If you’re on the hunt for a dessert that feels like a warm hug wrapped in a slice, this Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe is going to steal your heart. It brings together the natural sweetness and earthiness of sweet potatoes with the comforting spices of cinnamon and brown sugar, all swirled into a moist cake studded with crunchy pecans and topped with a uniquely luscious grated sweet potato icing. It’s a showstopper for holiday gatherings, cozy afternoons, or any time you want to treat yourself to something truly special and homemade.
Ingredients You’ll Need
This recipe combines simple, everyday pantry staples with some fresh sweet potato magic to create layers of flavor and texture. Each ingredient plays a vital role in building the moist crumb, the sweet swirl, and the creamy icing that makes this cake unforgettable.
- 2 cups all-purpose flour: The foundation that gives structure and softness to the cake.
- 1 cup granulated sugar: Sweetens the batter perfectly without overpowering the natural flavors.
- 1 tsp baking powder: Helps the cake rise just right for a tender crumb.
- 1 tsp baking soda: Works with the buttermilk to ensure lightness and texture.
- 1 tsp ground cinnamon: Adds warmth and that irresistible spicy note.
- 1/2 tsp salt: Enhances all the sweetness and balances flavors beautifully.
- 1/2 cup unsalted butter (softened): Brings richness and moisture to every bite.
- 1 cup mashed cooked sweet potato: The star ingredient that infuses depth, moisture, and flavor.
- 1/4 cup buttermilk: Reacts with baking soda to lighten the texture; can swap with regular milk.
- 2 large eggs: Bind everything together and add softness.
- 1 tsp vanilla extract: Enhances all the other flavors with its sweet aroma.
- 1/2 cup chopped pecans (for the swirl): Adds a delightful crunch amid the tender cake layers.
- 1/2 cup brown sugar (packed): Creates that signature honeybun swirl flavor with caramel notes.
- 1 tbsp ground cinnamon: Blends with brown sugar for the classic spiced swirl.
- 1/2 cup chopped pecans (for topping): Adds crunch and nutty flair to finish the cake beautifully.
- 1/2 cup grated fresh sweet potato (raw): Unique fresh element that makes the icing extra special and subtly sweet.
- 1/2 cup powdered sugar: Sweetens and thickens the icing to the perfect consistency.
- 2 tbsp unsalted butter (melted): Adds creaminess to the icing.
- 1 tsp vanilla extract: Complements the sweet potato’s earthy flavor in the icing.
- 1/4 tsp ground cinnamon: A touch of spice to tie the icing to the cake.
- 1-2 tbsp milk: Adjusts the icing to a smooth, pourable texture.
How to Make Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch pan to ensure your cake releases perfectly. In a large bowl, whisk together the dry ingredients—flour, sugar, baking powder, baking soda, cinnamon, and salt—until well combined. Then, add the softened butter, mashed sweet potato, buttermilk, eggs, and vanilla extract. Use a mixer to blend everything until the batter is silky smooth, promising a tender, moist cake once baked.
Step 2: Make the Honeybun Swirl
In a separate small bowl, combine the brown sugar, a tablespoon of cinnamon, and half a cup of chopped pecans. This mixture will create the iconic honeybun swirl that zigzags deliciously through your cake, infusing each bite with the perfect balance of caramelized sweetness and nutty crunch.
Step 3: Assemble the Cake Layers
Pour half of your batter evenly into the prepared pan. Sprinkle the honeybun swirl mixture across this layer to spread that irresistible cinnamon-pecan goodness. Then, top it with the remaining batter, smoothing it out gently. To get that signature marbled effect, use a butter knife or skewer to swirl the batter and honeybun mixture together. Finally, scatter the remaining chopped pecans on top to add a delightful crunch when baked.
Step 4: Bake the Cake
Pop the pan into your preheated oven and bake for 35 to 45 minutes. You’ll know it’s ready when the cake is golden brown and a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this stage is the ultimate tease—spicy, sweet, nutty, and utterly inviting.
Step 5: Prepare the Grated Sweet Potato Icing
While the cake is baking, it’s time for the icing—the star that takes this dessert to a whole new level. In a small bowl, mix the grated fresh sweet potato, powdered sugar, melted butter, vanilla extract, and cinnamon. Slowly add milk one tablespoon at a time to reach a smooth, pourable consistency. This icing is uniquely luscious, subtly sweet, and earthy, tying the entire cake together beautifully.
Step 6: Cool and Ice the Cake
When the cake is done, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step is important to let the cake firm up so your gorgeous icing doesn’t just slide off. Once cooled, drizzle the grated sweet potato icing generously over the top and spread it evenly for a stunning finish.
Step 7: Serve and Enjoy
Slice into this masterpiece and savor the warm blend of textures and flavors—from moist cake to crunchy pecans and creamy, spiced icing. Every bite is like autumn on a plate, perfect for sharing or indulging yourself.
How to Serve Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Garnishes
Although the cake is a showstopper on its own, adding a few pecan halves or a light dusting of cinnamon can elevate the look and deepen the flavors. A sprig of fresh rosemary or a dollop of lightly whipped cream also brings a delightful contrast to the sweet earthiness of the cake.
