Description
This Strawberry Honeybun Cake is a delightful, easy-to-make dessert that combines the moistness of yellow cake with the sweet, cinnamony swirl of a classic honeybun. Fresh strawberries add juicy bursts of flavor, and a simple powdered sugar glaze finishes it perfectly. Perfect for breakfast or dessert, this cake serves 12 and bakes in just under an hour.
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 eggs
Filling
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 cup strawberries, chopped
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Make Batter: In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, and eggs. Mix thoroughly until the batter is smooth and consistent.
- Prepare Filling: In a separate bowl, combine the brown sugar and cinnamon evenly to create the cinnamon-sugar mixture.
- Layer Batter: Grease your baking pan and pour half of the cake batter into it, spreading it evenly to cover the bottom.
- Add Cinnamon Mixture: Sprinkle half of the brown sugar and cinnamon mixture over the first layer of batter evenly.
- Add Strawberries: Scatter the chopped strawberries evenly over the cinnamon-sugar layer, distributing them for balanced flavor.
- Top with Batter: Pour the remaining half of the batter over the strawberries, smoothing it out gently to cover the fruit.
- Finish with Cinnamon Mixture: Sprinkle the remaining cinnamon and brown sugar mixture on top of the batter for a sweet, cinnamon crust.
- Bake: Place the baking pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan before glazing.
- Make Glaze: While the cake cools, mix together the powdered sugar and milk in a small bowl until smooth.
- Glaze Cake: Drizzle the glaze evenly over the cooled cake to add a sweet finishing touch.
Notes
- Ensure the cake is fully cooled before adding the glaze to prevent it from melting and running off.
- You can substitute strawberries with other fresh berries or fruit for variation.
- Use a toothpick to check doneness; if it comes out with wet batter, bake a few minutes longer.
- For a richer flavor, consider using butter instead of vegetable oil.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
