Oreo Honeybun Cake with Cinnamon Cookies n’ Cream Icing

Introduction

Craving a dessert that combines the nostalgic sweetness of a honeybun with the irresistible crunch of Oreos? What if you could create a decadent cake with a cinnamon swirl and creamy cookies n’ cream icing in under an hour? Say hello to Oreo Honeybun Cake with Cinnamon Cookies n’ Cream Icing! This indulgent treat features a moist yellow cake studded with crushed Oreos, a gooey cinnamon swirl, and a luscious cream cheese icing topped with more Oreo crumbs. Perfect for birthdays, potlucks, or a fun family dessert, this beginner-friendly recipe delivers bold flavors and a show-stopping presentation. Ready to create some sweet, cinnamon-spiced magic? Let’s grab a baking pan and get started!

Overview

Oreo Honeybun Cake with Cinnamon Cookies n’ Cream Icing is a baked dessert made with a yellow cake mix enhanced with sour cream, instant pudding, and crushed Oreos, layered with a cinnamon-brown sugar swirl, and topped with a whipped cream cheese icing sprinkled with Oreo crumbs. What makes it special? The combination of a tender, Oreo-flecked cake, a gooey cinnamon swirl, and a rich, cinnamon-infused icing creates a perfect balance of sweet, creamy, and crunchy textures. This easy recipe takes about 1 hour (25 minutes prep, 30–35 minutes baking, plus cooling) and serves 12–15, making it ideal for gatherings or special occasions.

• Time Requirement: 1 hour (25 minutes prep, 30–35 minutes baking, plus cooling)
• Difficulty Level: Easy (great for beginners)
• Servings: 12–15 slices

Essential Ingredients

The magic of Oreo Honeybun Cake lies in its bold, pantry-friendly ingredients. Here’s what you’ll need and why each one matters:

For the Cake

• Yellow Cake Mix (15.25 oz, 1 box): Provides a quick, reliable base for a moist cake.
• Sour Cream (1 cup): Adds richness and keeps the cake tender and moist.
• Vegetable Oil (½ cup): Enhances moisture and ensures a soft texture.
• Large Eggs (4): Bind the batter and add structure.
• Instant Vanilla Pudding Mix (3.9 oz, 1 package): Boosts flavor and keeps the cake extra soft.
• Crushed Oreos (1 cup, about 10–12 cookies): Add chocolatey crunch and cookies n’ cream flavor to the cake.
• Vanilla Extract (1 tsp): Enhances the overall flavor with a warm note.

For the Cinnamon Swirl

• Brown Sugar (1 cup): Creates a sweet, gooey layer with a molasses-like depth.
• Ground Cinnamon (1 tbsp): Adds warm, spicy flavor to the swirl.
• 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 structure to the icing.
• Vanilla Extract (1 tsp): Enhances the icing with a warm, aromatic note.
• Powdered Sugar (2 cups): Sweetens and thickens the icing smoothly.
• Ground Cinnamon (1 tsp): Infuses the icing with a subtle, spicy warmth.
• Crushed Oreos (½ cup): Sprinkled on top for crunch and visual appeal.

Substitutions and Variations

• Yellow Cake Mix: Use white or vanilla cake mix; for homemade, combine 2½ cups flour, 1½ cups sugar, 2½ tsp baking powder, ½ tsp salt, and mix with wet ingredients.
• Sour Cream: Replace with Greek yogurt or buttermilk for similar moisture and tang.
• Vegetable Oil: Swap with canola oil or melted butter for a richer flavor.
• Eggs: Use 1 cup applesauce or 4 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version.
• Oreos: Substitute with chocolate sandwich cookies, graham crackers, or omit for a plain cinnamon cake.
• Brown Sugar: Use light or dark brown sugar; granulated sugar works but lacks depth.
• Heavy Whipping Cream: Use full-fat coconut cream for a dairy-free icing.
• Cream Cheese: Substitute with low-fat cream cheese, vegan cream cheese, or mascarpone for a different texture.
• Vegan Option: Use a vegan cake mix, vegan sour cream, flax eggs, vegan cream cheese, coconut cream, and vegan Oreos (standard Oreos are vegan).
• Gluten-Free: Use a gluten-free cake mix, gluten-free pudding mix, and gluten-free sandwich cookies.

