This Strawberry Honeybun Cake is a vibrant, fruity twist on the classic Southern comfort dessert. By combining the convenience of a strawberry cake mix with the rich, tangy moisture of sour cream, you create a sponge that is incredibly tender and full of flavor. The signature honeybun element comes from a thick layer of cinnamon and brown sugar swirled into the center, which melts into the cake as it bakes to create a gooey, aromatic ribbon.
Finished with a simple sweet milk glaze while the cake is still warm, this dessert mimics the sticky, glazed texture of a fresh bakery bun. It is the perfect centerpiece for a spring brunch, a Valentine’s Day treat, or a colorful addition to any potluck. The best part? It comes together in one pan and uses simple pantry staples, making it a professional-quality bake that is accessible to everyone.
Recipe Details
- Flavor Profile: Sweet strawberry base with a warm, spicy cinnamon-sugar center and a classic sugary glaze.
- Textures: An ultra-moist, soft crumb with a slightly crunchy sugar swirl and a smooth, crackly icing.
- Total Time: Approximately 10 minutes prep plus 30-35 minutes of baking.
- Difficulty Level: Very Easy; uses a cake mix base and simple layering.
What You’ll Need
For the cake, you will need a 425g box of strawberry cake mix, 1 cup of sour cream, 3 large room-temperature eggs, and 1/2 cup of sunflower oil. The cinnamon sugar layer is a simple mix of 1 cup of brown sugar and 1 tablespoon of ground cinnamon. The icing is made from 1 cup of powdered sugar and 2 tablespoons of milk.
Ingredient Notes
- Strawberry Cake Mix – This provides the consistent flavor and beautiful pink hue. Ensure you use a standard size box (around 425g).
- Sour Cream – This is the secret to a professional “honeybun” texture. It adds fat and acidity, which makes the cake much more moist and dense than using water or milk alone.
- Sunflower Oil – A neutral oil like sunflower or canola is preferred over butter here to ensure the cake stays soft even when stored in the refrigerator.
- Brown Sugar – This creates that signature “syrup” layer in the middle of the cake. Dark or light brown sugar both work well.
Add-ins and Substitutions
- Nuts – Add 1/2 cup of finely chopped pecans to the cinnamon-sugar mixture for a classic “coffee cake” crunch.
- Fresh Berries – Fold 1/2 cup of finely diced fresh strawberries into the batter for extra bursts of fruit flavor.
- Cream Cheese Glaze – Swap the milk glaze for a thin cream cheese icing if you want a tangier finish.
How to Make Strawberry Honeybun Cake
1. Prep the Oven and Pan Preheat your oven to 350 F (180 C). Line a 9×13 inch baking pan with parchment paper. This allows you to lift the entire cake out easily for perfect slicing.
2. Mix the Cinnamon Sugar In a small bowl, whisk together the 1 cup of brown sugar and 1 tablespoon of ground cinnamon. Set this aside for the layering process.
3. Prepare the Strawberry Batter In a large mixing bowl, combine the strawberry cake mix, 1 cup of sour cream, 1/2 cup of sunflower oil, and 3 eggs. Use an electric mixer to blend until just combined. Important Tip: Do not overmix the batter! Stop as soon as you see no more dry streaks of flour to keep the cake light and fluffy.
4. Assemble the Layers Pour exactly half of the pink batter into the prepared baking pan. Use a spatula to spread it evenly into the corners. Sprinkle the entire cinnamon-sugar mixture evenly over this first layer of batter.
5. Top it Off Carefully spoon the remaining cake batter over the cinnamon sugar. Use an icing knife or a clean spatula to gently spread it out, making sure the sugar layer is completely covered.
6. Bake and Glaze Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, whisk together the 1 cup of powdered sugar and 2 tablespoons of milk until smooth.
7. Add the Icing Remove the cake from the oven and let it sit for about 5 minutes. While the cake is still warm, pour the icing over the top. The warmth of the cake will help the icing spread and soak in slightly. Allow the cake to cool completely before cutting and serving.
Pro Tip: For a beautiful swirled look, you can use a butter knife to gently swirl the cinnamon sugar into the top layer of batter before baking.
Recipe Tips
- Room Temp Eggs – Using room temperature eggs ensures they emulsify perfectly into the sour cream and oil, leading to a better rise.
- Glazing Temperature – Don’t wait for the cake to be cold to add the icing. The honeybun effect depends on that icing being added to a warm surface so it creates a thin, professional-looking glaze.
- Parchment Paper – If you don’t use parchment, make sure to grease and flour your pan very well, as the brown sugar layer can become sticky and cling to the sides.
FAQs
Can I use a different oil? Yes, any neutral flavored oil like vegetable, canola, or grapeseed oil will work perfectly.
How do I store this cake? Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Can I make this in a Bundt pan? Yes! Grease and flour the Bundt pan heavily. Layer the batter and sugar similarly and increase the bake time to 40-45 minutes.
Serving Suggestions
- Brunch – Serve warm with a cup of hot coffee or tea.
- Dessert – Add a dollop of whipped cream or a scoop of vanilla bean ice cream to a warm slice.
- Breakfast –This cake is sturdy enough to be packed in a lunchbox or enjoyed as a quick grab-and-go breakfast treat.
Make This Recipe in Advance
This cake actually tastes better the next day as the cinnamon sugar continues to soften and meld with the strawberry sponge. You can bake it 24 hours in advance and keep it covered at room temperature. The glaze will set into a beautiful, crackly shell overnight.
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Strawberry Honeybun Cake
- Total Time: 45 minutes
- Yield: 12–15 Servings 1x
- Diet: Vegetarian
Description
A vibrant, fruity twist on a Southern classic. This Strawberry Honeybun Cake combines strawberry cake mix with tangy sour cream for an incredibly moist sponge. Featuring a rich cinnamon-sugar ribbon and a crackly sweet milk glaze, it mimics the sticky texture of a fresh bakery bun.
Ingredients
The Strawberry Sponge
- 1 box (425g) strawberry cake mix
- 1 cup sour cream
- 3 large eggs, room temperature
- 1/2 cup sunflower oil
The Cinnamon Sugar Swirl
- 1 cup brown sugar (light or dark)
- 1 tablespoon ground cinnamon
The Bakery Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
Prep: Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper.
Mix Swirl: In a small bowl, whisk brown sugar and cinnamon; set aside.
Make Batter: Blend cake mix, sour cream, oil, and eggs until just combined. Do not overmix.
Layer: Pour half the batter into the pan. Sprinkle the cinnamon-sugar mixture evenly over it. Top with the remaining batter.
Bake: Bake for 30–35 minutes until a toothpick comes out clean.
Glaze: Whisk powdered sugar and milk. Pour over the cake while it is still warm (let sit for 5 mins after oven).
Notes
The Sour Cream Secret: High fat and acidity break down gluten for a dense, professional honeybun texture.
Warm Glazing: Adding glaze to a warm cake creates that signature crackly bakery shell by allowing it to soak in slightly before setting.
Oil vs Butter: Sunflower oil keeps the cake softer for longer and maintains a tender crumb even when refrigerated.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert / Coffee Cake
- Method: Layering / Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 Square
- Calories: 310
- Sugar: 38
- Sodium: 240
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
- Cholesterol: 55
Keywords: strawberry honeybun cake recipe, pink cinnamon swirl cake, easy strawberry cake mix recipe, southern honeybun cake, sour cream strawberry cake, bakery style glazed cake
