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Sweet Potato Honeybun Cake

This Sweet Potato Honeybun Cake features a delightful combination of moist cake layered with sweet brown sugar and cinnamon, topped with a rich honey glaze, making it a perfect cozy treat for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup mashed sweet potatoes (cooked and cooled)
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cups vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
For the Cinnamon Swirl
  • 0.5 cups light brown sugar
  • 1 teaspoon ground cinnamon
For the Glaze
  • 1 cup powdered sugar
  • 3 tablespoons honey
  • 2 tablespoons milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. If you haven’t done so yet, cook and mash your sweet potatoes. Allow them to cool.
Mixing the Batter
  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
  2. In another bowl, mix together the cooled sweet potato, vegetable oil, eggs, and vanilla extract until well combined.
  3. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
Adding Cinnamon Swirl
  1. In a small bowl, combine the light brown sugar and ground cinnamon for the swirl.
  2. Spread half of the batter into the prepared baking dish, sprinkle half of the cinnamon mixture over the batter, then dollop on the remaining batter and sprinkle the rest of the cinnamon mixture.
Baking
  1. Using a knife, gently swirl the batter and cinnamon mix together to create a marbled effect.
  2. Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Glazing
  1. While the cake is baking, mix the powdered sugar, honey, and milk in a bowl until smooth.
  2. Once the cake is out of the oven, let it cool slightly, then drizzle the honey glaze over the warm cake.

Notes

Ensure sweet potatoes are well mashed for a smooth texture. You can substitute part of the all-purpose flour with whole wheat flour for added nutrition. Store leftover cake wrapped tightly in plastic wrap or an airtight container in the refrigerator for up to 4-5 days.