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

Scale

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