The first time I baked this Strawberry Honeybun Cake, my kitchen transformed into a memory. It wasn’t just the sweet, buttery scent of cake baking or the jammy strawberry swirl that hit me first—it was the warm, comforting aroma of cinnamon sugar that truly wrapped around me, instantly recalling the gooey, store-bought honey buns of childhood Saturday mornings. I created this recipe on a whim, longing for that nostalgic flavor but dreamed into a tender, shareable cake. When I pulled the golden, bubbling pan from the oven, I knew I’d stumbled onto something magical. This cake isn’t just a dessert; it’s a warm hug, a simple joy, and the star of every potluck I’ve brought it to since.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 4 large eggs, at room temperature
- 3/4 cup vegetable oil
- 1 cup sour cream (full-fat preferred)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup diced fresh strawberries (plus a few extra slices for garnish)
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Let’s talk about a few of these stars. Using full-fat sour cream is my non-negotiable tip—it adds an incredible richness and moisture that milk or yogurt just can’t replicate, giving the cake that decadent “bakery” texture. For the strawberries, I’ve tried both frozen and fresh, and trust me, fresh is the way to go here. Frozen berries release too much water and can make the swirl soggy. Dice them small so they distribute evenly. And don’t even think of skipping the brown sugar in the cinnamon layer; its molasses notes create that deep, caramelized honeybun flavor we’re after.(See the next page below to continue…)