Oreo Honeybun Cake with Cinnamon Cookies ‘n’ Cream Icing Recipe

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

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until the batter is smooth and lump-free.
3. Gently fold in the crushed Oreos to incorporate evenly.

Step 2: Add the Cinnamon Swirl

1. In a small bowl, mix together the brown sugar and cinnamon.
2. Pour half of the cake batter into each prepared cake pan. Sprinkle half of the cinnamon-sugar mixture over each pan of batter.
3. 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

1. Bake the cake layers in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. 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

1. In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
2. Gradually add the powdered sugar and cinnamon, mixing until smooth.
3. Add milk, a little at a time, until the icing reaches a spreadable consistency.
4. Fold in the crushed Oreos gently until evenly distributed.

Step 5: Assemble the Cake

1. Place one cake layer on a serving plate and spread a layer of the icing on top.
2. Place the second cake layer on top, then cover the entire cake with the remaining icing.
3. Sprinkle additional crushed Oreos on top for a decorative garnish.

Step 6: Serve

1. 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!

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