Sweet Potato Honey Bun Cake
If you love cozy, old-fashioned cakes with warm spice and soft, tender crumb, this Sweet Potato Honey Bun Cake is the kind of recipe that deserves a spot in your baking rotation. It brings together the richness of mashed sweet potatoes, the comfort of cinnamon and nutmeg, and the irresistible appeal of a sweet cinnamon swirl layered right through the batter. Finished with an optional vanilla glaze, it feels like the best parts of a snack cake, coffee cake, and fall dessert all rolled into one.
This is the kind of cake that works for so many occasions. It is just right for a holiday dessert table, a casual weekend bake, an afternoon treat with coffee, or even a brunch spread when you want something a little special. The sweet potato adds moisture and a subtle earthy sweetness that plays beautifully with the brown sugar and spices, while the buttermilk helps keep the crumb soft and tender.
It is simple enough for everyday baking but flavorful enough to feel memorable, and that is exactly why I love recipes like this.
Why I Love This Recipe
What I love most about this Sweet Potato Honey Bun Cake is how comforting it tastes. It has all the warm, spiced flavor you want when the weather cools down, but the sweet potato gives it an extra layer of softness and richness that sets it apart from a standard cinnamon cake.
I also love the swirl running through the middle and top. That ribbon of brown sugar, cinnamon, and butter creates little pockets of sweetness throughout the cake, which makes every slice feel extra special. Then, if you finish it with the glaze, it gets that classic honey bun cake vibe that makes it hard to stop at one piece.
Another reason this recipe is such a favorite is that it feels versatile. It fits just as easily on a holiday dessert table as it does beside a cup of coffee on a quiet afternoon.
Ingredients
For the cake
- 1 cup mashed sweet potatoes, cooked and cooled
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the cinnamon swirl
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, melted
For the glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Swaps and Notes
Mashed sweet potatoes should be smooth and fully cooled before adding them to the batter. Roasted or boiled sweet potatoes both work, as long as they are mashed well.
Buttermilk gives the cake a tender crumb and slight tang that balances the sweetness. If needed, you can make a quick substitute with milk and a little acid, but real buttermilk gives the best texture.
The cinnamon swirl is what gives this cake its honey bun character, so do not skip it. It creates those sweet, spiced layers that make the cake so appealing.
The glaze is optional, but it adds a pretty finish and a little extra sweetness. If you want more of a snack cake feel, definitely drizzle it on top.
How to Make Sweet Potato Honey Bun Cake
1. Preheat the oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Make the cinnamon swirl
In a small bowl, mix together the brown sugar, cinnamon, and melted butter for the swirl. Set it aside.
3. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Cream the butter and sugars
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy.
5. Add eggs and vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
6. Add the sweet potatoes
Mix the mashed sweet potatoes into the wet ingredients until fully combined.
7. Alternate dry ingredients and buttermilk
Add half of the dry ingredients to the bowl, then half of the buttermilk, mixing gently after each addition. Repeat with the remaining dry ingredients and buttermilk, mixing just until combined.
8. Layer the batter and swirl
Pour half of the batter into the prepared pan. Spoon half of the cinnamon swirl mixture over the batter. Repeat with the remaining batter and the rest of the cinnamon swirl mixture.
9. Create the swirl effect
Use a knife or skewer to gently swirl the cinnamon mixture into the batter. Do not overdo it; a few swirls are enough.
10. Bake
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool and glaze
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack or let it continue cooling in the pan. If using the glaze, stir together the powdered sugar, milk or cream, and vanilla until smooth, then drizzle over the cooled cake.
Tips for Success
Make sure the sweet potatoes are not hot when you add them to the batter. Warm potatoes can affect the texture and make the butter mixture too loose.
Do not overmix once the flour goes in. Gentle mixing helps keep the cake soft and tender.
When swirling the cinnamon mixture into the batter, use a light hand. Too much swirling can muddy the layers instead of giving you distinct ribbons of flavor.
Check the cake at the 40-minute mark, since oven temperatures can vary. You want the center set but not overbaked.
Serving Suggestions and Pairings
This cake is delicious slightly warm, at room temperature, or chilled, depending on how you like your snack cakes. It pairs beautifully with coffee, tea, or a cold glass of milk.
If you love cozy fall baking, These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat are another warm-spiced recipe worth saving.
For a full dessert spread during the holidays, These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessertmake a rich and festive pairing.
If you enjoy classic comfort bakes with a similar homemade feel, This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas is another great one to keep in rotation.
And for more seasonal sweetness, These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form fit right into the same cozy dessert mood.
Nutritional Information Per Serving
Estimated per serving, based on 12 servings:
- Calories: 290
- Carbohydrates: 42g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 210mg
- Fiber: 1g
- Sugar: 27g
Nutritional values are approximate and may vary depending on the exact ingredients and glaze amount used.
Storage and Leftover Tips
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If glazed, it is often best kept chilled if your kitchen is warm.
This cake also freezes well. Wrap individual slices or the whole cake tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Because the cake stays moist, it is a great make-ahead dessert for gatherings, holidays, or busy baking days.
More Recipes You Will Love
If you enjoyed this Sweet Potato Honey Bun Cake, here are a few more recipes to try:
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat
- These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
- These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form
Final Thoughts
This Sweet Potato Honey Bun Cake is everything a cozy homemade dessert should be. It is moist, warmly spiced, layered with cinnamon sweetness, and easy enough to make whenever you want something comforting and crowd-pleasing.
Whether you serve it for brunch, dessert, or an afternoon coffee break, it is the kind of cake that feels both nostalgic and just a little special. If you bake it, share your favorite way to serve it — plain, glazed, or still slightly warm from the pan.
