Description
This Sweet Potato Honeybun Cake is the ultimate comfort dessert—soft, moist, and packed with warm cinnamon flavor. Inspired by the classic honeybun cake, this version adds rich, naturally sweet mashed sweet potatoes for an extra layer of depth and tenderness.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mashed sweet potatoes
- 1 cup sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Cinnamon Swirl:
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a baking pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, mix mashed sweet potatoes, sugar, brown sugar, oil, eggs, and vanilla until smooth.
Add dry ingredients to wet mixture, alternating with buttermilk. Mix until just combined.
Pour half of the batter into the pan.
Mix brown sugar and cinnamon, then sprinkle evenly over the batter.
Pour remaining batter on top and gently swirl with a knife.
Bake for 35–40 minutes, until a toothpick inserted comes out clean.
Let cake cool slightly.
Prepare glaze by mixing powdered sugar, milk, and vanilla until smooth.
Drizzle glaze over the warm cake.
Notes
Use smooth, well-mashed sweet potatoes for best texture. Avoid overmixing to keep the cake light and tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 360 kcal
- Sodium: 200mg
- Protein: 4g