Get ready to indulge in a truly delightful and comforting dessert that perfectly captures the essence of cozy gatherings! This Sweet Potato Honey Bun Cake is a moist, tender cake infused with warm spices and mashed sweet potatoes, swirled with a delectable brown sugar-cinnamon-pecan mixture, and finished with a sweet glaze. It’s an easy-to-bake treat that fills your home with inviting aromas and is perfect for any occasion, from a family dessert to a holiday gathering.
Why I Love This Recipe
This Sweet Potato Honey Bun Cake is a revelation! What I love most is how it combines the earthy sweetness of sweet potatoes with classic cozy spices and a fantastic swirl of brown sugar and pecans. The cake itself is incredibly moist and tender, thanks to the sweet potatoes, sour cream, and oil. The “honey bun” swirl creates pockets of concentrated sweetness and crunch, and the simple glaze adds that perfect touch of extra indulgence. It’s surprisingly easy to make using a cake mix shortcut, yet it tastes completely homemade and utterly irresistible. It’s a true crowd-pleaser that delivers warmth and happiness in every bite!
Ingredients
Here’s what you’ll need to create this comforting and delicious Sweet Potato Honey Bun Cake:
For the Cake:
- 1 box yellow cake mix (15.25 oz or 16.5 oz size)
- 1 cup mashed cooked sweet potatoes (about 1 large sweet potato)
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1/4 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
For the Swirl:
- 3/4 cup brown sugar, packed
- 2 teaspoons cinnamon
- 1 cup chopped pecans
For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Swaps and Notes
- Yellow Cake Mix: Any brand of yellow cake mix will work as the convenient base.
- Mashed Cooked Sweet Potatoes: Ensure sweet potatoes are cooked until very tender (baked or boiled) and mashed smoothly. Let them cool slightly before adding to the batter.
- Eggs, Oil, Sour Cream, Milk, Vanilla: These wet ingredients, along with the sweet potato, contribute to the cake’s incredible moisture and richness.
- Spices (Cake): Cinnamon and nutmeg are essential for that warm, cozy flavor. A tiny pinch of ground ginger or cloves could also be added.
- Brown Sugar (Swirl): Packed brown sugar creates a richer, more caramel-like swirl.
- Cinnamon (Swirl): This gives the swirl its signature flavor.
- Chopped Pecans: Toasting the pecans briefly (in a dry skillet for a few minutes) before chopping enhances their nutty flavor significantly. Walnuts can be substituted.
- Powdered Sugar (Glaze): Also known as confectioners’ sugar. Adjust quantity based on desired sweetness and thickness.
- Milk (Glaze): Add milk gradually to achieve your desired glaze consistency.
Directions
Let’s get this delightful Sweet Potato Honey Bun Cake baking!
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish. Generously grease it with cooking spray, then dust with flour, tapping out the excess. For extra peace of mind and easy removal, you can also line the bottom with parchment paper, allowing some overhang on the sides. Trust me, this will make removing the cake a breeze!
- Combine Cake Batter Ingredients: In a large mixing bowl, combine the entire box of yellow cake mix, the 1 cup of mashed cooked sweet potatoes, 4 large eggs, 1/2 cup vegetable oil, 1/2 cup sour cream, 1/4 cup milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon nutmeg. Using an electric mixer on medium speed (or a whisk), beat the mixture until it is well combined and smooth.
- Prepare Swirl Mixture: In a separate small bowl, combine the 3/4 cup packed brown sugar, 2 teaspoons of cinnamon (for the swirl), and 1 cup of chopped pecans. Stir until all ingredients are well mixed. This creates the delightful brown sugar pecan swirl.
- Layer the Cake: Pour half of the sweet potato cake batter evenly into your prepared baking dish. Sprinkle half of the pecan swirl mixture generously over this first layer of batter. Then, carefully spoon the remaining sweet potato batter on top, spreading it gently to cover the swirl. Finish by sprinkling the rest of the pecan swirl mixture evenly over the top of the cake batter.
- Bake: Place the baking dish into the preheated oven. Bake for 35–40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and the edges slightly pulled away from the sides of the pan.
