Strawberry Honeybun Cake Icing (Print)
Soft vanilla cake swirled with cinnamon and strawberries, finished with a smooth, creamy strawberry icing.
# What You'll Need:
→ Cake
01 -
15.25 oz vanilla cake mix
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3 large eggs
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1 cup sour cream
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0.5 cup vegetable oil
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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0.5 cup brown sugar
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1 cup diced strawberries (fresh or thawed and drained frozen)
→ Strawberry Cream Icing
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2 cups powdered sugar
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2 tablespoons milk
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0.5 cup strawberry puree (blend fresh strawberries until smooth)
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1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan. In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth.
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In a separate small bowl, combine ground cinnamon and brown sugar. Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Add a layer of diced strawberries. Top with the remaining cake batter and spread evenly.
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Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding the icing.
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In a medium bowl, whisk together the powdered sugar, milk, strawberry puree, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar if necessary.
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Once the cake is cooled, pour the strawberry cream icing evenly over the top. Use a spatula to spread the icing if needed.
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Slice the cake and serve immediately or store in an airtight container for later enjoyment.
# Additional Notes:
01 -
For best results, ensure strawberries are well-drained to avoid excess moisture affecting the cake texture.
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Adjust the icing sweetness to taste by adding more powdered sugar or a splash of lemon juice.