This Oreo Honeybun Cake is a delicious fusion of flavors—moist honeybun-inspired cake with a swirl of cinnamon, topped with a creamy, Oreo-infused frosting. Perfect for any celebration or dessert table, this cake will satisfy both cinnamon roll and cookies ‘n’ cream cravings!
Why You’ll Love This Recipe
- Double Delight: Combines the flavors of honeybun, cinnamon, and Oreo in one decadent cake.
- Easy to Make: Starts with a cake mix, saving time without sacrificing flavor.
- Perfect Texture: Soft, moist cake layers with a creamy and crunchy Oreo-cinnamon frosting.
Ingredients
For the Honeybun Cake
- 1 box yellow cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
- ½ cup crushed Oreo cookies
For the Cinnamon Swirl
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Cinnamon Cookies ‘n’ Cream Icing
- ½ cup butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- ¼ cup milk (adjust for desired consistency)
- ½ cup crushed Oreo cookies
For the Topping
- Additional crushed Oreos for garnish
Step-by-Step Instructions
Step 1: Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until the batter is smooth and lump-free.
- Gently fold in the crushed Oreos to incorporate evenly.
Step 2: Add the Cinnamon Swirl
- In a small bowl, mix together the brown sugar and cinnamon.
- Pour half of the cake batter into each prepared cake pan. Sprinkle half of the cinnamon-sugar mixture over each pan of batter.
- Pour the remaining batter on top and use a knife to swirl the cinnamon-sugar through the batter, creating a marbled effect.
Step 3: Bake
- Bake the cake layers in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans before transferring them to a wire rack.
Step 4: Make the Cinnamon Cookies ‘n’ Cream Icing
- In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar and cinnamon, mixing until smooth.
- Add milk, a little at a time, until the icing reaches a spreadable consistency.
- Fold in the crushed Oreos gently until evenly distributed.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate and spread a layer of the icing on top.
- Place the second cake layer on top, then cover the entire cake with the remaining icing.
- Sprinkle additional crushed Oreos on top for a decorative garnish.
Step 6: Serve
- Slice and serve! Enjoy the incredible combination of honeybun, cinnamon, and cookies ‘n’ cream flavors.
Kitchen Equipment Needed
- Two 8-inch round cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula for frosting
- Knife for swirling cinnamon-sugar
- Wire rack for cooling
Serving and Storage Tips
Serving Suggestions: Serve this cake with a hot cup of coffee or tea. It’s ideal for birthdays, holidays, or any occasion that calls for a showstopping dessert.
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving for the best texture.
Freezing: Freeze individual slices in an airtight container for up to 2 months. Thaw in the fridge or at room temperature before enjoying.
Recipe Variations
- Chocolate Lover’s: Add chocolate chips to the batter for an extra hit of chocolate.
- Maple Cinnamon Swirl: Substitute maple syrup for some of the brown sugar in the cinnamon swirl for a hint of maple flavor.
- Extra Crunch: Fold additional Oreo chunks into the cake batter for extra texture.
Helpful Notes
- Cool Completely Before Frosting: Make sure the cake layers are fully cooled before adding icing to prevent it from melting.
- Swirling Tips: Use a butter knife to gently swirl the cinnamon-sugar mixture into the batter. Overmixing can prevent the swirl effect.
- Adjust Icing Consistency: Add milk gradually to control the thickness of the frosting, stopping once it’s spreadable.
Tips from Well-Known Chefs
Martha Stewart’s Layer Cake Tip: Level cake layers with a serrated knife before stacking for a flat, stable cake.
Ina Garten’s Icing Advice: When frosting, apply a “crumb coat” of icing to trap any crumbs before applying a final, clean layer.
Frequently Asked Questions
Can I make this cake as a single layer?
Yes, you can bake it in a 9×13-inch pan instead, adjusting the baking time as needed until a toothpick inserted in the center comes out clean.
Can I use double-stuffed Oreos?
Yes! Double-stuffed Oreos add extra creaminess, which enhances the cookies ‘n’ cream flavor.
Can I make this cake ahead of time?
Yes, this cake keeps well in the fridge. Prepare it a day ahead and store in an airtight container to allow the flavors to meld.
How can I make the icing thicker?
If the icing is too thin, add a bit more powdered sugar until you reach your desired consistency.
Can I add nuts for extra crunch?
Absolutely! Pecans or walnuts would add a nice contrast in texture and a subtle flavor.
This Oreo Honeybun Cake with Cinnamon Cookies ‘n’ Cream Icing is an indulgent treat with layers of flavor and a showstopping look. With its honeybun-inspired cinnamon swirl and creamy Oreo frosting, this cake will be a hit for any occasion!
Oreo Honeybun Cake with Cinnamon Cookies ‘n’ Cream Icing Recipe
Ingredients
Honeybun Cake:
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 cup crushed Oreo cookies
Cinnamon Swirl:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Cinnamon Cookies ‘n’ Cream Icing:
- 1/2 cup butter softened
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1/4 cup milk adjust for desired consistency
- 1/2 cup crushed Oreo cookies
Topping:
- Additional crushed Oreos for garnish
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until smooth, then gently fold in the crushed Oreos.
Add the Cinnamon Swirl:
- In a small bowl, mix the brown sugar and cinnamon.
- Pour half of the cake batter into the prepared pans, sprinkle half of the cinnamon-sugar mixture over the batter, then pour the remaining batter on top. Use a knife to swirl the cinnamon-sugar mixture through the batter to create a marbled effect.
Bake:
- Bake the cakes for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
Make the Cinnamon Cookies ‘n’ Cream Icing:
- In a mixing bowl, cream together the softened butter and cream cheese until smooth. Gradually add powdered sugar and cinnamon, mixing well.
- Add milk as needed to achieve a spreadable consistency, then fold in the crushed Oreos.
Assemble the Cake:
- Spread a layer of icing on top of one cake layer, place the second layer on top, and cover the entire cake with the remaining icing.
- Sprinkle additional crushed Oreos on top for garnish.
- Serve: Slice and enjoy the rich combination of honeybun flavor with the creamy goodness of cinnamon and cookies ‘n’ cream icing!
Notes
- Cool Completely Before Frosting: Make sure the cake layers are fully cooled before adding icing to prevent it from melting.
- Swirling Tips: Use a butter knife to gently swirl the cinnamon-sugar mixture into the batter. Overmixing can prevent the swirl effect.
- Adjust Icing Consistency: Add milk gradually to control the thickness of the frosting, stopping once it’s spreadable.