Sweet Potato Honey Bun Cake
This Sweet Potato Honey Bun Cake is a moist and flavorful dessert made with baked sweet potatoes, brown sugar, and warm spices. Swirled with a cinnamon-sugar layer and topped with a sweet glaze. It’s the perfect blend of classic honey bun flavor and rich Southern-style sweetness.
Ingredients
Cake
- 1 cup Baked Sweet Potato
- ½ cup Vegetable Oil
- 1 cup Granulated Sugar
- ½ cup Brown Sugar
- 1 cup Buttermilk
- 3 Eggs
- 1 teaspoon Vanilla Extract
- 2 cup Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Cloves
- ½ teaspoon Nutmeg
- ½ teaspoon Salt
Cinnamon Swirl
- ½ cup Sugar
- 1 tablespoon Ground Cinnamon
Glaze
- 1 cup Powdered Sugar
- 2 to 3 tablespoons Milk
- ½ Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x13-inch baking pan to prevent sticking.
- In a large mixing bowl, combine, mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract
- Whisk or mix until smooth and fully blended.
- In a separate bowl, sift together, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger
- Stir the dry ingredients to combine evenly.
- Gradually add the dry ingredients to the sweet potato mixture.
- Stir until just combined and no dry streaks remain. Do not overmix.
- In a small bowl, mix together, granulated sugar and ground cinnamon. This will be used for the cinnamon swirl layer.
- Pour half of the cake batter into the prepared pan.
- Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
- Add the remaining batter on top and gently swirl with a knife.
- Sprinkle the rest of the cinnamon-sugar mixture over the top.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool completely in the pan on a wire rack.
- In a small bowl, whisk together, powdered sugar, milk, and vanilla extract. Stir until smooth and pourable.
- Drizzle the glaze over the cooled cake evenly. Let it set, then slice and serve.
Video
Recipe Tips
For the best flavor and texture, I use freshly baked and mashed sweet potatoes instead of canned. Roasting them brings out their natural sweetness and gives the cake a richer, more authentic taste. Also, be sure to let the cake cool slightly before glazing so the icing sets without melting completely off the cake.
