Sweet & Moist Strawberry Honeybun Cake with Velvety Strawberry Cream Glaze
Ingredients:
For the Cake:
1 box strawberry cake mix
1 cup sour cream
cup vegetable oil
4 large eggs
cup whole milk
1 teaspoon vanilla extract
cup light brown sugar
1 teaspoon cinnamon
For the Strawberry Cream Icing:
1 cups powdered sugar
cup strawberry puree fresh or frozen, blended
2 tablespoons heavy cream
1 teaspoon vanilla extract
teaspoon lemon juice
Directions:
Preheat oven to 350F 175C. Grease a 9×13-inch baking dish with butter or nonstick spray.
In a large mixing bowl, combine the strawberry cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract. Mix until smooth.
In a separate small bowl, mix brown sugar and cinnamon.
Pour half of the cake batter into the prepared baking dish. Sprinkle the cinnamon-sugar mixture evenly over the batter.
Pour the remaining cake batter over the top, spreading evenly with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the icing by whisking together powdered sugar, strawberry puree, heavy cream, vanilla extract, and lemon juice until smooth.
Let the cake cool for 10 minutes, then drizzle the icing generously over the warm cake.
Slice, serve, and enjoy the sweet, moist layers of strawberry bliss!
Prep Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes
Kcal: 375 kcal Servings: 12 servings
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