This Strawberry Honeybun Cake is a delightful twist on the classic honeybun cake, featuring a rich, moist texture with a touch of cinnamon and a luscious strawberry cream icing. Perfect for any occasion, this cake is easy to prepare and bursting with strawberry flavor!
Ingredients
For the Cake:
- 1 teaspoon ground cinnamon
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1/3 cup (80ml) vegetable oil
- 1 cup (240ml) milk
- 1/2 cup (120ml) strawberry puree or mashed fresh strawberries
For the Strawberry Cream Icing:
- 1 1/2 cups (190g) powdered sugar
- 2 tablespoons (30ml) milk
- 1/4 cup (60ml) strawberry puree
- 1/2 teaspoon vanilla extract
Preparation Time
- Preparation Time: 15 minutes
- Baking Time: 40–45 minutes
- Cooling Time: 15 minutes
- Total Time: 1 hour 15 minutes
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a bundt pan or 9×13-inch baking pan and set aside.
Step 2: Make the Cake Batter
In a large mixing bowl, combine the cake mix, cinnamon, eggs, vegetable oil, milk, and strawberry puree. Beat with an electric mixer on medium speed for 2–3 minutes until the batter is smooth and well combined.
Step 3: Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Cool the Cake
Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Step 5: Prepare the Strawberry Cream Icing
In a medium bowl, whisk together the powdered sugar, milk, strawberry puree, and vanilla extract until smooth and pourable. If the icing is too thick, add more milk 1 teaspoon at a time until it reaches the desired consistency.
Step 6: Assemble and Decorate
Once the cake is completely cooled, drizzle the strawberry cream icing generously over the top. For extra decoration, top with fresh strawberries or a sprinkle of powdered sugar.
Tips for Success
Use fresh strawberries for the puree to maximize flavor. For an even richer flavor, add 1/4 teaspoon almond extract to the icing. Be sure to let the cake cool completely before adding the icing to prevent it from melting off. Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutritional Information (Per Serving – Based on 12 Servings)
- Calories: 280
- Carbohydrates: 42g
- Protein: 3g
- Fat: 10g
- Sugar: 30g
Conclusion
Strawberry Honeybun Cake with Strawberry Cream Icing is a show-stopping dessert that’s as delicious as it is beautiful. The moist cake, spiced with a hint of cinnamon, paired with the sweet, creamy strawberry icing, creates a perfect harmony of flavors. Whether you’re serving it at a celebration or as a sweet treat for your family, this cake is sure to impress. Try it today and enjoy a burst of strawberry goodness in every bite!