If you are looking for a delightful dessert that feels like a warm hug on a plate, the Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe is exactly what you need. This cake is a beautiful blend of moist, spiced sweet potato cake layers swirled with crunchy pecans and brown sugar, then topped with an irresistibly creamy icing that features the unique twist of fresh grated sweet potato. It’s a perfect treat that’s comforting, flavorful, and full of autumnal charm, yet bright enough to enjoy year-round.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in balancing texture, flavor, and color. From the tender crumb of the all-purpose flour to the rich warmth of cinnamon, and the creamy sweetness of grated sweet potato in the icing, these simple components come together to create magic.
- 2 cups all-purpose flour: The foundation for a tender, fluffy cake crumb.
- 1 cup granulated sugar: Adds sweetness while keeping the texture light.
- 1 tsp baking powder: Ensures the cake rises perfectly.
- 1 tsp baking soda: Works alongside baking powder for the perfect lift.
- 1 tsp ground cinnamon: Gives the cake a warm, cozy spiced flavor.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the cake.
- 1 cup mashed cooked sweet potato: Provides natural sweetness and moist texture.
- 1/4 cup buttermilk (or regular milk): Keeps the cake soft and tender.
- 2 large eggs: Bind the ingredients and add structure.
- 1 tsp vanilla extract: Offers depth and fragrant notes.
- 1/2 cup chopped pecans (for the swirl): Adds a lovely crunch and nutty flavor in the swirl.
- 1/2 cup brown sugar (packed): Works perfectly with pecans for the scrumptious swirl.
- 1 tbsp ground cinnamon: Mixed with brown sugar to spice the swirl layer.
- 1/2 cup chopped pecans (for the topping): Provides a crunchy, nutty finish.
- 1/2 cup grated fresh sweet potato (raw): The star ingredient in the icing, adding unique freshness and texture.
- 1/2 cup powdered sugar: Sweetens the icing with a silky smooth finish.
- 2 tbsp unsalted butter, melted: Makes the icing rich and luscious.
- 1 tsp vanilla extract: Adds a subtle aroma to the icing.
- 1/4 tsp ground cinnamon: Adds a hint of warmth to the icing.
- 1-2 tbsp milk (or as needed): Adjusts the icing consistency to perfect drizzling texture.
How to Make Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly. This ensures that your cake will bake evenly and come out cleanly without sticking, laying the foundation for a beautiful honeybun cake.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Whisking these dry ingredients together not only ensures even distribution of flavors but also guarantees a light, airy texture throughout the cake.
Step 3: Combine Wet Ingredients and Make Batter
Add the softened unsalted butter, mashed cooked sweet potato, buttermilk, eggs, and vanilla extract into the dry mixture. Use a hand or stand mixer to blend everything until the batter is smooth and uniformly mixed. The mashed sweet potato enriches the batter with moisture and natural sweetness, while the butter adds a silky texture that makes every bite melt in your mouth.
Step 4: Prepare the Pecan Swirl
In a small bowl, mix the brown sugar, ground cinnamon, and 1/2 cup chopped pecans. This fragrant, buttery swirl will be the highlight that makes this cake so irresistible. It’s the perfect blend of sweetness and crunch that contrasts the tender cake beautifully.
Step 5: Assemble the Cake
Pour half of the cake batter into your prepared pan and smooth it out. Sprinkle the pecan swirl mixture evenly over the batter, then pour the remaining batter on top, gently spreading it to cover the swirl. This layering is what creates the signature honeybun effect, with sweet, spicy layers and nutty surprises in every bite.
Step 6: Bake and Add the Topping
Bake the cake in the preheated oven for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Once out of the oven, immediately sprinkle the remaining chopped pecans over the top to add a toasty, crunchy finish that enhances every forkful.
Step 7: Prepare the Grated Sweet Potato Icing
While the cake cools, combine grated sweet potato, powdered sugar, melted butter, vanilla extract, ground cinnamon, and enough milk to reach a drizzling consistency. This unique icing brings a fresh and creamy texture that elevates the entire cake and ties the sweet potato theme beautifully together.
Step 8: Ice the Cake
Once the cake has cooled to room temperature, drizzle the grated sweet potato icing evenly over the top. Let it set for a few minutes so the flavors meld and you’re ready for a slice of pure comfort and indulgence.
How to Serve Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Garnishes
A generous sprinkle of toasted pecans or a small dollop of whipped cream can bring an extra layer of decadence to your presentation. Fresh herbs like a sprig of rosemary or a dusting of cinnamon powder make it visually striking and scent inviting.
Side Dishes
This cake pairs wonderfully with a cup of spiced chai tea, creamy vanilla ice cream, or even a scoop of cinnamon-swirled yogurt. These sides harmonize beautifully with the sweet potato and pecan flavors, enhancing the experience without overpowering it.
Creative Ways to Present
If you want to wow your guests, serve individual slices topped with toasted pecan halves and a drizzle of warm caramel sauce. You could even cut small squares and create a layered mini-trifle using whipped cream and crushed pecans for a playful twist on the classic cake.
