The Ultimate Strawberry Honeybun Cake with Creamy Strawberry Icing

If you have been searching for a dessert that screams comfort, sweetness, and vibrant flavor, look no further than this Strawberry Honeybun Cake with Creamy Strawberry Icing. Imagine the dense, sugary satisfaction of a classic convenience store honeybun, but elevated into a moist, homemade cake bursting with fruity strawberry flavor. This isn’t just a cake; it is an experience—a melt-in-your-mouth journey through layers of tender pink crumb, a sticky sweet swirl, and a cascading waterfall of glossy strawberry glaze.

This recipe has taken the internet by storm for good reason. It combines the ease of a “doctored” cake mix hack with the indulgent taste of a bakery-style treat. Whether you are prepping for a Valentine’s Day surprise, a summer potluck, or just a Tuesday night craving, this cake delivers on every level. In this comprehensive guide, we will walk you through everything you need to know to bake the perfect Strawberry Honeybun Cake, from the science behind the moisture to the secrets of that mirror-glaze icing.

What is a Strawberry Honeybun Cake?

To understand the magic of this dessert, we first have to look at its inspiration: the Honeybun. A honeybun is a fried yeast pastry that is swirled with cinnamon and sugar and coated in a thin, sticky glaze. A “Honeybun Cake” takes those flavor profiles—specifically the cinnamon-sugar swirl and the glaze—and translates them into a baked bundt or sheet cake format.

The Strawberry Honeybun Cake twists the narrative by swapping the traditional yellow cake base for a vibrant strawberry one. The result is a dessert that retains that signature “sticky” texture of a honeybun but adds a refreshing fruitiness that cuts through the sugar. The texture is key here; it is not light and airy like a sponge cake. It is dense, fudgy, and incredibly moist, almost bordering on the texture of a pound cake or a blondie.

Why You Will Love This Recipe

• Incredible Texture: Thanks to the addition of sour cream and instant pudding mix, this cake stays moist for days. It has a heavy, satisfying crumb that holds up perfectly under the weight of the icing.
• Visual Stopper: The bright pink color of the cake and the icing makes this a stunning centerpiece for any table. It looks professionally made but comes together in your home kitchen with minimal equipment.
• Easy to Make: You do not need to be a pastry chef to pull this off. By using a boxed cake mix as a base, we eliminate the margin for error while still customizing the flavor to taste homemade.
• Versatile: It is perfect for breakfast with coffee (it is a “honeybun” after all!), a midday snack, or a decadent dessert after dinner.

The Secret to the “Wet” and Glossy Look

One of the defining characteristics of this cake, as seen in the viral photos, is its glistening, “wet” appearance. This isn’t grease—it is a combination of a high-moisture batter and a glaze that is poured over the cake while it is still slightly warm. When you pour the icing over a warm cake, it melts slightly, seeping into the pores of the crumb rather than just sitting on top. This creates that “drenched” look and ensures that every bite is infused with strawberry sweetness.

Ingredients Overview

Here is a breakdown of what you will need. We use simple pantry staples to create something extraordinary.

For the Cake Batter

• Strawberry Cake Mix: One standard 15.25 oz box. This provides the base structure and flavor.
• Vegetable Oil: Essential for a moist cake. Butter tastes good, but oil coats flour proteins better to prevent gluten formation, keeping the cake tender.
• Eggs: Four large eggs provide structure and richness.
• Sour Cream: The secret weapon. The acidity in sour cream tenderizes the gluten, and the fat content adds a creamy richness that water or milk alone cannot achieve.
• Instant Vanilla Pudding Mix: A small box (3.4 oz) of instant pudding adds density and vanilla undertones that balance the strawberry flavor.

For the Honeybun Swirl

• Brown Sugar: Provides that deep, molasses-like sweetness found in traditional honeybuns.
• Chopped Pecans (Optional): If you like a crunch, adding nuts to the swirl mimics the texture of a fritter, though it is delicious without them.

For the Creamy Strawberry Icing

• Powdered Sugar: The base of our glaze.
• Heavy Cream or Milk: Cream makes for a thicker, whiter, more opaque icing; milk creates a more translucent glaze.
• Strawberry Flavoring/Extract: To amp up the fruit profile.
• Fresh Strawberries: For garnish and to add a pop of fresh acidity to cut the sweetness.

