Strawberry Honeybun Cake Recipe
Ingredients
For the Cake
- 1 Box strawberry cake mix
- ¾ cup sour cream
- ¾ cup vegetable oil
- 4 Large eggs
- ¼ cup milk
- 1 tsp vanilla extract
Cinnamon Swirl Filling
- ½ cup brown sugar
- 1 tbsp ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan.
- Prepare the cinnamon filling: In a small bowl, mix brown sugar and cinnamon. Set aside.
- Make the cake batter: In a large bowl, mix the cake mix, sour cream, oil, eggs, milk, and vanilla extract until smooth.
- Layer the cake: Pour half of the cake batter into the pan and spread it evenly. Sprinkle the cinnamon sugar mixture on top. Pour the remaining batter over and spread gently.
- Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
- Prepare the glaze: In a small bowl, whisk powdered sugar, milk, and vanilla until smooth.
- Add the glaze: Once the cake is slightly cooled, drizzle the glaze over the top. Let it set before slicing.
Notes
- Don’t skip the sour cream – It keeps the cake extra soft and moist.
- Use room temperature eggs – This helps the batter mix more evenly.
- For a stronger swirl, Add a light swirl with a knife after layering the cinnamon sugar before pouring the rest of the batter.
- Let the cake cool slightly before glazing – If it’s too hot, the glaze will melt too much and disappear into the cake.
- Want to make it extra special? Add sliced fresh strawberries on top before serving, or a scoop of vanilla ice cream on the side.