Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing
A rich and gooey red velvet cake with a delightful cinnamon cream cheese icing, perfect for any gathering.
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!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to four days. This cake can also be frozen in slices for up to three months.