Introduction

This Sweet Potato Honeybun Cake is a delightful treat that combines the warmth of cinnamon with the natural sweetness of sweet potatoes. It’s moist, flavorful, and topped with a simple glaze that makes every bite irresistible. Perfect for dessert or a cozy snack.

The image shows a moist, ring-shaped bundt cake with a golden brown crust sitting on a white cake stand. The cake has a thick layer of smooth white glaze dripping down its sides, creating a shiny texture. On top, there is a generous sprinkle of chopped nuts, which add a crunchy texture and contrast with the glossy glaze. The background features a white marbled surface, making the warm colors of the cake stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups sweet potato puree (about 2 medium sweet potatoes)
1 cup granulated sugar
0.5 cup brown sugar (packed)
0.5 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1.5 teaspoons baking powder
1 teaspoon baking soda
0.5 teaspoon salt
2 teaspoons ground cinnamon
0.5 cup chopped pecans or walnuts (optional)
0.25 cup granulated sugar (for cinnamon layer)
1 teaspoon ground cinnamon (for cinnamon layer)
1 cup powdered sugar (for glaze)
2 tablespoons milk (for glaze)
0.5 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
Step 2: In a large mixing bowl, combine the sweet potato puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well blended.
Step 3: In a medium bowl, mix the flour, baking powder, baking soda, salt, ground cinnamon, and chopped nuts if using.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
Step 5: Pour half of the batter into the prepared pan, spreading it evenly.
Step 6: In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon. Sprinkle this cinnamon sugar evenly over the first layer of batter.
Step 7: Pour the remaining batter over the cinnamon sugar layer.
Step 8: Use a knife to gently swirl through the batter to create a marbled effect, being careful not to overmix.
Step 9: Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: While the cake bakes, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Step 11: Once baked, let the cake cool in the pan for 10-15 minutes before transferring it to a cooling rack.
Step 12: Drizzle the glaze over the warm cake and allow it to cool completely before serving.

Tips & Variations

For a nut-free version, simply omit the chopped pecans or walnuts.
You can substitute vegetable oil with melted butter for a richer flavor.
Adding a pinch of nutmeg or cloves to the dry ingredients can enhance the warm spice profile.
Use canned sweet potato puree if fresh sweet potatoes aren’t available; just be sure it’s unsweetened.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to bring back softness before serving.

How to Serve

A golden brown bundt cake sits on a white cake stand, featuring a thick layer of smooth white glaze dripping down its sides. The glaze is topped with a generous sprinkling of chopped nuts and a light drizzle of honey or syrup, creating a shiny, textured finish. The cake has a defined ring shape with distinct ridges, and some glaze has dripped onto the white marbled surface beneath. The background is softly blurred, giving focus to the cake's rich colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum or a similar binder for best results.

Can I prepare the batter ahead of time?

It’s best to bake the cake immediately after mixing to ensure a light texture. However, you can prepare the batter a few hours ahead and keep it covered in the refrigerator, then bake when ready. Allow extra baking time if the batter is cold.