Strawberry Honey Bun Cake

5 from 1 vote

Strawberry Honey Bun Cake

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, and it’s so easy to make.

Prep Time5

Cook Time30

Total Time35

Course: Baking, Dessert

Cuisine: American

Servings: Servings

Calories: 186kcal

Author: Radwa

Equipment

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

Storage

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.

Nutrition