Strawberry Honey Bun Cake

A moist, sweet, and family-friendly cake with a strawberry-flavored cake base, layered with a warm cinnamon sugar swirl and topped with a silky strawberry glaze. Perfect for birthdays, brunches, or a comforting dessert any day.

Ingredients

• For the Cake:
• 1 box strawberry cake mix (about 425 g)
• 1 cup sour cream
• 3 large eggs, room temperature
• ½ cup sunflower oil or vegetable oil
• ½ cup water
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• For the Cinnamon Sugar Swirl:
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons strawberry jam or preserves
• 1–2 tablespoons milk (as needed for consistency)

Directions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper if desired.
2. In a large mixing bowl, whisk together strawberry cake mix, sour cream, eggs, oil, water, granulated sugar, and vanilla until smooth and well combined. Avoid overmixing.
3. In a small bowl, mix brown sugar and cinnamon for the swirl.
4. Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
5. Pour the remaining cake batter on top and spread evenly. Sprinkle the remaining cinnamon sugar on top, gently swirl with a knife for a marbled effect.
6. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cake bakes, whisk together powdered sugar and strawberry jam. Add milk one tablespoon at a time until glaze is smooth and pourable.
8. Remove cake from oven and cool for 5-10 minutes. Drizzle glaze evenly over the warm cake.
9. Allow cake to cool completely before slicing and serving.