Side Dishes
This cake pairs wonderfully with a warm cup of chai tea or freshly brewed coffee. For a brunch or dessert spread, serve alongside spiced whipped cream or a scoop of vanilla bean ice cream to complement the cake’s cozy spices and sweet potato richness.
Creative Ways to Present
Why not transform this cake into a layered dessert in parfait glasses? Crumble some between layers of whipped cream and toasted pecans for an elegant twist. Alternatively, cut the cake into smaller squares and serve on a platter with individual drizzle lines of the grated sweet potato icing for a charming party presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 2 days to keep it moist and fresh. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving to enjoy the best texture and flavor.
Freezing
This Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe freezes beautifully. Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Reheating
To revive the cake’s softness, warm slices in a microwave for 15–20 seconds or briefly in a low oven (about 300°F) wrapped in foil. Avoid overheating to keep the icing intact and the pecans crunchy.
FAQs
Can I use canned sweet potatoes instead of fresh?
For the mashed sweet potato in the cake, canned sweet potatoes can be a convenient substitute if drained well and mashed smoothly. However, the grated fresh sweet potato in the icing really shines with its fresh texture and flavor, so fresh is best there.
What’s the best way to cook the sweet potato for mashing?
Roasting or boiling the sweet potato works well. Roasting can enhance sweetness, while boiling softens it quickly. Whichever method you choose, make sure to mash it thoroughly for a smooth cake batter.
Can I substitute buttermilk with something else?
If you don’t have buttermilk, an easy substitute is to mix regular milk with a teaspoon of lemon juice or white vinegar and let it sit for 5 minutes. This acidity helps with the cake’s rise and tender texture.
How do I get the perfect swirl in the cake?
After pouring the first half of the batter and sprinkling the swirl mixture, spread the second half of batter evenly over it, then gently swirl using a knife or skewer in a figure-eight or circular motion. Don’t over-mix—the goal is pretty, distinct swirls.
What makes the grated sweet potato icing so special?
Unlike traditional icing, the grated sweet potato adds natural sweetness, a subtle earthiness, and a unique texture that transforms this cake from ordinary to unforgettable. It ties all the flavors together in a way that’s both comforting and refreshingly different.
Final Thoughts
Trust me, the Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe is one you’re going to come back to time and time again. It’s not just a cake; it’s a celebration of flavors and textures that feels like a cozy hug in every bite. Whether for special occasions or simply because you deserve a treat, baking this gorgeous dessert will fill your home with warmth and your heart with joy. So grab those sweet potatoes and pecans, and get ready to fall in love!
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Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Honeybun Cake combines the warm flavors of cinnamon-spiced sweet potato with a crunchy pecan swirl and a unique grated sweet potato icing. It’s a moist, tender cake featuring layers of sweet potato and brown sugar swirl baked to golden perfection, topped with a creamy sweet potato glaze for a luscious finish. Perfect for a cozy dessert or special occasion treat.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/4 cup buttermilk (or regular milk)
- 2 large eggs
- 1 tsp vanilla extract
Honeybun Swirl
- 1/2 cup brown sugar (packed)
- 1 tbsp ground cinnamon
- 1/2 cup chopped pecans
Topping
- 1/2 cup chopped pecans
Grated Sweet Potato Icing
- 1/2 cup grated fresh sweet potato (raw)
- 1/2 cup powdered sugar
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1–2 tbsp milk (or as needed to achieve desired consistency)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking and allow for easy removal of the cake.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until fully combined to ensure even distribution of leavening and spices.
- Combine Wet Ingredients: Add the softened butter, mashed cooked sweet potato, buttermilk, eggs, and vanilla extract to the dry mixture. Use a hand mixer or stand mixer to beat until the batter is smooth and evenly combined, ensuring a consistent texture.
- Make the Honeybun Swirl: In a small bowl, mix together the brown sugar, cinnamon, and 1/2 cup chopped pecans. Set this mixture aside for the swirl layer.
- Assemble the Cake: Pour half of the batter into the prepared pan, spreading it evenly. Sprinkle the honeybun swirl mixture evenly over the batter. Top with the remaining batter and spread it out. Use a butter knife or skewer to gently swirl the batter and honeybun mixture together, creating a marbled design. Finally, sprinkle the remaining chopped pecans on top for added crunch and flavor.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean and the cake surface turns golden brown.
- Prepare the Grated Sweet Potato Icing: While the cake bakes, combine the grated raw sweet potato, powdered sugar, melted butter, vanilla extract, and cinnamon in a small bowl. Gradually stir in milk, 1 tablespoon at a time, until the icing becomes smooth and easily pourable.
- Cool and Ice the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely. After cooling, drizzle the grated sweet potato icing evenly over the top of the cake.
- Serve: Slice the cake and serve. Enjoy the harmonious blend of spiced sweet potato, crunchy pecans, and creamy icing in every bite.
Notes
- You can substitute buttermilk with regular milk plus 1 teaspoon lemon juice or vinegar for a similar effect.
- Ensure sweet potatoes are well mashed and cooled before mixing to avoid curdling the batter.
- The grated sweet potato in the icing adds a unique texture and natural sweetness; adjust milk quantity to get desired glaze consistency.
- Chopped pecans can be toasted beforehand to enhance their flavor.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
