Strawberry Honeybun Cake Cream (Print Version)
Classic honeybun-style cake with strawberries and creamy pink icing for an extra sweet finish.
# Ingredients:
→ Cake Base
01 -
1 box (430 g) vanilla cake mix
02 -
3 large eggs
03 -
240 ml sour cream
04 -
120 ml vegetable oil
05 -
1 teaspoon vanilla extract
→ Cinnamon Swirl
06 -
1 teaspoon ground cinnamon
07 -
100 g brown sugar
→ Strawberry Layer
08 -
150 g diced strawberries, fresh or thawed and well-drained
→ Red Strawberry Cream Icing
09 -
240 g powdered sugar
10 -
30 ml milk
11 -
120 ml strawberry puree (blended fresh strawberries, smooth)
12 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 175°C. Grease and flour a 23 x 33 cm baking pan to prevent sticking.
02 -
In a large bowl, blend vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract until a smooth batter forms.
03 -
In a separate small bowl, combine brown sugar and ground cinnamon until evenly mixed.
04 -
Spread half the cake batter into the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture over the batter, followed by even distribution of diced strawberries. Top with remaining batter and finish with the rest of the cinnamon-sugar mixture.
05 -
Transfer the pan to the preheated oven and bake for 30–35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
06 -
While the cake is baking, whisk powdered sugar, milk, strawberry puree, and vanilla extract until a smooth, pourable icing forms. Add extra milk if a thinner consistency is desired.
07 -
Remove cake from the oven and let cool in the pan for 10–15 minutes. Drizzle icing evenly over the warm cake and allow to cool completely before slicing.
08 -
Cut the cooled cake into portions and serve.
# Notes:
01 -
Ensure strawberries are well-drained to prevent excess moisture in the cake layer.