Introduction
Craving a dessert that combines the nostalgic flavors of a honeybun with the irresistible crunch of Oreos? Look no further than Oreo Honeybun Cake with Cinnamon Cookies n’ Cream Icing! This indulgent cake features a moist yellow cake swirled with cinnamon and crushed Oreos, topped with a creamy, cinnamon-infused icing studded with more Oreo crumbs. Perfect for birthdays, potlucks, or any sweet occasion, this cake is as fun to make as it is to eat. Curious about how to create this decadent masterpiece? Let’s dive into this delightful recipe that’s sure to satisfy your sweet tooth!
Overview: Why Oreo Honeybun Cake Is Special
Oreo Honeybun Cake is a showstopping dessert that blends the comforting, cinnamon-swirled goodness of a honeybun with the chocolatey, creamy allure of Oreos. The moist cake, enriched with sour cream and vanilla pudding, is layered with a brown sugar-cinnamon swirl and crunchy Oreo pieces, while the luscious cream cheese icing adds a cookies-and-cream twist. It’s easy to prepare using a boxed cake mix, yet delivers bakery-worthy results, making it ideal for impressing guests or treating your family.
- Time Requirement:
- Prep: 20 minutes
- Baking: 30–35 minutes
- Cooling: 1 hour
- Icing and Assembly: 15 minutes
- Total: About 2 hours
- Difficulty Level: Easy to Moderate. Involves simple mixing, layering, and icing, suitable for beginner and intermediate bakers.
- Why It’s Special: This recipe serves 12–16, offers a unique honeybun-Oreo fusion, and has a stunning presentation. It’s versatile, great for celebrations, and perfect for Oreo lovers.
Essential Ingredients
This cake comes together with ingredients for the cake, cinnamon swirl, and icing, creating a rich, flavorful dessert. Here’s what you need and why each matters:
For the Cake
- Yellow Cake Mix (15.25 oz): Provides a reliable, moist base with minimal effort.
- Sour Cream (1 cup): Adds moisture and richness for a tender crumb.
- Vegetable Oil (½ cup): Keeps the cake soft and moist.
- Large Eggs (4): Bind the batter and add structure.
- Instant Vanilla Pudding Mix (3.9 oz): Enhances moisture and adds a subtle vanilla flavor.
- Crushed Oreos (1 cup, about 10–12 cookies): Infuse the cake with chocolatey, creamy Oreo flavor and texture.
- Vanilla Extract (1 tsp): Enhances the cake’s flavor with a warm note.
For the Cinnamon Swirl
- Brown Sugar (1 cup): Creates a sweet, caramel-like swirl with depth.
- Ground Cinnamon (1 tbsp): Adds warm, spicy flavor reminiscent of a honeybun.
- Crushed Oreos (½ cup, optional): Provides extra crunch and Oreo flavor in the swirl.
For the Cinnamon Cookies n’ Cream Icing
- Heavy Whipping Cream (1 cup): Whips into a light, fluffy base for the icing.
- Cream Cheese (8 oz, softened): Adds tangy richness and stability to the icing.
- Vanilla Extract (1 tsp): Enhances the icing with a sweet note.
- Powdered Sugar (2 cups): Sweetens the icing smoothly without graininess.
- Ground Cinnamon (1 tsp): Infuses the icing with a warm, spicy flavor.
- Crushed Oreos (½ cup, for topping): Add crunch and visual appeal to the icing.
Substitutions and Variations
- Cake Mix: Use white or vanilla cake mix, or a homemade yellow cake recipe for a 9×13-inch pan.
- Sour Cream: Substitute with Greek yogurt or buttermilk for similar moisture and tang.
- Oil: Swap for melted butter for a richer flavor.
- Oreos: Use chocolate sandwich cookies or omit for a classic honeybun vibe.
- Icing: Use store-bought whipped cream cheese frosting with added cinnamon and Oreos for a shortcut.
- Gluten-Free: Use a gluten-free cake mix, pudding mix, and gluten-free chocolate sandwich cookies.
- Vegan: Use a vegan cake mix, plant-based sour cream, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), dairy-free cream cheese, and plant-based whipped topping.
