Imagine the comforting warmth of a classic honeybun, infused with the subtle sweetness of sweet potato and crowned with a luscious cream cheese icing. That’s exactly what you get with this Sweet Potato Honeybun Cake – a delightful dessert that marries familiar flavors with a unique and incredibly moist texture. It’s the perfect treat for a fall gathering, a holiday feast, or simply a cozy evening at home, offering a taste of comforting sweetness that everyone will adore.

Why I Love This Recipe

This Sweet Potato Honeybun Cake is a revelation! I’ve always been a fan of honeybun cakes for their simple elegance and delicious cinnamon-sugar swirl. Adding sweet potato to the batter takes it to an entirely new level, adding incredible moisture, a beautiful golden hue, and a delicate earthy sweetness that complements the classic flavors perfectly. It’s surprisingly easy to make, yet the results are incredibly impressive. The way the cinnamon-brown sugar swirl bakes into the cake, creating little pockets of caramelized goodness, combined with the tangy-sweet cream cheese icing, makes every bite an absolute delight. It’s a versatile cake that can feel casual for a weeknight dessert or elegant enough for a special occasion.

List of Ingredients

Here’s what you’ll need to create this comforting Sweet Potato Honeybun Cake:

For the Cake:

• 1 box (about 15.25 ounces) yellow cake mix (standard size)
• 1 cup mashed sweet potatoes (from about 1 medium sweet potato, baked or boiled until tender and mashed smoothly)
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Swirl:

• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon (additional, for the swirl)

For the Cream Cheese Icing:

• 8 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (whole or 2%, to reach desired consistency)

Swaps and Notes

• Yellow Cake Mix: While yellow cake mix provides a classic flavor profile, a butter recipe yellow cake mix or even a spice cake mix could offer interesting variations.
• Mashed Sweet Potatoes: Ensure your sweet potatoes are cooked until very tender and mashed smoothly, without any lumps. You can bake them, boil them, or even steam them. Canned sweet potato puree (without added sugar or spices) can be used as a convenient alternative, just be sure to measure out 1 cup accurately.
• Sour Cream: Full-fat sour cream provides the best moisture and richness. Greek yogurt (plain, full-fat) can be used as a substitute for a slightly tangier flavor and similar moisture.
• Oil: Vegetable oil is neutral, but canola oil or a light olive oil would also work. Melted unsalted butter could be used for a richer flavor, but might slightly change the cake’s texture.
• Cinnamon in Cake: The cinnamon in the cake batter enhances the warm flavors, but you could also add a pinch of nutmeg or allspice for more depth.
• Brown Sugar: Light brown sugar is recommended for the swirl. Dark brown sugar would provide a deeper molasses flavor.
• Cream Cheese Icing: Make sure both the cream cheese and butter are thoroughly softened to ensure a smooth, lump-free icing. You can also add a pinch of salt to the icing to balance the sweetness. The amount of milk needed will vary based on the consistency you prefer – start with less and add more as needed.

List of Steps for the Recipe

1. Prepare Your Oven and Pan:

• Preheat your oven to 350∘F (175∘C).
• Generously grease and flour a 9×13-inch baking dish. Ensure all corners and sides are well-coated to prevent sticking.

2. Prepare the Cake Batter:

• In a large mixing bowl, combine the entire box of yellow cake mix, 1 cup of mashed sweet potatoes, 4 large eggs, 1/2 cup vegetable oil, 1/2 cup sour cream, 1 cup granulated sugar, and 1 tablespoon ground cinnamon.
• Using an electric mixer (or a whisk and good old-fashioned arm power), mix on medium speed for about 2-3 minutes, or until all ingredients are well combined and the batter is smooth. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

3. Make the Swirl Mixture:

• In a small separate bowl, combine the 1/2 cup packed light brown sugar and the additional 1 teaspoon ground cinnamon. Mix these together thoroughly with a fork until the cinnamon is evenly distributed throughout the brown sugar. Break up any clumps of brown sugar.

4. Layer and Swirl the Batter:

• Pour approximately half of the prepared cake batter evenly into the greased and floured 9×13-inch baking dish. Use a spatula to spread it smoothly to cover the bottom of the pan.
• Evenly sprinkle the brown sugar-cinnamon swirl mixture over the first layer of batter in the pan. Try to get an even distribution.
• Carefully pour the remaining half of the cake batter over the brown sugar mixture, gently spreading it out to cover the swirl layer.
• Using a knife (a butter knife or thin-bladed knife works well), gently swirl the layers together. Insert the knife into the batter and make gentle S-shaped motions or zig-zags through the layers. Do not overmix; you want distinct swirls, not a fully blended mixture. About 8-10 swirls should be sufficient.

5. Bake the Cake:

• Place the baking dish into the preheated oven.
• Bake for 30-35 minutes. The exact baking time may vary slightly depending on your oven.
• The cake is done when a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
• Once baked, remove the cake from the oven and place it on a wire rack. Allow the cake to cool completely in the pan before frosting. This is crucial for the icing to set properly and not melt.

