Strawberry Honeybun Cake with Strawberry Cream Icing Recipe

This Strawberry Honeybun Cake with Strawberry Cream Icing is a sweet, moist cake with a swirl of cinnamon and a decadent strawberry cream icing. It's a perfect dessert for gatherings, brunches, or a simple treat to enjoy with a cup of coffee!

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Ingredients

For the Cake:

• 1 box (15.25 oz) yellow cake mix
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup brown sugar (for swirling)

For the Strawberry Cream Icing:

• 1/2 cup butter, softened
• 4 oz cream cheese, softened
• 3 cups powdered sugar
• 2-3 tablespoons strawberry jam or strawberry puree
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk (to adjust consistency)

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Instructions

Step 1: Prepare the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. Mix the cake batter: In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, sour cream, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
3. Prepare the swirl: In a small bowl, mix together the ground cinnamon and brown sugar. Set aside.
4. Assemble the cake: Pour half of the cake batter into the prepared pan, spreading it out evenly. Sprinkle the cinnamon and brown sugar mixture over the batter in a swirl pattern. Then, add the remaining cake batter on top and gently swirl it with a knife to create a marble effect.
5. Bake the cake: Bake for about 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 2: Make the Strawberry Cream Icing

1. Cream the butter and cream cheese: In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy.
2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, and mix until fully incorporated and smooth.
3. Add strawberry flavor: Mix in the strawberry jam or strawberry puree, vanilla extract, and a bit of milk to reach your desired icing consistency. For a thicker icing, use less milk; for a thinner icing, add more milk.
4. Taste and adjust: Taste the icing and add more strawberry jam if you want a stronger fruit flavor, or adjust the consistency as needed.

Step 3: Frost the Cake

1. Once the cake has cooled completely, spread the strawberry cream icing generously over the top of the cake.
2. If desired, garnish the cake with fresh strawberries or strawberry slices for an extra pop of color and flavor.

Step 4: Serve and Enjoy

1. Slice the cake into squares or rectangles and serve chilled or at room temperature.
2. Enjoy the moist, flavorful cake with the creamy strawberry icing that perfectly complements the honeybun swirl!

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Tips for the Best Strawberry Honeybun Cake

• Swirl consistency: When adding the cinnamon-brown sugar swirl, don’t overmix it into the batter. The swirl should remain visible for the best marble effect.
• Flavor variations: You can substitute raspberry jam or blueberry jam for a different flavor in the icing or even use fresh berries to add more texture to the icing.
• Make it a layered cake: For a fancier presentation, you can bake the cake in two 9-inch round pans, layer them with icing in between, and frost the top and sides with the strawberry cream icing.

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Storage

• Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the cake for up to 1 month. Wrap it well in plastic wrap and foil before freezing. Let it thaw in the refrigerator overnight before serving.

Enjoy your Strawberry Honeybun Cake with Strawberry Cream Icing – a sweet and moist cake that’s perfect for any occasion! 🍓🍰