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Delightful Strawberry Honeybun Cake with Creamy Icing

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Indulge in a deliciously moist and fragrant Strawberry Honeybun Cake, featuring a soft vanilla cake infused with strawberries and a hint of cinnamon, topped with creamy icing.

Ingredients

Scale
  • 1 box Vanilla Cake Mix
  • 3 large Eggs
  • 1 cup Sour Cream
  • 1/2 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Brown Sugar
  • 2 teaspoons Ground Cinnamon
  • 2 cups Strawberries (diced)
  • 2 cups Powdered Sugar
  • 1/4 cup Milk
  • 1/2 cup Strawberry Puree

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and creamy.
  3. In a separate bowl, mix the brown sugar and ground cinnamon together.
  4. Pour half of the cake batter into the prepared pan. Then, sprinkle the cinnamon mixture and diced strawberries evenly over the batter.
  5. Pour the remaining cake batter on top and smooth it out with a spatula.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake bakes, whisk together the powdered sugar, milk, and strawberry puree in a small bowl until smooth and creamy for the icing.
  8. Once baked, cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  9. Drizzle the creamy icing over the cooled cake just before serving.

Notes

For an extra burst of flavor, consider adding a teaspoon of almond extract to the batter. Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: cake, dessert, strawberries, baking, sweet

Find it online: https://easydessertideas.com/delightful-strawberry-honeybun-cake-creamy-icing/