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Moist Sweet Potato Honeybun Cake with a rich honey glaze and sweet potato flavor

Sweet Potato Honeybun Cake

A comforting and delicious twist on the classic honeybun cake, featuring sweet potatoes, warm spices, and a moist, soft texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Base
  • 2 cups mashed sweet potatoes Use fresh sweet potatoes for best flavor.
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 4 large eggs Add one at a time, mixing well after each.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-friendly option.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Topping
  • 1/4 cup honey Can substitute with maple syrup.
  • 1 cup chopped pecans Optional; can be omitted.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, mix together the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil until well combined.
  3. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the sweet potato mixture, mixing until just combined.
Baking
  1. Pour half of the batter into the prepared baking pan.
  2. Drizzle with honey and sprinkle pecans (if using). Pour the remaining batter over the top.
  3. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow to cool before serving.
  2. Serve warm, optionally with whipped cream or vanilla ice cream.

Notes

Store in an airtight container at room temperature for up to four days, or refrigerate for up to a week. Can freeze for up to three months.
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