Print

Strawberry Honeybun Cake Recipe

Strawberry Honeybun Cake Recipe
Print Recipe

★★★★★

5.1 from 5 reviews

Strawberry Honeybun Cake is a moist and flavorful vanilla cake swirled with a cinnamon-sugar mixture and fresh diced strawberries, topped with a luscious strawberry cream icing. This delightful dessert combines the classic honeybun cinnamon twist with fresh strawberry notes, making it perfect for gatherings and celebrations.

Ingredients

Scale

For the Cake:

  • 1 box (15.25 oz) vanilla cake mix
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup brown sugar
  • 1 cup diced strawberries (fresh or frozen, thawed and drained)

For the Strawberry Cream Icing:

  • 2 cups powdered sugar
  • 2 tablespoons milk
  • ½ cup strawberry puree (blend fresh strawberries until smooth)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly, or alternatively, line it with parchment paper for easy removal and less mess.
  2. Make Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until the batter is smooth and lump-free, being careful not to overmix to avoid a dense cake.
  3. Layer Batter and Cinnamon-Sugar: Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon-sugar mixture (½ cup brown sugar mixed with 1 teaspoon ground cinnamon) evenly over the batter. Then, distribute the diced strawberries evenly on top.
  4. Complete Layers: Pour the remaining batter over the strawberries, spreading it evenly. Finish by sprinkling the rest of the cinnamon-sugar mixture over the top to create the signature swirl and flavor layers.
  5. Bake the Cake: Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Adjust time slightly for convection ovens if needed.
  6. Prepare Icing: While the cake bakes, mix powdered sugar, milk, strawberry puree, and vanilla extract in a bowl until smooth. Adjust consistency with more milk if necessary. Optionally, add cream cheese for a tangier, creamier icing.
  7. Cool and Frost: After baking, allow the cake to cool for 10-15 minutes. Drizzle or spread the strawberry cream icing evenly over the cake. Garnish with fresh strawberries or mint leaves if desired before serving.

Notes

  • Use fresh or frozen strawberries that have been thawed and drained to prevent excess moisture in the batter.
  • For easier removal, line the pan with parchment paper instead of greasing and flouring.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Adjust the frosting consistency by adding milk gradually to avoid a runny or too-thick icing.
  • For a richer icing flavor, incorporate some cream cheese into the strawberry cream icing.
  • Check for doneness with a toothpick; moist cakes can appear soft but are done when the toothpick comes out clean.
  • Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.

Nutrition

Keywords: Strawberry Honeybun Cake, cinnamon swirl cake, strawberry cream icing, vanilla cake, berry dessert, easy cake recipe, homemade cake

Find it online: https://tastygenius.com/strawberry-honeybun-cake-recipe/