Strawberry Honeybun Cake
This Strawberry Honeybun Cake is a delightful twist on the classic honeybun cake, featuring layers of sweet strawberry filling and a rich, buttery cake. Topped with a creamy glaze, it’s perfect for breakfast, brunch, or dessert!
Ingredients List
For the Cake
- 1 box (15.25 ounces) yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped strawberries (fresh or frozen)
For the Cinnamon Filling
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup chopped strawberries (fresh or frozen)
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Timing
Here’s a breakdown of the timing for preparing this dish:
- Preparation Time: 15 minutes
- Baking Time: 45-50 minutes
- Cooling Time: 15 minutes
- Total Time: Approximately 1 hour and 10 minutes
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Step 2: Prepare the Cake Batter
- Mix Cake Ingredients: In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
- Fold in Strawberries: Gently fold in the chopped strawberries.
Step 3: Prepare the Cinnamon Filling
- Combine Filling Ingredients: In a small bowl, mix together the brown sugar, ground cinnamon, and chopped strawberries.
Step 4: Assemble the Cake
- Layer the Batter: Pour half of the cake batter into the prepared baking pan and spread it evenly.
- Add Filling: Sprinkle the cinnamon filling mixture evenly over the batter.
- Top with Remaining Batter: Pour the remaining cake batter over the cinnamon filling, spreading it gently to cover.
Step 5: Bake the Cake
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and let the cake cool in the pan for about 15 minutes.
Step 6: Prepare the Glaze
- Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Step 7: Glaze the Cake
- Drizzle Glaze: Once the cake has cooled slightly, drizzle the glaze over the top of the cake.
Step 8: Serve
- Slice and Enjoy: Allow the cake to cool completely before slicing. Serve and enjoy your delicious Strawberry Honeybun Cake!
Nutritional Information
Here’s a rough estimate of the nutritional content per serving (assuming 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 40mg |
| Sodium | 200mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 1g |
| Sugars | 20g |
| Protein | 3g |
Tips for Success
To ensure your Strawberry Honeybun Cake turns out perfectly, keep these tips in mind:
- Use Fresh Strawberries: Fresh strawberries will provide the best flavor, but frozen can be used as well. If using frozen, do not thaw them before mixing.
- Don’t Overmix: Be careful not to overmix the batter to keep the cake light and fluffy.
- Cool Completely: Let the cake cool completely before glazing for the best texture.
Storage Tips
If you have leftovers, here’s how to store them properly:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.
Conclusion
Strawberry Honeybun Cake combines the delightful flavors of strawberry and cinnamon in a moist, buttery cake. It’s an easy and delicious dessert that’s perfect for any occasion!
FAQs
Can I use other fruits?
Yes! You can substitute or add other fruits like blueberries or raspberries for a different flavor.
Can I make this cake gluten-free?
Yes! Use a gluten-free cake mix to make this cake gluten-free.
How can I make it more decadent?
You can add cream cheese frosting on top for an extra layer of sweetness!
Strawberry Honeybun Cake
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
1 hour 5 minutes
Ingredients
- For the Cake
- 1 box (15.25 ounces) yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped strawberries (fresh or frozen)
- For the Cinnamon Filling
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup chopped strawberries (fresh or frozen)
- For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Step 2: Prepare the Cake Batter
- Mix Cake Ingredients: In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
- Fold in Strawberries: Gently fold in the chopped strawberries.
Step 3: Prepare the Cinnamon Filling
- Combine Filling Ingredients: In a small bowl, mix together the brown sugar, ground cinnamon, and chopped strawberries.
Step 4: Assemble the Cake
- Layer the Batter: Pour half of the cake batter into the prepared baking pan and spread it evenly.
- Add Filling: Sprinkle the cinnamon filling mixture evenly over the batter.
- Top with Remaining Batter: Pour the remaining cake batter over the cinnamon filling, spreading it gently to cover.
Step 5: Bake the Cake
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and let the cake cool in the pan for about 15 minutes.
Step 6: Prepare the Glaze
- Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Step 7: Glaze the Cake
- Drizzle Glaze: Once the cake has cooled slightly, drizzle the glaze over the top of the cake.
Step 8: Serve
- Slice and Enjoy: Allow the cake to cool completely before slicing. Serve and enjoy your delicious Strawberry Honeybun Cake!
