Preparation
Step 1: Prepare the cake batter
- In a large bowl, mix yellow cake mix, sour cream, vegetable oil, eggs, milk, and vanilla until the batter is smooth and creamy. Do not overmix
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Step 2: Make the strawberry swirl
- In a small bowl, stir together strawberry preserves, lemon juice, and vanilla. This gives the strawberry flavor brightness and depth.
Step 3: Mix the cinnamon sugar
- Combine brown sugar, cinnamon, and optional nutmeg in a separate bowl. Set aside.
Step 4: Layer the cake
- Pour half the cake batter into a greased 9×13 pan.
- Sprinkle half the cinnamon sugar mixture over the batter.
- Spoon half of the strawberry mixture in dollops across the surface.
Step 5: Repeat the layers
- Pour the remaining cake batter on top.
- Add the remaining cinnamon mixture.
- Add the remaining strawberry mixture in dollops.
- Use a butter knife to swirl gently—don’t overmix.
Step 6: Bake the cake
- Preheat the oven to 350°F (175°C).
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Add the glaze
- While the cake is warm, whisk together powdered sugar, milk, vanilla, and melted butter (optional).
- Pour the glaze evenly over the warm cake so it melts into the top and creates a classic honeybun shine.
Step 8: Cool and slice
- Allow the cake to cool for 15–20 minutes before slicing. Serve warm or room temperature.
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