Description
This strawberry honeybun cake is a delightful twist on a classic cinnamon swirl cake, featuring a moist strawberry base with a brown sugar-cinnamon ribbon throughout. Topped with a luscious strawberry cream icing, it’s the perfect sweet treat for spring or any occasion.
Ingredients
Scale
For the Cake:
- 1 box strawberry cake mix
- ¾ cup sour cream
- ¾ cup vegetable oil
- 4 large eggs
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Strawberry Cream Icing:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons mashed strawberries (fresh or thawed frozen)
- 1–2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking.
- Make the cake batter: In a large mixing bowl, combine the strawberry cake mix, sour cream, vegetable oil, and eggs. Mix until the batter is smooth and well incorporated.
- Mix cinnamon sugar: In a separate small bowl, stir together the brown sugar and ground cinnamon until evenly blended.
- Layer the batter and cinnamon sugar: Pour half of the strawberry cake batter into the prepared baking dish. Sprinkle the cinnamon sugar mixture evenly over this layer. Then pour the remaining cake batter on top and gently swirl it with a knife for a delicate ribbon effect.
- Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow the cake to cool completely.
- Prepare the strawberry cream icing: In a medium bowl, whisk the powdered sugar, softened butter, mashed strawberries, vanilla extract, and enough heavy cream or milk (1 to 2 tablespoons) until the mixture is thick yet pourable.
- Ice the cake: Once the cake has fully cooled, spread or drizzle the strawberry cream icing evenly over the top. Serve and enjoy!
Notes
- For extra flavor and texture, sprinkle chopped pecans over the cinnamon-sugar layer before adding the top batter.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
