Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert featuring a moist vanilla cake swirled with a cinnamon-sugar mixture and fresh strawberries. Topped with a luscious strawberry cream icing, this cake offers a perfect balance of fruity sweetness and warm spice, ideal for any occasion.
Ingredients
Scale
Cake Batter
- 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 Mixture
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
Filling
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons milk (more as needed)
- 1/2 cup strawberry puree (blend fresh strawberries until smooth)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prepare for baking.
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until you get a smooth batter with no lumps.
- Prepare Cinnamon Mixture: In a small bowl, stir together the brown sugar and ground cinnamon until well combined.
- Assemble the Cake: Pour half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Distribute the diced strawberries evenly over this layer. Pour the remaining batter over the strawberries and top it with the rest of the cinnamon-sugar mixture.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Icing: While the cake bakes, mix together powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Whisk until smooth, adding more milk as needed to achieve a drizzle-able consistency.
- Ice the Cake: After baking, allow the cake to cool for 10-15 minutes. Drizzle the strawberry cream icing evenly over the warm cake. Let the cake cool completely before slicing and serving.
Notes
- You can use fresh or frozen strawberries for this recipe; just ensure frozen berries are thawed and drained to prevent excess moisture.
- Adjust the icing consistency with additional milk if it’s too thick or add more powdered sugar if too thin.
- For a more intense strawberry flavor, add some finely chopped strawberries into the icing mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake can also be baked in two 9-inch round pans; adjust baking time accordingly (around 25-30 minutes).
