Strawberry Honeybun Red Cake With Strawberry Cream Cheese Icing

Strawberry Honeybun Red Cake with Strawberry Cream Cheese Icing sounds like an indulgent, show-stopping dessert! This cake combines the sweet, moist texture of a honeybun cake with the rich flavor of strawberry, and the creamy, tangy icing takes it to the next level. It’s perfect for special occasions or whenever you want to treat yourself to something extra delicious.

Here’s how to make it:

Ingredients:

For the cake:

1 box (15.25 oz) red velvet cake mix (or homemade red velvet cake batter)
1 package (3.4 oz) instant vanilla pudding mix
1/2 cup vegetable oil
1 cup sour cream
1/2 cup water
4 large eggs
1 cup fresh or frozen strawberries, mashed (or strawberry puree)
1 tsp vanilla extract

For the swirl:

1/4 cup brown sugar
1 tsp cinnamon
2 tbsp unsalted butter, melted

For the strawberry cream cheese icing:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract
1/4 cup strawberry puree (or fresh mashed strawberries)
Pinch of salt

Instructions:

1. Prepare the cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large bowl, mix together the red velvet cake mix, instant pudding mix, vegetable oil, sour cream, water, eggs, strawberry puree, and vanilla extract. Beat until well combined and smooth.

2. Make the swirl:

In a small bowl, combine the brown sugar, cinnamon, and melted butter. Stir until the mixture is well combined and the sugar dissolves.

3. Assemble the cake:

Pour half of the cake batter into the prepared baking dish.
Drizzle half of the cinnamon-sugar swirl over the batter.
Add the remaining cake batter on top, and then drizzle the rest of the cinnamon-sugar mixture over the top layer.
Use a knife to gently swirl the cinnamon-sugar mixture through the batter, creating a marbled effect.

4. Bake the cake:

Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Be sure not to overbake, as the cake should remain moist.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

5. Make the strawberry cream cheese icing:

While the cake cools, beat together the softened cream cheese and butter in a large bowl until smooth and creamy.
Gradually add the powdered sugar, vanilla extract, strawberry puree, and a pinch of salt, mixing until smooth and fluffy. If the icing is too thick, add a little extra strawberry puree to reach your desired consistency.

6. Frost the cake:

Once the cake is completely cool, spread the strawberry cream cheese icing generously over the top.

7. Serve:

Slice and serve! This cake is rich, moist, and bursting with the sweet flavors of strawberry and cinnamon. Perfect for any special event or as a decadent dessert to enjoy anytime!

The Strawberry Honeybun Red Cake is a perfect combination of flavors and textures, with a tender cake and a tangy, creamy icing. It’s an unforgettable treat that will have everyone asking for the recipe!

Would this be the perfect dessert for your next celebration or just a cozy treat for yourself?