Honey Bun Pound Cake Recipe with Cinnamon Sugar Swirl

Honey bun pound cake is a buttery Bundt cake layered with cinnamon-brown sugar and finished with a thin honey glaze. It brings the soft, sweet cinnamon flavor of a honey bun to a sturdy cake that slices neatly for dessert, brunch, or a coffee break.

Ingredients

3 cups (375 g) all-purpose flour, spooned into the measuring cups and leveled
1 teaspoon (4 g) baking powder
1/2 teaspoon (3 g) fine salt
1 1/2 cups (340 g) unsalted butter, softened but not melted
2 1/2 cups (500 g) granulated sugar
5 large eggs, at room temperature (about 250 g without shells)
1 tablespoon (15 ml) vanilla extract
1 cup (240 g) full-fat sour cream, at room temperature
1/4 cup (60 ml) whole milk, at room temperature
1/2 cup (100 g) packed light brown sugar, for the swirl
1 1/2 teaspoons (4 g) ground cinnamon
1 tablespoon (8 g) all-purpose flour, for the swirl
1 cup (120 g) powdered sugar, sifted, for the glaze
1 tablespoon (21 g) honey, for the glaze
1 1/2 to 2 tablespoons (22 to 30 ml) milk, for the glaze
Small pinch of fine salt, for the glaze

Instructions

Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 325°F (163°C). Generously grease a 10- to 12-cup Bundt pan, including the center tube and every groove, then dust it lightly with flour. Tap out the excess. Bundt cakes can stick in narrow ridges, so take a moment to coat the pan evenly.
Mix the dry ingredients and swirl. Whisk the 3 cups flour with the baking powder and salt in a medium bowl. In a separate small bowl, stir together the brown sugar, cinnamon, and 1 tablespoon flour for the swirl. The flour helps keep the cinnamon sugar in a distinct ribbon rather than letting it dissolve completely into the batter.
Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer fitted with the paddle attachment for about 3 to 4 minutes, scraping the bowl once or twice. The mixture should look pale and fluffy, not greasy or melted. This step incorporates air, which helps give a dense pound cake a lighter crumb.
Add the eggs and flavoring. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Scrape the bowl, then mix in the vanilla. If the batter looks slightly curdled, continue with the recipe; it usually comes together when the flour is added. Room-temperature eggs blend more smoothly into the butter mixture.
Finish the batter. Stir the sour cream and 1/4 cup milk together. Add about one-third of the flour mixture to the butter mixture and mix on low just until the dry streaks mostly disappear. Add half the sour cream mixture, then repeat, ending with the remaining flour. Mix only until the last streaks of flour disappear, scraping the bottom of the bowl as needed. The batter will be thick; overmixing can make the cake tight.
Layer in the cinnamon sugar. Spoon about half the batter into the prepared pan and spread it into an even layer. Sprinkle the cinnamon-sugar mixture over the batter, keeping it away from the pan’s outer and inner edges where practical. Add the remaining batter in spoonfuls and gently spread it to cover the swirl. Draw a butter knife through the batter in a few broad curves, without scraping the pan, to make a ribbon. Too much stirring can blur the layers.
Bake until fully set. Bake for 65 minutes, then check the cake. It is ready when a wooden skewer inserted into the thickest part comes out with a few moist crumbs but no wet batter, and the top springs back lightly when touched. The cake contains eggs: the USDA FSIS safe minimum for egg dishes is 160°F (71°C); a properly baked pound cake’s center will generally be hotter, often around 200°F (93°C). If the skewer shows wet batter, bake for another 5 minutes and check again. Ovens and Bundt pans vary, so use the checks rather than relying only on the clock.
Cool, release, and glaze. Set the pan on a rack for 15 minutes, then carefully invert it onto the rack. Let the cake cool completely, about 25 minutes more, before glazing; a warm cake can melt the glaze and make it run off. Whisk the powdered sugar, honey, a pinch of salt, and 1 1/2 tablespoons milk until smooth. Add the remaining milk a little at a time if needed: the glaze should fall from the whisk in a ribbon. Drizzle it over the cake and let it set before slicing.

Tips

Soften butter without melting it. Butter should yield when pressed but still hold its shape. If it is oily or very soft, it will not trap air as well during creaming. Cut cold butter into small cubes and leave it at room temperature for about 30 to 45 minutes.
Measure flour gently. Spoon flour into a dry measuring cup and level it rather than scooping directly from the bag. Too much flour can make this rich cake dry and heavy. A kitchen scale is the most consistent option.
Grease every part of the Bundt pan. Use softened butter or baking spray that contains flour, paying special attention to the center tube and grooves. Release the cake after 15 minutes: leaving it much longer can make it harder to turn out, while flipping it immediately can cause it to break.
Choose a practical dairy swap. If sour cream is unavailable, use the same amount of full-fat plain Greek yogurt. It gives a similar tang and moisture, though the crumb may be a little less rich. Avoid thin, sweetened yogurt, which changes the batter’s consistency and flavor.