Make Ahead and Storage
Storing Leftovers
Store the leftover cake tightly covered in the refrigerator for up to 3 days. It stays moist and flavorful, with the icing softening beautifully as it sits.
Freezing
You can freeze the unfrosted cake layers wrapped in plastic wrap and foil for up to 2 months. Thaw fully before adding the grated sweet potato icing for the best texture and flavor.
Reheating
Warm individual slices in the microwave for 20-30 seconds to bring back the homemade, just-baked feel. Adding a touch of butter or serving with warm milk or cream enhances the fresh-from-the-oven sensation.
FAQs
Can I use canned sweet potato instead of fresh?
While fresh sweet potatoes give the best flavor and texture, you can substitute canned sweet potato purée in the cake batter in equal amounts. However, for the grated sweet potato icing, fresh is key to achieve the right texture and freshness.
Is this cake gluten-free friendly?
This particular recipe calls for all-purpose flour, which contains gluten. If you want to make it gluten-free, consider substituting with a trusted gluten-free flour blend and adjust moisture as needed.
Can I make this cake vegan?
To make this cake vegan, swap the butter with plant-based margarine, replace eggs with flax eggs or chia eggs, and use a plant milk variety instead of buttermilk. The pecan swirl and grated sweet potato icing will still shine beautifully.
What is the best way to cook sweet potatoes for this recipe?
The best method is to boil or roast sweet potatoes until tender and then mash them smoothly. This brings out the sweetness and helps integrate them perfectly into the cake batter.
Can I add other nuts or toppings?
Absolutely! Walnuts or almonds would work wonderfully in place of pecans for the swirl or topping, and a sprinkle of shredded coconut or a drizzle of maple syrup on top adds delightful flavor variations.
Final Thoughts
There’s something incredibly special about the Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe. It’s a dessert that feels like a celebration of simple, wholesome ingredients coming together in a beautifully comforting way. Whether you’re baking for a gathering or a quiet moment at home, this cake is sure to become a beloved favorite. Give it a try, and get ready to fall in love with every bite.
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Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Honeybun Cake is a moist and flavorful treat featuring a tender cake infused with mashed sweet potato and warm cinnamon spices. Swirled with a pecan and brown sugar mixture and topped with a unique grated sweet potato icing, it offers a delightful combination of textures and sweet, nutty flavors perfect for cozy gatherings or holiday desserts.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/4 cup buttermilk (or regular milk)
- 2 large eggs
- 1 tsp vanilla extract
Swirl Ingredients
- 1/2 cup chopped pecans
- 1/2 cup brown sugar (packed)
- 1 tbsp ground cinnamon
Topping Ingredients
- 1/2 cup chopped pecans
Icing Ingredients
- 1/2 cup grated fresh sweet potato (raw)
- 1/2 cup powdered sugar
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1–2 tbsp milk (or as needed to achieve desired consistency)
Instructions
- Prepare the Cake Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until evenly combined.
- Combine Wet Ingredients: Add 1/2 cup softened unsalted butter, 1 cup mashed cooked sweet potato, 1/4 cup buttermilk (or regular milk), 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Using a hand mixer or stand mixer, beat the mixture on medium speed until smooth and well incorporated to form the cake batter.
- Prepare the Swirl Mixture: In a separate bowl, mix together 1/2 cup chopped pecans, 1/2 cup packed brown sugar, and 1 tablespoon ground cinnamon. This mixture will be used to create a delicious swirl inside the cake.
- Assemble the Cake with Swirl: Pour half of the prepared batter into the greased pan. Sprinkle half of the pecan and brown sugar mixture evenly over the batter. Add the remaining batter on top, then sprinkle the remaining swirl mixture over it. Use a knife or skewer to gently swirl the pecan mixture through the batter for a marbled honeybun effect.
- Add Topping Pecans: Sprinkle 1/2 cup chopped pecans evenly over the top of the assembled cake to add crunch and nutty flavor.
- Bake the Cake: Place the baking pan in the preheated oven and bake for approximately 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary slightly depending on your oven.
- Prepare the Sweet Potato Icing: While the cake bakes, combine 1/2 cup grated fresh (raw) sweet potato, 1/2 cup powdered sugar, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon in a small bowl. Add milk 1 tablespoon at a time, stirring until the icing reaches a smooth, spreadable consistency.
- Cool and Ice the Cake: Once baked, allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. When the cake is fully cooled, spread the grated sweet potato icing evenly over the top to finish the dessert.
- Serve: Slice the cake into 12 servings and enjoy this moist and spiced sweet potato honeybun cake with its unique pecan swirl and creamy grated sweet potato icing.
Notes
- Substitute buttermilk with regular milk plus 1 tsp lemon juice or vinegar for a similar tang in the cake.
- Ensure the sweet potato used in the batter is fully cooked and mashed smoothly to avoid lumps.
- The grated sweet potato icing adds a unique texture and freshness; if unavailable, a simple cinnamon powdered sugar glaze can be used as an alternative.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- For a nuttier flavor, toast the pecans before chopping and adding to the swirl and topping.
