Okay, real talk. Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing might sound fancy at first, but have you ever been cornered by folks who expect some five-star dessert at a regular ol’ family gathering? So, here’s my foolproof, down-to-earth way to wow anyone—even if you usually burn toast. This recipe is my secret weapon for parties when store-bought cupcakes just won’t cut it (we all know that disappointment). And if you’re the kind of person who craves gooey, messy, rich cake? Oh, you’re in for it. By the way, if you like layered treats, you should sneak a peek at these creamy caramel cheesecake squares too, because you know you want dessert options.
What is Red Velvet Cake?
Alright, so let’s hash this out: red velvet is not just chocolate cake pretending to be fancier. I mean, yeah, it’s got a little cocoa, but the magic is in the “velvet” vibe. It’s tender, slightly tangy, and usually has a bit of wow-red color. (Don’t ask me how many bottles of food dye I’ve gone through. Let’s just say… too many.)
Red velvet’s roots go deep in Southern kitchens, where people know a thing or two about indulgence and comfort. Traditionally, you’ll catch that classic subtle vanilla-cocoa flavor and a crumb so fine, it should come with a velvet rope. For this Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing, we’re remixing the classic—making it sticky, spiced, and gloriously easy. No need for bakery wizardry; if you can stir, you’re in business.
Tips for Making a Honey Bun Cake
If you’re nervous about trying a Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing for the first time, chill. I’ve botched a few and survived to tell the tale.
Here are a couple things I learned the hard way:
- Don’t overmix the batter. Quick stirs with a spoon, not a workout with a power mixer. Overmixing makes it tough, and nobody wants chewy cake.
- A glass pan helps with even baking (metal sometimes browns the edges too fast). I know, sounds random, but trust me.
- Don’t skimp on the gooey cinnamon swirl. If you think it looks like too much—add a little more.
Last time I made this, I got distracted watching cat videos and left it in the oven a smidge too long. Still disappeared at the potluck! Imperfect cakes have their charm.
Just made this for my mom’s birthday. Not a crumb left! The cinnamon icing was honestly the best part. – Jamie B.
Cinnamon Cream Cheese Frosting
Okay, so let’s chat about this frosting for a quick sec. Cream cheese icing by itself is always a classic move (my uncle legit eats it with a spoon—no shame). When you toss cinnamon into the mix? Suddenly, you’re in cozy-dessert heaven.
What I love about the cinnamon cream cheese icing for Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing is how it adds that little bit of breakfast-ish comfort, like a sticky bun and a big hug. You’ll just beat together softened cream cheese, a splash of vanilla, some butter, lots of powdered sugar, and as much cinnamon as you dare.
The icing should spread easily, but not run off the cake faster than kids on summer break. Sometimes, if I’m feeling extra, I’ll dollop leftover frosting on toast (don’t judge). That’s the whole secret. No science, just tastiness.
Whats the best kind of bundt cake pan to buy?
Funny thing, for ages I used one of those weird hand-me-down bundt pans with scratches and I wondered why my cake came out patchy. Turns out, the pan matters.
If you’re springing for a new one, go heavy-duty, nonstick, and avoid anything cheap or flimsy. Silicone pans are okay, but honestly, they sometimes don’t give you a crispy edge. I say stick with a sturdy metal pan, and if it has a good weight in your hand, even better. The classic twelve-cup size works for Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing. Oh, and grease it—generously. No shortcuts.
I mean, if your pan is as old as my grandma’s stories, maybe consider an upgrade. (You’ll thank yourself later.)
Can I Use Another Flavor of Cake Mix?
For sure! This is the part where you can get a little wild. While Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing will always have my heart, I’ve totally cheated and swapped in spice cake or even lemon for a spring kick.
One time my neighbor brought over a pumpkin version. Unreal. Play around if you wanna, just make sure the instant pudding you use kind of matches the cake flavor so you don’t get weird combos (no one liked my chocolate-banana disaster, we don’t talk about it).
Heck, if you want more dessert remix ideas, these strawberry crunch cheesecake bites are next-level. Don’t be scared to switch it up.
Common Questions
1. Does Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing need to be refrigerated?
Yeah, toss it in the fridge if you’ve got leftovers because of the cream cheese. But serve it at room temp for the best taste.
2. Can I make this in advance?
Yup. Bake the cake the day before, but frost it closer to serving so the icing stays perfect.
3. Should I use a mixer or mix by hand?
Either works, but if you want tender cake, go easy. Sturdy spoon gets the job done with less risk of turning it into a brick.
4. How long will it last?
At my house? Not long! But properly stored in an airtight container, it’ll keep about three to four days.
5. Can I freeze it?
Surprisingly, yes. Wrap slices individually for a quick treat whenever a craving hits.
Don’t Overthink It—Just Bake
If you’re craving something that’s half breakfast pastry, half celebration cake, this Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing totally nails it. All it takes is a few smart shortcuts, a bit of mixing (don’t fret about “perfect” swirl), and plenty of cinnamon-spiked icing. You really can’t mess this one up. For more cake inspo, peek at this Red Velvet Cake with Cinnamon Cream Cheese Frosting and keep tabs on the rave Facebook reviews of Red Velvet Honeybun with Cinnamon Cream Cheese Icing—folks rave about it for a reason. So, go for it. Dump, swirl, bake, frost, and brag a little. You earned it.
Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing
Ingredients
For the Cake
- 1 box red velvet cake mix
- 1 pack instant pudding mix (vanilla)
- 3 large eggs
- 1 cup vegetable oil
- 1 cup water
- 1 cup sour cream adds moisture and richness
- 1 cup brown sugar for gooey cinnamon swirl
- 2 tablespoons ground cinnamon for the cinnamon swirl
For the Cinnamon Cream Cheese Icing
- 8 oz cream cheese, softened should be at room temperature
- 1/2 cup butter, softened
- 3 cups powdered sugar adjust for sweetness
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a bundt pan generously.
- In a large mixing bowl, combine the red velvet cake mix, instant pudding mix, eggs, vegetable oil, water, and sour cream. Mix until just combined, being careful not to overmix.
Assembling the Cake
- Pour half of the batter into the prepared bundt pan.
- In a separate bowl, mix the brown sugar and cinnamon, then sprinkle half of this mixture over the batter in the bundt pan.
- Pour the remaining batter on top, then sprinkle the rest of the brown sugar and cinnamon mixture.
- Use a knife to gently swirl the mixture to create a marbled effect.
Baking
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Preparing the Icing
- In a mixing bowl, beat together the softened cream cheese, butter, vanilla extract, and ground cinnamon until smooth.
- Gradually add in the powdered sugar until reaching your desired sweetness and consistency.
Finishing Touches
- Once the cake is completely cooled, frost the top with the cinnamon cream cheese icing.
- Slice and serve for a delicious treat!