Browse by
Browse by
Browse by
Browse by
Honeybun Cake
Member Submitted Recipe
Food Blogger Recipe
Honeybun Cake
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
1 | Sign in to rate this recipe

This nostalgic moist sheet cake is ribboned with gooey cinnamon sugar and topped with a honey glaze. It’s perfectly sticky sweet.

Prep time
Bake/Cook time
0:30 to 0:35
10 - 12 servings
Sign in to post a comment

Honeybun Cake
Light Brown Sugar
Powdered Sugar Shaker
Prep time :
Bake/Cook time :
0:30 to 0:35
Yield :
10 - 12 servings



  • 3/4 cup butter, room temperature
  • 1 1/4 cups, packed Dixie Crystals Light Brown Sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon kosher salt
  • 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 2 1/4 all-purpose flour*
  • 1 cup sour cream

Cinnamon Sugar Swirl


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Coat a 9 x 13-inch pan with nonstick spray and set aside.
  3. In bowl of a stand mixer fitted with paddle attachment beat butter and brown sugar for 2 minutes. Add in eggs, vanilla, salt, baking soda and baking powder and mix for an additional minute, scraping sides of bowl as necessary. Turn mixer to low and add in flour, mixing until just combined.
  4. Finally mix in sour cream on low speed until incorporated and smooth.
  5. Spread half of cake batter into prepared pan.
  6. In a medium bowl combine Cinnamon Sugar Swirl ingredients until mixed. Drop mixture by spoonful onto cake batter evenly.
  7. Spread remaining cake batter on top of cinnamon mixture.
  8. Bake cake for 30-35 minutes or until the center is set.
  9. When cake is done prepare glaze by whisking all ingredients together in a large bowl. Drizzle glaze on top of cake while it’s still warm. Allow glaze to set.
  10. Serve warm or at room temperature.
  11. Store airtight at room temperature for up to 3 days.


Recipe developed for Dixie Crystals by Shelly Jaronsky @CookiesandCups.

Shout Out To Our Baking Friends
    ::    Tammy Simpson    ::    ginger sonnier    ::    Debbie M    ::    Julia Reynolds    ::    ABanks    ::    aurora rodriguez    ::    TeresaC    ::    lyndee    ::    AdriaB    ::    Susan T    ::    Sharon R    ::    George Landon    ::    Sandy    ::    pkdawson0128    ::    Anna Marie Yoder    ::    Kim Hagler    ::    Debra    ::    Amy Duckworth    ::    Elaine F    ::    Ann B
Trusted by home bakers since 1917
Dixie Crystals sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Dixie Crystals. All rights reserved. All Dixie Crystals branded products are the registered marks of the Dixie Crystals Company.