Go Back

Strawberry Honeybun Cake

A delightful twist on the traditional honeybun cake, this Strawberry Honeybun Cake is moist, fluffy, and topped with a luscious strawberry cream icing, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box strawberry cake mix Duncan Hines or Betty Crocker for a moist texture
  • 1/2 cup vegetable oil Can substitute with canola oil
  • 3 large eggs Use room temperature for better mixing
  • 1 cup sour cream Greek yogurt can work as a healthier alternative
  • 1/2 cup whole milk Opt for full-fat milk for creaminess
  • 1 teaspoon vanilla extract Pure vanilla is preferable
For the Strawberry Cream Icing
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature
  • 2 cups powdered sugar Sift for a smoother icing
  • 1 teaspoon vanilla extract Again, pure is preferable
  • 2 tablespoons strawberry jam or pureed fresh strawberries Optional for an extra punch of strawberry flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish.
  2. In a large bowl, whisk together the vegetable oil, eggs, sour cream, whole milk, and vanilla extract until smooth—about 2-3 minutes.
  3. Gradually add the strawberry cake mix to the wet ingredients, stirring until just combined.
Baking the Cake
  1. Pour the batter into the prepared baking dish, leveling it out evenly.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool for about 10-15 minutes in the pan before transferring it to a wire rack to cool completely.
Making the Icing
  1. While the cake cools, beat the softened butter and powdered sugar together in a bowl.
  2. Add the vanilla extract and your choice of strawberry flavoring, mixing until smooth and creamy.
Serving
  1. Once the cake has cooled completely, spread the strawberry cream icing evenly over the top.
  2. Slice the cake into squares and serve.

Notes

Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bake the cake a day in advance; frost closer to serving time for maximum freshness.