Sweet Potato Honeybun Cake is the ultimate dessert cake, offering a rich blend of warm spices, a sweet cinnamon swirl, and the natural sweetness of sweet potatoes. Moist, flavorful, and topped with a smooth glaze, this cake is perfect for family gatherings, holiday celebrations, or an indulgent weekend treat. The addition of mashed sweet potatoes gives it a soft, tender crumb while enhancing its sweet, earthy flavor. This easy-to-follow recipe is sure to become a favorite for dessert lovers everywhere.
Why You’ll Love Sweet Potato Honeybun Cake
- Moist and Tender Texture: The mashed sweet potatoes add natural moisture, making the cake incredibly soft and rich.
- Warm, Spiced Flavor: A delightful blend of cinnamon, nutmeg, and ginger gives the cake a comforting, cozy taste.
- Perfect for Any Occasion: Whether it’s a holiday dessert or a casual snack, this cake fits the bill.
- Easy to Make: Simple ingredients and straightforward steps make this a no-fuss recipe.
Ingredients You Need
For the Cake:
- 1 cup mashed sweet potatoes (freshly roasted for best flavor)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
How to Make Sweet Potato Honeybun Cake
1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
2: Combine Wet Ingredients
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Stir until smooth and well-blended.
3: Mix Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Sifting helps aerate the flour, ensuring a light and fluffy cake.
4: Create the Batter
Gradually add the dry ingredients to the wet ingredients, mixing gently until combined. Avoid overmixing to keep the cake soft and moist.
5: Add the Cinnamon Swirl
In a small bowl, mix the granulated sugar and cinnamon for the swirl.
- Pour half of the cake batter into the prepared baking pan.
- Sprinkle half of the cinnamon swirl mixture evenly over the batter.
- Add the remaining batter, then use a knife to swirl the layers gently to create a marbled effect.
- Top with the remaining cinnamon sugar mixture.
6: Bake to Perfection
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
7: Prepare the Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake for a sweet, glossy finish.
Serving and Storage Tips
- Serving: This dessert cake is best served at room temperature or slightly warmed. Pair it with a cup of coffee or tea for a cozy treat.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature before serving.
Variations and Substitutions
- Add Honey: For extra moisture and sweetness, mix 1 tablespoon of honey into the batter.
- More Cinnamon: If you love a bold cinnamon flavor, increase the cinnamon in the swirl to 1 1/2 tablespoons.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
Expert Tips for the Best Sweet Potato Honeybun Cake
- Roast Your Sweet Potatoes: Chef Carla Hall suggests roasting sweet potatoes instead of boiling them to intensify their natural sweetness and flavor.
- Sift the Dry Ingredients: Chef Alton Brown recommends sifting the dry ingredients to aerate the flour, ensuring a lighter cake texture.
- Don’t Overmix: Chef Ree Drummond advises mixing the batter just until combined to maintain a soft and fluffy crumb.
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Conclusion
Sweet Potato Honeybun Cake is a delightful blend of sweet, spiced flavors with a moist, tender texture that makes it a standout dessert cake. Whether you serve it for a holiday celebration or enjoy it as a weekday indulgence, this cake is sure to impress. Try this easy recipe today and bring a slice of comfort to your table!
Sweet Potato Honeybun Cake
Ingredients
For the Cake:
- 1 cup mashed sweet potatoes freshly roasted for best flavor
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent sticking.
Combine Wet Ingredients
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Stir until smooth and well-blended.
Mix Dry Ingredients
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Sifting helps aerate the flour, ensuring a light and fluffy cake.
Create the Batter
- Gradually add the dry ingredients to the wet ingredients, mixing gently until combined. Avoid overmixing to keep the cake soft and moist.
Add the Cinnamon Swirl
- In a small bowl, mix the granulated sugar and cinnamon for the swirl.
- Pour half of the cake batter into the prepared baking pan.
- Sprinkle half of the cinnamon swirl mixture evenly over the batter.
- Add the remaining batter, then use a knife to swirl the layers gently to create a marbled effect.
- Top with the remaining cinnamon sugar mixture.
Bake to Perfection
- Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Prepare the Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake for a sweet, glossy finish.
Notes
- This cake combines the sweetness of sweet potatoes with a delightful cinnamon swirl, creating a moist and flavorful dessert.
- The glaze adds a sweet finishing touch to the already delicious cake.
