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Two slices of strawberry honeybun cake with a pink glaze and strawberry filling are served on a white plate with fresh strawberries and milk.
Daniel

Strawberry Honeybun Cake

A delightfully moist and tender cake with a sweet strawberry and cinnamon swirl, all topped with a luscious honey-strawberry glaze. This strawberry honeybun cake is the ultimate comfort dessert!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Batter
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup sour cream full-fat, at room temperature
  • 4 large eggs at room temperature
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
For the Strawberry Swirl
  • 1 cup light brown sugar firmly packed
  • 2 tsp ground cinnamon
  • 1/2 cup freeze-dried strawberries crushed into a fine powder
For the Honey-Strawberry Glaze
  • 2 cups powdered sugar sifted
  • 1/4 cup strawberry jam or preserves seedless preferred
  • 2 tbsp honey
  • 2-3 tbsp milk or heavy cream, as needed
  • 1/2 tsp vanilla extract

Equipment

  • 9x13-inch Baking Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Small Bowl
  • Electric mixer (stand or hand)
  • Spatula

Method
 

Prepare the Cake
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or spray thoroughly with baking spray.
  2. In a large mixing bowl, combine the yellow cake mix, sour cream, eggs, vegetable oil, and 1 tsp vanilla extract. Using an electric mixer, beat on low speed just until the ingredients are combined. Increase the speed to medium and beat for 2 minutes until the batter is thick and smooth.
Create the Swirl & Assemble
  1. In a separate medium bowl, whisk together the packed brown sugar, ground cinnamon, and crushed freeze-dried strawberries until evenly combined.
  2. Pour half of the cake batter into the prepared pan and use a spatula to spread it into an even layer.
  3. Sprinkle the strawberry-cinnamon mixture evenly over the batter, covering the entire surface.
  4. Carefully pour the remaining cake batter over the swirl layer. Gently spread it with the spatula to cover the filling. It's okay if it's not perfect.
  5. Insert a butter knife or a skewer into the batter and gently drag it through the layers a few times in a swirling 'S' pattern to create a marbled effect. Be careful not to overmix.
Bake and Glaze
  1. Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs.
  2. Let the cake cool in the pan on a wire rack for 15-20 minutes. The cake should still be warm when you add the glaze.
  3. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, strawberry jam, honey, and 2 tablespoons of milk. Continue to whisk, adding more milk one teaspoon at a time, until you reach a smooth, thick but pourable consistency. Whisk in the 1/2 tsp vanilla extract.
  4. Pour the warm glaze evenly over the warm cake, spreading it to the edges. Allow the cake to cool completely in the pan before slicing and serving. The glaze will set as it cools.

Notes

For the best strawberry flavor in the swirl, use freeze-dried strawberries. You can find them in most major grocery stores and they provide intense flavor without adding excess moisture. To crush them, simply place them in a zip-top bag and crush with a rolling pin.
Make sure the cake is still warm when you pour the glaze over it. This helps the glaze melt slightly and seep into the cake, making it extra moist and delicious.
Store any leftovers in an airtight container at room temperature for up to 3 days.