Strawberry Honeybun Red Cake

Why You’ll Love This Recipe

What makes this Strawberry Honeybun Red Cake truly special is its perfect balance of sweetness, tang, and spice. The red velvet cake mix offers a familiar base, while the addition of pureed strawberries provides a natural fruitiness that elevates the flavor profile. The cinnamon sugar swirl creates pockets of sweet, aromatic warmth throughout the cake, which pairs wonderfully with the smooth and creamy icing. Whether you’re a fan of traditional red velvet cake or looking for something fresh and new, this cake is sure to impress!

Ingredients

• 1 box red velvet cake mix
• 1 cup vegetable oil
• 1 cup sour cream
• 4 large eggs
• 1 cup pureed fresh strawberries (about 1 cup of whole strawberries)
• 1 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup strawberry puree (fresh or frozen, blended)
• 1 teaspoon vanilla extract (for icing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the red velvet cake mix, vegetable oil, sour cream, eggs, pureed strawberries, and vanilla extract. Mix until smooth and fully incorporated.
3. In a small bowl, mix together the brown sugar and ground cinnamon. Set aside.
4. Pour half of the cake batter into each prepared cake pan. Then, sprinkle the cinnamon-sugar mixture evenly over both cake batters.
5. Using a knife or skewer, gently swirl the cinnamon sugar into the batter to create a honeybun-like effect.
6. Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans.
7. While the cakes are cooling, make the icing. In a medium bowl, beat together the cream cheese and unsalted butter until smooth and creamy.
8. Gradually add the powdered sugar, one cup at a time, and continue beating until fully incorporated and fluffy.
9. Stir in the strawberry puree and vanilla extract. Beat until smooth.
10. Once the cakes have cooled, frost the top of one cake layer with the strawberry cream cheese icing. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining icing.
11. Slice and enjoy!

Servings and Timing

• Servings: 12-16 slices
• Prep time: 15 minutes
• Cook time: 30-35 minutes
• Total time: 1 hour

Variations

• Use frozen strawberries: If fresh strawberries aren’t available, you can use frozen strawberries. Just thaw and puree them before adding to the cake batter.
• Add nuts or chocolate chips: For an extra crunch or chocolatey twist, you can fold in chopped nuts (such as pecans) or mini chocolate chips into the cake batter.
• Different frosting: Instead of strawberry frosting, you could use a classic buttercream or chocolate ganache if you prefer a different flavor profile.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
• Reheating: To reheat, place a slice of cake in the microwave for 10-15 seconds, or enjoy it cold.

FAQs

1. Can I use frozen strawberries instead of fresh strawberries for the cake?

Yes, you can use frozen strawberries. Just thaw them first and puree them before adding them to the cake batter.

2. How can I make the cake less sweet?

You can reduce the amount of brown sugar in the cake batter or the powdered sugar in the frosting to make it less sweet to your liking.

3. Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. Just store it in an airtight container and refrigerate it until you’re ready to serve.

4. Can I use a different type of frosting?

Absolutely! While cream cheese frosting pairs wonderfully with this cake, you could opt for a buttercream frosting, whipped cream, or even a chocolate ganache for a different twist.

5. Can I use a different cake mix flavor?

While this recipe is designed to work with red velvet cake mix, you could experiment with other cake mixes such as chocolate or vanilla. However, the strawberry flavor might be more pronounced with red velvet.

6. How do I ensure the cinnamon-sugar swirl is evenly distributed?

When you add the cinnamon-sugar mixture to the cake batter, gently swirl it with a knife or skewer. Be careful not to overmix, as you want pockets of cinnamon and sugar rather than fully incorporated.

7. How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.

8. Can I freeze the cake?

Yes, you can freeze the cake! Once fully cooled, wrap the cake tightly in plastic wrap and foil, and store it in the freezer for up to 3 months.

9. What should I do if my frosting is too thick?

If your frosting is too thick, add a small amount of milk or cream, one tablespoon at a time, until it reaches your desired consistency.

10. How can I make this cake gluten-free?

You can substitute the regular cake mix with a gluten-free cake mix to make this cake gluten-free. Just ensure that all other ingredients are also gluten-free.

Conclusion

The Strawberry Honeybun Red Cake is a must-try recipe for anyone who loves a sweet, moist, and flavorful cake. With its rich cinnamon swirl, creamy strawberry frosting, and tender crumb, it’s bound to be a crowd-pleaser at any gathering. Whether you’re celebrating a special occasion or just treating yourself, this cake will never disappoint!

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