Strawberry Honeybun Red Cake with Strawberry Cream Cheese Icing

Strawberry Honeybun Red Cake is a delightful twist on the classic red velvet cake, featuring a cinnamon-sugar swirl that adds warmth and flavor to every bite. The cake is moist and rich, thanks to the addition of sour cream and fresh strawberry puree. Topped with a luscious strawberry cream cheese icing, this cake is the perfect blend of sweet, fruity, and slightly tangy flavors. It’s an ideal dessert for birthdays, holidays, or any occasion where you want to impress your guests with a beautiful and delicious treat.

INGREDIENTS

• Red velvet cake mix: 1 box, for the base of the cake
• Vegetable oil: 1 cup, to keep the cake moist
• Sour cream: 1 cup, for richness and moisture
• Large eggs: 4, to bind the ingredients
• Pureed fresh strawberries: 1 cup (about 1 cup of whole strawberries), for flavor and moisture
• Vanilla extract: 1 teaspoon, to enhance the flavor
• Brown sugar, packed: 1/2 cup, for the cinnamon-sugar swirl
• Ground cinnamon: 1 tablespoon, for a warm spice
• Cream cheese, softened: 8 oz, for the frosting
• Unsalted butter, softened: 1/2 cup, for creaminess in the frosting
• Powdered sugar: 4 cups, to sweeten the frosting
• Strawberry puree (fresh or frozen, blended): 1/4 cup, for flavor in the icing
• Vanilla extract (for icing): 1 teaspoon, to flavor the icing

INSTRUCTIONS

Step 1:

Preheat the oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.

Step 2:

In a large mixing bowl, combine the red velvet cake mix, vegetable oil, sour cream, eggs, strawberry puree, and vanilla extract until smooth.

Step 3:

In a small bowl, mix the brown sugar with ground cinnamon.

Step 4:

Pour half of the cake batter into the prepared baking dish. Sprinkle half of the brown sugar and cinnamon mixture over the batter. Pour the remaining batter on top and finish with the remaining cinnamon-sugar mixture.

Step 5:

Use a knife to gently swirl the batter for a marbled effect.

Step 6:

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

Step 7:

For the icing, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until smooth. Stir in the strawberry puree and vanilla extract.

Step 8:

Spread the strawberry cream cheese icing evenly over the cooled cake. Optionally, garnish with fresh strawberry slices or sprinkles.

Step 9:

Slice and serve this indulgent cake!

Serving and Storage Tips

• This cake is best served at room temperature, but it can be stored in the refrigerator for up to 4 days. Bring it to room temperature before serving.
• If you want to make the cake ahead of time, bake the cake and store it covered at room temperature. Prepare and frost the cake on the day you plan to serve it.

Helpful Notes

• Make sure the strawberry puree is well blended and smooth to avoid chunks in the cake or icing.
• For an extra indulgent touch, drizzle melted white chocolate over the iced cake for a beautiful finish.

Tips from Well-Known Chefs

• Chef Martha Stewart suggests using high-quality vanilla extract in both the cake and the icing for a richer, more aromatic flavor.
• Chef Duff Goldman recommends letting the cake chill for at least an hour before slicing to help the frosting set and create clean slices.

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Conclusion

Strawberry Honeybun Red Cake combines the rich, classic flavor of red velvet with a cinnamon-sugar swirl and the fresh, fruity flavor of strawberry cream cheese icing. This beautiful cake is perfect for any celebration or just a fun dessert to make at home. The cinnamon swirl adds a sweet, warm surprise in each bite, while the strawberry cream cheese frosting provides a tangy and creamy topping. Decorate with fresh strawberries or sprinkles to make this cake a showstopper at any event!