- Cool Cake (Partially): Once baked, remove the cake from the oven and let it cool in the pan for about 15–20 minutes on a wire rack. This allows the cake to set slightly before applying the glaze.
- Make the Glaze: While the cake is cooling, prepare your smooth and sweet glaze. In a medium bowl, whisk together the 1 1/2 cups of powdered sugar, 2–3 tablespoons of milk (add gradually, one tablespoon at a time, until you reach your desired consistency), and 1/2 teaspoon of vanilla extract until smooth and free of lumps.
- Glaze & Final Cool: Drizzle the prepared glaze generously over the slightly cooled cake, allowing it to soak in. Use a spoon to spread it evenly. Let the cake cool completely in the pan on the wire rack before slicing into it. Patience is key here—you want that glaze to set on a beautifully cool cake!
- Serve: Serve this warm or at room temperature, and enjoy every delightful bite!
Tips for Success
- Mash Sweet Potatoes Smoothly: Ensure your sweet potatoes are well-mashed and lump-free for a smooth cake batter.
- Don’t Overmix Batter: Mix the cake batter just until combined. Overmixing can lead to a tough cake.
- Layer Evenly: Spreading the batter and swirl mixture evenly ensures a beautiful, consistent swirl in every slice.
- Test for Doneness: A clean toothpick inserted into the center of the cake is the best indicator of doneness.
- Cool Partially Before Glazing: Glaze the cake while it’s warm (but not hot) in the pan. This allows the glaze to soak in slightly, adding moisture, but won’t completely melt off.
- Adjust Glaze Consistency: Add milk to the glaze one tablespoon at a time until it’s pourable but still thick enough to coat.
Serving Suggestions and Pairings
This Sweet Potato Honey Bun Cake is a fantastic dessert on its own, but it also pairs beautifully with:
- Coffee or Tea: A warm beverage is a perfect complement to the cake’s sweetness and spices.
- Vanilla Ice Cream: A scoop of vanilla ice cream next to a warm slice is pure indulgence.
- Whipped Cream: A dollop of fresh whipped cream lightens the richness.
- Breakfast/Brunch: Can be served as a special treat for breakfast or brunch gatherings.
- For other comforting and spiced baked goods, consider our Cinnamon Sugar Loaf or These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.
Storage and Leftover Tips
This cake stores well, making it excellent for enjoying over several days!
- Room Temperature (Iced): If you have any leftover cake, store it in an airtight container at room temperature for up to 3 days.
- Refrigeration (Iced): Pop it in the fridge for up to 5 days, especially in warmer climates. Let it come to room temperature for about 30 minutes before serving for the best texture and flavor.
- Freezing (Un-iced Cake): You can also freeze the cake (it’s best to do this before icing). Once completely cooled, wrap individual pieces or the entire cake (un-iced) tightly in plastic wrap and then in aluminum foil. Store them in a freezer-safe bag for up to 2 months. To enjoy, simply thaw in the fridge overnight, then prepare and drizzle with fresh glaze before serving at room temperature.
More Recipes You Will Love
If you loved the moist, spiced, and delightful nature of this Sweet Potato Honey Bun Cake, you’ll definitely want to explore some of our other fantastic dessert and baked good recipes:
- For another classic baked good that uses up ripe fruit, check out This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
- If you’re a fan of make-ahead holiday treats, our These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert are a must-try!
- And for a lovely fall dessert that requires no baking, our This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat is a fantastic choice.
- Finally, for a rich, classic brownie recipe, our The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot are always a winner!
Final Thoughts
This Sweet Potato Honey Bun Cake is a truly delightful creation – a perfect blend of sweet, spiced, and comforting flavors. It’s easy to make, fills your home with inviting aromas, and promises a wonderfully moist and flavorful slice every time. It’s an ideal dessert for sharing and celebrating, or simply enjoying a moment of cozy bliss.
Give this recipe a try and let the warm spices and sweet potato goodness bring joy to your table! What’s your favorite vegetable to bake into a sweet treat? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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