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
Scale
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
