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–+ servings
Strawberry Honeybun Cake

Delicious Strawberry Honeybun Cake with Creamy Icing Bliss

Indulge in this delightful Strawberry Honeybun Cake, featuring a fluffy texture and creamy icing bliss.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be swapped with gluten-free flour.
  • 1.5 cups Granulated Sugar Alter only if modifying sweetness levels.
  • 1 tbsp Baking Powder Ensure freshness for optimal results.
  • 0.5 tsp Salt Use kosher or sea salt for the best taste.
  • 1 cup Unsalted Butter Can replace with vegan butter.
  • 4 large Eggs No direct substitutes except for flax eggs in vegan versions.
  • 1 cup Sour Cream Substitute with Greek yogurt for a protein boost.
  • 1 tbsp Vanilla Extract Opt for pure vanilla for superior taste.
For the Icing
  • 3 cups Powdered Sugar Essential for a creamy icing consistency.
  • 8 oz Cream Cheese Can use vegan cream cheese as a dairy-free alternative.
  • 0.5 cup Heavy Cream Substitute with coconut cream for non-dairy versions.
  • 1 tsp Strawberry Extract Can swap with real strawberries for a fresher taste.

Equipment

  • mixing bowl
  • electric mixer
  • spatula
  • Oven
  • 9-inch round cake pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare two 9-inch round cake pans by greasing them with butter or lining with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  4. Add the large eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract until smooth.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.
  6. Divide the cake batter evenly between the two prepared pans, smoothing the tops with a spatula.
  7. Bake the cakes for about 30 minutes, or until a toothpick inserted comes out clean. Remove from the oven.
  8. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
  9. For the icing, beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar, mixing well.
  10. Incorporate the heavy cream, whisking until you achieve your desired icing consistency.
  11. To assemble your cake, place one layer on a serving plate and spread strawberry icing on top. Place the second layer on top and frost the top and sides.
  12. Once assembled, slice and serve your Strawberry Honeybun Cake, optionally garnishing with fresh strawberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

Ensure the cake layers are completely cool before icing to prevent melting.

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