Sweet Potato Honey Bun Cake: The Southern Dessert Mashup You Need

The Ultimate Sweet Potato Honey Bun Cake: A Southern Dessert Mashup

The Honey Bun Cake—that nostalgic, swirled, cinnamon-sugar treat—holds a special place in my heart. But as a food writer for chefmaniac.com, I’m always looking for ways to elevate the classics, especially when a seasonal favorite is involved. Enter the Sweet Potato Honey Bun Cake. It’s a marriage made in dessert heaven, combining the comforting, spiced essence of a sweet potato casserole or pie with the unbelievably moist, swirled texture of a classic honey bun.

The addition of real mashed sweet potato doesn’t just impart a gorgeous color; it is the secret to a next-level moist crumbthat simply melts in your mouth. This isn’t a dry cake—it’s dense, tender, and deeply satisfying. Coupled with a double layer of brown sugar-cinnamon swirl and a simple, sweet glaze, this cake is guaranteed to be the centerpiece of any gathering, from a Sunday dinner to a holiday feast. Trust me, once you try this recipe, you’ll never look at a canned honey bun the same way again.

Why I Love This Recipe

I’ve made countless sweet potato desserts, but this one is pure magic. First, it’s a 9×13-inch sheet cake, which is the universal sign for “easy crowd-pleaser.” There’s no fussy layering or delicate decorating; it’s mix, swirl, bake, and glaze. Second, the buttermilk and mashed sweet potatoes work together to create an incredibly tender crumb. It’s the kind of moisture that keeps the cake tasting fresh for days. Finally, the spices—cinnamon and nutmeg—pair perfectly with the caramelized brown sugar swirl, hitting all those warm, cozy notes we crave. It’s comforting, familiar, and just different enough to be the dessert everyone asks you for the recipe for.

Ingredients

Ingredient	Quantity	Notes
Cake Base
Mashed Sweet Potatoes (cooked and cooled)	1 cup	Make sure there are no large lumps.
All-Purpose Flour	2 cups
Baking Powder	121 tsp
Baking Soda	1 tsp
Salt	21 tsp
Ground Cinnamon	121 tsp
Ground Nutmeg	21 tsp	Don’t skip this for depth of flavor.
Granulated Sugar	1 cup
Brown Sugar, packed	21 cup
Unsalted Butter, softened	21 cup	Room temperature is key for creaming.
Large Eggs	2	Room temperature is best.
Vanilla Extract	1 tsp
Buttermilk	1 cup	Helps activate the baking soda for a tender cake.
Cinnamon Swirl
Brown Sugar, packed	21 cup
Ground Cinnamon	1 tbsp
Unsalted Butter, melted	3 tbsp
Glaze (Optional)
Powdered Sugar	1 cup
Milk or Cream	2-3 tbsp	Add slowly until desired consistency is reached.
Vanilla Extract	21 tsp

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Swaps and Notes

Sweet Potatoes: Canned sweet potato puree (not pie filling) can be used in a pinch, but fresh, well-drained mashed sweet potatoes yield the best texture.
Buttermilk: If you don’t have buttermilk, you can make a substitute by mixing 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
Spices: Feel free to substitute the cinnamon and nutmeg with 2 teaspoons of Pumpkin Pie Spice for an extra layer of seasonal warmth.
Glaze: For a richer, creamier glaze, use cream cheese (about 2 oz, softened) mixed with the powdered sugar, milk, and vanilla.

