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Strawberry Honeybun Cake with Strawberry Cream Icing

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This Strawberry Honeybun Cake with Strawberry Cream Icing is the perfect combination of moist vanilla cake, cinnamon-sugar swirls, and fresh strawberries, topped with a luscious homemade strawberry cream icing. Easy to make and sure to impress, this cake is perfect for any occasion, from family gatherings to casual get-togethers.

Ingredients

Preheat the Oven:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Prepare the Cake Batter:

  1. In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until well combined.
  2. In a small bowl, mix the brown sugar and ground cinnamon, then set aside.

Assemble the Cake:

  1. Pour half of the cake batter into the prepared baking pan and spread it evenly.
  2. Sprinkle half of the brown sugar-cinnamon mixture over the batter, then evenly distribute the diced strawberries over this layer.
  3. Pour the remaining cake batter on top, smoothing the surface, and sprinkle the rest of the brown sugar-cinnamon mixture on top.

Bake the Cake:

  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Icing:

  1. While the cake bakes, make the icing by combining the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix until smooth, adjusting the consistency with a little more milk if needed.

Ice the Cake:

  1. Once the cake is done baking, let it cool in the pan for about 10-15 minutes before drizzling the strawberry cream icing on top. Allow the cake to cool completely before serving.

Serve and Enjoy:

  1. Slice the cake and enjoy this delicious Strawberry Honeybun Cake with its sweet strawberry icing!

Instructions

Preheat the Oven:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Prepare the Cake Batter:

  1. In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until well combined.
  2. In a small bowl, mix the brown sugar and ground cinnamon, then set aside.

Assemble the Cake:

  1. Pour half of the cake batter into the prepared baking pan and spread it evenly.
  2. Sprinkle half of the brown sugar-cinnamon mixture over the batter, then evenly distribute the diced strawberries over this layer.
  3. Pour the remaining cake batter on top, smoothing the surface, and sprinkle the rest of the brown sugar-cinnamon mixture on top.

Bake the Cake:

  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Icing:

  1. While the cake bakes, make the icing by combining the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix until smooth, adjusting the consistency with a little more milk if needed.

Ice the Cake:

  1. Once the cake is done baking, let it cool in the pan for about 10-15 minutes before drizzling the strawberry cream icing on top. Allow the cake to cool completely before serving.

Serve and Enjoy:

  1. Slice the cake and enjoy this delicious Strawberry Honeybun Cake with its sweet strawberry icing!

Notes

  • Make Ahead Tip: You can prepare the cake a day ahead. Just store it in an airtight container at room temperature or refrigerate it for longer freshness.
  • Fruit Substitutes: Feel free to substitute the strawberries with raspberries or blueberries for a different flavor twist.
  • Storage: Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the fridge.

Nutrition

Find it online: https://easyfoodflash.com/strawberry-honeybun-cake-with-strawberry-cream-icing/