Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing
This Red Velvet Honeybun Cake is the perfect mashup of two Southern favorites — rich red velvet cake swirled with cinnamon sugar and topped with luscious cinnamon-spiced cream cheese icing. Moist, flavorful, and totally irresistible!
Equipment
- Mixing bowls
- Hand Mixer
- 9×13 Baking Pan
- Spatula
- Toothpick
- Spoon or Knife (for swirl)
Ingredients
For the Cake
- 1 box red velvet cake mix good quality preferred
- 1/2 cup vegetable oil
- 1 cup sour cream
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/3 cup chopped pecans optional
For the Cinnamon Cream Cheese Icing
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream as needed for consistency
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan well.
- In a large bowl, mix red velvet cake mix, oil, sour cream, eggs, and vanilla until smooth, about 2 minutes.
- In a separate small bowl, stir together brown sugar, cinnamon, and pecans (if using).
- Pour half of the batter into prepared pan. Sprinkle cinnamon-sugar mixture evenly over the top.
- Spoon remaining batter over the cinnamon layer and spread gently. Use a knife to swirl if desired.
- Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- To make icing: Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating well.
- Add cinnamon, vanilla, and 2 tablespoons cream. Mix until fluffy, adding more cream if needed.
- Spread frosting over cooled cake. Dust with extra cinnamon if desired. Chill briefly before slicing.
Notes
Let the cake cool fully to avoid melting the icing. For best texture and flavor, refrigerate overnight and serve at room temp the next day.