Description
This Strawberry Honeybun Cake is a delightful twist on the classic honeybun, featuring a moist strawberry-flavored cake layered with a cinnamon brown sugar filling and topped with a sweet powdered sugar glaze. Perfect for brunch, dessert, or a special occasion, this easy-to-make cake combines fruity sweetness with warm cinnamon spices for a comforting treat.
Ingredients
Scale
Cake Batter
- 1 Box strawberry cake mix
- ¾ cup sour cream
- ¾ cup vegetable oil
- 4 Large eggs
- ¼ cup milk
- 1 tsp vanilla extract
Cinnamon Filling
- ½ cup brown sugar
- 1 tbsp ground cinnamon
Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan to prepare it for the cake batter.
- Prepare the Cinnamon Filling: In a small bowl, combine the brown sugar and ground cinnamon. Set this mixture aside for layering later.
- Make the Cake Batter: In a large mixing bowl, blend the strawberry cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract until you achieve a smooth and uniform batter.
- Layer the Cake: Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle the cinnamon sugar mixture evenly over the batter. Carefully pour the remaining batter on top and spread gently to cover the cinnamon layer.
- Bake the Cake: Place the pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with a wonderful aroma as it bakes.
- Prepare the Glaze: While the cake cools slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until the glaze is smooth and pourable.
- Glaze the Cake: Drizzle the glaze over the slightly cooled cake and allow it to set before cutting and serving.
Notes
- Ensure the cake is cooled slightly before applying the glaze to prevent it from melting and running off.
- You can adjust the thickness of the glaze by adding more or less milk.
- For an extra strawberry punch, add fresh sliced strawberries on top after glazing.
- Use vegetable oil or a neutral oil to maintain the cake’s moist texture.
- The cake is best served within 2-3 days stored in an airtight container at room temperature.
