Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful twist on the classic honeybun cake, enhanced with fresh strawberries and a luscious strawberry-flavored cream icing. Moist and cinnamon-spiced, this cake is perfect for sharing at brunch, dessert, or any joyful occasion.
Ingredients
Scale
Cake Ingredients
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cinnamon Sugar Mixture
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
Strawberries
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
- 1/2 cup strawberry puree (blend fresh strawberries until smooth)
Icing Ingredients
- 2 cups powdered sugar
- 2 tablespoons milk (adjust as needed for consistency)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and flouring it to prevent sticking.
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix thoroughly until the batter is smooth with no lumps.
- Prepare Cinnamon Mixture: In a small bowl, stir together the brown sugar and ground cinnamon until evenly combined.
- Assemble the Cake: Pour half of the cake batter into the prepared baking pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Next, add the diced strawberries evenly on top. Pour the remaining cake batter over the strawberries and smooth the top. Finish by sprinkling the rest of the cinnamon-sugar mixture over the batter surface.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only moist crumbs.
- Prepare the Icing: While the cake bakes, combine the powdered sugar, milk, strawberry puree, and vanilla extract in a mixing bowl. Whisk until smooth, adding more milk if necessary to achieve a drizzling consistency.
- Ice the Cake: Allow the cake to cool for 10 to 15 minutes after baking. Drizzle the strawberry cream icing evenly over the warm cake. Let the cake cool completely before slicing and serving to ensure the icing sets nicely.
Notes
- Use fresh or frozen strawberries; if using frozen, ensure they are fully thawed and well-drained to avoid excess moisture in the cake.
- Adjust the amount of milk in the icing to get the perfect drizzle consistency.
- For an extra strawberry punch, use homemade strawberry puree made from fresh strawberries blended until smooth.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow the cake to cool properly before slicing to maintain clean slices and prevent the icing from running.
