Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing
Indulge in this luscious Red Velvet Honeybun Cake topped with irresistible Cinnamon Cream Cheese Icing! Perfect for all occasions! 🎉❤️🍰
Equipment
- Mixing Bowls
- 9x13-inch Baking Pan
- Hand Mixer or Whisk
- Spatula
Ingredients
Cake Batter
- 1 box red velvet cake mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tsp vanilla extract for batter
Honeybun Swirl
- 1 cup brown sugar, packed
- 1 tbsp ground cinnamon
Cinnamon Cream Cheese Icing
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract for icing
- 1 tsp ground cinnamon for icing
- 2–3 tbsp milk optional, to adjust consistency
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan to ensure easy release.
- In a large bowl, whisk together red velvet cake mix, sour cream, eggs, vegetable oil, water, granulated sugar, and 1 teaspoon of vanilla extract until smooth and well combined.
- In a separate bowl, mix the brown sugar and ground cinnamon. Fold half of the cake batter into this mixture to create the honeybun swirl.
- Pour half of the red velvet batter into the greased pan, sprinkle the brown sugar mixture evenly on top, then pour the remaining batter over it.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- For the icing: beat together cream cheese, butter, powdered sugar, vanilla extract, and ground cinnamon until smooth. Add milk as needed to reach desired consistency.
- Once the cake is cool, drizzle or spread the cinnamon cream cheese icing over the top. Slice and serve!
Notes
For extra indulgence, drizzle a bit of caramel sauce or sprinkle chopped pecans on top before serving. Store leftovers in the refrigerator for up to 4 days.