Strawberry Honeybun Cake with Strawberry Cream Icing
Ingredients:
For the Cake:
1 box strawberry cake mix
1/2 cup vegetable oil
3 eggs
1 cup buttermilk
1/2 cup sour cream
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
For the Cream Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Strawberry Cream Icing:
1 cup powdered sugar
1/4 cup strawberry puree
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, mix the cake mix, vegetable oil, eggs, buttermilk, sour cream, and vanilla extract until smooth.
In a small bowl, mix brown sugar and cinnamon.
Pour half of the cake batter into the baking dish, then sprinkle the cinnamon-sugar mixture evenly over it. Pour the remaining batter on top.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
For the cream filling, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Spread over the cooled cake.
In a bowl, whisk together powdered sugar, strawberry puree, heavy cream, and vanilla extract to make the icing.
Pour the icing over the cake and let it set before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 380 kcal | Servings: 12 slices
Tips:
For an extra moist cake, poke small holes before adding the icing to let it soak in.
Chill the cake before slicing for cleaner layers and a firmer texture.
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