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
Scale
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.
