Directions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish and line it with parchment paper if you prefer easy lifting later.
- Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Set aside.
- Combine wet ingredients: In a separate medium bowl, whisk together the milk, sour cream, melted butter, eggs, and vanilla extract until smooth and creamy. The sour cream is key here—it adds moisture and gives the cake its tender crumb.
- Combine to make the batter: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. The batter will be thick but spreadable—avoid overmixing to keep your cake soft and airy.
- Prepare the cinnamon swirl: In a small bowl, mix brown sugar, cinnamon, honey, and melted butter. The honey adds that nostalgic sweetness reminiscent of store-bought honey buns, while the cinnamon gives it warmth.
- Layer the cake: Pour half the batter into the prepared baking dish and spread evenly. Dollop half the cinnamon mixture over the top and gently swirl it through the batter with a butter knife. Add the remaining batter, then top with the remaining cinnamon mixture and swirl again for that beautiful marbled effect.
- Bake: Place the pan in the oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with the irresistible aroma of cinnamon and butter—it’s pure heaven.
- Make the glaze: While the cake cools for about 10–15 minutes, whisk together powdered sugar, milk, and vanilla in a small bowl until smooth. Adjust the consistency by adding a little more milk if needed.
- Finish and serve: Drizzle the glaze generously over the warm cake so it melts into the top layer. Slice into squares once set and enjoy the glossy finish and delicate sweetness with every bite.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 12
- Difficulty Level: Easy
Variations & Substitutions
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