5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
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.
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)
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.
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.
Find it online: https://justsosavory.com/strawberry-honeybun-red-cake/