Ingredients:
- 1 box (standard size) Yellow Cake Mix
- 1 cup Full-fat Sour Cream
- ½ cup Vegetable Oil (or neutral oil)
- 4 Large Eggs (room temperature)
- 1 teaspoon Vanilla Extract
- 1 cup Light Brown Sugar, packed
- 1 tablespoon Ground Cinnamon
- ¼ cup Unsalted Butter, melted
- 2 cups Powdered Sugar (Icing Sugar), sifted
- 3 – 4 tablespoons Milk (whole or semi-skimmed)
- 2 tablespoons Honey
- ½ teaspoon Vanilla Extract
Instructions:
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan, or line it with parchment paper.
- Prepare the Swirl Filling: In a medium bowl, whisk together the brown sugar, cinnamon, and melted butter until it forms a moist, crumbly mixture. Set aside.
- Mix Cake Batter: In a large bowl, combine the cake mix, sour cream, oil, eggs, and vanilla extract using an electric mixer. Beat on medium speed for 2 minutes until the batter is smooth and all ingredients are fully incorporated. Do not overmix.
- First Layer: Pour approximately half of the cake batter into the prepared pan and spread evenly across the bottom.
- Add Filling: Sprinkle the entire brown sugar and cinnamon swirl mixture evenly over the batter layer.
- Second Layer: Carefully spoon or pour the remaining cake batter over the cinnamon filling, spreading gently to fully cover the swirl layer. Do not mix the filling in.
- Bake: Place the cake in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Remove the cake from the oven and place it on a cooling rack for 10 minutes. The cake must still be warm when glazed.
- Make Glaze: While the cake cools, whisk together the powdered sugar, milk (start with 3 tablespoons and add more as needed), honey, and vanilla extract in a medium bowl until completely smooth and glossy.
- Glaze the Cake: Pour the warm glaze evenly over the warm cake. Allow the glazed cake to cool completely on the rack before slicing and serving.