Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing is a must-try!

Name: Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing is a must-try!
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cocoa powder; 1 cup vegetable oil; 1 cup buttermilk; 2 large eggs; 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 1/2 cup brown sugar; 1 teaspoon ground cinnamon; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract (for icing)

January 19, 2026Stella

Introduction to Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing

As a busy mom, I know how precious time can be, especially when it comes to baking. That’s why I absolutely adore this Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing. It’s not just a cake; it’s a delightful treat that brings joy to any occasion. Imagine a moist, velvety cake swirled with creamy icing that melts in your mouth. This recipe is perfect for impressing loved ones or simply indulging yourself after a long day. Trust me, once you try it, you’ll want to make it again and again!

Why You’ll Love This Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing

This Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing is a game-changer for busy days. It’s incredibly easy to whip up, taking just about 55 minutes from start to finish. The rich, velvety flavor paired with the sweet, cinnamon-infused cream cheese icing is simply irresistible. Plus, it’s a crowd-pleaser, making it perfect for family gatherings or a cozy night in. You’ll love how quickly it disappears!

Ingredients for Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing

Gathering the right ingredients is the first step to creating this delightful Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing. Here’s what you’ll need:

All-purpose flour: The backbone of the cake, providing structure and texture.
Granulated sugar: Sweetens the cake and helps create that lovely moistness.
Baking soda: This leavening agent gives the cake its lift, making it light and fluffy.
Salt: Enhances the flavors, balancing the sweetness.
Cocoa powder: Just a hint adds depth to the flavor without overpowering the red velvet essence.
Vegetable oil: Keeps the cake moist and tender; you can substitute with melted butter for a richer taste.
Buttermilk: Adds tanginess and moisture, making the cake incredibly soft. If you don’t have buttermilk, mix milk with a splash of vinegar.
Large eggs: Bind the ingredients together and contribute to the cake’s richness.
Red food coloring: Gives the cake its signature vibrant hue. You can use natural alternatives if you prefer.
Vanilla extract: A must for flavor; it adds warmth and sweetness.
White vinegar: Reacts with the baking soda for a lighter texture and enhances the red color.
Brown sugar: Adds a hint of caramel flavor and moisture to the cinnamon swirl.
Ground cinnamon: The star of the icing, bringing warmth and spice to the cake.
Cream cheese: The base for the icing, providing that creamy, tangy goodness.
Powdered sugar: Sweetens the icing and gives it a smooth texture.
Vanilla extract (for icing): Just a touch enhances the overall flavor of the cream cheese icing.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). While it warms up, grab a 9×13 inch baking pan and grease it well. This will ensure your cake slides out easily once it’s baked. Trust me, no one wants a cake that sticks!

Step 2: Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Whisk them together until they’re well blended. This step is crucial for an even texture in your Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing.

Step 3: Combine Wet Ingredients

In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk until everything is smooth and well combined. The vibrant color will make you smile as you prepare this delicious cake!

Step 4: Combine Wet and Dry Mixtures

Now, gradually add the wet mixture to the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. This will keep your cake light and fluffy, just how we like it!

Step 5: Layer the Batter

Pour half of the batter into your prepared pan. Then, in a small bowl, mix the brown sugar and ground cinnamon. Sprinkle half of this mixture over the batter. Pour the remaining batter on top and finish with the rest of the cinnamon mixture. It’s a delicious surprise waiting to happen!

Step 6: Bake the Cake

Pop the cake into the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, your cake is ready! The aroma will fill your kitchen, making it hard to wait.

Step 7: Prepare the Icing

While the cake is baking, let’s whip up the cream cheese icing. In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. This icing is the perfect complement to your Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing!

Step 8: Ice the Cake

Once the cake has cooled completely, spread the cream cheese icing generously on top. Don’t be shy! The icing adds a creamy, tangy finish that makes every bite heavenly. Now, slice and serve this delightful treat to your family and friends!

Tips for Success

Measure your ingredients accurately for the best results.
Let the cake cool completely before icing to prevent melting.
For a richer flavor, consider letting the cake sit overnight.
Use room temperature ingredients for a smoother batter.
Feel free to adjust the cinnamon in the icing to suit your taste.

Equipment Needed

9×13 inch baking pan: A standard size for this cake; you can use a similar-sized dish if needed.
Mixing bowls: A couple of medium-sized bowls will do the trick.
Whisk: Essential for mixing; a fork can work in a pinch.
Measuring cups and spoons: Accurate measurements are key; use a kitchen scale for precision.
Spatula: Perfect for spreading icing; a butter knife can also work.

Variations of Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing

Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for those with gluten sensitivities.
Lower Sugar: Use a sugar substitute or reduce the granulated sugar and brown sugar for a lighter version without sacrificing flavor.
Chocolate Lovers: Add chocolate chips to the batter for an extra indulgent twist that pairs beautifully with the cream cheese icing.
Nutty Addition: Fold in chopped walnuts or pecans into the batter for a delightful crunch and added flavor.
Vegan Option: Replace eggs with flaxseed meal and use plant-based milk and cream cheese for a vegan-friendly version.

Serving Suggestions for Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing

Pair with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
Serve alongside a steaming cup of coffee or tea to enhance the cake’s flavors.
Garnish with fresh berries or a sprinkle of chopped nuts for added color and crunch.
Present on a beautiful cake stand to impress your guests at gatherings.

FAQs about Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing

Can I make this Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing ahead of time?

Absolutely! You can bake the cake a day in advance. Just store it in an airtight container at room temperature. Ice it right before serving for the best flavor and texture.

What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect substitute!

How should I store leftovers of the Red Velvet Honeybun Cake?

Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3-4 days, but I doubt it will last that long!

Can I freeze the Red Velvet Honeybun Cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just thaw it in the fridge before serving.

What if I want to make this cake without food coloring?

No problem! You can skip the food coloring altogether. The cake will still be delicious, just not as vibrant. You can also use natural food coloring if you prefer.

Final Thoughts

Making this Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing is more than just baking; it’s about creating memories. The joy of watching my family’s faces light up as they take their first bite is priceless. This cake is a sweet reminder that even on the busiest days, we can carve out moments of happiness. Whether it’s a special occasion or a simple weeknight treat, this recipe brings warmth and love to the table. So, roll up your sleeves, embrace the mess, and enjoy the delightful journey of baking this scrumptious cake!

Red Velvet Honeybun Cake with Cinnamon Cream Cheese Icing is a must-try!

Author: Stella
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A deliciously moist red velvet cake swirled with a cinnamon cream cheese icing, perfect for any occasion.

Ingredients

Scale

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 cup vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 cup brown sugar
1 teaspoon ground cinnamon
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract (for icing)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, combine the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
Gradually add the wet ingredients to the dry ingredients and mix until well combined.
Pour half of the batter into the prepared pan.
In a small bowl, mix together the brown sugar and cinnamon, then sprinkle half of this mixture over the batter in the pan.
Pour the remaining batter over the cinnamon mixture and top with the remaining cinnamon mixture.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the icing by beating the cream cheese, powdered sugar, and vanilla extract until smooth.
Once the cake is cool, spread the cream cheese icing on top and serve.