Description
A delightful Strawberry Honeybun Cake featuring a moist strawberry cake base swirled with cinnamon sugar and strawberry jam, topped with a luscious strawberry cream icing. This easy-to-make American dessert combines the flavors of fresh strawberries and cinnamon for a comforting treat perfect for any occasion.
Ingredients
Scale
Cake
- 1 box (15.25 oz) strawberry cake mix
- ¾ cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon vanilla extract
Filling
- ½ cup strawberry jam
- ½ teaspoon cinnamon
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons strawberry puree (fresh or frozen, strained)
- 2 tablespoons heavy cream
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan to ensure the cake does not stick and bakes evenly.
- Make the cake batter: In a large bowl, combine the strawberry cake mix, vegetable oil, eggs, sour cream, and vanilla extract. Mix until smooth and fully incorporated.
- Create the cinnamon sugar swirl: In a separate small bowl, mix together the granulated sugar and 1 tablespoon ground cinnamon thoroughly to make the swirl topping.
- Layer the cake: Pour half the batter into the prepared pan, spreading it evenly. Gently spread the strawberry jam evenly over the batter. Sprinkle the cinnamon sugar mixture over the jam layer.
- Add remaining batter and swirl: Pour the remaining cake batter over the top, smoothing it out. Use a butter knife to gently swirl through the layers to create a marbled effect.
- Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes before adding the icing.
- Prepare the strawberry cream icing: In a medium bowl, whisk together powdered sugar, strawberry puree, melted butter, heavy cream, vanilla extract, and a pinch of salt until smooth and pourable.
- Ice the cake: Spread the strawberry cream icing evenly over the warm cake. Allow the icing to set before slicing and serving.
Notes
- For a more pronounced strawberry flavor, add a few drops of strawberry extract to the batter or icing.
- This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Best served slightly warm to enjoy the full flavor and soft texture.
