Strawberry Honeybun Red Cake
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.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour
- Yield: 12-16 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
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Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
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In a large bowl, mix cake mix, vegetable oil, sour cream, eggs, pureed strawberries, and vanilla until smooth.
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In a small bowl, combine brown sugar and cinnamon. Set aside.
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Divide batter into both cake pans. Sprinkle cinnamon-sugar mixture over each.
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Swirl cinnamon-sugar into batter with a knife or skewer.
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Bake for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool in the pans.
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For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and mix until fluffy.
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Stir in strawberry puree and vanilla. Beat until smooth.
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Frost the first cake layer with icing, top with the second layer, and cover the entire cake with frosting.
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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.
Find it online: https://justsosavory.com/strawberry-honeybun-red-cake/
