Sweet Potato Honeybun Cake Recipe

Introduction

This ultimate sweet potato honeybun cake recipe brings a cozy, spiced dessert to your table with minimal effort. The natural sweetness of sweet potatoes pairs perfectly with warm honeybun flavors, creating a moist, tender cake that’s ideal for fall gatherings or holiday baking. For another seasonal treat, try the Baked Pears with Berries Recipe or the Key Lime Cake with Cream Cheese Lime Icing Recipe.

Ingredients

This Sweet Potato Honeybun Cake fills your kitchen with the warm, comforting aroma of cinnamon and honey as it bakes, creating a moist, tender crumb with sweet swirls throughout.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups sweet potato puree
• 1/2 cup honey
• 3 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1 tablespoon ground cinnamon for filling

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Sweet Potato Honeybun Cake recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Sweet Potatoes

Peel and cube 2 medium sweet potatoes (about 1½ pounds). Steam or boil until fork-tender, about 15–20 minutes. Mash thoroughly until smooth and let cool completely—this prevents the eggs from scrambling when mixed.

Step 2 — Combine Wet Ingredients

In a large bowl, whisk together ¾ cup vegetable oil, 1 cup granulated sugar, ½ cup brown sugar, and 3 large eggs. Stir in the cooled mashed sweet potatoes, 1 teaspoon vanilla extract, and ¼ cup honey until fully incorporated.

Step 3 — Mix Dry Ingredients

In a separate bowl, whisk 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt. Gradually fold the dry mixture into the wet ingredients, stirring just until no flour streaks remain—overmixing can lead to a dense cake.

Step 4 — Prepare the Honeybun Swirl

For the signature swirl, mix ⅓ cup brown sugar, 1 teaspoon cinnamon, and ¼ cup chopped pecans (optional). Set aside. In another small bowl, combine ¼ cup melted butter and 2 tablespoons honey for drizzling.

Step 5 — Layer the Batter and Swirl

Pour half of the Sweet Potato Honeybun Cake batter into a greased 9×13-inch baking pan. Sprinkle half of the cinnamon-sugar swirl evenly over the batter. Repeat with remaining batter and swirl. Drizzle the honey-butter mixture on top.

Step 6 — Bake to Perfection

Bake at 350°F (175°C) for 35–45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the edges will pull slightly away from the pan.

Step 7 — Cool and Serve

Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing. For best results, serve warm. Store any leftovers covered at room temperature for up to 3 days.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	52g
Fat	11g
Fiber	3g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for sour cream — boosts protein while maintaining moistness with a subtle tang.
• Coconut sugar or monk fruit for honey — lowers glycemic impact while keeping caramel-like sweetness.
• Almond or oat flour blend — creates a gluten-free version with a nutty, tender crumb.
• Unsweetened applesauce for some oil — reduces fat content and adds natural moisture.
• Coconut oil or avocado oil for butter — offers dairy-free richness with heart-healthy fats.
• Reduced-sodium baking powder — cuts sodium without affecting rise or texture.
• Add a scoop of vanilla protein powder — increases protein while enhancing the honeybun flavor.
• Chia or flax “egg” for binding — works perfectly for an egg-free, vegan-friendly cake.

Serving Suggestions

• Pair warm slices with a scoop of vanilla bean ice cream for a classic dessert experience.
• Serve alongside a cup of spiced chai or strong coffee to complement the honeybun flavors.
• Offer as a brunch centerpiece with crispy bacon and fresh fruit salad.
• Dust with powdered sugar and garnish with toasted pecans for elegant plating.
• Transform into individual portions by baking in ramekins for easy serving at gatherings.
• Drizzle with a simple cream cheese glaze to enhance the sweet potato honeybun cake’s moist texture.

This Sweet Potato Honeybun Cake shines when served slightly warm, allowing the aromatic spices and honey notes to fully emerge. Its versatility makes it suitable for both casual family dinners and festive holiday meals.

Common Mistakes to Avoid

• Mistake: Using canned sweet potato puree with added syrup. Fix: Roast and mash fresh sweet potatoes for a clean, natural sweetness.
• Mistake: Overmixing the batter after adding flour. Fix: Gently fold until just combined to prevent a dense, tough crumb.
• Mistake: Baking in a pan that’s too dark or thin. Fix: Use a light-colored metal pan to avoid overbrowning the edges.
• Mistake: Not properly creaming butter and sugar. Fix: Beat for 3–5 minutes until pale and fluffy for optimal cake structure.
• Mistake: Adding honeybun swirl filling all at once. Fix: Layer batter and filling in thirds to create distinct marbling.
• Mistake: Opening the oven door during the first 30 minutes. Fix: Use the oven light to check progress and prevent collapse.
• Mistake: Skipping the toothpick test for doneness. Fix: Insert a toothpick into the center—it should come out with moist crumbs.
• Mistake: Slicing the Sweet Potato Honeybun Cake while hot. Fix: Let it cool completely on a wire rack for clean slices.

Storing Tips

• Fridge: Cool completely, then cover tightly or store in an airtight container. Refrigerate for up to 5 days.
• Freezer: Wrap the cooled cake tightly in plastic wrap and then foil, or place slices in a freezer-safe container. Freeze for up to 3 months.
• Reheat: Thaw frozen cake in the refrigerator overnight if needed. Warm individual slices in the microwave for 15-20 seconds or the whole cake in a 300°F (150°C) oven until it reaches an internal temperature of 165°F (74°C).

Always let your Sweet Potato Honeybun Cake cool to room temperature before storing to prevent condensation and sogginess.

Conclusion

This Sweet Potato Honeybun Cake is a wonderfully moist and flavorful dessert that’s surprisingly simple to make. We hope you love it as much as we do! If you try this recipe, please leave a comment with your thoughts. For more delicious cake ideas, check out our Key Lime Cake Recipe and Pumpkin Loaf with Cream Cheese Frosting Recipe. Don’t forget to subscribe for more sweet treats!

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FAQs

Can I use canned sweet potatoes for this Sweet Potato Honeybun Cake?

Yes, canned sweet potato puree works well. Just make sure to drain any excess liquid to keep the batter from becoming too wet. This will help your Sweet Potato Honeybun Cake achieve the perfect texture.

How should I store leftover Sweet Potato Honeybun Cake?

Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. You can gently reheat slices to restore that fresh-baked warmth.

Can I make this cake ahead of time?

Absolutely. You can bake the Sweet Potato Honeybun Cake a day in advance. Let it cool completely, then wrap it tightly or store it in an airtight container. The flavors often meld and improve overnight.