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Sweet Potato Honeybun Cake

Sweet Potato Honeybun Cake

This Sweet Potato Honeybun Cake combines the rich flavors of sweet potatoes with a delightful cinnamon and sugar swirl, topped with a sweet glaze. It's perfect for dessert or a cozy afternoon treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 electric mixer or hand mixer
  • 1 9x13 inch baking pan
  • 1 parchment paper (optional)
  • 1 cooling rack

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.
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 0.5 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the 9x13 inch baking pan or line with parchment paper for easy removal.
  • In a large mixing bowl, combine the sweet potato puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well-blended.
  • In a medium mixing bowl, mix the flour, baking powder, baking soda, salt, ground cinnamon, and chopped nuts (if using).
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  • Pour half of the batter into the prepared baking pan, spreading it evenly.
  • In a small bowl, mix together ¼ cup sugar with 1 teaspoon of cinnamon. Sprinkle this mixture over the first layer of batter.
  • Pour the remaining batter over the sugar and cinnamon layer.
  • Swirl a knife through the batter to create a marbled effect, being careful not to mix it too much.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  • Once the cake is done, allow it to cool in the pan for about 10-15 minutes, then transfer it to a cooling rack.
  • Drizzle the glaze over the warm cake and let it cool completely before serving.

Notes

To make sweet potato puree, simply peel, chop, and boil the sweet potatoes until soft, then mash or blend until smooth.
For added flavor, you can enhance the glaze with a teaspoon of maple syrup or honey.
This cake can be stored in an airtight container at room temperature for up to 3 days. Enjoy!