Strawberry Honeybun Cake Recipe
Introduction
This Strawberry Honeybun Cake is a delightful treat combining the sweetness of strawberry preserves with a cinnamon swirl and a smooth vanilla glaze. It’s perfect for gatherings or a special dessert that feels homemade but comes together quickly.
Ingredients
- 1 box (15.25 ounces) yellow cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup strawberry preserves or jam
- 1/2 cup fresh strawberries, chopped (optional)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Step 2: In a large bowl, combine the yellow cake mix, eggs, sour cream, vegetable oil, and 1 teaspoon vanilla extract. Mix until smooth and well blended.
- Step 3: In a small bowl, stir together the granulated sugar and ground cinnamon for the cinnamon swirl. Set this mixture aside.
- Step 4: Pour half of the cake batter into the prepared pan and spread evenly. Spoon the strawberry preserves over the batter and sprinkle the chopped fresh strawberries on top, if using. Pour the remaining batter over the strawberry layer and spread gently to cover.
- Step 5: Sprinkle the cinnamon-sugar mixture over the top of the cake. Use a knife to gently swirl the cinnamon mixture into the batter for a marbled effect.
- Step 6: Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Step 7: To make the glaze, whisk the powdered sugar, 2-3 tablespoons milk, and 1 teaspoon vanilla extract in a medium bowl until smooth. Adjust the thickness by adding more milk or powdered sugar as needed.
- Step 8: Once the cake is fully cooled, drizzle the glaze evenly over the top before serving.
Tips & Variations
- For extra flavor, substitute half the vegetable oil with melted butter.
- Add chopped nuts like pecans or walnuts to the cinnamon swirl for crunch.
- Use fresh berries instead of preserves for a less sweet, fresher taste.
- Make mini versions by baking the batter in muffin tins for individual servings.
Storage
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before glazing and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade cake batter instead of a box mix?
Yes, you can substitute the box mix with your favorite homemade yellow cake batter. Just be sure to keep the same approximate volume and adjust baking time accordingly.
What if I don’t have fresh strawberries for the filling?
The fresh strawberries are optional. The cake still tastes delicious with just the strawberry preserves or jam, which provide plenty of flavor and moisture.
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Strawberry Honeybun Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This Strawberry Honeybun Cake is a delightful twist on traditional honeybun flavors with a fresh strawberry filling layered inside a moist yellow cake. Swirled with cinnamon sugar and topped with a sweet vanilla glaze, it’s perfect for breakfast, dessert, or any special occasion.
Ingredients
For the Cake:
- 1 box (15.25 ounces) yellow cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 1 cup strawberry preserves or jam
- 1/2 cup fresh strawberries, chopped (optional)
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Prepare the Cake Batter: In a large bowl, combine the yellow cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until the batter is smooth and well combined.
- Prepare the Cinnamon Swirl: In a small bowl, mix together the granulated sugar and ground cinnamon. Set this mixture aside for later use.
- Layer the Cake: Pour half of the cake batter into the prepared baking pan and spread it evenly. Spoon the strawberry preserves over the batter, then, if using, sprinkle the chopped fresh strawberries on top of the preserves. Pour the remaining cake batter over the strawberry layer and spread gently to cover evenly. Sprinkle the cinnamon sugar mixture evenly over the top and use a knife to gently swirl it into the batter, creating a marbled effect.
- Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the thickness by adding more milk for a thinner glaze or more powdered sugar for a thicker consistency.
- Glaze the Cake: When the cake is completely cool, drizzle the glaze evenly over the top for a sweet, shiny finish.
Notes
- If fresh strawberries are not in season, you can omit them and just use the preserves.
- Be careful not to over swirl the cinnamon sugar to keep the swirl effect.
- Use full-fat sour cream for the best moist texture.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry honeybun cake, cinnamon swirl cake, strawberry cake recipe, easy cake recipe, vanilla glaze cake, yellow cake mix dessert
