Strawberry Honeybun Cake Recipe – Moist Cinnamon Cake with Creamy Strawberry Icing
This Strawberry Honeybun Cake with Creamy Strawberry Icing is a fruity twist on a classic Southern favorite! Moist and tender with a swirl of cinnamon sugar inside, this cake is bursting with strawberry flavor and topped with a luscious strawberry glaze. It’s easy to make with pantry staples and perfect for potlucks, brunches, or springtime celebrations. Serve chilled or at room temperature—either way, it’s a sweet slice of nostalgia with a berrylicious upgrade.
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Knife and cutting board
- Parchment paper (optional)
Ingredients
Cake
- 1 box strawberry or vanilla cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup sour cream (or Greek yogurt)
- ½ cup brown sugar
- 1½ tsp ground cinnamon
Icing
- 4 oz cream cheese, softened
- 1½ cups powdered sugar
- 2 tbsp butter, softened
- 2–3 tbsp strawberry puree or preserves
- Optional: vanilla extract, fresh strawberries, mint leaves
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x13-inch pan.
- In a large bowl, mix cake mix, eggs, oil, and sour cream until just combined.
- Pour half the batter into the pan. Mix brown sugar and cinnamon in a small bowl and sprinkle over the batter.
- Add remaining batter and gently swirl with a knife to create the honeybun effect.
- Bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely.
- For icing: beat cream cheese and butter until smooth. Add powdered sugar and strawberry puree. Mix until creamy.
- Spread icing over cooled cake. Garnish with sliced strawberries and mint if desired.
Notes
- Use room-temperature ingredients for smoother batter and icing.
- Don’t overmix — it can make the cake dense.
- Cool cake fully before icing to prevent melting.
- Strawberry puree tip: If using fresh, reduce on stove to thicken.
- Make-ahead: Bake cake and refrigerate icing separately.
- Storage: Keep in airtight container for up to 4 days. Freeze unfrosted cake for 1 month.