Strawberry honey bun cake is a super light and airy cake, with a layer of cinnamon sugar in the middle and a sweet sugar glaze on top—just like a classic honey bun cake, but with a strawberry flavor. SO YUM!
Strawberry Honey Bun Cake
The cinnamon sugar layer in the middle reminds me of the classic honey buns my mother used to make for me when I was young. This time, I decided to tweak the recipe a bit and used a strawberry-flavored cake mix and it was a hit.
I first made a honey bun cake 4 years ago, I used to make this cake with Greek yogurt instead of sour cream, but I preferred the texture with sour cream, so I’ve stuck with that ever since.
This delicious cake is incredibly easy to make and perfect not only as a dessert but also as a breakfast treat with a cup of tea or coffee.
What It’s Made Of
This cake is made of 3 components:
Cake: To make the cake I use a box of strawberry cake mix, room-temperature eggs, sour cream and sunflower oil.
Cinnamon sugar layer: This is the delicious middle layer, made with a simple mix of brown sugar and ground cinnamon.
Icing: This is the sweet topping layer made with just powdered sugar and milk.
Find the quantities in the recipe card.
Step by step photos
Here is an overview of how to make this cake with step-by-step photos. The full detailed instructions and ingredients are in the recipe card below.
Mix brown sugar and ground cinnamon and set aside.
To make the cake, mix all the cake ingredients with your electric mixer until combined (DON'T OVERMIX IT).
To assemble the cake, start by adding half of the cake batter to the baking pan and scatter the cinnamon sugar mixture on top.
Cover the cinnamon sugar mixture with the remaining cake batter.
Bake for 30-35 minutes. In a small bowl, mix the powdered sugar and milk, then set it aside.
Tip: Before baking, I gently tap the pan on the kitchen counter to pop any air bubbles and help the batter rise evenly.
Pour the icing over the cake while it's still warm. Let the cake cool COMPLETELY, cut and serve.
Important Tips
- Use eggs and sour cream at room temperature: Using eggs and sour cream at room temperature ensures the batter mixes evenly.
- Pour the glaze on the cake while warm: This is important because it helps the cake absorb the glaze better.
- Don't overmix the cake batter: Overmixing the batter can result in a dense texture, which isn't what we want. Mix just until everything is combined.
- Extra strawberry flavor: You can add fresh strawberries to the batter or top the cake with strawberry glaze for an extra strawberry flavor.
More Cake Recipes
- Mandarin Orange Cake Recipe
- Hazelnut Cake Recipe
- Cloud Cake Recipe
- Pandan Cake
- Jam and Coconut Cake
- Naked Chocolate Cake Recipe
- Quick Microwave Chocolate Cake
- Raspberry Sponge Cake
- Lemon Victoria Sponge Cake
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Recipe
Strawberry Honey Bun Cake
Ingredients
For the cake
- 1 box strawberry cake mix, 425 g
- 1 cup sour cream
- 3 large eggs, room temperature
- ½ cup sunflower oil
For the cinnamon sugar
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
For the Icing
- 1 cup powdered sugar
- 2 tablespoon milk
Instructions
- Preheat the oven to 350 F/ 180 C and line a 9X13 baking pan with parchment paper.
- Make the cinnamon sugar: In a small bowl, mix brown sugar and ground cinnamon and set aside.
- Make the cake: In another mixing bowl, mix sour cream, oil, strawberry cake mix and eggs with your electric mixer until combined (DON'T OVERMIX THE BATTER).
- Assemble it: Now, pour half of the cake batter into the baking pan, spread the batter using a spatula and sprinkle the cinnamon and brown sugar mixture on top.
- Next, carefully spoon the remaining cake batter over the cinnamon sugar layer and gently spread it out using a spatula or icing knife to cover it evenly.
- Bake the cake and make the icing: Bake for 30-35 minutes. While baking, prepare the icing by mixing the powdered sugar and milk in a small bowl.
- Add the icing: Once the cake is out of the oven, allow it to cool slightly for 5 minutes or so, then pour the icing on top of the cake while still warm. Allow the cake to cool completely before cutting and serving.
Notes
- Store the cake in a well-sealed container for 2 days at room temperature or 4-5 days in the fridge.
- This cake freezes beautifully. However, I like to wrap slices individually in plastic wrap, then put them in a ziplock bag and thaw them overnight.
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