6. Make the Cream Cheese Icing:

• While the cake is cooling, prepare the icing. In a medium mixing bowl, combine the 8 ounces of softened cream cheese and 1/4 cup of softened unsalted butter.
• Using an electric mixer, beat the cream cheese and butter together on medium speed until the mixture is light, fluffy, and creamy, with no lumps (this usually takes 1-2 minutes).
• Gradually add the 2 cups of powdered sugar, mixing on low speed until combined, then increase to medium speed.
• Add the 1 teaspoon vanilla extract.
• Begin adding the milk, 1 tablespoon at a time, beating after each addition, until the icing reaches your desired smooth and spreadable consistency. You may need 2-3 tablespoons, or slightly more/less.

7. Frost and Serve:

• Once the cake is completely cooled (it should be cool to the touch all the way through, which can take an hour or more), spread the cream cheese icing evenly over the top of the cake.
• Slice and serve!

Tips for Success

• Properly Mashed Sweet Potatoes: Ensure your sweet potatoes are mashed very smoothly. Any lumps can create a lumpy texture in the cake. Use a potato masher, fork, or even a food processor for ultra-smooth results.
• Don’t Overmix Batter: Mix the cake batter just until combined. Overmixing can develop too much gluten, leading to a tougher cake.
• Gentle Swirling: When swirling the brown sugar mixture, use light, gentle strokes. The goal is to create a marbled effect, not to fully incorporate the brown sugar into the batter.
• Cool Completely: This is perhaps the most critical tip for any frosted cake. Frosting a warm cake will cause the icing to melt and slide off. Be patient and allow the cake to cool fully.
• Softened Ingredients for Icing: For a perfectly smooth cream cheese icing, make sure your cream cheese and butter are truly softened to room temperature. This prevents lumps and ensures a creamy texture.
• Adjust Icing Consistency: Add milk to the icing gradually. A little goes a long way, and you can always add more but can’t take it out.
• Even Pan Coating: Greasing and flouring the pan thoroughly ensures the cake releases cleanly. You can also use baking spray with flour.

Serving Suggestions and Pairings

Sweet Potato Honeybun Cake is a dessert that truly stands on its own, but here are some ideas to enhance the experience:

• Coffee or Tea: A warm cup of coffee, a latte, or a spiced tea (like chai) complements the cozy flavors of the cake wonderfully.
• Ice Cream: A scoop of vanilla bean ice cream or cinnamon ice cream alongside a slice would be a delightful indulgence.
• Whipped Cream: A dollop of unsweetened whipped cream could add a light, airy contrast if you prefer less sweetness than the cream cheese icing.
• Garnish: A light dusting of extra cinnamon or a few chopped pecans sprinkled on top of the icing just before serving adds a nice visual and textural touch.
• Holiday Dessert Table: This cake is fantastic for Thanksgiving, Christmas, or any fall gathering, offering a unique alternative or addition to traditional pumpkin pie.

Nutritional Information

(Approximation per serving, based on 12 servings. Varies greatly based on exact ingredients and brands used.)

• Calories: Approximately 450-550 kcal
• Protein: Approximately 5-7 g
• Fat: Approximately 25-35 g (with 10-15 g saturated fat)
• Carbohydrates: Approximately 60-70 g
• Fiber: Approximately 1-2 g
• Sodium: Approximately 300-400 mg
• Cholesterol: Approximately 80-100 mg

Note: These values are estimates. For precise nutritional information, it’s recommended to use a nutritional calculator with your specific ingredients and brands.

Storage and Leftover Tips

• Refrigeration: Due to the cream cheese icing, this cake should be stored in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
• Bringing to Room Temperature: For best flavor and texture, remove the cake from the refrigerator about 30 minutes to an hour before serving to allow the icing and cake to soften slightly.
• Freezing (Unfrosted Cake): The unfrosted cake can be frozen. Once completely cooled, wrap the cake (still in the pan or removed and wrapped) tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before frosting.
• Freezing (Frosted Cake): While possible, freezing a frosted cake can sometimes affect the texture of the icing upon thawing. If you do freeze it frosted, place the cake (uncovered) in the freezer until the icing is firm, then wrap tightly and freeze. Thaw in the refrigerator, then let it come to room temperature before serving.

Final Thoughts

This Sweet Potato Honeybun Cake is a truly special dessert that offers a harmonious blend of familiar comfort and unique flavor. It’s incredibly moist, wonderfully spiced, and topped with a creamy, dreamy icing that completes the experience. Whether you’re looking for a delightful fall treat or a standout dessert for any occasion, this cake is sure to impress and satisfy. Give it a try, and prepare to be asked for the recipe again and again!

We’d love to hear how your Sweet Potato Honeybun Cake turns out! Share your baking adventures, tips, or any creative variations in the comments below. Don’t forget to follow us for more heartwarming recipes and culinary inspiration!