Strawberry Honeybun Cake Velvet (Print Format)
Rich red velvet meets fresh strawberries and cinnamon, topped with smooth strawberry cream cheese icing.
# Ingredients:
01 -
Red velvet cake mix, 1 box
02 -
Vegetable oil, 1 cup
03 -
Sour cream, 1 cup
04 -
Large eggs, 4
05 -
Pureed fresh strawberries, 1 cup
06 -
Vanilla extract, 1 teaspoon
07 -
Brown sugar, packed, 1/2 cup
08 -
Ground cinnamon, 1 tablespoon
09 -
Cream cheese, softened, 8 oz
10 -
Unsalted butter, softened, 1/2 cup
11 -
Powdered sugar, 4 cups
12 -
Strawberry puree (fresh or frozen, blended), 1/4 cup
13 -
Vanilla extract (for icing), 1 teaspoon
# Steps:
01 -
Preheat the oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
02 -
In a large mixing bowl, combine the red velvet cake mix, vegetable oil, sour cream, eggs, strawberry puree, and vanilla extract until smooth.
03 -
In a small bowl, mix the brown sugar with ground cinnamon.
04 -
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.
05 -
Use a knife to gently swirl the batter for a marbled effect.
06 -
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
07 -
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.
08 -
Spread the strawberry cream cheese icing evenly over the cooled cake. Optionally, garnish with fresh strawberry slices or sprinkles.
09 -
Slice and serve this indulgent cake!