Step-by-Step Instructions
Follow these steps to create an Oreo Honeybun Cake that’s moist, swirly, and topped with dreamy icing:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan, or line with parchment paper for easy removal.
- Prepare the Cake Batter:
- In a large mixing bowl, combine 15.25 oz yellow cake mix, 1 cup sour cream, ½ cup vegetable oil, 4 large eggs, 3.9 oz instant vanilla pudding mix, 1 cup crushed Oreos, and 1 tsp vanilla extract.
- Beat with a hand mixer on medium speed until smooth and well combined (about 2 minutes).
- Make the Cinnamon Swirl:
- In a small bowl, mix 1 cup brown sugar, 1 tbsp ground cinnamon, and ½ cup crushed Oreos (if using) until well combined.
- Layer the Cake:
- Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle half of the cinnamon swirl mixture evenly over the batter.
- Pour the remaining cake batter over the swirl layer, spreading carefully to cover.
- Sprinkle the remaining cinnamon swirl mixture over the top.
- Swirl the Batter:
- Use a knife or skewer to gently swirl the batter and cinnamon mixture in a figure-eight or zigzag pattern, creating a marbled effect. Avoid over-swirling to maintain distinct layers.
- Bake:
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 45 minutes).
- Prepare the Cinnamon Cookies n’ Cream Icing:
- In a large mixing bowl, beat 1 cup heavy whipping cream with a hand mixer until soft peaks form (about 2–3 minutes). Set aside.
- In another large bowl, beat 8 oz softened cream cheese, 1 tsp vanilla extract, 2 cups powdered sugar, and 1 tsp ground cinnamon until smooth and fluffy (about 2 minutes).
- Gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined and creamy.
- Frost and Decorate:
- Once the cake is completely cool, spread the icing evenly over the top with a spatula, creating a smooth or swirled finish.
- Sprinkle ½ cup crushed Oreos evenly over the icing for added crunch and visual appeal.
- Serve:
- Slice into 12–16 squares and serve at room temperature or slightly chilled.
- Optionally garnish with extra Oreo crumbs or a dusting of cinnamon for a festive touch.
Cooking Tips
- Cool Completely Before Icing: Ensure the cake is fully cooled to prevent the icing from melting or sliding off.
- Crush Oreos Evenly: Pulse Oreos in a food processor or crush in a zip-top bag for a mix of fine and small chunks for texture.
- Soft Peaks for Whipped Cream: Whip the cream just until it holds soft peaks to maintain a light, spreadable icing.
- Clean Slices: Use a warm, sharp knife (dip in hot water and wipe dry) for neat slices without dragging the icing.
Assembly: Building the Perfect Oreo Honeybun Cake
This cake is all about layering moist cake with a cinnamon-Oreo swirl and creamy icing for a showstopping dessert. Here’s how to make it look and taste amazing:
- Cake Batter:
- Mix until smooth but avoid overmixing to keep the cake tender.
- Fold in crushed Oreos gently to distribute evenly without breaking them down too much.
- Cinnamon Swirl:
- Sprinkle the swirl mixture evenly to ensure every bite has cinnamon and brown sugar flavor.
- Swirl gently to create a marbled effect without blending the layers completely.
- Cinnamon Cookies n’ Cream Icing:
- Fold the whipped cream carefully to maintain a light, airy texture.
- Spread the icing evenly for a polished look, and sprinkle Oreos lightly for crunch.
- Presentation Tips:
- Serve on a rectangular platter to showcase the swirls and Oreo-studded icing.
- Garnish with a drizzle of chocolate sauce or extra cinnamon for a bakery-style finish.
- Pair with a glass of milk, coffee, or hot cocoa to complement the rich flavors.
Storage and Make-Ahead Tips
This cake is great for preparing ahead and stays fresh with proper storage:
- Room Temperature: Store covered at room temperature for up to 1 day if the climate is cool.
- Refrigerator: Store in an airtight container or covered in the fridge for up to 5 days due to the cream cheese icing. Let sit at room temperature for 15–20 minutes before serving for the best texture.
- Freezer: Freeze unfrosted cake (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight, then frost and decorate. Frosted cake can be frozen for up to 1 month; thaw in the fridge.
