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Strawberry Honeybun Cake

A delightful twist on traditional honeybun cake featuring sweet strawberry flavor, warm cinnamon swirls, and a luscious strawberry glaze that creates the perfect balance of fruity and spiced notes in every bite.

 

  • Total Time: 55 minutes
  • Yield: 16 servings 1x

Ingredients

Scale
  • 1 box strawberry cake mix
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons strawberry jam
  • 1-2 tablespoons milk

Instructions

  1. Prepare the Baking Pan
  2. Preheat your oven to 350°F (175°C). Take a 9×13 inch baking pan and thoroughly grease it with butter or cooking spray to prevent sticking. Set the prepared pan aside while you mix the batter.
  3. Mix the Cake Batter
  4. In a large mixing bowl, combine the strawberry cake mix, sour cream, eggs, vegetable oil, water, granulated sugar, and vanilla extract. Using an electric mixer on medium speed, blend until all ingredients are well incorporated and the batter is smooth and lump-free, about 2-3 minutes.
  5. Prepare the Cinnamon Swirl
  6. In a separate small bowl, thoroughly mix together the brown sugar and ground cinnamon until completely combined. This sweet and spicy mixture will create delicious swirls throughout your cake, similar to the filling in traditional honeybun pastries.
  7. Layer the Batter and Cinnamon
  8. Pour half of the cake batter into your prepared baking pan, spreading it evenly with a spatula. Sprinkle the cinnamon-sugar mixture uniformly over this first layer of batter. Then, carefully pour the remaining cake batter over the cinnamon-sugar layer, gently spreading it to cover completely.
  9. Bake the Cake
  10. Place the pan in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake – it should come out clean or with a few moist crumbs. Allow the cake to cool in the pan while you prepare the glaze.
  11. Make the Strawberry Glaze
  12. In a small bowl, whisk together the powdered sugar and strawberry jam until well combined. Gradually add milk, one tablespoon at a time, while whisking continuously. Add just enough milk to reach a pourable but not overly thin consistency. The glaze should coat the back of a spoon.
  13. Finish and Glaze
  14. Once the cake has cooled for at least 20 minutes (still slightly warm is fine), pour the strawberry glaze evenly over the top of the cake. Use the back of a spoon or an offset spatula to spread it if necessary.
  15. Serve and Enjoy
  16. Slice the cake into squares and serve. This cake can be enjoyed warm or at room temperature, making it perfect for dessert, brunch, or a sweet snack with coffee or tea.

Notes

  • For a more intense strawberry flavor, add 1-2 tablespoons of strawberry gelatin powder to the cake batter.
  • The cake stays fresh at room temperature in an airtight container for up to 3 days.
  • For a decorative touch, sprinkle fresh chopped strawberries or white chocolate chips on top of the glaze while it’s still wet.
  • This cake freezes well for up to 3 months if wrapped tightly in plastic wrap and aluminum foil.
  • Author: bestfeed
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 325
  • Sugar: 38g
  • Sodium: 280mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://bestfeed.us/strawberry-honeybun-cake/