Strawberry Honeybun Cake with Strawberry Cream Icing

 Instructions

Step 1: Prepare the Batter

1. Preheat your oven to 175°C (350°F).
2. Grease a 9×13-inch baking dish.
3. In a large bowl, mix together:
   • Cake mix
   • Sour cream
   • Vegetable oil
   • Eggs
4. Beat until smooth and creamy.

Step 2: Create the Swirl

1. In a small bowl, mix:
   • Brown sugar
   • Cinnamon
2. Pour half of the cake batter into the prepared pan.
3. Sprinkle the cinnamon-sugar mixture evenly over it.
4. Add small spoonfuls of strawberry jam across the layer.
5. Pour the remaining batter on top and gently spread.

Step 3: Bake

• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool slightly before icing.

Step 4: Make the Icing

1. In a bowl, whisk:
   • Powdered sugar
   • Milk or cream
   • Strawberry jam
   • Vanilla extract
2. Mix until smooth and pourable.

Step 5: Finish

• Pour the icing over the warm cake.
• Let it soak in slightly for that classic honeybun texture.

 Methods & Tips

• Layering Method: Keeps the cinnamon swirl perfectly inside the cake.
• Swirl Technique: Use a knife to lightly marble the jam if you want a more artistic look.
• Moisture Tip: Sour cream is the secret to a super soft crumb.
• Flavor Boost: Add fresh chopped strawberries for extra fruitiness.