Strawberry Honeybun Cake with Strawberry Cream Icing

This Strawberry Honeybun Cake is a moist and flavorful dessert with a delicious swirl of cinnamon and brown sugar, topped with a luscious strawberry cream icing. Perfect for any occasion, this cake is a sweet treat that will impress everyone!
Ingredients:

For the Cake:

1 box strawberry cake mix
1/2 cup vegetable oil
3 large eggs
1 cup sour cream
1/2 cup whole milk
1 teaspoon vanilla extract

For the Cinnamon Swirl:

1/2 cup brown sugar
1 teaspoon ground cinnamon

For the Strawberry Cream Icing:

1 1/2 cups powdered sugar
2 tablespoons strawberry preserves or jam
2 tablespoons milk
1/2 teaspoon vanilla extract

How to Make Strawberry Honeybun Cake:

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.

2. Prepare the Cake Batter

In a large mixing bowl, combine the strawberry cake mix, vegetable oil, eggs, sour cream, milk, and vanilla extract. Stir until smooth and well combined.

3. Create the Cinnamon Swirl

In a small bowl, mix the brown sugar and cinnamon together. Pour half of the cake batter into the prepared baking dish. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining cake batter on top and gently spread it to cover the swirl.

4. Bake the Cake

Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly before adding the icing.

5. Prepare the Strawberry Cream Icing

While the cake is cooling, whisk together the powdered sugar, strawberry preserves, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.

6. Drizzle & Serve

Once the cake has cooled slightly, drizzle the strawberry cream icing over the top. Slice and serve warm or at room temperature.

Helpful Tips for the Best Strawberry Honeybun Cake:

Use Full-Fat Sour Cream – This makes the cake extra moist and rich.
Don’t Overmix the Batter – Stir until just combined for a tender texture.
Try Different Preserves – Raspberry or apricot jam also work well in the icing.
Make It Extra Decadent – Add white chocolate chips or chopped nuts for a twist.

Storage & Leftovers:

Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Reheat: Microwave individual slices for 10-15 seconds to warm them up.
Freeze: Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions (FAQs):

Can I use a different cake mix flavor?
Yes! Vanilla, yellow, or butter cake mix works great too.

Can I make this into cupcakes?
Absolutely! Adjust the baking time to 18-22 minutes for cupcakes.

How do I make the icing thicker?
Add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.

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Conclusion:

This Strawberry Honeybun Cake is a fun and easy twist on the classic honeybun cake, packed with strawberry flavor and a delicious cinnamon swirl. Whether served as a dessert or a sweet breakfast treat, this cake will be a hit. Try it today and enjoy a slice of soft, moist, and flavorful goodness!