Description
This Strawberry Honeybun Cake is a delightful and moist dessert featuring a strawberry cake base with a cinnamon-sugar swirl and a sweet vanilla glaze. Perfect for gatherings or a special treat, it combines a box mix convenience with homemade flair to create a cake bursting with flavor and a hint of spice.
Ingredients
Scale
Cake Batter
- 1 Box strawberry cake mix
- ¾ cup sour cream
- ¾ cup vegetable oil
- 4 Large eggs
- ¼ cup milk
- 1 tsp vanilla extract
Cinnamon Filling
- ½ cup brown sugar
- 1 tbsp ground cinnamon
Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan to prevent sticking and ensure even baking.
- Mix Cinnamon Filling: In a small bowl, combine the brown sugar and ground cinnamon thoroughly. Set this mixture aside to be used as a filling layer.
- Prepare Cake Batter: In a large mixing bowl, blend the strawberry cake mix, sour cream, vegetable oil, large eggs, milk, and vanilla extract until the batter is smooth and well combined, ensuring there are no lumps.
- Layer the Cake Batter and Cinnamon Filling: Pour half of the prepared cake batter into the greased pan, spreading it evenly. Sprinkle the cinnamon sugar mixture evenly over this batter layer. Then pour the remaining cake batter on top and gently spread to cover the cinnamon sugar layer without mixing them together.
- Bake the Cake: Place the pan in the preheated oven and bake for about 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Prepare the Glaze: While the cake is baking or cooling, whisk together the powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract in a small bowl until smooth and pourable.
- Glaze the Cake: After the cake has cooled slightly but is still warm, drizzle the prepared glaze evenly over the top. Allow the glaze to set before slicing and serving to enjoy the perfect balance of sweetness and spice.
Notes
- For a more intense cinnamon flavor, consider adding a little extra cinnamon to the filling mixture.
- Use full-fat sour cream for best moisture and texture in the cake.
- If the glaze is too thick, add a little more milk, one teaspoon at a time, until desired consistency is reached.
- The cake is best served within 2 days for optimal freshness but can be stored in an airtight container for up to 3 days.
- To make the cake dairy-free, substitute sour cream with a non-dairy alternative and use plant-based milk for the glaze.
