Sweet Potato Honeybun Cake Recipe
If you are searching for comfort in cake form, the Sweet Potato Honeybun Cake is exactly what your kitchen needs. This luscious, warmly spiced dessert combines the natural sweetness and creamy texture of sweet potatoes with a honeybun-style cinnamon swirl and a smooth glaze on top. Every bite is a perfect balance of moist, tender crumb and cozy flavors that feel like a warm hug from the inside out. Trust me, once you try this Sweet Potato Honeybun Cake, it will become one of your go-to recipes for every occasion, from casual family gatherings to special celebrations.
Ingredients You’ll Need
These ingredients are straightforward yet vital for achieving the perfect Sweet Potato Honeybun Cake. Each element works harmoniously to create the cake’s moist texture, rich flavor, and signature cinnamon swirl that makes this dessert so memorable.
- Sweet potato puree: Provides natural sweetness, moisture, and a beautiful golden color.
- Granulated sugar: Adds sweetness and helps keep the cake light.
- Brown sugar: Brings a deep, caramel-like flavor adding warmth.
- Vegetable oil: Keeps the cake moist and tender without overpowering flavor.
- Large eggs: Bind the ingredients and add richness.
- Vanilla extract: Enhances all the cake’s other flavors with a mellow sweetness.
- All-purpose flour: Serves as the backbone for structure and crumb.
- Baking powder: Ensures the cake rises perfectly.
- Baking soda: Balances acidity and helps with leavening.
- Salt: Amplifies sweetness and flavors.
- Ground cinnamon: Delivers that classic warm spice essential to the honeybun taste.
- Chopped pecans or walnuts (optional): Adds a delightful crunch and nutty personality.
- Powdered sugar: Base of the glaze for sweetness and smooth texture.
- Milk: Thins the glaze to a drizzle-able consistency.
How to Make Sweet Potato Honeybun Cake
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures even baking once your batter is ready. Grease a 9×13 inch baking pan or line it with parchment paper, so your cake releases easily without sticking and stays in perfect slices.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the sweet potato puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until silky smooth. This mixture is the heart of your cake, delivering moisture and rich sweetness that you’ll savor in every bite.
Step 3: Combine the Dry Ingredients
In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and optional nuts. This blend brings the warm spice notes and structure your cake needs. Mixing these separately helps keep everything evenly distributed.
Step 4: Merge Wet and Dry
Gradually fold the dry ingredients into the wet. Take care not to overmix; you want everything just combined. Overmixing can make the cake dense, but gentle mixing keeps the crumb tender and light.
Step 5: Layer and Create the Cinnamon Swirl
Pour half of the batter into your prepared pan and spread it evenly. Then sprinkle a mix of sugar and cinnamon over this first layer to mimic the classic honeybun swirl. Pour the remaining batter on top, then use a knife to gently swirl through the two layers, creating those beautiful marbled patterns without blending too much.
Step 6: Bake to Perfection
Bake in your preheated oven for about 45 minutes. Keep an eye on it near the end; the cake is done when a toothpick inserted in the center comes out clean. The aroma of cinnamon and sweet potato filling your kitchen will be irresistible!
Step 7: Prepare the Glaze
While the cake is baking, whisk together powdered sugar, milk, and vanilla extract until smooth. This glaze is the perfect finishing touch, adding a luscious sweetness and delicate shine right before serving.
Step 8: Cool and Glaze
Let the cake cool in the pan for 10 to 15 minutes to set, then transfer to a cooling rack. Drizzle the glaze generously over the warm cake. As it soaks in and cools completely, you’ll see the Sweet Potato Honeybun Cake transform into a slice of dessert heaven.
How to Serve Sweet Potato Honeybun Cake
Garnishes
A dusting of cinnamon or a sprinkle of chopped nuts over the glaze adds a lovely textured contrast. If you want to indulge even more, a dollop of whipped cream or a scoop of vanilla ice cream complements the warm spices wonderfully.
Side Dishes
This cake pairs beautifully with a warm cup of coffee or spiced chai tea, enhancing the cozy, autumnal flavors. For an afternoon treat, serve alongside fresh fruit like sliced pears or apples to add a refreshing balance.