Step-by-Step Instructions

Making Oreo Honeybun Cake is straightforward with a simple mixing, layering, and frosting process. Follow these instructions for a perfect cake every time:

1. Prepare the Baking Pan:
   • Preheat the oven to 350°F (175°C).
   • Grease and flour a 9×13-inch baking pan, or line with parchment paper for easy removal.
   • Tip: Ensure the pan is well-greased to prevent sticking, and use a light-colored pan for even baking.
2. Make the Cake Batter:
   • In a large mixing bowl, combine 1 box (15.25 oz) yellow cake mix, 1 cup sour cream, ½ cup vegetable oil, 4 large eggs, 1 package (3.9 oz) instant vanilla pudding mix, 1 cup crushed Oreos, and 1 tsp vanilla extract.
   • Beat with a hand mixer or whisk until smooth and well combined, about 2 minutes.
   • Tip: Crush Oreos in a zip-top bag with a rolling pin or food processor to a coarse texture, and scrape the bowl to ensure even mixing.
3. Prepare the Cinnamon Swirl:
   • In a small bowl, mix 1 cup brown sugar, 1 tbsp ground cinnamon, and ½ cup crushed Oreos (if using) until evenly combined.
   • Tip: Break up any brown sugar clumps for a smooth swirl, and stir thoroughly to distribute cinnamon.
4. Layer the Cake:
   • Pour half of the cake batter (about 2½ cups) into the prepared baking pan, spreading evenly with a spatula.
   • Sprinkle half of the cinnamon swirl mixture evenly over the batter.
   • Pour the remaining batter over the cinnamon layer, spreading carefully to cover.
   • Sprinkle the remaining cinnamon swirl mixture over the top.
   • Tip: Spread batter gently to avoid mixing layers, and ensure the cinnamon mixture reaches the edges for flavor in every bite.
5. 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 without fully mixing the layers.
   • Tip: Swirl lightly to maintain distinct layers, and avoid over-swirling to keep the cinnamon concentrated.
6. 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.
   • Check for doneness: the cake should spring back lightly when pressed.
   • Tip: Rotate the pan halfway through if your oven has hot spots, and cover with foil if the top browns too quickly after 25 minutes.
7. Cool the Cake:
   • Remove the cake from the oven and let cool in the pan for 10 minutes.
   • Transfer to a wire rack (if removing from the pan) or leave in the pan to cool completely, about 1 hour.
   • Tip: Cool completely before icing to prevent the frosting from melting, and run a knife around the edges if removing from the pan.
8. 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.
   • In another bowl, beat 8 oz softened cream cheese, 1 tsp vanilla extract, 2 cups powdered sugar, and 1 tsp ground cinnamon until smooth, about 2 minutes.
   • Gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined and fluffy, about 1 minute.
   • Tip: Soften cream cheese at room temperature for 30–60 minutes for easy mixing, and chill the icing briefly if it softens too much.
9. Frost the Cake:
   • Once the cake is completely cool, spread the icing evenly over the top using an offset spatula or spoon, creating a smooth or swirled finish.
   • Sprinkle ½ cup crushed Oreos evenly over the icing for added crunch and visual appeal.
   • Tip: Spread icing gently to avoid lifting cake crumbs, and crush Oreos to a fine texture for a neat topping.
10. Serve:
    • Slice into 12–15 squares or rectangles using a sharp knife, wiping the blade between cuts for clean edges.
    • Serve at room temperature or slightly chilled, optionally with coffee, milk, or hot cocoa.
    • Tip: Use a spatula to lift slices cleanly, and serve on a platter to showcase the swirls and Oreo topping.

Assembly

Assembling Oreo Honeybun Cake is all about creating a moist, flavorful cake with a gooey swirl and creamy icing for a dessert that’s as stunning as it is delicious. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Pour batter evenly, distribute the cinnamon swirl uniformly, and spread icing smoothly for a balanced, professional look.
• Preparation Tips:
  • Use a 9×13-inch pan for the ideal thickness; an 8×8-inch pan makes a thicker cake (bake 35–40 minutes), while a larger pan makes a thinner cake (bake 25–30 minutes).
  • Crush Oreos to a coarse texture for the batter and swirl, but finer for the icing to ensure an even topping.
  • Cool the cake fully before icing to maintain the frosting’s structure, and chill the icing if it becomes too soft to spread.
• Presentation Tips:
  • Serve in the pan or on a decorative platter to highlight the creamy icing and Oreo crumbs.
  • Garnish with extra Oreo pieces, a dusting of powdered sugar, or a drizzle of chocolate sauce for a decadent touch.
  • Pair with espresso, vanilla ice cream, or a glass of cold milk for a complete dessert experience, perfect for birthdays, potlucks, or holiday parties.
  • Slice neatly and arrange in a grid or fan pattern to showcase the cinnamon swirls and creamy topping, offering forks for easy eating.