- Make-Ahead: Bake the cake up to 1 day in advance and store wrapped at room temperature. Prepare the icing up to 1 day ahead and refrigerate; re-whip briefly before spreading. Assemble up to 1 day before serving.
- Serving Tip: Serve at room temperature for a soft, moist texture or chilled for a firmer icing.
Recipe Variations
Get creative with these fun twists to make the cake your own:
- Chocolate Oreo Honeybun Cake: Use a chocolate cake mix for a double-chocolate treat.
- Mocha Honeybun Cake: Add 1 tsp instant coffee granules to the icing for a mocha flavor.
- Nutty Oreo Honeybun Cake: Mix ¼ cup chopped pecans or walnuts into the cinnamon swirl for extra crunch.
- Berry Honeybun Cake: Replace Oreos with ½ cup crushed freeze-dried strawberries in the batter and icing for a fruity twist.
- Gluten-Free Version: Use a gluten-free cake mix, pudding mix, and gluten-free chocolate sandwich cookies.
Nutritional Information
- Per Slice (1 of 12–16):
- Calories: 400–450 kcal
- Protein: 5 g
- Fat: 20–25 g
- Carbohydrates: 50–55 g
- Sugar: 35–40 g
- Sodium: 300–350 mg
- Note: Values are approximate and depend on specific brands and portion size.
Conclusion
Oreo Honeybun Cake with Cinnamon Cookies n’ Cream Icing is the ultimate dessert for those who love a mix of cozy cinnamon and bold Oreo flavors. With its easy preparation, stunning swirls, and creamy icing, it’s a must-try for birthdays, potlucks, or any time you want to impress with a decadent treat. This recipe is so fun and rewarding, you’ll want to make it a celebration staple. So grab your Oreos, swirl that batter, and get ready to enjoy a cake that’s pure indulgent bliss!
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Oreo Honeybun Cake with Cinnamon Cookies n’ Cream Icing
Description
Craving a dessert that combines the nostalgic flavors of a honeybun with the irresistible crunch of Oreos? Look no further than Oreo Honeybun Cake with Cinnamon Cookies n’ Cream Icing! This indulgent cake features a moist yellow cake swirled with cinnamon and crushed Oreos, topped with a creamy, cinnamon-infused icing studded with more Oreo crumbs.
Ingredients
For the Cake
-
Yellow Cake Mix (15.25 oz): Provides a reliable, moist base with minimal effort.
-
Sour Cream (1 cup): Adds moisture and richness for a tender crumb.
-
Vegetable Oil (½ cup): Keeps the cake soft and moist.
-
Large Eggs (4): Bind the batter and add structure.
-
Instant Vanilla Pudding Mix (3.9 oz): Enhances moisture and adds a subtle vanilla flavor.
-
Crushed Oreos (1 cup, about 10–12 cookies): Infuse the cake with chocolatey, creamy Oreo flavor and texture.
-
Vanilla Extract (1 tsp): Enhances the cake’s flavor with a warm note.
For the Cinnamon Swirl
-
Brown Sugar (1 cup): Creates a sweet, caramel-like swirl with depth.
-
Ground Cinnamon (1 tbsp): Adds warm, spicy flavor reminiscent of a honeybun.
-
Crushed Oreos (½ cup, optional): Provides extra crunch and Oreo flavor in the swirl.
For the Cinnamon Cookies n’ Cream Icing
-
Heavy Whipping Cream (1 cup): Whips into a light, fluffy base for the icing.
-
Cream Cheese (8 oz, softened): Adds tangy richness and stability to the icing.
-
Vanilla Extract (1 tsp): Enhances the icing with a sweet note.
-
Powdered Sugar (2 cups): Sweetens the icing smoothly without graininess.
-
Ground Cinnamon (1 tsp): Infuses the icing with a warm, spicy flavor.
-
Crushed Oreos (½ cup, for topping): Add crunch and visual appeal to the icing.
Substitutions and Variations
-
Cake Mix: Use white or vanilla cake mix, or a homemade yellow cake recipe for a 9×13-inch pan.
-
Sour Cream: Substitute with Greek yogurt or buttermilk for similar moisture and tang.
-
Oil: Swap for melted butter for a richer flavor.
-
Oreos: Use chocolate sandwich cookies or omit for a classic honeybun vibe.
