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This Sweet Potato Honeybun Cake Will Make You Famous
I remember the first time I brought this cake to a neighborhood potluck. It sat on the dessert table, looking humble next to a towering chocolate fudge cake and a brightly colored fruit tart.
People were hesitant at first. “Sweet potato… in a cake?” I heard someone whisper. But then, one brave soul took a slice. His eyes went wide. That was all it took.
Within ten minutes, the entire cake was gone. People I’d never spoken to were coming up to ask for the recipe. It’s that good. It’s a magical combination of a soft, spiced cake and a classic honeybun.
The sweet potato doesn’t scream “vegetable.” Instead, it lends an incredible moistness and a subtle earthy sweetness that pairs perfectly with the warm cinnamon and crunchy pecans. It’s comfort in a 9×13 pan.
This isn’t just a recipe; it’s a conversation starter. It’s the cake people will talk about long after the party is over. So let’s get you ready to bake the best cake you’ve ever made.
What You’ll Need
Here are the ingredients that come together to create this masterpiece. Try to use room temperature eggs and dairy for a smoother batter.
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed cooked sweet potato (about 2 medium sweet potatoes)
For the Cinnamon-Pecan Swirl:
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans, toasted
For the Honey Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons milk (or heavy cream for a richer glaze)
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
Tools Required
You don’t need any high-tech gadgets for this recipe. Just your standard baking equipment will do the job perfectly.
- 9×13 inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Small bowl
- Whisk
- Spatula
- Toothpick or cake tester
- Measuring cups and spoons
Pro Tips
I’ve made this cake more times than I can count. Here are a few secrets I’ve picked up along the way to guarantee it comes out perfect every single time.
1. Use Freshly Baked Sweet Potatoes.
Canned puree works in a pinch, but baking your own sweet potatoes and mashing them creates a superior texture and flavor. The natural moisture is just different. Simply pierce a couple of sweet potatoes with a fork, bake at 400°F (200°C) for 45-60 minutes until tender, let cool, then scoop out the flesh.
2. Toast Your Pecans.
This is a non-negotiable step for me. Toasting the pecans for 5-7 minutes in a dry skillet over medium heat (or in the oven) unlocks a deep, nutty aroma and flavor. It makes the cinnamon swirl so much more complex and delicious. Just watch them carefully so they don’t burn.
3. Don’t Overmix the Batter.
When you combine the wet and dry ingredients, mix just until you no longer see streaks of flour. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake instead of the tender, moist crumb we’re aiming for.
4. Poke Holes for the Glaze.
While the cake is still warm, use a toothpick or a skewer to poke holes all over the surface. This allows that amazing honey glaze to seep down into the cake itself, not just sit on top. Every bite will have a little extra sweetness.
How to Make Sweet Potato Honeybun Cake
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This simple step ensures your cake will come out cleanly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, 1/2 cup of brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Breaking up any clumps now makes for a smoother batter later.
Step 3: Mix the Wet Ingredients
In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined. Then, whisk in the mashed sweet potato until the mixture is smooth.
Step 4: Combine and Create the Batter
Pour the wet sweet potato mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula just until combined. Remember the pro tip: do not overmix!
Step 5: Prepare the Cinnamon Swirl
In a small bowl, mix together the 1/2 cup of brown sugar, 2 teaspoons of cinnamon, and the toasted chopped pecans. This is the heart of the “honeybun” part of the cake.
Step 6: Layer the Cake
Spread half of the cake batter evenly into the prepared baking pan. Sprinkle the cinnamon-pecan mixture evenly over the top. Carefully spoon the remaining batter over the swirl layer and gently spread it to cover the filling.
Step 7: Bake to Perfection
Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
Step 8: Cool and Prepare for Glaze
Let the cake cool in the pan on a wire rack for about 15-20 minutes. While it’s still warm, gently poke holes all over the top with a skewer.
