Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened (for cake batter)
  • 1 ½ cups Granulated Sugar (for cake batter)
  • 3 large Eggs, room temperature
  • 1 tsp Vanilla Extract (for cake batter)
  • 2 ¾ cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • ½ tsp Salt
  • 1 cup Buttermilk, room temperature
  • ¾ cup Light Brown Sugar, packed (for swirl filling)
  • 2 tsp Ground Cinnamon (for swirl filling)
  • ⅓ cup Vegetable Oil or melted butter (for swirl filling)
  • ½ cup Unsalted Butter (for honey soak)
  • ½ cup Granulated Sugar (for honey soak)
  • ¼ cup Milk (Whole or 2%) (for honey soak)
  • ¼ cup Liquid Honey (for honey soak)
  • 2 tsp Vanilla Extract (1 tsp for soak, 1 tsp for glaze)
  • 1 ½ cups Confectioners’ Sugar (Icing Sugar) (for glaze)
  • 1–2 Tbsp Hot Water or Milk (for thinning glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In an electric mixer, cream the softened butter and granulated sugar until light and fluffy (3–4 minutes).
  3. Beat in the eggs one at a time, followed by 1 teaspoon of the vanilla extract.
  4. Reduce mixer speed to low. Alternate adding the dry mixture and the buttermilk, starting and ending with the dry ingredients. Mix only until just combined.
  5. Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar, cinnamon, and vegetable oil (or melted butter) until a thick paste forms.
  6. Layer the Cake: Spread half of the cake batter evenly into the prepared pan. Drizzle the cinnamon swirl mixture evenly over the first layer of batter (avoiding the edges). Carefully dollop and spread the remaining cake batter over the swirl filling.
  7. Bake for 30–35 minutes, or until a toothpick inserted into the center (avoiding the swirl layer) comes out clean.
  8. Prepare the Honey Soak: While the cake is baking, combine the ½ cup butter, ½ cup granulated sugar, ¼ cup milk, ¼ cup honey, and 1 teaspoon vanilla in a small saucepan. Bring the mixture to a rolling boil over medium heat, stirring constantly until the sugar dissolves. Remove from heat immediately.
  9. The Crucial Soak: Remove the cake from the oven. While piping hot, deeply pierce the cake 20–30 times using a wooden skewer or fork.
  10. Slowly and evenly pour about half of the hot honey soak over the entire surface of the poked cake. Let the cake rest and absorb the liquid for 20 minutes.
  11. Prepare the Finishing Glaze: Whisk together the confectioners’ sugar, the remaining 1 teaspoon vanilla, and 1–2 tablespoons of hot water or milk until smooth and pourable.
  12. Drizzle the remaining honey soak (which will have cooled slightly) over the cake. Allow the cake to cool fully on a rack, then spread the confectioners’ sugar glaze over the top. Let the glaze set before slicing and serving.