This Strawberry Honeybun Cake is everything you love about a classic honeybun cake but with a fruity twist. Moist, buttery layers infused with cinnamon and brown sugar, topped with a luscious strawberry cream icing—this cake is pure indulgence. Whether you’re serving it as a weekend treat or a special occasion dessert, trust me, you’re going to love this!
Why You’ll Love Strawberry Honeybun Cake
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for breakfast, brunch, or dessert. It fits every occasion beautifully.
Budget-Friendly: Uses simple, affordable ingredients without sacrificing taste.
Quick and Easy: No complicated techniques—just mix, bake, and enjoy.
Customizable: Swap the strawberry icing for vanilla or even a chocolate drizzle for variety.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Strawberry Honeybun Cake
Here’s the magic of this cake—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Cake Mix: The base of the cake, making this recipe extra easy and fluffy.
Brown Sugar & Cinnamon: Creates that signature honeybun swirl.
Butter: Adds richness and depth of flavor.
Eggs: Helps bind everything together for a perfect texture.
Milk: Ensures the cake stays moist and tender.
Vanilla Extract: A touch of vanilla enhances the overall sweetness.
Ingredients in Strawberry Cream Icing
Powdered Sugar: The foundation for a smooth, sweet icing.
Strawberry Puree: Gives the icing its vibrant color and fruity taste.
Butter: Creates a silky, creamy texture.
Milk: Adjusts the consistency to your liking.
Vanilla Extract: A hint of vanilla rounds out the flavors.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
Start by preheating your oven to 350°F. This ensures even cooking and gives your cake the right texture. Preheating is a small but essential step that sets the stage for success.
Combine Ingredients
In a large bowl, combine cake mix, eggs, milk, melted butter, and vanilla extract. Mix until smooth and well incorporated. Be careful not to overmix, as this could affect the cake’s texture.
Prepare Your Baking Dish
Grease a 9×13-inch baking dish with butter or non-stick spray. This prevents the cake from sticking and makes cleanup easier.
Assemble the Cake
Pour half of the batter into the prepared baking dish. Sprinkle the brown sugar and cinnamon evenly over the batter. Then, pour the remaining batter on top and use a knife to swirl it slightly for that honeybun effect.
Bake to Perfection
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it to avoid overbaking.
Make the Strawberry Cream Icing
While the cake is baking, prepare the icing by whisking together powdered sugar, melted butter, strawberry puree, vanilla extract, and milk until smooth. Adjust the consistency by adding more milk if needed.
Finish and Serve
Once the cake is done baking, let it cool for about 10 minutes. Then, pour the strawberry icing over the warm cake, letting it seep into every delicious bite.
Nutrition Facts
Servings: 12
Calories per serving: 320
Preparation Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
How to Serve Strawberry Honeybun Cake
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve warm with a scoop of vanilla ice cream for extra indulgence.
- Pair with fresh berries for a refreshing contrast.
- Enjoy with a cup of coffee or tea for the perfect afternoon treat.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use room temperature ingredients for a smoother batter.
- Let the cake cool slightly before adding the icing to prevent it from melting too much.
- Store leftovers in an airtight container for up to three days.
FAQ
Can I use a homemade cake batter instead of cake mix? Yes! If you prefer homemade, go for it. Just ensure it has a similar consistency to boxed mix.
Can I substitute the strawberry puree? You can use strawberry jam or a bit of strawberry extract instead.
How do I store leftovers? Keep in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Can I make this cake ahead of time? Absolutely! Bake it a day before and store it covered. Add the icing just before serving for freshness.
What other icing flavors can I use? Vanilla, cream cheese, or even a lemon glaze would pair beautifully.
Can I make this into cupcakes? Yes! Reduce the baking time to about 18-22 minutes and check for doneness.
Can I use frozen strawberries for the icing? Yes, but thaw and drain them before pureeing.
What’s the best way to swirl the cinnamon sugar? Use a butter knife to create gentle swirls without overmixing.
Can I make this gluten-free? Yes! Use a gluten-free cake mix and check that your other ingredients are gluten-free.
Can I add nuts for extra texture? Chopped pecans or walnuts would be a delicious addition!
Conclusion
This Strawberry Honeybun Cake with Strawberry Cream Icing is a game-changer. It’s simple, packed with flavor, and guaranteed to be a crowd-pleaser. Whether you’re baking for a special occasion or just because, this cake will bring warmth and joy to every bite. Happy baking!
Print
Strawberry Honeybun Cake with Strawberry Cream Icing
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Honeybun Cake is a delightful twist on the classic honeybun cake, featuring a soft, moist strawberry cake base swirled with cinnamon and brown sugar. It’s topped with a luscious strawberry cream icing, making it the perfect treat for breakfast, brunch, or dessert!
Ingredients
For the Cake:
- 1 box strawberry cake mix
- 4 large eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1/2 cup milk
- 1 tsp vanilla extract
- 2/3 cup brown sugar
- 1 tsp cinnamon
For the Strawberry Cream Icing:
- 2 cups powdered sugar
- 2 tbsp strawberry puree (or strawberry jam)
- 3 tbsp heavy cream (adjust for consistency)
- 1/2 tsp vanilla extract
- 1/2 tbsp melted butter
Instructions
-
Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
-
Make the Cake Batter
- In a large bowl, mix the strawberry cake mix, eggs, sour cream, vegetable oil, milk, and vanilla extract until smooth.
-
Create the Cinnamon Swirl
- In a small bowl, mix brown sugar and cinnamon.
- Pour half of the cake batter into the prepared pan.
- Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Pour the remaining batter on top and spread evenly.
-
Bake the Cake
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding the icing.
-
Prepare the Strawberry Cream Icing
- In a medium bowl, whisk together powdered sugar, strawberry puree, heavy cream, vanilla extract, and melted butter until smooth.
- Adjust the consistency with more heavy cream if needed.
-
Glaze the Cake
- Pour the strawberry cream icing over the cooled cake and spread evenly.
- Let it set for 10-15 minutes before slicing.
Notes
- For a richer flavor, add ½ cup chopped fresh strawberries to the batter.
- If using strawberry jam instead of puree, microwave it for 10 seconds to soften before mixing into the icing.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: ~380 kcal
- Sugar: 40g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg