Sweet Potato Honey Bun Cake -

Sweet Potato Honey Bun Cake is an indulgent dessert that combines moist sweet potato cake with a cinnamon-brown sugar swirl and a luscious vanilla glaze. This delightful treat is perfect for any occasion, from holiday gatherings to family get-togethers. With its unique flavor and texture, it’s sure to be a hit with everyone. Here’s how to make this delicious cake from scratch!

Why You Will Love This Recipe

This Sweet Potato Honey Bun Cake is incredibly moist and flavorful, thanks to the sweet potatoes. The warm spices of cinnamon, nutmeg, and cloves provide an aromatic richness that complements the sweetness of the cake. The honey bun swirl adds a delightful texture and flavor contrast, making every bite a treat. Plus, the vanilla glaze on top not only enhances the sweetness but also creates a beautiful finish. This cake is easy to bake and is sure to impress your family and friends!

Pro Tips for Making Sweet Potato Honey Bun Cake

Make sure to use a large sweet potato, about one, to yield the required 1 cup of mashed sweet potatoes.

Allow the butter and eggs to reach room temperature for better blending and a fluffier cake texture.
Don’t overmix the batter; mix just until the dry ingredients are integrated to ensure a tender crumb.
Let the cake cool completely before slicing to achieve clean pieces when serving.

Consider adding chopped pecans or walnuts to the honey bun swirl for an added crunch!

Ingredients

Here’s what you’ll need for this delectable cake:

For the Cake Batter:

2 cups all-purpose flour, sifted

1½ tsp baking powder
½ tsp baking soda
½ tsp salt

1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves (optional)

1 cup mashed cooked sweet potatoes (about 1 large potato)
½ cup unsalted butter, softened
1 cup granulated sugar

½ cup light brown sugar, packed
3 large eggs, at room temperature
1 tsp vanilla extract

½ cup buttermilk

For the Honey Bun Swirl:

½ cup brown sugar, packed
1 tbsp ground cinnamon

2 tbsp honey
2 tbsp unsalted butter, melted

For the Vanilla Glaze:

1½ cups powdered sugar, sifted

2–3 tbsp milk or heavy cream
½ tsp vanilla extract
1 tsp honey (optional, for extra honey bun flavor)

Directions

Follow these simple steps to make your Sweet Potato Honey Bun Cake:

Step 1: Prepare the Sweet Potatoes: Peel and cube one large sweet potato. Boil until tender (about 15 minutes), then drain and mash until smooth. Let it cool completely.
Step 2: Preheat Oven and Prepare Pan: Preheat oven to 325°F (165°C). Grease and flour a 9×13-inch baking pan.

Step 3: Make the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes). Add eggs one at a time, beating well after each addition. Mix in mashed sweet potatoes and vanilla. Alternately add the dry ingredients and buttermilk, beginning and ending with the dry. Mix just until combined—do not overmix.
Step 4: Prepare the Swirl: In a small bowl, stir together brown sugar, cinnamon, melted butter, and honey until smooth.
Step 5: Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Drizzle the swirl mixture over the batter and use a knife to gently swirl it through. Top with the remaining batter and smooth out the surface.

Step 6: Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
Step 7: Add the Glaze: While the cake is still warm, whisk together powdered sugar, milk, vanilla, and honey until smooth. Drizzle the glaze over the cake, letting it soak slightly into the top. Let cool completely before slicing and serving. Enjoy!

Frequently Asked Questions (FAQs)

1. Can I use canned sweet potatoes in this recipe?

While using fresh sweet potatoes is recommended for flavor and texture, you can use canned sweet potatoes, but make sure to drain them well and mash them smoothly.

2. Can I freeze the Sweet Potato Honey Bun Cake?

Yes, this cake freezes well. Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.

3. How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

4. Can I make this cake without buttermilk?

Yes! You can substitute buttermilk with regular milk by adding 1 teaspoon of vinegar or lemon juice per ½ cup of milk to create a buttermilk substitute.

5. What can I replace in the recipe for a gluten-free version?

You can use a 1-for-1 gluten-free flour blend as a substitute for all-purpose flour in this recipe.

Conclusion

This Sweet Potato Honey Bun Cake is a delightful treat that you can easily whip up for any occasion. Its rich flavors and soft texture are sure to become a favorite in your household. Whether enjoyed for breakfast, dessert, or any time in between, this cake is comforting and satisfying. Happy baking!