Step 9: Whisk the Honey Glaze
In a small bowl, whisk together the powdered sugar, milk, honey, and vanilla extract until smooth. If it’s too thick, add a tiny bit more milk. If it’s too thin, add more powdered sugar.
Step 10: Drizzle and Serve
Pour the glaze evenly over the warm cake, allowing it to sink into the holes and drip down the sides. Let the cake cool completely before slicing and serving.
Substitutions and Variations
This recipe is forgiving! Feel free to play around with it to suit your taste or what you have in your pantry.
- Nuts: Walnuts are a fantastic substitute for pecans. For a nut-free version, you can omit them or use toasted pumpkin seeds or sunflower seeds for a similar crunch.
- Spices: Feel free to add a pinch of ginger or allspice to the cake batter for an extra layer of warmth.
- Flour: You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.
- Oil: Melted coconut oil or a neutral-flavored olive oil can be used in place of vegetable oil.
Nutritional Information & Dietary Swaps
Here’s a general idea of the nutritional breakdown per serving. Keep in mind this is an estimate and can vary based on your specific ingredients.
| Nutrient | Approximate Amount per Serving |
|---|---|
| Calories | 450-500 kcal |
| Fat | 25g |
| Carbohydrates | 55g |
| Protein | 6g |
Want to adapt this for a specific diet? Here are some simple swaps.
| Dietary Need | Suggested Swap |
|---|---|
| Gluten-Free | Use a 1:1 gluten-free all-purpose flour blend. |
| Dairy-Free | Use plant-based milk (almond, soy, or oat) in the glaze. |
| Vegan | Use flax eggs (3 tbsp ground flax + 7.5 tbsp water) and plant-based milk. |
Meal Pairing and Efficiency
This cake is a star on its own, but it pairs beautifully with a hot cup of coffee or black tea. For a truly decadent dessert, serve a warm slice with a scoop of vanilla bean ice cream.
To be efficient, you can toast the pecans and mix the swirl ingredients while the sweet potatoes are baking. This streamlines the process once you start making the batter.
Leftovers and Storage
If you have leftovers (which is a big “if”), they are easy to store.
Cover the cake pan tightly with plastic wrap or foil, or transfer slices to an airtight container. It will keep at room temperature for up to 3 days. You can also store it in the refrigerator for up to 5 days, though it might become a bit denser.
To serve from the fridge, let it come to room temperature or gently warm a slice in the microwave for 10-15 seconds.
Frequently Asked Questions
Q1. Can I use a different size pan?
Ans: Yes, but you’ll need to adjust the baking time. Two 9-inch round pans will work (bake for 25-30 minutes), or you can make cupcakes (bake for 18-22 minutes). Always use the toothpick test to check for doneness.
Q2. My cinnamon swirl sank to the bottom. What did I do wrong?
Ans: This usually happens if the batter is too thin or if the swirl mixture is too heavy. Make sure your sweet potato puree isn’t overly watery. Also, try to be gentle when adding the top layer of batter so it doesn’t push the filling down.
Q3. Can I make this cake ahead of time?
Ans: Absolutely. This cake is actually even better the next day as the flavors have more time to meld together. You can bake the cake a day in advance, cover it, and store it at room temperature. Just wait to add the glaze until a few hours before you plan to serve it.
Q4. Can I freeze this cake?
Ans: Yes, it freezes well. I recommend freezing it without the glaze. Wrap the cooled cake tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it at room temperature, then add the glaze before serving.
Wrapping Up
There you have it. This Sweet Potato Honeybun Cake is more than just a dessert; it’s an experience. It’s the perfect bake for a crisp autumn day, a holiday gathering, or just because you deserve a treat.
The combination of moist, spiced cake with that sweet, crunchy swirl is something truly special. I hope you give it a try and that it becomes as beloved in your home as it is in mine.
When you make it, I’d love to hear how it turned out! Leave a comment below with your experience or any questions you might have. Happy baking!
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