Strawberry Honeybun Cake with Strawberry Cream Icing

This Strawberry Honeybun Cake is a moist, decadent twist on the classic honeybun cake, bursting with sweet strawberry flavor and layered with a cinnamon-sugar swirl!The rich, buttery cake pairs perfectly with the strawberry cream icing, making it an irresistible dessert for any occasion. Whether for brunch, birthdays, or just a sweet craving, this cake is a guaranteed crowd-pleaser!

INGREDIENTS:

For the Cake:

1 box (15.25 oz) strawberry cake mix

1 cup sour cream

¾ cup vegetable oil

4 large eggs

½ cup milk

For the Honeybun Cinnamon Swirl:

½ cup brown sugar, packed

1 teaspoon ground cinnamon

For the Strawberry Cream Icing:

1 cup powdered sugar

2 tablespoons strawberry jam (or puree)

2 tablespoons heavy cream or milk

½ teaspoon vanilla extract

DIRECTIONS:

1. Preheat & Prep:

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13-inch baking dish.

2. Make the Cake Batter:

In a large mixing bowl, combine strawberry cake mix, sour cream, vegetable oil, eggs, and milk.

Beat with an electric mixer for 2–3 minutes, until smooth and creamy.

3. Create the Cinnamon Swirl:

In a small bowl, mix brown sugar and cinnamon.

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 swirl with a knife for a marbled effect.

4. Bake the Cake:

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before icing.

5. Make the Strawberry Cream Icing:

In a bowl, whisk together powdered sugar, strawberry jam, heavy cream, and vanilla extract until smooth.

If the icing is too thick, add a little more cream; if too thin, add more powdered sugar.

6. Ice the Cake & Serve:

Drizzle or spread the strawberry cream icing over the cooled cake.

Let it set for a few minutes before slicing.