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Step-by-Step Instructions

Step 1: Prep the Kitchen

Preheat your oven to 350°F (175°C). This is the standard temperature for most cakes, allowing for an even rise without burning the sugar. Grease a Bundt pan or a 9×13 baking dish thoroughly. If using a Bundt pan, ensure you get into every crevice to prevent sticking. Using a baking spray with flour is highly recommended.

Step 2: Mix the Batter

In a large mixing bowl, combine the strawberry cake mix, instant vanilla pudding mix, eggs, vegetable oil, and sour cream. Using a hand mixer or stand mixer, beat on medium speed for about 2 minutes. You want the batter to be thick and smooth. Do not overmix, as this can make the cake tough, but ensure all dry pockets of flour are incorporated.

Step 3: Create the Layers

This is where the “honeybun” effect comes in. Pour about half of your pink batter into the prepared pan. Smooth it out with a spatula. Sprinkle your brown sugar (and pecans if using) evenly over this layer. This creates that beautiful ribbon of caramelized sugar in the middle of the cake. Top with the remaining batter, spreading it gently so you don’t disturb the sugar layer too much.

Step 4: Swirl (Optional)

If you want a marbled effect, take a butter knife and gently drag it through the batter in a zig-zag pattern. This mixes the brown sugar slightly into the strawberry batter.

Step 5: Bake

Place the pan in the center of the oven. Bake for 35 to 45 minutes. The time will vary depending on your oven and pan choice (Bundt pans generally take longer than sheet pans). The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 6: Make the Icing

While the cake is cooling slightly, whisk together the powdered sugar, heavy cream, and strawberry extract in a medium bowl. You want a consistency that is pourable but thick enough to coat the spoon—think consistency of honey or corn syrup. If it is too thick, add more cream one teaspoon at a time. If it is too thin, add more sugar.

Step 7: Glaze and Serve

Turn the cake out onto a wire rack or serving plate. While the cake is still warm (but not piping hot), pour the glaze over the top. Watch as it drips down the sides and pools at the bottom. Top with fresh strawberries immediately so they stick to the wet icing.

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Tips for Success

1. Don’t Skip the Sour Cream:
If you don’t have sour cream, plain Greek yogurt is a perfect substitute. It provides the same tang and fat content necessary for the dense texture.

2. The “Warm” Glaze Technique:
Glazing the cake while it is warm is critical for that shiny, wet look. If you glaze a cold cake, the icing will just sit on top and harden into a shell. Glazing a warm cake fuses the icing to the crust.

3. Enhancing the Strawberry Flavor:
Boxed mixes can sometimes taste artificial. To counter this, you can add a tablespoon of strawberry jam to the batter, or use freeze-dried strawberry powder in the icing for an intense, natural flavor punch.

Variations to Try

• Lemon-Strawberry Honeybun: Add lemon zest to the batter and use lemon juice instead of milk in the icing. The citrus brightens the heavy sugar content.
• Cheesecake Swirl: Beat 8oz of cream cheese with an egg and sugar, and dollop this into the center layer along with the brown sugar for a creamy cheesecake surprise inside.
• Chocolate Covered Strawberry: Drizzle melted chocolate ganache over the finished strawberry icing for a decadent twist.

Serving and Storage

This cake is best served slightly warm. If you are serving it the next day, a quick 10-second zap in the microwave will revive that “fresh out of the oven” softness and melt the glaze slightly.

Storage: Keep the cake in an airtight container at room temperature for up to 3 days. Because of the moisture content, if you live in a very hot or humid climate, you might want to store it in the fridge to prevent spoilage, but bring it to room temperature before eating.

Freezing: This cake freezes beautifully. Wrap individual slices in plastic wrap and then foil. They can be frozen for up to 3 months. Thaw on the counter for an hour before enjoying.

Conclusion

The Strawberry Honeybun Cake is more than just a dessert; it’s a celebration of texture and sweetness. It is the perfect bridge between a morning pastry and an evening dessert, versatile enough for any occasion yet special enough to feel like a treat. The visual appeal of the glossy pink icing dripping down the sides makes it an instant hit on social media and at dinner parties alike. So, grab that box of cake mix, preheat your oven, and get ready to bake the most moist, delicious strawberry cake you have ever tasted.