Description
A delicious and moist Red Velvet Honeybun Cake with a cinnamon swirl and cream cheese glaze.
Ingredients
- 1 box red velvet cake mix
- 1 cup sour cream
- ¾ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ cup finely chopped pecans
- 2 tablespoons all-purpose flour
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and flour a 9 × 13-inch baking pan.
- In a large bowl, combine the red velvet cake mix, sour cream, vegetable oil, eggs, vanilla, and buttermilk. Beat until smooth and well combined.
- In a small bowl, combine the brown sugar, cinnamon, chopped pecans, and flour to make the swirl.
- Pour half of the cake batter into the prepared pan and spread evenly.
- Sprinkle the cinnamon-pecan mixture evenly over the batter.
- Carefully pour the remaining cake batter over the swirl and smooth the top.
- Bake for 35–42 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Beat the cream cheese until smooth. Add the powdered sugar, milk, and vanilla. Mix until creamy and pourable to make the glaze.
- Let the cake cool for about 10–15 minutes, then drizzle the cream cheese glaze generously over the warm cake.
- Let the cake cool further before slicing so the cinnamon layer sets nicely.
Notes
- For an extra moist cake, don’t overbake it.
- Warm the glaze slightly if it’s too thick to drizzle.
- For a stronger honeybun flavor, add ½ teaspoon of vanilla butter & nut flavoring to the cake batter.
- Prep Time: 20 minutes
- Cook Time: 35-42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg