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Strawberry Honeybun Cake with Strawberry Cream Icing Recipe

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3.9 from 83 reviews

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Description

This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful, moist vanilla cake swirled with cinnamon sugar and fresh strawberries, topped with a luscious strawberry cream icing. Perfect for any occasion, this easy-to-make dessert combines warm cinnamon flavors with the natural sweetness of strawberries for a refreshing twist on a classic honeybun cake.

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 Sugar Mixture

  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar

Filling and Decoration

  • 1 cup diced strawberries (fresh or frozen, thawed, and drained)

Strawberry Cream Icing

  • 2 cups powdered sugar
  • 2 tablespoons milk (plus more for adjusting consistency)
  • 1/2 cup strawberry puree (blend fresh strawberries until smooth)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan to prevent sticking.
  2. Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, 3 large eggs, 1 cup sour cream, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Mix everything together until the batter is smooth and well combined.
  3. Prepare Cinnamon Mixture: In a small bowl, mix together 1/2 cup brown sugar and 1 teaspoon ground cinnamon until evenly combined to create your cinnamon sugar topping.
  4. 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 over this batter layer. Then, evenly distribute the 1 cup diced strawberries over the cinnamon topping. Pour the remaining cake batter over the strawberries and spread it evenly. Finally, sprinkle the remaining cinnamon sugar mixture on top.
  5. Bake the Cake: Place in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
  6. Prepare the Icing: While the cake is baking, whisk together 2 cups powdered sugar, 2 tablespoons milk, 1/2 cup strawberry puree, and 1 teaspoon vanilla extract in a bowl. Mix until smooth and adjust the consistency by adding more milk if needed to achieve a drizzle consistency.
  7. Ice the Cake: Once the cake has been removed from the oven, allow it to cool for 10-15 minutes. Then drizzle the strawberry cream icing over the top evenly. Let the cake cool completely before slicing and serving for best results.

Notes

  • You can use fresh or frozen strawberries; just make sure to thaw and drain frozen berries well to avoid excess moisture.
  • For a more intense strawberry flavor, increase the amount of strawberry puree in the icing slightly.
  • Make sure not to overbake the cake to keep it moist and tender.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Let the cake cool completely before slicing to prevent the icing from sliding off.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://a-tale-of-two.com/strawberry-honeybun-cake-with-strawberry-cream-icing-recipe/