Strawberry Honeybun Cake with Strawberry Cream Icing
An irresistible twist on the classic honeybun cake, bursting with strawberry flavor and topped with a silky strawberry cream icing. Perfect for brunches, potlucks, or whenever you’re craving a sweet slice of sunshine!
Ingredients:
For the Cake:
- 1 box strawberry cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Honeybun Layer:
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
For the Strawberry Cream Icing:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2–3 tablespoons strawberry jam or strawberry puree
- 2 cups powdered sugar (add more for thicker icing)
- 1/2 teaspoon vanilla extract
- Optional: pink food coloring for a brighter hue
Instructions:
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. You can also line it with parchment paper for easier cleanup.
2. Mix the Cake Batter:
In a large mixing bowl, combine:
- Strawberry cake mix
- Oil
- Eggs
- Sour cream
- Milk
- Vanilla extract
Use an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and creamy.
3. Layer with the Honeybun Mixture:
In a small bowl, mix together the brown sugar and cinnamon.
Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle the entire cinnamon sugar mixture evenly on top.
Carefully pour and spread the remaining cake batter over the sugar layer, making sure to cover all the cinnamon sugar.
4. Swirl (Optional):
For a classic honeybun swirl, use a knife to gently swirl the top layer of batter into the sugar layer beneath it, creating a marbled look. Don’t overmix—just a few figure-eight swirls are enough.
5. Bake:
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 15–20 minutes before adding the icing.
Make the Strawberry Cream Icing:
While the cake is cooling:
- In a mixing bowl, beat the softened butter and cream cheese together until light and fluffy (about 2–3 minutes).
- Add the strawberry jam or puree and vanilla. Mix until well combined.
- Gradually add powdered sugar, 1/2 cup at a time, mixing well after each addition until you reach your desired consistency.
- Optional: Add a drop or two of pink food coloring for a vibrant strawberry look.
Assemble and Serve:
- Spread the strawberry cream icing evenly over the slightly warm cake so it melts into the top just a little bit, enhancing the flavor and keeping it moist.
- Let the icing set for 10–15 minutes before slicing.
- Garnish with fresh strawberries or a light dusting of powdered sugar if desired.
Tips & Variations:
- Add strawberry chunks to the batter for extra bursts of flavor.
- Try a cream cheese swirl layer instead of the cinnamon sugar if you want a more strawberry-cheesecake vibe.
- This cake keeps well in the fridge for up to 4 days, and can also be frozen (unglazed) for longer storage.