Go Back
–+ servings
Sweet Potato Honeybun Cake

Sweet Potato Honeybun Cake That's Moist and Irresistible

Sweet Potato Honeybun Cake is a delightful dessert combining moist sweet potatoes and a cinnamon swirl, perfect for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup mashed sweet potatoes canned sweet potato puree is a convenient option
  • 1 cup granulated sugar no direct substitutes
  • 1/2 cup brown sugar coconut sugar can offer a darker sweetness
  • 1/2 cup vegetable oil can also use canola oil or melted coconut oil
  • 2 pcs eggs best not to substitute for binding purposes
  • 1/2 cup buttermilk milk mixed with vinegar or lemon juice works in a pinch
  • 1 teaspoon vanilla extract pure vanilla extract is recommended
  • 2 cups all-purpose flour a gluten-free flour blend may work but results can vary
  • 2 teaspoons baking powder no substitutions can be made
  • 1 teaspoon baking soda best to use as is
  • 1/2 teaspoon salt essential for overall taste
  • 1 teaspoon ground cinnamon substitutions alter the flavor profile
  • 1/4 teaspoon nutmeg substitutions alter the flavor profile
  • 1/4 teaspoon ginger substitutions alter the flavor profile
For the Cinnamon Swirl
  • 1/2 cup granulated sugar no substitutions are recommended
  • 1 tablespoon ground cinnamon using alternatives can change the spice level
For the Glaze
  • 1 cup powdered sugar no substitutes recommended
  • 2-3 tablespoons milk any milk variety will work
  • 1 teaspoon vanilla extract almond extract can be a delightful alternative

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, combine 1 cup of mashed sweet potatoes, 1 cup of granulated sugar, 1/2 cup of brown sugar, 1/2 cup of vegetable oil, 2 eggs, 1/2 cup of buttermilk, and 1 teaspoon of vanilla extract. Blend until smooth.
  3. In another bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of ginger.
  4. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
  5. In a small bowl, mix together 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon.
  6. Pour half of the sweet potato batter into the prepared pan, sprinkle half of the cinnamon sugar mixture over it.
  7. Spoon the remaining batter into the pan and swirl with the remaining cinnamon sugar mixture on top.
  8. Bake for 35-40 minutes, or until a toothpick comes out clean.
  9. Let the cake cool in the pan on a wire rack for about 10-15 minutes.
  10. In a medium bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk, and 1 teaspoon of vanilla extract for the glaze.
  11. Drizzle the glaze generously over the cooled cake and allow it to set before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 4000IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure sweet potatoes are thoroughly mashed to prevent lumps. Avoid overmixing to keep the cake tender.

Tried this recipe?

Let us know how it was!