Name: Honey Bun Pound Cake recipe
Prep time: 15 min
Cook time: 75 min
Ingredients: For the Pound Cake:; 3 c All Purpose Flour; 2 c Granulated Sugar; 1 1/4 c Unsalted Butter - room temperature (2 1/2 sticks); 5 Large Eggs - room temperature; 1 c Buttermilk - room temperature; 1/2 tsp Baking Powder; 1/2 tsp Salt; 2 tsps Vanilla Extract; For the Brown sugar mixture:; 1 tsp Cinnamon; 1 c Light Brown Sugar; 1 tbsp Honey; 1/4 c Unsalted Butter - room temperature; For the Icing:; 2 c Powdered Sugar; 2 tbsps Unsalted Butter - room temperature; 1 tbsp Honey; 1 tsp Vanilla; 3-4 tbsps Whole Milk; 1/2 tsp Salt; 1/8 - 1/2 tsp Cinnamon

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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.

Video Tutorial

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

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 only until combined 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 baking spray. Pour half of the batter into the pan and spread it evenly. Dollop the brown sugar mixture into the pan 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 10 - 15 minutes before removing the cake from the pan).

Allow the cake to cool completely before adding the icing.

To make the Glaze:

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

Add the glaze to your cake as desired. Allow the glaze 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!

Pound Cake Tips

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- Blend the ingredients together for approximately five minutes until light and fluffy.

⇢ Add the eggs one at a time- Eggs must be added one at a time mixing just until combined after each addition.

⇢ 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:

How do I store the cake?

Store the cake in an airtight container for up to 5 days.

Can I freeze the cake?

Yes. I recommend freezing the cake for no more than three months for the best flavor. Individually wrap each slice of cake in plastic wrap or foil. Place the wrapped slices in a ziplock bag to store in the freezer.

Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.

What are some substitutes for the buttermilk?

One cup of sour cream or eight ounces of cream cheese are great substitutes for this cake.

Honey Bun Pound Cake recipe

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!

5 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: pound cake, pound cake recipe

Prep Time: 15

Cook Time: 1 15

Servings: people

Author: Ashley Frederick

Ingredients

For the Pound Cake:
3 c All Purpose Flour
2 c Granulated Sugar
1 ¼ c Unsalted Butter - room temperature 2 ½ sticks
5 Large Eggs - room temperature
1 c Buttermilk - room temperature
½ teaspoon Baking Powder
½ teaspoon Salt
2 tsps Vanilla Extract
For the Brown sugar mixture:
1 teaspoon Cinnamon
1 c Light Brown Sugar
1 tablespoon Honey
¼ c Unsalted Butter - room temperature
For the Icing:
2 c Powdered Sugar
2 tbsps Unsalted Butter - room temperature
1 tablespoon Honey
1 teaspoon Vanilla
3-4 tbsps Whole Milk
½ teaspoon Salt
⅛ - ½ teaspoon Cinnamon

US Customary - Metric

Instructions

Steps to make the Pound Cake:
To create the Brown Sugar Mixture: In a bowl, mix cinnamon (1 tsp), brown sugar (1 c), butter (¼ c), and honey (1 tbsp) until combined. Sit it to the side while preparing the pound cake batter.
Preheat your oven to 325 degrees.
To make the Cake Batter:
Combine the flour, baking powder, and salt and sit to the side.
Then, using a hand or stand mixer, beat the butter (1 ¼ c) 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 baking spray.
Pour half of the batter into the pan and spread it evenly.
Dollop the brown sugar mixture into the pan 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 10 - 15 minutes before removing the cake from the pan. Allow the cake to cool completely before adding the icing.
To make the Glaze:
Using a hand or stand mixer, mix the powdered sugar, butter, honey, vanilla, milk, salt and cinnamon together until combined.
Add the glaze to your cake as desired. Allow the glaze to set, then serve and enjoy!

Video

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