Description
This irresistible Strawberry Honeybun Cake is a delightful dessert with layers of moist cake, a cinnamon-strawberry swirl, and a creamy, dreamy strawberry icing. With its perfect balance of sweetness and fruitiness, it’s a crowd-pleasing treat for any occasion. The strawberry cream icing adds the perfect finishing touch to this flavorful cake.
Ingredients
Scale
For the Cake:
- 1 box yellow cake mix
- 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
For the Icing:
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, eggs, vegetable oil, and sour cream. Stir until well combined.
- In a separate bowl, mix together the brown sugar, cinnamon, and chopped strawberries.
- Pour half of the cake batter into the prepared pan. Sprinkle half of the strawberry mixture on top. Repeat with the remaining batter and strawberry mixture.
- Use a knife to swirl the batter and strawberry mixture together to create a marbled effect.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the icing by whisking together the powdered sugar and heavy cream until smooth.
- Once the cake is done, let it cool slightly before drizzling the icing on top.
- Serve and enjoy!
Notes
- Make sure the cake cools slightly before adding the icing to ensure it doesn’t melt into the cake.
- If you prefer a sweeter icing, you can adjust the powdered sugar to taste.
- You can substitute the sour cream with Greek yogurt for a slightly tangier flavor.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes