Honey Bun Pound Cake

This Honey Bun Pound Cake is packed with delicious flavor. It tastes just like a Honey Bun but in the form of a pound cake!

The Honey Bun is a dessert like no other, so I decided to step outside of the box and create the pound cake version of this classic dessert. And believe me, this cake does not disappoint. This cake is a yellow cake base with streusel added to the middle of the cake. The icing perfectly complements this cake. It has somewhat of a typical honey bun icing with cinnamon added to it. So let's get into it!

More recipes ---> Butter Vanilla Pound Cake, Cinnamon Roll Pound Cake, Blueberry Lemon Bundt Cake, Dark Chocolate Buttermilk Pound Cake, Key Lime Pound Cake, Louisiana Crunch Pound Cake, Italian Cream Pound Cake, Butter Pecan Pound Cake, Yellow Pound Cake, Million Dollar Pound Cake, Caramel Pound Cake, Southern Caramel Cake, Snickerdoodle Pound Cake

Ingredients needed for the Pound Cake:

• All Purpose Flour
• Granulated Sugar
• Light Brown Sugar
• Unsalted Butter - room temperature
• Eggs - room temperature
• Buttermilk - room temperature
• Baking Powder
• Salt
• Vanilla Extract

Ingredients needed for the Brown Sugar Mixture:

• Light Brown Sugar
• Cinnamon
• Honey
• Unsalted Butter - room temperature

Ingredients needed for the Icing:

• Powdered Sugar
• Cinnamon
• Unsalted Butter - room temperature
• Milk
• Salt
• Honey

(Note: The full ingredient list is provided in the recipe card below.)

Steps to make the Pound Cake:

To create the brown sugar mixture: In a bowl, mix cinnamon, brown sugar, butter, and honey until combined. Sit it to the side while preparing the pound cake batter.

Preheat your oven to 325 degrees.

Combine the flour, baking powder, and salt and sit to the side. Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).

Mix the vanilla into the bowl. Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.

Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.

Spray a 12-cup bundt pan with non-stick spray. Pour half of the batter into the pan and spread it evenly. Dollop the brown sugar mixture into the ban and swirl into the batter. Add the remaining batter to the pan and smooth the top of the pound cake.

Place the cake into your pre-heated oven and bake for about an hour and 15 minutes.

The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 20 minutes before removing the cake from the pan).

Allow the cake to cool completely before adding the icing.

To make the Icing:

Using a hand or stand mixer, mix the powdered sugar, butter, honey, vanilla, milk, salt, and cinnamon until combined.

Add the icing to your cake as desired. Allow the icing to set, then serve and enjoy!

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently Asked Questions: