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Strawberry Honeybun Cake with Creamy Strawberry Icing Recipe Awaits You!

A delicious Strawberry Honeybun Cake topped with creamy strawberry icing, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries chopped
  • For the swirl: 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • For the icing: 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 cup fresh strawberries pureed

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, combine the flour, sugar, vegetable oil, eggs, buttermilk, vanilla extract, baking powder, baking soda, and salt. Mix until well combined and smooth.
  3. In a small bowl, mix the brown sugar and cinnamon together for the swirl.
  4. Pour half of the cake batter into the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the chopped strawberries evenly on top. Pour the remaining batter over the strawberries and sprinkle the rest of the cinnamon-sugar mixture on top.
  5. Using a knife, gently swirl the batter to create a marbled effect.
  6. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
  7. For the icing, whisk together the powdered sugar, milk, and pureed strawberries in a small bowl until smooth.
  8. Once the cake is cool, drizzle the creamy strawberry icing over the top.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 50mgSodium: 200mgFiber: 1gSugar: 25g

Notes

  • For a richer flavor, substitute half of the vegetable oil with melted butter.
  • Add a teaspoon of almond extract to the batter for an extra layer of flavor.

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