why make this recipe
Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful treat that combines the sweetness of strawberries with a moist cake texture. It’s simple to prepare, making it perfect for both beginners and experienced bakers. The bright flavor of strawberries and the creamy icing make this cake a showstopper for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or just satisfying your sweet tooth, this cake will surely impress!
how to make Strawberry Honeybun Cake with Strawberry Cream Icing
Ingredients:
- 1 box (15.25 oz) strawberry cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 box (3.4 oz) instant vanilla or cheesecake pudding mix
- 1 cup cold milk
- 2 cups powdered sugar
- 2 tablespoons strawberry jam or puree
- 2 tablespoons melted butter or softened cream cheese
- 1 to 3 tablespoons milk or heavy cream (to thin)
- A few drops strawberry extract (optional)
Directions:
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan or a 9×13 baking dish.
- In a large bowl, mix together the cake mix, vegetable oil, eggs, sour cream, milk, and vanilla. Beat until the mixture is smooth, which should take about 1 to 2 minutes at medium speed.
- In a separate bowl, whisk the pudding mix and cold milk for about 1 minute until it thickens slightly. Set this aside.
- Pour half of the cake batter into your prepared pan. Spoon or drizzle the pudding over the batter, then top with the rest of the cake batter. If you wish, use a knife to swirl them together for a marbled look.
- Bake for 40 to 45 minutes in a Bundt pan or 30 to 35 minutes in a 9×13 pan. Your cake is ready when a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 to 15 minutes, then move it to a wire rack to cool completely.
- While the cake cools, prepare the icing by whisking together the powdered sugar, strawberry jam, and melted butter or cream cheese. Add milk or cream one tablespoon at a time until the icing is thick but pourable. You can adjust the flavor with more jam or a drop of strawberry extract if you want.
- Once the cake has cooled, drizzle or spread the icing over it. Let it sit for a few minutes to set before slicing.
- Serve slices of the cake after the icing has set. If you have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days.
how to serve Strawberry Honeybun Cake with Strawberry Cream Icing
This cake shines best when served chilled or at room temperature. You can serve it plain or add fresh strawberries on top for extra flair. Pairing it with a scoop of vanilla ice cream can also elevate the experience. It makes a great dessert after meals or a tasty snack throughout the day.
how to store Strawberry Honeybun Cake with Strawberry Cream Icing
To store your Strawberry Honeybun Cake, keep it in an airtight container in the refrigerator. It can stay fresh for about 3 to 4 days. If you have leftovers, make sure to seal them well to maintain their flavor and texture.
tips to make Strawberry Honeybun Cake with Strawberry Cream Icing
- Make sure your ingredients are at room temperature for a smoother batter.
- Experiment with different types of strawberry jams or purees for varied flavors in your icing.
- If the batter seems too thick, add a bit more milk to achieve your desired consistency.
variation
You can add fresh strawberries to the batter for an extra burst of flavor. Additionally, try using a different cake mix, like vanilla or chocolate, to switch things up!
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it in the refrigerator until you are ready to ice and serve.Can I freeze the cake?
Yes, you can freeze the plain cake without icing. Wrap it well and store it in the freezer for up to 2 months. Thaw it before serving.What if I don’t have pudding mix?
If you don’t have pudding mix, you can skip it, but the cake may be less creamy. You could also substitute with a different flavor of pudding mix for a fun twist!
Strawberry Honeybun Cake with Strawberry Cream Icing
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan or a 9 x 13 baking dish.
- In a large bowl, mix together the cake mix, vegetable oil, eggs, sour cream, milk, and vanilla. Beat until smooth, about 1 to 2 minutes at medium speed.
- In a separate bowl, whisk the pudding mix and cold milk for about 1 minute until it thickens slightly. Set aside.
- Pour half of the cake batter into the prepared pan. Spoon or drizzle the pudding over the batter, then top with the remaining cake batter. Swirl together for a marbled look, if desired.
- Bake for 40 to 45 minutes in a Bundt pan or 30 to 35 minutes in a 9 x 13 pan. The cake is ready when a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 to 15 minutes, then move it to a wire rack to cool completely.
- While the cake cools, whisk together the powdered sugar, strawberry jam, and melted butter or cream cheese for the icing.
- Add milk or cream one tablespoon at a time until the icing reaches a thick but pourable consistency. Adjust flavor with more jam or a drop of strawberry extract.
- Once the cake has cooled, drizzle or spread the icing over it. Allow to sit for a few minutes to set before slicing.
- Serve slices after the icing has set. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.