Strawberry Honeybun Cake
Strawberry Honeybun Cake is a sweet, soft cake made with strawberry cake mix, swirled with cinnamon-sugar and topped with a strawberry-flavored glaze — perfect for dessert or afternoon tea.
Equipment
- 9×13 Baking Pan
- Mixing bowl
Ingrédients
Cake Batter
- 1 box strawberry cake mix
- 4 large eggs
- 1 cup sour cream
- 2/3 cup vegetable oil
Cinnamon-Sugar Swirl
- 1 cup brown sugar
- 2 tsp ground cinnamon
Glaze
- 2 cups confectioners’ sugar
- 1/4 cup milk
- 1 tsp strawberry extract
- red food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking pan.
- In a large bowl, stir together cake mix, eggs, sour cream, and vegetable oil until smooth.
- In a small bowl, mix brown sugar and cinnamon.
- Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle the cinnamon-sugar mixture over the batter.
- Pour remaining cake batter over the cinnamon layer and spread to cover. Bake for 30–35 minutes or until a toothpick comes out clean.
- While the cake cools, whisk together confectioners' sugar, milk, strawberry extract, and food coloring (if using) until smooth.
- Pour the glaze over warm cake. Let cool completely before cutting and serving.
Notes
Cover and refrigerate leftovers for up to 3–4 days. The strawberry glaze can be adjusted for sweetness or color.