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
Scale
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.
