Description
Whip up this Valentine Strawberry Honey Bun Cake when your sweet tooth craves something special and romantic. Drizzled with glaze and packed with fruity flavor, this dessert delivers pure comfort straight from your kitchen.
Ingredients
Scale
Main Ingredients:
- 1 box Strawberry Cake Mix
- 4 Large Eggs
- 8 ounces Cream Cheese
- 1 cup Brown Sugar
Supporting Ingredients:
- ⅔ cup Vegetable Oil
- 2 teaspoons Ground Cinnamon
Sweet and Finishing Ingredients:
- 2 cups Confectioners Sugar
- ¼ cup Milk
- 1 teaspoon Strawberry Extract
- Red Food Coloring
Instructions
- Coat a 9×13 inch baking pan with non-stick cooking spray, then set your oven to precisely 350°F for perfect baking conditions.
- Blend the 15.25-ounce strawberry cake mix with 8 ounces cream cheese, 4 large eggs, and ⅔ cup vegetable oil until the mixture becomes completely smooth and uniform.
- Create a sweet swirl mixture by combining 1 cup brown sugar with 2 teaspoons ground cinnamon in a separate small bowl.
- Transfer half of your cake batter into the prepared pan, spreading it evenly across the bottom.
- Generously sprinkle the entire brown sugar-cinnamon mixture across the first batter layer, ensuring complete and consistent coverage.
- Carefully pour the remaining cake batter over the cinnamon layer, using a spatula to smooth the top and seal the swirl underneath.
- Place the pan in the preheated 350°F oven and bake for exactly 30-35 minutes, checking doneness by inserting a toothpick that should emerge completely clean.
- While the cake is still warm, whisk together 2 cups confectioners sugar, ¼ cup milk, 1 teaspoon strawberry extract, and several drops of red food coloring to create a vibrant pink icing.
- Drizzle the pink icing evenly across the warm cake, allowing it to seep into the surface and create beautiful, glossy patterns.
- Allow the cake to cool completely at room temperature before slicing and serving your delightful valentine treat.
Notes
- Check cake doneness by inserting a toothpick in the center, which should come out clean with just a few moist crumbs.
- When mixing batter, beat ingredients until smooth to ensure a consistent texture and prevent lumps.
- For a dairy-free version, swap cream cheese with dairy-free cream cheese alternative and use coconut oil instead of regular oil.
- Store leftover cake covered at room temperature for 2-3 days, or refrigerate to extend freshness up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 356
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg