Description
If you’re a fan of decadent desserts, the Oreo Honeybun Cake with Cinnamon Cookies ‘n’ Cream Icing is a must-try. This cake combines the rich flavor of honeybun cake with a delicious swirl of cinnamon and the indulgence of crushed Oreo cookies. Topped off with a creamy, cinnamon-infused cookies ‘n’ cream icing, this dessert is perfect for gatherings, family dinners, or any special occasion. It’s the perfect blend of cake, cinnamon, and cookies that will leave everyone asking for more.
Ingredients
Honeybun Cake:
1 box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1/2 cup crushed Oreo cookies
Cinnamon Swirl:
1/2 cup brown sugar
1 tablespoon ground cinnamon
Cinnamon Cookies ‘n’ Cream Icing:
1/2 cup butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon cinnamon
1/4 cup milk (adjust for desired consistency)
1/2 cup crushed Oreo cookies
Topping:
Additional crushed Oreos for garnish
Instructions
Prepare the Cake:
Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. In a large mixing bowl, combine yellow cake mix, water, vegetable oil, and eggs. Mix until smooth. Gently fold in the crushed Oreos.
Add the Cinnamon Swirl:
In a small bowl, mix brown sugar and cinnamon. Pour half of the cake batter into the pans, sprinkle half of the cinnamon-sugar mixture over the batter, then pour the remaining batter on top. Use a knife to swirl the cinnamon-sugar mix through the batter for a marbled effect.
Bake:
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
Make the Cinnamon Cookies ‘n’ Cream Icing:
In a mixing bowl, cream together softened butter and cream cheese until smooth. Gradually add powdered sugar and cinnamon, mixing well. Add milk as needed to achieve a spreadable consistency. Fold in the crushed Oreos.
Assemble the Cake:
Spread a layer of icing on the top of one cake layer, place the second layer on top, and then cover the entire cake with the remaining icing. Sprinkle additional crushed Oreos on top for garnish.
Serve:
Slice and enjoy the combination of honeybun flavor with cinnamon and cookies ‘n’ cream goodness!
Notes
Serving Tips:
- This cake is delicious when served at room temperature, but you can also serve it chilled if you prefer a firmer icing texture.
- Slice the cake into generous portions, as it is rich and indulgent. For an extra treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with extra crushed Oreos or a sprinkle of cinnamon on top of the icing for added flavor and visual appeal.
Storage Tips:
- Store any leftover cake in an airtight container at room temperature for up to 3-4 days.
- For longer storage, keep the cake in the refrigerator for up to a week to maintain the freshness of the icing. Let it come to room temperature before serving for the best texture.
- You can also freeze the cake by wrapping individual slices or the entire cake tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, simply thaw in the refrigerator or at room temperature.
