Sweet Potato Honeybun Cake Recipe

Imagine the warm, comforting aroma of spiced cake mingled with sweet potatoes, cinnamon, and a glossy glaze, and you’ll understand why Sweet Potato Honeybun Cake holds a special place in my heart. It’s a glorious cross between a soft-spiced quick bread and an old-fashioned honeybun, with silky mashed sweet potatoes lending earthy sweetness and golden color to every bite. This showstopper is as perfect for coffee with friends as it is for cozy family gatherings. If you’ve never baked a Sweet Potato Honeybun Cake before, let me tell you: it’s deliciously simple, wildly inviting, and just the thing to make your kitchen smell like heaven.

Ingredients You’ll Need

One of the best things about Sweet Potato Honeybun Cake is how it turns a handful of simple staples into an irresistible treat. Each ingredient plays a crucial part—bringing flavor, tenderness, or that signature swirl. Here’s what you’ll need and why it matters.

• Mashed sweet potatoes: Offer moistness, a rich orange hue, and a gentle natural sweetness that makes the cake so special.
• Granulated sugar: Adds classic sweetness and helps the cake set up with a tender crumb.
• Packed brown sugar: Brings deeper, caramel-like notes and a bit of extra moisture.
• Vegetable oil: Ensures a super moist texture that stays soft for days.
• Large eggs: Bind everything together and give the cake a lovely, light structure.
• Buttermilk: The tang brightens the overall flavor and boosts the cake’s tenderness.
• Vanilla extract: Rounds out all the warm notes with irresistible fragrance.
• All-purpose flour: Provides the foundation for the cake’s structure.
• Baking powder: Gives the cake lift for a fluffy, light bite.
• Baking soda: Works with the buttermilk to ensure a beautiful rise and a soft crumb.
• Salt: Balances out the sweetness and defines all the flavors.
• Ground cinnamon: Essential for that honeybun warmth and aroma.
• Ground nutmeg: Delivers a cozy, slightly nutty hint that’s perfect with sweet potato.
• Ground ginger: Adds a little zesty backbone and depth.
• Granulated sugar (for cinnamon swirl): Gives that classic honeybun swirl just the right amount of sweetness.
• Ground cinnamon (for cinnamon swirl): Makes the swirl fragrant, spicy, and truly irresistible when baked.
• Powdered sugar (for glaze): Whips up into that gorgeous, silky-smooth topping.
• Milk (for glaze): Thins out the glaze to just the right drizzle consistency.
• Vanilla extract (for glaze): A final fragrant touch in the sweet, creamy glaze.

How to Make Sweet Potato Honeybun Cake

Step 1: Prepare Your Pan and Preheat

Kick things off by setting your oven to 350°F (175°C). Take a 9×13-inch baking pan and give it a generous greasing and flouring—this step is essential so you can serve perfect squares of Sweet Potato Honeybun Cake without any sticking. A properly prepared pan really makes all the difference for easy slicing later!

Step 2: Mix the Wet Ingredients

In a large bowl, combine your mashed sweet potatoes, granulated sugar, brown sugar, oil, eggs, buttermilk, and vanilla extract. Whisk or mix until absolutely smooth—this will be the flavorful backbone of your Sweet Potato Honeybun Cake, infusing it with tenderness and that deep, sweet flavor. Make sure everything is fully blended and free of lumps.

Step 3: Sift and Combine Dry Ingredients

In a separate bowl, sift together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Sifting helps keep the batter light and lump-free, while the spice mix infuses the cake with that scent we all crave from a classic honeybun treat.

Step 4: Blend the Wet and Dry Mixtures

Gradually add your sifted dry ingredients into the wet bowl, stirring gently as you go. You want to mix just until everything is combined—overmixing can make the cake a little dense, so stop as soon as you have a smooth, even batter. At this point, your kitchen should already smell amazing!

Step 5: Prepare the Cinnamon Swirl

In a small bowl, stir together granulated sugar and cinnamon for that classic, irresistible swirl. This combination is what transforms your Sweet Potato Honeybun Cake from simple to show-stopping with every bite.

