Sweet Potato Honeybun Cake – Moist Swirled Cinnamon Cake with Sweet Glaze

Introduction

Sweet Potato Honeybun Cake is a Southern-inspired dessert that combines everything you love about classic honeybun cake with the rich, velvety flavor of sweet potatoes. Imagine a moist, tender cake infused with mashed sweet potatoes, layered with a cinnamon-brown sugar swirl, and topped with a warm, sweet glaze that melts into every curve and crack. It tastes like a cross between a honeybun pastry and a homemade fall cake—comforting, nostalgic, warm, and incredibly flavorful.

Sweet potatoes add natural sweetness, moisture, and a buttery softness that sets this cake apart from the traditional version. Every bite delivers a perfect balance of sweetness, spice, and melt-in-your-mouth texture. It’s the kind of dessert that makes your kitchen smell amazing and your family run to the table.

Perfect for holidays, Sunday dinners, potlucks, or whenever you crave a cozy, cinnamon-kissed dessert, this Sweet Potato Honeybun Cake is simple to make, yet tastes like it came from an old-fashioned Southern bakery. With its golden glaze and beautiful cinnamon ribbons running through the center, it’s a show-stopper that always gets rave reviews.

Ingredients:

Cake Batter:

• 1 box yellow cake mix
• 1 cup mashed sweet potatoes (smooth and cooled)
• 4 large eggs
• ¾ cup vegetable oil
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tsp cinnamon (optional for extra warmth)

Cinnamon-Sugar Swirl:

• 1 cup brown sugar
• 1 tbsp cinnamon
• ½ tsp nutmeg (optional)

Honeybun Glaze:

• 2 cups powdered sugar
• ¼ cup milk
• 1 tsp vanilla extract
• 1 tbsp melted butter (optional for richness)

Preparation:

Step 1: Prepare the Sweet Potato Mash

Boil or bake sweet potatoes until soft, then mash until completely smooth. Allow to cool before adding to the batter. Smoothness is key to keeping the crumb tender.

Step 2: Make the Cake Batter

In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, oil, sour cream, vanilla, and cinnamon. Mix until the batter is thick, silky, and well combined. Do not overmix.

Step 3: Prepare the Cinnamon-Sugar Filling

Stir together brown sugar, cinnamon, and nutmeg in a small bowl. This mixture will create the signature honeybun-style swirl inside the cake.

Step 4: Assemble the Cake

Pour half the cake batter into a greased 9×13 baking dish. Sprinkle the cinnamon-sugar mixture over the batter evenly. Spoon the remaining batter on top and spread gently to cover the swirl.

Step 5: Bake the Cake

Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake—this cake is best when moist.

Variation:

• Pecan Honeybun Cake: Add ½ cup chopped pecans to the cinnamon layer for crunch.
• Maple Glaze: Replace milk in the glaze with maple syrup for fall flavor.
• Sweet Potato Cream Cheese Honeybun Cake: Add a thin cream cheese swirl for extra richness.
• Spiced Version: Add cloves or allspice to deepen the warm, cozy flavor.
• Bundt Cake: Pour into a greased Bundt pan and bake 10–15 minutes longer.

COOKING Note:

For the best swirl effect, avoid mixing the cinnamon layer into the batter. Simply layer it in the center and let it bake into beautiful ribbons naturally.

Serving Suggestions:

• Serve warm with vanilla ice cream or whipped cream.
• Drizzle extra glaze or caramel sauce on top.
• Enjoy alongside coffee, tea, or hot cider.
• Slice thick squares for potlucks, brunch tables, or holiday gatherings.

Tips:

• Ensure sweet potatoes are completely cooled or they may thicken the batter too much.
• For a more intense cinnamon flavor, add an extra tablespoon to the filling.
• If glaze is too thick, add 1 tsp milk at a time until pourable.
• Let the cake rest 10 minutes before glazing so the icing melts perfectly into the cracks.

Prep Time:

20 minutes

Cooking Time:

35–40 minutes

Total Time:

55–60 minutes

Nutritional Information (Estimated per serving):

Calories: ~320
Protein: ~4g
Sodium: ~260mg

FAQs:

Q1: Can I use canned sweet potato puree?
Yes—just be sure it’s plain, not sweetened or spiced.

Q2: How do I store Sweet Potato Honeybun Cake?
Keep covered at room temperature for 2–3 days or refrigerate for up to a week.

Q3: Can I freeze this cake?
Yes. Freeze slices individually for easy desserts.

Q4: Can I use a homemade cake base instead of cake mix?
Absolutely—use your favorite yellow or vanilla cake recipe.

Q5: Why is sour cream used?
It adds moisture, richness, and creates the dense, honeybun-like texture.

Conclusion

Sweet Potato Honeybun Cake is the ultimate comfort dessert—moist, swirled with cinnamon sugar, kissed with sweet potato richness, and topped with a warm glaze that sinks into every delicious bite. It’s easy enough for weeknight baking yet impressive enough for holidays and celebrations. Whether you’re serving it warm with ice cream or enjoying a slice with morning coffee, this cake brings homemade Southern charm straight to your kitchen. Once you try it, it’s guaranteed to become a family tradition. Enjoy!

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