Step-by-Step Instructions

Prep the Oven and Pan: Preheat your oven to 350∘F (175∘C). Grease and lightly flour a 9×13-inch baking pan.
Make the Cinnamon Swirl: In a small bowl, combine the 21 cup packed brown sugar, 1 tablespoon of ground cinnamon, and the 3 tablespoons of melted butter. Mix until it forms a thick paste. Set this aside.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 121 tsp cinnamon, and nutmeg.
Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and 21 cup brown sugar until the mixture is light and fluffy (about 3 minutes).
Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Then, mix in the 1 cup of mashed sweet potatoes until just combined.
Alternate Wet and Dry: Reduce the mixer speed to low. Add half of the dry ingredients to the bowl and mix gently until barely combined. Pour in half of the buttermilk and mix. Repeat with the remaining dry ingredients and buttermilk, mixing only until no streaks of flour remain. Do not overmix.
Assemble the Cake: Pour about half of the cake batter into the prepared pan and spread it into an even layer. Evenly spoon half of the cinnamon swirl mixture over the top.
Layer and Swirl: Pour the remaining cake batter over the swirl layer and spread gently. Then, spoon the remaining cinnamon swirl mixture over the top. Use a butter knife or skewer to gently create a marble or swirl pattern throughout the top layer.
Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze: Let the cake cool in the pan on a wire rack for at least 15 minutes before glazing. To make the glaze, whisk together the powdered sugar, milk (or cream), and 21 tsp vanilla until smooth. Drizzle generously over the warm or cooled cake.

Tips for Success

Sweet Potato Consistency: The sweet potatoes must be cooked and cooled, and very well mashed with no chunks. Any excess moisture will make your batter too thin. If your mashed potatoes seem watery, blot them lightly with a paper towel before measuring.
Room Temperature Ingredients: This is the most crucial step for a light, fluffy cake. Room temperature eggs and butter cream together to trap air, giving the cake its rise and tender texture.
The Glaze is Non-Negotiable: While technically optional, the glaze provides the sticky, crackly sweetness that makes it a “Honey Bun” cake. Drizzle it on when the cake is still slightly warm for maximum absorption and a perfect crust.

Serving Suggestions and Pairings

This Sweet Potato Honey Bun Cake is rich and flavorful on its own, but a few key pairings can make the experience even better.

Beverage Pairings: A tall glass of cold milk is classic, but for an adult treat, try serving it with a chilled glass of Bourbon Cream or a refreshing glass of This Blueberry Lemonade Is My Favorite Refreshing Drink For Sunny Days.
Dessert Toppings: A scoop of vanilla bean ice cream or a dollop of fresh whipped cream cuts the sweetness perfectly.
Savory Contrast: When serving this as part of a meal, pair it with comforting, savory dishes. The sweet spices work beautifully after a hearty meal like a classic roast chicken or baked ham.

Nutritional Information Per Serving

Disclaimer: This is an approximate estimate and will vary based on ingredient brand and final cut size.
Serving Size: 1 slice (assuming 12 equal slices from a 9×13 cake)
Approximate Calories: 350-400 kcal
Approximate Fat: 15-20g
Approximate Carbohydrates: 50-60g
Approximate Sugar: 35-45g

Storage and Leftover Tips

Counter: Because of the dense crumb and high sugar content, this cake keeps remarkably well at room temperature for up to 3 days, provided it is kept tightly covered.
Refrigeration: You can refrigerate the cake for up to 5 days. The glaze may become slightly sticky. I recommend letting it sit on the counter for 30 minutes before serving to bring it back to a better texture.
Freezing: This cake freezes beautifully! Let the cake cool completely and cut it into individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep for up to 3 months. Thaw slices individually on the counter. Do not freeze a warm cake.

More Recipes You Will Love

If you loved the cozy, spiced comfort of this cake, be sure to check out these other favorites from the kitchen:

For another moist, fruit-infused treat: This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas
If you’re craving a sweet, no-bake minty delight: This Grasshopper Pie Is My Favorite No-Bake Dessert With A Mint Chocolate Twist
For the ultimate savory snack to follow dessert: Easy Cheesy Chicken Sliders With Marinara Garlic Butter
For a decadent brownie with a nutty twist: The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made A Lot)

Final Thoughts

This Sweet Potato Honey Bun Cake is truly more than the sum of its parts. It’s the perfect blend of Southern tradition and nostalgic convenience, delivering a spectacular texture and flavor with minimal fuss. It’s a guaranteed winner for potlucks, holiday desserts, or simply treating yourself to something special.

Did you try swapping the spices? Did you make a cream cheese glaze? Let me know in the comments below! And don’t forget to follow me for more elevated classic recipes.

—Jason Griffith