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Strawberry Honeybun Red Cake

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This Strawberry Honeybun Red Cake offers a delightful twist on the classic red velvet, blending the sweetness of strawberries with rich cinnamon and cream cheese frosting. A moist, flavorful dessert perfect for any occasion.

Ingredients

1 box red velvet cake mix

1 cup vegetable oil

1 cup sour cream

4 large eggs

1 cup pureed fresh 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

1 teaspoon vanilla extract (for frosting)

Instructions

  • Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

  • In a large bowl, mix cake mix, vegetable oil, sour cream, eggs, pureed strawberries, and vanilla until smooth.

  • In a small bowl, combine brown sugar and cinnamon. Set aside.

  • Divide batter into both cake pans. Sprinkle cinnamon-sugar mixture over each.

  • Swirl cinnamon-sugar into batter with a knife or skewer.

  • Bake for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool in the pans.

  • For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and mix until fluffy.

  • Stir in strawberry puree and vanilla. Beat until smooth.

  • Frost the first cake layer with icing, top with the second layer, and cover the entire cake with frosting.

  • Slice and serve.

Notes

You can use frozen strawberries if fresh ones aren’t available. Just thaw and puree them.

Add nuts or chocolate chips to the batter for a fun variation.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.