Oreo Honeybun Cake with Cinnamon Cookies ‘n’ Cream Icing Recipe
This Oreo Honeybun Cake with Cinnamon Cookies ‘n’ Cream Icing is a delightful layered cake featuring a moist yellow cake with a cinnamon-spiced Oreo cookie filling and a creamy cream cheese frosting studded with Oreo crumbs. Perfectly balanced with caramel notes from brown sugar and a spice kick from cinnamon, this cake is a crowd-pleaser for dessert lovers who enjoy rich textures and nostalgic Oreo flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 large eggs
Filling & Topping
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
- 10 Oreo cookies, crushed
Icing
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 5 Oreo cookies, crushed
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or cake pan to ensure easy removal later.
- Mixing the Batter: In a large bowl, combine the yellow cake mix, sour cream, vegetable oil, and eggs. Use a hand mixer on medium speed to blend until the mixture is smooth and well-combined.
- Prepare the Filling: In a small bowl, mix together the brown sugar, granulated sugar, and ground cinnamon to create a sweet cinnamon-sugar filling.
- Layering: Pour half of the batter into the greased baking dish. Evenly sprinkle half of the cinnamon-sugar mixture and half of the crushed Oreos over the batter. Add the remaining cake batter on top, smoothing it out gently. Then sprinkle the rest of the cinnamon-sugar mixture and crushed Oreos on top.
- Baking: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.
- Make the Icing: Beat the softened cream cheese and butter together in a mixing bowl until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and ground cinnamon, mixing until fluffy. Carefully fold in the remaining crushed Oreos.
- Finish and Serve: Once the cake is cooled, spread the Oreo cinnamon cream cheese icing evenly over the top. Slice into pieces, serve, and enjoy this delicious, layered dessert.
Notes
- Make sure the cake is completely cooled before icing to prevent the frosting from melting.
- For extra Oreo crunch, reserve some crushed cookies for garnishing the top after icing.
- You can substitute vegetable oil with canola oil or melted butter for a different flavor profile.
- Store any leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- Using room temperature cream cheese and butter ensures a smooth, lump-free icing.
Keywords: Oreo cake, honeybun cake, cinnamon cake, cream cheese icing, cookies and cream dessert