Step 6: Layer the Batter and Cinnamon Swirl

Pour half of your cake batter into the prepared pan. Sprinkle half of the cinnamon-sugar swirl evenly over the top, covering every corner. Then pour the rest of the batter on top and gently swirl it with a knife for that marbled, honeybun effect. Finish by sprinkling the remaining cinnamon swirl over the top layer.

Step 7: Bake to Perfection

Place your pan in the preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The hardest part: let it cool completely in the pan on a wire rack! This helps set the crumb, locks in moisture, and prepares the surface for a perfect glaze on top.

Step 8: Glaze and Finish

Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable, then drizzle generously over the completely cooled cake. This glossy topping gives the Sweet Potato Honeybun Cake its signature finish—sweet, creamy, and just the right amount of indulgent.

How to Serve Sweet Potato Honeybun Cake

Garnishes

Dress up your Sweet Potato Honeybun Cake with a dusting of cinnamon or a sprinkling of chopped toasted pecans for irresistible crunch and visual flair. For a little extra luxury, a dollop of whipped cream or a light zesting of orange peel amplifies the flavors and makes every slice party-worthy.

Side Dishes

This cake pairs wonderfully with creamy vanilla ice cream, a spoonful of Greek yogurt, or a chilled glass of milk. If you’re serving for brunch, try offering with strong black coffee or chai tea—those warm spices play beautifully with the cake’s sweet, mellow profile.

Creative Ways to Present

Cut your Sweet Potato Honeybun Cake into neat squares and stack them high on a dessert stand, or arrange in muffin papers for easy serving at potlucks. For extra holiday festivity, drizzle an extra bit of colored icing or top with sugared cranberries. No matter how you slice it, this cake begs to be shared!

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, Sweet Potato Honeybun Cake keeps beautifully at room temperature for up to 2 days—just cover it tightly with plastic wrap or pop into an airtight container. If you’re in a warm or humid climate, the fridge will help preserve freshness for up to 5 days, though you’ll want to bring it to room temp before serving for the best texture.

Freezing

You can absolutely freeze Sweet Potato Honeybun Cake! Let it cool and set the glaze fully, then wrap individual pieces or the whole cake (without glaze, for best texture) in plastic and foil. It will keep well in the freezer for up to 2 months. Thaw overnight in the fridge or on the counter before enjoying.

Reheating

To reheat, warm a slice in the microwave for 10 to 15 seconds, just until soft. If you’ve stored the cake in the fridge, let it sit out at room temperature for about half an hour before reheating, so those aromatic spices and tender crumb really shine through again.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes (look for those packed in water, not syrup) work well in a pinch—just be sure to drain and mash them thoroughly. The flavor might be slightly sweeter, so you can adjust the sugar a bit to taste if you like.

What’s the best way to mash sweet potatoes for this recipe?

Simply peel, dice, and boil or roast your sweet potato until very tender, then mash with a fork or potato masher until smooth and lump-free. Roasting brings deeper flavor, while boiling is quick and yields a perfectly creamy mash.

Can I substitute the buttermilk?

Absolutely! If you’re out of buttermilk, stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes—voila, you’ve got a great tangy substitute that works beautifully in your Sweet Potato Honeybun Cake.

Is this recipe gluten-free friendly?

This recipe uses all-purpose flour, but you can experiment with a good quality 1:1 gluten-free baking blend. Just keep an eye on baking time, as gluten-free versions can sometimes bake up a bit differently.

Can I add nuts or raisins?

Absolutely! Stir up to a cup of toasted pecans, walnuts, or even plump raisins into the batter for extra texture and interest. It’s a delicious way to add your own personal spin to Sweet Potato Honeybun Cake.

Final Thoughts

Once you bake your first Sweet Potato Honeybun Cake, it’s bound to become one of those recipes you pull out again and again—whether for celebrations, afternoon treats, or anytime you’re craving a little comfort and sweetness from your oven. Give it a try and share a big, gooey, cinnamon-swirled piece with someone you love!

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