If you’re looking for a moist and flavorful cake that perfectly combines the earthy sweetness of sweet potatoes with a delightful cinnamon swirl, then this Sweet Potato Honeybun Cake is just what you need! This cake is a wonderful twist on the classic honeybun cake, featuring a rich sweet potato batter that is sure to impress your family and friends.
What makes this cake so special is its unique flavor profile. The addition of sweet potatoes adds moisture and a subtle sweetness, while the cinnamon swirl and honey glaze provide a delicious contrast. It’s perfect for fall gatherings, holiday celebrations, or any time you crave a cozy dessert!
Get ready to indulge in this delightful Sweet Potato Honeybun Cake!
This Sweet Potato Honeybun Cake features a moist sweet potato batter swirled with a rich cinnamon mixture and drizzled with a sweet honey glaze. Ready in about an hour, this cake is perfect for fall celebrations and will become a family favorite!
With straightforward ingredients and simple preparation, you can whip up this delicious cake in no time. Let’s dive into this tasty recipe!
Exciting Story:
The first time I baked Sweet Potato Honeybun Cake, it was during a chilly autumn afternoon, and I was looking for a way to use up some sweet potatoes I had on hand. I wanted to create something warm and comforting that would bring a smile to my family’s faces. As I mixed the sweet potato batter, the warm spices filled my kitchen with an inviting aroma.
When the cake came out of the oven, its golden color and sweet scent made my mouth water. The first bite was pure bliss—the moist, flavorful cake paired with the cinnamon swirl was everything I had hoped for. This Sweet Potato Honeybun Cake has since become a cherished recipe in my home, bringing warmth and joy to every occasion!
Why This Sweet Potato Honeybun Cake?
- Moist and Flavorful: The sweet potato adds moisture and depth of flavor to the cake.
- Quick and Easy: This recipe can be prepared in about an hour, making it perfect for busy bakers.
- Perfect for Fall: The warm spices and sweet flavors make it an ideal dessert for autumn gatherings!
How to Make Sweet Potato Honeybun Cake
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the Sweet Potatoes: Boil or bake the sweet potato until tender. Allow it to cool, then mash it until smooth.
- Make the Cake Batter: In a large mixing bowl, combine the mashed sweet potatoes, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and well combined.
- Add Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Prepare the Cinnamon Swirl: In a small bowl, mix together the brown sugar and cinnamon.
- Assemble the Cake: Pour half of the cake batter into the prepared baking pan. Sprinkle half of the cinnamon swirl mixture over the batter. Pour the remaining batter on top and swirl with a knife to create a marble effect. Sprinkle the remaining cinnamon mixture over the top.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Honey Glaze: While the cake is baking, whisk together the powdered sugar, honey, and milk in a small bowl until smooth. Adjust the consistency with more milk or powdered sugar as needed.
- Serve: Once the cake is done baking, allow it to cool for a few minutes before drizzling the honey glaze over the top. Slice and enjoy your delightful cake!
Tips
- Use Fresh Sweet Potatoes: Freshly cooked sweet potatoes will yield the best flavor and texture.
- Don’t Overmix: Mix the batter until just combined to keep the cake light and fluffy.
Substitutions and Variations
- Different Sugars: You can substitute some of the sugar with coconut sugar for a different flavor.
- Add Nuts: Fold in chopped pecans or walnuts for added texture.
Make a Healthier Version
- Use whole wheat flour for added fiber.
- Substitute some of the sugar with a natural sweetener like maple syrup or agave.
Closing
And there you have it! This Sweet Potato Honeybun Cake is a delightful treat that will bring joy to anyone who tries it. Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes for more delightful desserts!
Frequently Asked Questions
- How long can I store this cake?
The cake can be stored in an airtight container at room temperature for up to 3 days. - Can I freeze the cake?
Yes, you can freeze the cake for up to 2 months. Thaw in the refrigerator before serving. - What can I use instead of sweet potatoes?
You can substitute with pumpkin puree for a different flavor. - Can I add chocolate chips to the batter?
Absolutely! Fold in mini chocolate chips for an extra chocolatey twist. - How do I know when the cake is done baking?
A toothpick inserted in the center should come out clean or with a few moist crumbs. - What if I want to make this cake gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour. - Can I use a different type of frosting?
Yes, cream cheese frosting would pair wonderfully with this cake! - How can I make the cake spicier?
Add a pinch of nutmeg or ginger for a warm spice flavor. - What if I don’t have honey for the glaze?
You can use maple syrup or agave nectar instead. - Can I make this cake ahead of time?
Yes, the cake can be made a day in advance and stored properly. - How can I make this dish more festive?
Decorate with pecans or drizzle with caramel for added flair! - What if I want to serve it warm?
You can warm individual slices in the microwave for a cozy dessert!
Sweet Potato Honeybun Cake
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Cake:
1 cup 1 mashed sweet potatoes (about 1 medium sweet potato)
1/2 cup 1/2 vegetable oil
1 cup 1 granulated sugar
1/2 cup 1/2 brown sugar, packed
3 large 3 eggs
1 teaspoon 1 vanilla extract
2 cups 2 all-purpose flour
1 teaspoon 1 baking powder
1/2 teaspoon 1/2 baking soda
1 teaspoon 1 ground cinnamon
1/2 teaspoon 1/2 salt
For the Cinnamon Swirl:
1/2 cup 1/2 brown sugar, packed
1 teaspoon 1 ground cinnamon
For the Honey Glaze:
1 cup 1 powdered sugar
2 2 -3 tablespoons honey
1 1 -2 tablespoons milk (or as needed for consistency)
Directions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the Sweet Potatoes: Boil or bake the sweet potato until tender. Allow it to cool, then mash it until smooth.
- Make the Cake Batter: In a large mixing bowl, combine the mashed sweet potatoes, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and well combined.
- Add Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Prepare the Cinnamon Swirl: In a small bowl, mix together the brown sugar and cinnamon.
- Assemble the Cake: Pour half of the cake batter into the prepared baking pan. Sprinkle half of the cinnamon swirl mixture over the batter. Pour the remaining batter on top and swirl with a knife to create a marble effect. Sprinkle the remaining cinnamon mixture over the top.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Honey Glaze: While the cake is baking, whisk together the powdered sugar, honey, and milk in a small bowl until smooth. Adjust the consistency with more milk or powdered sugar as needed.
- Serve: Once the cake is done baking, allow it to cool for a few minutes before drizzling the honey glaze over the top. Slice and enjoy your delightful cake!
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