Storage and Make-Ahead Tips

Oreo Honeybun Cake is best fresh but can be prepped or stored with these tips to maintain its quality:

• Make-Ahead:
  • Prepare the cinnamon swirl mixture up to 1 day in advance, store in an airtight container, and stir before using.
  • Bake the cake up to 1 day ahead, cool, cover, and store at room temperature; frost just before serving to maintain icing texture.
  • Tip: Don’t frost too early, as the icing may soften the cake; apply within a few hours of serving for the best presentation.
• Storage:
  • Store frosted cake in an airtight container or covered in the pan in the refrigerator for up to 4 days; the icing requires refrigeration due to cream cheese and whipped cream.
  • Bring to room temperature for 30 minutes before serving for the best flavor and texture.
  • Tip: Cover tightly to prevent the cake from drying out, and store away from strong-smelling foods to maintain flavor.
• Freezing:
  • Freeze the unfrosted cake for up to 2 months, wrapped tightly in plastic wrap and foil. Thaw in the refrigerator overnight, then frost fresh.
  • Freeze individual frosted slices for up to 1 month, wrapped tightly; thaw in the fridge and serve slightly chilled.
  • Tip: Label with the date to track freshness, and freeze in a single layer to avoid crushing the icing.

Recipe Variations

Oreo Honeybun Cake is versatile and fun to customize. Here are some creative twists to try:

• Chocolate Honeybun Cake: Use a chocolate cake mix and add ½ cup chocolate chips to the batter for a richer flavor.
• Peanut Butter Honeybun Cake: Swirl ¼ cup melted peanut butter into the cinnamon mixture and use peanut butter sandwich cookies instead of Oreos.
• Pumpkin Honeybun Cake: Replace sour cream with 1 cup pumpkin puree and add 1 tsp pumpkin pie spice to the batter for a fall-inspired version.
• Lemon Oreo Honeybun Cake: Add 1 tbsp lemon zest to the batter and replace cinnamon in the icing with lemon extract.
• Gluten-Free Honeybun Cake: Use a gluten-free cake mix, gluten-free pudding mix, and gluten-free sandwich cookies.
• Vegan Honeybun Cake: Use a vegan cake mix, vegan sour cream, flax eggs, vegan cream cheese, coconut cream, and vegan Oreos.

Safety and Tips

Baking and frosting a cake requires minimal effort but some care for a safe and successful result:

• Handle Hot Equipment Safely: Use oven mitts when handling the hot baking pan, and let the cake cool slightly before transferring to avoid burns.
• Mix Batter Safely: Beat the batter just until smooth to avoid overmixing, which can make the cake dense; use a spatula to scrape the bowl.
• Work with Cream Cheese Safely: Soften cream cheese at room temperature to avoid lumps, and refrigerate the icing if not using immediately to maintain consistency.
• Clean Up Spills: Wipe batter or icing spills immediately with a damp cloth, and soak tools in hot water for easy cleaning.

Nutritional Information

Per slice (based on 15 servings):

• Calories: ~400 kcal
• Protein: ~5 g
• Fat: ~20 g
• Carbohydrates: ~50 g
• Sugar: ~35 g
• Fiber: ~1 g Note: Values are approximate and vary based on ingredient brands and portion size. Using less icing or omitting Oreos may reduce calories and sugar.

Conclusion

You’re now ready to create an Oreo Honeybun Cake with Cinnamon Cookies n’ Cream Icing that’s as indulgent as it is delicious! This 1-hour recipe is perfect for birthdays, potlucks, or anytime you crave a sweet, cinnamon-spiced treat. With its moist Oreo-flecked cake, gooey cinnamon swirl, and creamy icing, this cake is a guaranteed crowd-pleaser. Feel free to tweak the flavors, toppings, or mix-ins to make it your own. Grab your baking pan, swirl that batter, and enjoy every rich, crunchy bite. Happy baking, and savor the honeybun cake bliss!

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FAQs

1. Can I use a different cake mix flavor?
Yes! White, vanilla, or chocolate cake mix works well; chocolate enhances the Oreo flavor, while vanilla keeps it classic.

2. Is this cake very sweet?
It’s sweet from the cake, cinnamon swirl, and icing but balanced by the tangy sour cream and cream cheese. Reduce powdered sugar to 1½ cups or brown sugar to ¾ cup for less sweetness.

3. Can I make this vegan?
Yes! Use a vegan cake mix, vegan sour cream, flax eggs, vegan cream cheese, coconut cream, and vegan Oreos (standard Oreos are vegan).

4. Why is my cake dense?
Overmixing or old baking powder in the cake mix can cause a dense texture. Mix until just combined, and ensure the cake mix is fresh.

5. Can I use a different pan size?
Yes! An 8×8-inch pan makes a thicker cake (bake 35–40 minutes); a 10×15-inch pan makes a thinner cake (bake 25–30 minutes). Adjust swirl and icing amounts accordingly.

6. How do I prevent the icing from melting?
Cool the cake completely before frosting, and chill the icing briefly if it softens. Store the frosted cake in the fridge to maintain the icing’s structure.

7. Can I prep this for a party?
Yes! Bake the cake up to 1 day ahead, store at room temperature, and frost before serving. Or prepare the icing up to 1 day ahead, refrigerate, and stir before spreading.

8. What’s the best way to store leftovers?
Store covered in the fridge for up to 4 days. Bring to room temperature for 30 minutes before serving, or serve chilled for a firmer icing.