Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful twist on traditional honeybun cakes, featuring a moist yellow cake swirled with a sweet cinnamon-strawberry mixture and topped with a luscious strawberry cream icing. Perfect for dessert or an indulgent snack, this cake combines fruity freshness with comforting warm spices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 1 box yellow cake mix (about 15.25 oz)
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped strawberries (fresh or thawed if frozen)
For the Icing:
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and sour cream. Stir thoroughly until the batter is smooth and well blended.
- Prepare Strawberry Mixture: In a separate bowl, mix the brown sugar, ground cinnamon, and chopped strawberries together to create a flavorful strawberry topping.
- Layer Batter and Strawberry Mixture: Pour half of the cake batter into the greased pan evenly. Evenly sprinkle half of the strawberry mixture on top of the batter. Repeat this layering with the remaining batter and strawberry mixture.
- Swirl for Marbling: Using a knife, gently swirl the batter and strawberry mixture together to create an attractive marbled effect without fully blending them.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Test doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
- Prepare Icing: While the cake bakes, whisk the powdered sugar and heavy cream together in a bowl until the icing is smooth and pourable.
- Cool and Ice: Once baked, allow the cake to cool slightly in the pan to warm temperature, then drizzle the strawberry cream icing evenly over the top.
- Serve: Cut into squares and serve the cake warm or at room temperature for the best flavor experience.
Notes
- Fresh strawberries work best for flavor, but frozen can be used if thawed and drained.
- If you prefer a thicker icing, reduce the heavy cream slightly.
- Use a serrated knife to cut the cake cleanly without squishing layers.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- For extra texture, consider adding chopped nuts like pecans in the strawberry mixture.
