Red Velvet Honey Bun Cake Recipe: Swirled Sweetness With Cream Cheese Glaze

This red velvet honey bun cake combines the best of two classics into one stunning dessert. The cake base is rich and velvety, with a swirl of cinnamon sugar that creates a beautiful marbled effect.

Top it with a smooth cream cheese glaze for the perfect finish. The contrast between the tender crumb and the sweet, tangy glaze makes every bite unforgettable.

Ingredients for Red Velvet Honey Bun Cake

Rich cake batter plus a cinnamon swirl and cream cheese glaze. Nothing complicated here.

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The buttermilk is key here—full-fat from a reputable brand like Organic Valley gives the best texture. Most supermarkets carry it near the milk. The red food coloring matters too; gel-based colors (I use Wilton) give that deep velvet hue without thinning the batter. For the cream cheese, Philadelphia or Kraft are reliable. Just make sure it’s softened—no lumps in the glaze.

No buttermilk? Whole milk plus 1 tbsp vinegar or lemon juice works in a pinch. Out of cream cheese? Mascarpone at a 1:1 ratio is a decent swap, though slightly sweeter. The cinnamon sugar swirl can handle a pinch of nutmeg if you’re feeling fancy. For the glaze, heavy cream instead of milk makes it richer (trust me on the full-fat version).

The cake stays fresh for 3-4 days at room temperature in an airtight container. The glaze sets best if you let the cake cool completely first. Leftovers? Reheat briefly in the microwave for that just-baked feel.

Step-by-Step Instructions for Red Velvet Honey Bun Cake

Follow this reliable method for a cake with perfect swirls and a velvety cream cheese glaze.

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F and grease a 9×13-inch baking pan. In a large bowl, cream together the 0.5 cup unsalted butter and 1.5 cups granulated sugar until light and fluffy—about 3-4 minutes with an electric mixer.

Add the 2 whole large eggs one at a time, beating well after each addition. Stir in the 1 tsp vanilla extract and 2 tbsp red food coloring until fully combined. The batter should be vibrant red at this stage.

In a separate bowl, whisk together the 2 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt. Alternately add this dry mixture and the 1 cup buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined—overmixing will make the cake dense.

Step 2: Create the Cinnamon Sugar Swirl

Reserve ¼ cup of the batter for the swirl. In a small bowl, mix ¼ cup of the granulated sugar from your original amount with the 1 tbsp ground cinnamon to create the cinnamon sugar mixture.

Pour half of the remaining batter into the prepared baking pan, spreading it evenly. Drizzle the reserved ¼ cup batter over the top in a zigzag pattern. Sprinkle half of the cinnamon sugar mixture evenly over the batter.

Add the remaining batter to the pan, then sprinkle the rest of the cinnamon sugar on top. Use a butter knife to gently swirl the cinnamon sugar into the batter, creating a marbled effect.

Step 3: Bake to Perfection

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Watch for the edges to pull away slightly from the pan and the top to spring back when lightly touched.

The cake should have a beautiful red hue with golden brown swirls. If the top begins to brown too quickly, tent the pan loosely with aluminum foil. Allow the cake to cool in the pan on a wire rack for 15-20 minutes before glazing.

Step 4: Prepare the Cream Cheese Glaze

While the cake cools, beat the 4 oz cream cheese in a medium bowl until smooth. Gradually add the 1.5 cups powdered sugar, mixing well after each addition to prevent lumps.

Stir in the 2 tbsp milk, one tablespoon at a time, until the glaze reaches a pourable consistency. If it’s too thick, add a teaspoon of milk at a time until it drapes smoothly from a spoon.

Step 5: Glaze and Serve

Drizzle the cream cheese glaze evenly over the warm cake, allowing it to seep into the cinnamon swirls. Let the glaze set for 5-10 minutes before slicing into squares.

For the best texture, serve the cake at room temperature. Each piece should showcase the red velvet base with distinct cinnamon swirls and a creamy, slightly tangy glaze on top.

Storing and Reheating red velvet honey bun cake

Room Temperature Storage

Let the cake cool completely before storing. I use an airtight container or wrap it tightly with plastic wrap. It stays fresh for 3-4 days at room temperature. The glaze may soften slightly but retains its flavor. ❄️

Refrigerator Storage

For longer storage, refrigerate the cake in an airtight container for up to 1 week. The cold temperature firms up the glaze, making it easier to slice. Bring it to room temperature before serving for the best texture.

Freezing for Later

You can freeze the cake for up to 3 months. I recommend freezing it without the glaze, then adding fresh glaze after thawing. Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn.

Reheating in Microwave

For that just-baked feel, microwave individual slices for 15-20 seconds. The warmth softens the cake and glaze beautifully. Be careful not to overheat, as the glaze can become too runny.

Reheating in Oven

Preheat your oven to 300°F and warm slices on a baking sheet for 5-10 minutes. This method works best for larger portions. The gentle heat revives the cake’s moisture without drying it out. 🔥

Serving After Storage

If the glaze has absorbed into the cake during storage, drizzle a little fresh glaze on top before serving. This restores that beautiful, glossy finish. Always let the cake come to room temperature for the best flavor.

Frequently Asked Questions