sifted
Equipment
- 8 or 9-inch cake pan
- Non-stick baking paper
- non-stick cooking or baking spray
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Cooling rack
- Fork or knife
Step by step instructions
Step 1: Make the cake batter
Preheat your oven to 320ºF (160ºC). Line a cake pan with a disc of non-stick baking paper. And, for added protection, spray it with non-stick cooking or baking spray. Set it aside.
To start, combine the cake mix and baking soda inside a large mixing bowl. Set this mix aside. In a separate bowl, whisk together the buttermilk, large eggs, and vegetable oil. Whisk until you have a uniform wet mixture.
Next, add the wet ingredient mixture into your dry cake mix. Again, whisk the ingredients together. Your cake batter should be completely smooth and free of any lumps (other than the sugar granules).
Step 2: Assemble your cake
Before you bake your cake, in a small bowl, combine the brown sugar and cinnamon. Whisk them well to make cinnamon sugar.
Then, pour your cake batter directly into the cake pan. Add in teaspoons of cinnamon sugar around the cake. Give each spot a swirl to incorporate the sugar into the batter. Do not over mix it. It should be just incorporated.
Step 3: Bake your cake
Once your honey bun cake recipe with buttermilk is ready to bake, add it on the middle oven rack and bake it for roughly 30-35 minutes. The exact time will depend on the size of the cake pan you use.
Once fully baked, remove the cake from the oven. Punch holes throughout the entire surface using a fork and knife. Allow it to cool at room temperature.
Step 4: Make the glaze
While your cake is cooling, start making the glaze. Simply whisk together the milk, vanilla extract, and powdered sugar until you have a silky smooth mixture.
Then, immediately pour the glaze over your cake. Do it while your cake is still warm so that it soaks into the holes. Once poured, you can allow the cake to cool completely before removing it from the pan and serving it.
Tips And Tricks To Make A Honey Bun Cake
- Do not leave out the bicarb in this honey bun cake recipe with buttermilk. Because you are using buttermilk (while it has many benefits) it does lower the leavening abilities in the cake mix. So, by adding the bicarb (an alkaline) with the buttermilk (an acid), you are creating a new raising agent.
- Always use room temperature ingredients. It is one of the best ways to avoid your cake batter getting lumps. Once a cake batter has lumps, it is nearly impossible to remove it.
- Bake your cake until it is just done. To prevent over or under baking it, always do a toothpick test. Insert a clean toothpick into the thickest part of the cake. If it comes out clean, it is finished baking. But, if it comes out with raw batter, you should leave it in for longer.
- For the glaze, you can add other flavorings such as lemon extract or a nut extract. And, you can even adjust the consistency. For a runnier glaze, add a touch more milk to thin it down. To thicken it, add more sifted powdered sugar.
Final Thoughts
If you try this honey bun cake recipe with buttermilk, let us know in the comments below! We are sure you are going to fall in love with it as quickly as we did! And, make sure to share it with your family and friends so they too can share in its deliciousness!
Honey Bun Cake Recipe With Buttermilk - Easy 1 Hour Recipe
Equipment
- 8 or 9-inch cake pan
- Non-stick baking paper
- non-stick cooking or baking spray
- Measuring cups and spoons
- Mixing bowls
- Cooling Rack
- Fork or knife
Ingredients
Ingredients for the cake
- 18.25 ounces vanilla sponge cake mix
- 1/2 teaspoon baking soda
- 1 cup buttermilk room temperature
- 4 large eggs room temperature
- 3/4 cup vegetable oil
- 3/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
Ingredients for the glaze
- 1/2 cup milk room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar sifted
Instructions
- Make the cake batterPreheat your oven to 320ºF (160ºC). Line a cake pan with a disc of non-stick baking paper. And, for added protection, spray it with non-stick cooking or baking spray. Set it aside.To start, combine the cake mix and baking soda inside a large mixing bowl. Set this mix aside. In a separate bowl, whisk together the buttermilk, large eggs, and vegetable oil. Whisk until you have a uniform wet mixture.Next, add the wet ingredient mixture into your dry cake mix. Again, whisk the ingredients together. Your cake batter should be completely smooth and free of any lumps (other than the sugar granules).18.25 ounces vanilla sponge cake mix, 1/2 teaspoon baking soda, 1 cup buttermilk, 4 large eggs, 3/4 cup vegetable oil
- Assemble your cakeBefore you bake your cake, in a small bowl, combine the brown sugar and cinnamon. Whisk them well to make cinnamon sugar.Then, pour your cake batter directly into the cake pan. Add in teaspoons of cinnamon sugar around the cake. Give each spot a swirl to incorporate the sugar into the batter. Do not over mix it. It should be just incorporated.3/4 cup brown sugar, 1 1/2 teaspoons ground cinnamon
- Bake your cakeOnce your honey bun cake recipe with buttermilk is ready to bake, add it on the middle oven rack and bake it for roughly 30-35 minutes. The exact time will depend on the size of the cake pan you use.Once fully baked, remove the cake from the oven. Punch holes throughout the entire surface using a fork and knife. Allow it to cool at room temperature.
- Make the glazeWhile your cake is cooling, start making the glaze. Simply whisk together the milk, vanilla extract, and powdered sugar until you have a silky smooth mixture.Then, immediately pour the glaze over your cake. Do it while your cake is still warm so that it soaks into the holes. Once poured, you can allow the cake to cool completely before removing it from the pan and serving it.1/2 cup milk, 1 teaspoon vanilla extract, 2 1/2 cups powdered sugar
Notes
FAQs
What does buttermilk do to a cake mix?
Buttermilk has a few functions in cake. it helps add a tangy flavor that also balances any sweetness in a cake. Furthermore, it helps soften the gluten strands to tenderize the crumb texture. It also does inhibit the leavening abilities of raisin agents. But, this is easily fixable by using an alkaline to create a new leavening reaction.
How much buttermilk do I add to cake mix?
The exact amount of buttermilk will depend on the box cake mix you are using. You can substitute the milk or water that they call for with buttermilk in equal parts. Then, continue adding the eggs and oil (if needed) as the package instructs. Along with those ingredients. do add another 1/2 to 1 teaspoon of bicarb so the cake can rise.
How many calories is in a honey bun cake?
The box mix that you use will have a big affect on the final calorie count of a honey bun cake. However, the rough estimate per serving (which is around 125 grams each) is 467 calories. This number can increase or decrease depending on the amount of sugar you use, the type of sweetener you use, and the amount of glaze you add.
Is buttermilk better than milk for baking?
It depends entirely on what cake you are making. While buttermilk does have its benefits, milk will work equally well for other cakes. If you don't have a very sweet cake, buttermilk will make it very tangy. And, when paired with certain flavors, it could also make the cake unappealing. So, choose carefully when you use it and if it is necessary.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.
