This post is sponsored by Duke’s Mayonnaise. It includes information about the recipe and why mayonnaise works so well in this sweet, cinnamon-forward cake.
With the sweet flavor of a cinnamon roll and an irresistibly rich, moist crumb, this Mayo Honey Bun Cake is a clever twist on a classic treat. Made using Duke’s Real Mayonnaise, the cake is perfect as a dessert, an afternoon pick-me-up, or a decadent weekend breakfast. Its tender texture and cinnamon-sweet ribbon make it a crowd-pleaser every time.
Cake Batter
The batter is straightforward: flour, sugar, baking powder, milk, and mayonnaise combine to produce a cake that is extra moist and tender. In this recipe mayonnaise replaces both eggs and oil, contributing fat and emulsifiers that keep the crumb soft without adding egg flavor. The middle layer of brown sugar and cinnamon caramelizes during baking, giving the cake a honey-bun–style swirl of sweet, warm spice.
Mayo
Using Duke’s Real Mayonnaise in this recipe helps the cake stay exceptionally moist while maintaining a balanced, slightly tangy backdrop that complements the brown sugar and cinnamon. Because mayonnaise is essentially oil and egg emulsion, it builds richness and helps the cake keep a tender, cake-bar texture. For this recipe, Duke’s Real Mayonnaise is the recommended choice for consistent results.
Vanilla Icing
The icing is intentionally simple and quick to make: powdered sugar, a little milk, and vanilla extract stirred into a smooth glaze. For a silky finish, sift the powdered sugar or pass it through a fine strainer to remove any lumps, and add milk a teaspoon at a time until you reach the desired consistency. While the cake is still warm, spoon the glaze over the top so it melts into the cake slightly and creates a glossy, sweet finish.
How to make a Honey Bun Cake
This recipe is easy to assemble and follows a basic wet-into-dry mixing method. Preheat the oven to 375°F (reduce to 350°F if using a dark or nonstick pan). Grease your baking pan well and line it with parchment if desired for easy removal.
- In a large bowl, whisk together the flour and baking powder until evenly combined.
- In a separate bowl, stir together the mayonnaise, sugar, milk, vinegar, and vanilla until the sugar has mostly dissolved and the mixture is smooth.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Avoid overmixing to keep the cake tender.
- Pour half of the batter into the prepared pan and spread it gently into an even layer.
- Evenly sprinkle the cinnamon and brown sugar mixture over the batter, creating a flavorful layer in the center.
- Pour the remaining batter evenly over the cinnamon mixture and smooth the top.
- Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
To make the icing, stir together the powdered sugar, milk, and vanilla until smooth and lump-free. Pour or spread the glaze over the cake while it is still warm so it softens and soaks slightly into the top. Allow the cake to cool completely before slicing to ensure clean pieces and fully set glaze.
How to Know When Your Mayo Honey Bun Cake Is Done?
The best test for doneness is the toothpick method: insert a toothpick or skewer into the center of the cake and remove it—if it comes out clean or with just a few moist crumbs, the cake is finished. If the top is browning too quickly while the center still needs time, tent a piece of aluminum foil loosely over the pan to protect the surface while the interior finishes baking. Once fully baked, the cake will have a golden top and a tender, moist interior thanks to the mayonnaise.
Duke’s Mayonnaise Honey Bun Cake — Recipe Details
Author: April Boller Wright
Servings: 8 people
Prep time: 10 mins • Cook time: 50 mins
Ingredients
Cake
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking powder
- 1 tbsp vanilla extract
- 1 tbsp white vinegar
- 1 cup milk
- 1/2 cup Duke’s Mayonnaise
- Pinch of salt
Cinnamon and sugar mixture
- 1/2 cup brown sugar plus an additional 3 tbsp
- 1 1/4 tsp cinnamon
- Tiny pinch of salt
Icing
- 2 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract (optional, to taste)
Instructions
- Preheat oven to 375°F (350°F for dark pans). Grease and optionally line a baking pan with parchment.
- Prepare the cinnamon and sugar mixture by combining the brown sugar, cinnamon, and a tiny pinch of salt; set aside.
- For the batter, whisk together flour and baking powder in a large bowl. In another bowl, mix mayonnaise, sugar, milk, vinegar, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and fold until just combined. Pour half the batter into the prepared pan.
- Sprinkle the cinnamon-sugar mixture evenly over the batter, then pour the remaining batter over the top and smooth.
- Bake 45–50 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil while the center finishes baking.
- For the icing, stir powdered sugar with milk and vanilla until smooth. Pour over the cake while it is still warm so the glaze sets into the surface. Let the cake cool completely before serving.
This honey bun cake shows how mayonnaise can be used creatively beyond sandwiches and salads to create tender, flavorful baked goods. The mayo keeps the cake moist and yields a soft, almost bar-like crumb that pairs beautifully with the cinnamon-brown sugar ribbon and a simple vanilla glaze. Enjoy warm or at room temperature; it stores well for several days if covered tightly.
If you try this recipe, leave a comment sharing how it turned out and any tweaks you made—variations like adding chopped nuts, raisins, or a touch of orange zest can be delicious additions to suit your taste.