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