Creative Ways to Present
Elevate your presentation by cutting the cake into squares and layering them with cream cheese frosting for an extra luscious dessert. You can also use bite-sized portions for party platters or drizzle caramel sauce over the glaze for a decadent twist everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Potato Honeybun Cake covered tightly at room temperature for up to two days to keep it moist. After that, move it to the refrigerator to extend freshness for up to a week, ensuring you still get that tender, flavorful bite.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then in foil to prevent freezer burn. Freeze for up to three months. When ready, thaw overnight in the refrigerator for best results.
Reheating
To enjoy the cake warm, reheat slices in the microwave for about 15-20 seconds or place in a preheated oven at 300°F (150°C) for 10 minutes. A little warmth brings back the soft texture and intensifies the sweet potato and cinnamon aromas.
FAQs
Can I use canned sweet potato puree instead of fresh?
Yes! Canned sweet potato puree works fine and can save you prep time. Just be sure it’s plain puree without added spices or sugar to control the flavor of your cake.
What nuts work best in this cake?
Pecans and walnuts are both fantastic choices, each adding a nutty crunch that complements the sweet potato and cinnamon. If you have allergies or prefer none, feel free to skip the nuts altogether.
Is this cake very sweet?
The Sweet Potato Honeybun Cake strikes a lovely balance—not overly sweet but rich enough to satisfy your dessert cravings. The cinnamon sugar swirl and glaze add sweetness in just the right measures.
Can I make this gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that is designed for baking. It may slightly affect texture but won’t compromise the flavor magic of the cake.
How long does this cake keep fresh after glazing?
Once glazed, it’s best enjoyed within 2-3 days kept covered at room temperature or refrigerated. The glaze keeps it moist while the flavors deepen with time.
Final Thoughts
There’s something truly special about the Sweet Potato Honeybun Cake that goes beyond just being a delicious dessert. It brings warmth, nostalgia, and comfort into your home with every slice. Whether you’re sharing it with loved ones or indulging in a quiet moment, it’s a recipe worth trying again and again. So, go ahead and bake this sweet, spiced delight—you’re going to love what happens when sweet potatoes meet honeybun magic!
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Sweet Potato Honeybun Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Sweet Potato Honeybun Cake is a moist, flavorful dessert featuring sweet potato puree combined with warm cinnamon and a luscious honeybun glaze. Perfect for fall or holiday gatherings, this cake blends comforting spices and tender cake layers with a sweet, creamy glaze that melts in your mouth.
Ingredients
Cake Ingredients
- 1.5 cups sweet potato puree (About 2 medium sweet potatoes)
- 1 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 0.5 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.5 cup chopped pecans or walnuts (optional)
Cinnamon Sugar Layer
- 0.25 cup granulated sugar
- 1 teaspoon ground cinnamon
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal of the cake.
- Mix Wet Ingredients: In a large mixing bowl, combine the sweet potato puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth and fully blended.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and chopped nuts if using.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. Avoid overmixing to keep the cake tender.
- Layer Batter: Pour half of the batter into the prepared baking pan and spread it evenly to form the first layer.
- Add Cinnamon Sugar: In a small bowl, mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon sugar evenly over the first layer of batter.
- Add Remaining Batter: Pour the rest of the batter over the cinnamon sugar layer, spreading it evenly.
- Swirl Batter: Use a knife to gently swirl the batter layers together, creating a marbled effect. Be careful not to overmix.
- Bake: Place the pan in the oven and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Glaze: While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- Cool Cake: After baking, let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool slightly.
- Glaze and Serve: Drizzle the prepared glaze over the warm cake. Allow the glaze to set and the cake to cool completely before slicing and serving.
Notes
- Using freshly cooked and mashed sweet potatoes gives the best flavor and texture.
- You can substitute pecans with walnuts or omit nuts completely for a nut-free version.
- To make the glaze thicker, reduce the milk slightly; for a thinner glaze, add a bit more milk.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well: wrap tightly and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: sweet potato cake, honeybun cake, cinnamon swirl cake, fall dessert, holiday cake, sweet potato dessert