Serving Suggestions

Serve slices at room temperature so the butter-rich crumb feels tender and the cinnamon layer is easy to see. The cake is sweet enough to stand on its own, but a small spoonful of lightly whipped cream or a few fresh berries makes a pleasant contrast. For brunch or an afternoon snack, pair it with unsweetened coffee, black tea, or a glass of milk.

For especially neat slices, use a long, thin serrated knife and wipe it between cuts. Cut modest portions because this is a substantial cake, and offer extra glaze at the table only if you want a sweeter finish. If serving it after a meal, slice the cake shortly before bringing it out rather than leaving the whole cake exposed for a long time.

Variations

Make the swirl more pronounced: Increase the brown sugar to 2/3 cup (about 135 g) and keep the cinnamon at 1 1/2 teaspoons. Avoid making the layer much thicker: a heavy pocket of sugar can separate from the cake when sliced. Keep the flour in the swirl to help the mixture stay in place.

Add a little nut crunch: Sprinkle up to 1/2 cup (55 g) finely chopped toasted pecans over the cinnamon mixture before adding the top layer of batter. Chop them small so they do not create gaps, and make sure anyone eating the cake knows it contains nuts.

Use a vanilla glaze instead: Replace the honey with 1 teaspoon (5 ml) vanilla and use 2 to 3 tablespoons (30 to 45 ml) milk to reach a drizzle consistency. The cake will still have its cinnamon-sugar center, but the glaze will taste more like classic icing and less like honey.

Bake in a tube pan: A greased 10-inch (25 cm) tube pan can work if it has a similar capacity, but do not use a shallow pan that cannot hold the batter with room to rise. Begin checking at 60 minutes; the exact bake time depends on the pan’s shape and material. Avoid dividing the batter among small pans without adjusting the baking time.

Storage and Reheating

Once the glaze has set, store the cake covered at room temperature for up to 2 days if your kitchen is cool. For longer storage, refrigerate it in an airtight container for 3 to 4 days. Refrigerate within 2 hours of serving or glazing if the room is warm, and keep slices covered so the cut surfaces do not dry out. The glaze may become slightly tacky in a sealed container.

To freeze, wrap unglazed slices individually, place them in a freezer-safe container, and freeze for up to 2 months for best quality. Thaw wrapped slices overnight in the refrigerator or for a few hours at room temperature, then add glaze if needed. You can also freeze the whole cooled cake without glaze, tightly wrapped. This cake is usually best served at room temperature; if you prefer a warm slice, microwave an individual piece for about 10 seconds, then check it and heat briefly again if needed. Do not heat the whole cake, which can dry out around the edges before the center warms.

Frequently Asked Questions

Can I make honey bun pound cake the day before?
Yes. Bake and cool it completely, then store it covered at room temperature if serving the next day. You can glaze it once cool or wait until shortly before serving for a neater finish. If your kitchen is warm, or the cake will be kept longer than 2 days, refrigerate it.

Why did my Bundt cake stick to the pan?
The most common causes are missed grooves, an under-greased pan, or waiting too long before turning the cake out. Coat the pan carefully before adding batter, then let the baked cake rest for 15 minutes on a rack and invert it while it is still slightly warm. If a small section sticks, loosen it gently with a thin silicone spatula rather than pulling at the cake.

Can I use salted butter?
Yes. Use the same amount of salted butter and omit the 1/2 teaspoon salt from the batter. Salt levels vary between brands, so the flavor may be a little different, but the cake should still bake properly.

How do I know the cake is done without a thermometer?
Insert a wooden skewer into the thickest part of the cake, avoiding the cinnamon ribbon if possible. It should come out without wet batter, though a few moist crumbs are fine. The top should spring back gently, and the edges may begin to pull slightly from the pan. If the skewer is coated in liquid batter, bake 5 minutes longer before checking again.

Can I make this recipe without a Bundt pan?
A tube pan with a similar capacity is the closest substitute. A loaf pan is not a direct swap because the batter makes a large cake and the center may bake unevenly in one deep pan. If using smaller pans, fill each only about two-thirds full, bake the remaining batter separately if necessary, and start checking earlier because smaller cakes finish sooner.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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