Description
This Oreo Honeybun Cake with Cinnamon Cookies ‘n Cream Icing is a deliciously moist yellow cake with a swirl of cinnamon sugar and crushed Oreos, topped with a creamy cream cheese and Oreo icing. Perfect for dessert or celebrations, this cake combines classic flavors with a fun twist for an irresistible treat.
Ingredients
Scale
For the Cake
- 1 box yellow cake mix
- 4 large eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1/4 cup milk
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 12 Oreo cookies, crushed
For the Cinnamon Cookies ‘n Cream Icing
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 6 Oreo cookies, crushed finely
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Mix cake batter: In a large mixing bowl, combine the yellow cake mix, eggs, sour cream, vegetable oil, and milk. Stir together until the batter is smooth and well incorporated.
- Prepare cinnamon sugar: In a small bowl, mix the granulated sugar with the ground cinnamon until combined.
- Layer batter and toppings: Pour half of the cake batter into the prepared pan. Evenly sprinkle the cinnamon sugar mixture and crushed Oreos over the batter layer.
- Add remaining batter and swirl: Pour the remaining batter over the topping layer. Use a butter knife to gently swirl the layers to create a marbled effect.
- Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Make the icing base: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy using a mixer or whisk.
- Add dry ingredients to icing: Gradually add powdered sugar, vanilla extract, and ground cinnamon to the cream cheese mixture. Mix well until fully blended.
- Incorporate crushed Oreos and adjust consistency: Fold in the finely crushed Oreos to the icing. Add milk one tablespoon at a time to achieve a spreadable icing consistency.
- Apply icing and garnish: Spread the cinnamon cookies ‘n cream icing evenly over the cooled cake surface. Optionally garnish with additional crushed Oreos or a light sprinkle of cinnamon.
Notes
- Ensure the cake has completely cooled before applying icing to avoid melting.
- You can use reduced-fat sour cream or substitute with Greek yogurt for a tangy flavor.
- For a stronger cinnamon taste, increase cinnamon slightly in both batter and icing.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
- The marbling effect is achieved by gently swirling the layers; avoid overmixing to maintain distinct swirls.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