-
Icing: Use store-bought whipped cream cheese frosting with added cinnamon and Oreos for a shortcut.
-
Gluten-Free: Use a gluten-free cake mix, pudding mix, and gluten-free chocolate sandwich cookies.
-
Vegan: Use a vegan cake mix, plant-based sour cream, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), dairy-free cream cheese, and plant-based whipped topping.
Instructions
-
Preheat the Oven:
-
Preheat your oven to 350°F (175°C).
-
Grease and flour a 9×13-inch baking pan, or line with parchment paper for easy removal.
-
-
Prepare the Cake Batter:
-
In a large mixing bowl, combine 15.25 oz yellow cake mix, 1 cup sour cream, ½ cup vegetable oil, 4 large eggs, 3.9 oz instant vanilla pudding mix, 1 cup crushed Oreos, and 1 tsp vanilla extract.
-
Beat with a hand mixer on medium speed until smooth and well combined (about 2 minutes).
-
-
Make the Cinnamon Swirl:
-
In a small bowl, mix 1 cup brown sugar, 1 tbsp ground cinnamon, and ½ cup crushed Oreos (if using) until well combined.
-
-
Layer the Cake:
-
Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula.
-
Sprinkle half of the cinnamon swirl mixture evenly over the batter.
-
Pour the remaining cake batter over the swirl layer, spreading carefully to cover.
-
Sprinkle the remaining cinnamon swirl mixture over the top.
-
-
Swirl the Batter:
-
Use a knife or skewer to gently swirl the batter and cinnamon mixture in a figure-eight or zigzag pattern, creating a marbled effect. Avoid over-swirling to maintain distinct layers.
-
-
Bake:
-
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
-
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 45 minutes).
-
-
Prepare the Cinnamon Cookies n’ Cream Icing:
-
In a large mixing bowl, beat 1 cup heavy whipping cream with a hand mixer until soft peaks form (about 2–3 minutes). Set aside.
-
In another large bowl, beat 8 oz softened cream cheese, 1 tsp vanilla extract, 2 cups powdered sugar, and 1 tsp ground cinnamon until smooth and fluffy (about 2 minutes).
-
Gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined and creamy.
-
-
Frost and Decorate:
-
Once the cake is completely cool, spread the icing evenly over the top with a spatula, creating a smooth or swirled finish.
-
Sprinkle ½ cup crushed Oreos evenly over the icing for added crunch and visual appeal.
-
-
Serve:
-
Slice into 12–16 squares and serve at room temperature or slightly chilled.
-
Optionally garnish with extra Oreo crumbs or a dusting of cinnamon for a festive touch.
-
Cooking Tips
-
Cool Completely Before Icing: Ensure the cake is fully cooled to prevent the icing from melting or sliding off.
-
Crush Oreos Evenly: Pulse Oreos in a food processor or crush in a zip-top bag for a mix of fine and small chunks for texture.
-
Soft Peaks for Whipped Cream: Whip the cream just until it holds soft peaks to maintain a light, spreadable icing.
-
Clean Slices: Use a warm, sharp knife (dip in hot water and wipe dry) for neat slices without dragging the icing.
FAQs
Q: Can I use a homemade cake batter?
A: Yes! Substitute the cake mix with a homemade yellow cake recipe for a 9×13-inch pan, adding the sour cream, pudding mix, and Oreos as directed.
Q: Is this cake very sweet?
A: It’s sweet due to the cake, swirl, and icing. Reduce brown sugar in the swirl to ¾ cup or powdered sugar in the icing to 1½ cups for a less sweet version.
Q: Why did my icing deflate?
A: Deflating can occur if the whipped cream is overbeaten or not folded gently. Whip to soft peaks and fold carefully to maintain airiness.
Q: Can I make this in a different pan?
A: A 9×13-inch pan is ideal. For an 8×8 pan, halve the recipe and reduce baking time by 5–10 minutes; for a bundt pan, adjust to fit and swirl lightly.
Q: How do I store leftovers?
A: Store in the fridge for up to 5 days or freeze unfrosted for up to 2 months. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use a vegan cake mix, plant-based sour cream, flax eggs, dairy-free cream cheese, and plant-based whipped topping; ensure Oreos or substitutes are vegan.