Chocolate Honey Bun Cake Recipes

HONEY BUN CAKE

Steps:

• Blend brown sugar and cinnamon in a small bowl and set aside. Stir together cake mix, sour cream, eggs and oil.
• I just whisked it all together, lumps are fine. Spoon half of your batter into a greased or sprayed 9 x 13 pan (or something close) Spread to the edges. Sprinkle brown sugar mixture over top, it'll seem like a lot but use it all.
• Spoon remaining batter over top, try to cover top evenly but don't try to spread it. Using a knife, swirl batter, just run the knife in a zig-zag.
• Bake in a preheated 350 degree oven for 40-45 minutes, until a toothpick comes out clean.
• While cake is baking, mix up your glaze. Combine powdered sugar, milk and vanilla until smooth. Once cake is done, remove from oven and drizzle glaze over top.
• Let set for five long minutes before cutting and serving.

CHOCOLATE HONEY BUN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, butter, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be thick). Spread half of batter in pan.
• In small bowl, mix brown sugar, pecans, chocolate chips and cinnamon; sprinkle over batter in pan. Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
• Bake 46 to 54 minutes or until top springs back when touched lightly in center. Cool 10 minutes.
• Poke top of warm cake every 1/2 inch with long-tined fork. Carefully spread frosting evenly and thinly over warm cake. Run knife around sides of pan to loosen cake. Cool completely, about 1 1/2 hours. Store loosely covered.

CHOCOLATE HONEY BUN CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13 inch cake pan with non-stick spray. Remove 1/2 cup dry cake mix and place in a medium sized bowl. Set aside. Add remaining cake mix, butter, eggs and sour cream to Mixer Mate Bowl and beat with electric mixer on medium speed for about 2 minutes. Scrape down the sides if needed. Pour about half of batter into prepared cake pan, spreading evenly. Add brown sugar, pecans and cinnamon to reserved cake mix and combined. Sprinkle evenly over cake batter. Spoon remaining cake batter over pecan mixture and carefully spread evenly. Bake for 30 to 35 minutes or until cake is cooked through and springs back slightly when touched. Add powdered sugar, cocoa, milk and vanilla to a medium bowl and whisk to combine. Poke top of warm cake with a skewer and pour glaze over the top, spreading evenly. Cool completely before serving.

HONEY BUN CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. , Pour half into a greased 13-in. x 9-in. baking pan. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake until a toothpick comes out clean, 35-40 minutes. Cool on a wire rack., For glaze, combine confectioners' sugar, milk and vanilla until smooth; drizzle over warm cake.

HONEY BUN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
• In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
• Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.

HONEY BUN CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
• Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
• To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

HONEY BUN CAKE FROM SCRATCH

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter. Add 1/4 cup sugar; shake pan gently until sides are evenly coated with sugar.
• Combine remaining 2/3 cup butter and 1 3/4 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Mix flour, baking powder, and salt together in a bowl. Beat flour mixture into the butter mixture alternately with sour cream, beginning and ending with flour mixture and beating batter well after each addition.
• Mix brown sugar and cinnamon together in a small bowl.
• Pour 1/3 of the batter into the prepared pan. Sprinkle 1/2 of the brown sugar-cinnamon mixture over the batter. Repeat once more. Pour remaining batter on top. Swirl batter with a butter knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 minutes; invert onto a wire rack to cool completely.

CHOCOLATE HONEY BUN CAKE

Steps:

• Preheat oven to 350°F Grease bottom only of a 9 x 13 pan with shortening or cooking spray.
• Beat cake mix, water, oil, eggs and sour cream in large bowl with electric mixer on low speed for 30 seconds, then increase to medium speed for 1 minute. Spread half of the batter in pan.
• In a separate bowl, mix brown sugar, 1/3 cup of the pecans, chocolate chips and cinnamon; sprinkle over the batter in the pan.
• Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
• Bake for 50 to 60 minutes or until top quickly springs back when touched lightly in center.
• Spread frosting evenly over warm cake (frosting will be very thin.) sprinkle the remaining nuts on top for garnish.
• Cool completely about 2 hours.

CHOCOLATE HONEY BUN CAKE

Steps:

• Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or nonstick cooking spray.
• In large bowl, beat cake mix, water, melted butter, eggs and sour cream with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (batter will be thick). Spread half of batter in pan.
• In small bowl, mix brown sugar, pecans, chocolate chips and cinnamon; sprinkle over batter in pan. Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.
• Bake 48 to 54 minutes or until top springs back when touched lightly in centre. Cool 10 minutes.
• Poke top of warm cake every 1/2 inch with long-tined fork. Carefully spread frosting evenly and thinly over warm cake. Run knife around sides of pan to loosen cake. Cool completely, about 1 1/2 hours. Store loosely covered at room temperature.

HONEY BUN CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray
• In a large bowl, mix together cake mix (don't follow the directions on the package, just use the dry mix), oil, eggs, and sour cream and beat with an electric mixer for 1-2 minutes on medium speed.
• Spread half of the batter into prepared pan.
• In a smaller bowl, add the brown sugar, pecans, and cinnamon; stir to mix. Sprinkle mixture evenly over the batter, then carefully spread the remaining batter over the pecan mixture (I dropped it by spoonfuls all over the pan and then carefully spread it with a spatula).
• Bake for 40-45 minutes or until the cake turns golden brown.
• After the cake is finished, mix together the powdered sugar, milk, and vanilla in a small bowl. Using a toothpick, poke the surface of the cake many times, then spread the glaze all over the warm cake.
• Let cool and serve.