I remember the first time I tasted a sweet potato honeybun cake. It wasn’t at a fancy bakery or a renowned restaurant; it was at a small community bake sale, tucked away amongst rows of familiar brownies and apple pies. One bite and I was hooked – the comforting warmth of sweet potato, the sticky-sweet glaze of a honeybun, all melded into something unexpectedly sublime. It felt like a culinary secret I had just stumbled upon, and I’ve been refining my own version ever since. If you’re tired of the usual dessert suspects and crave something with a truly unique flair, then get ready to discover your new favorite: the Sweet Potato Honeybun Cake.

Why You’ll Love This Dish

This isn’t just another cake; it’s an experience. The Sweet Potato Honeybun Cake takes everything you love about a classic, comforting honeybun – that tender, swirled sweetness and irresistible glaze – and infuses it with the earthy, spiced warmth of sweet potato. It’s a dessert that perfectly bridges the gap between a Sunday brunch pastry and a hearty, satisfying cake. It’s particularly fantastic for autumn gatherings, holiday tables when you want something a little different from pumpkin pie, or simply as a cozy treat on a chilly evening. Plus, the bright orange hue from the sweet potato makes it a visual delight!

> “Honestly, I was skeptical at first, but this cake is a revelation! It’s moist, perfectly spiced, and that honeybun swirl is pure genius. My family devoured it!” – A satisfied baker

The Cooking Process Explained

Making this Sweet Potato Honeybun Cake might sound a little intricate given its unique combination, but in essence, it follows a simple cake baking structure with an added delicious twist. You’ll start by preparing a fluffy, spiced sweet potato cake batter, incorporating cooked and mashed sweet potato for that signature flavor and incredible moisture. Then comes the magic: a buttery, brown sugar, and spice mixture is swirled into the batter, replicating that iconic honeybun filling. After baking to golden perfection, it’s generously drizzled with a simple, sweet glaze, sealing in all the flavors and giving it that quintessential sticky finish.

What You’ll Need

To embark on this delightful baking adventure, gather these items:

For the Cake:
1 ½ cups granulated sugar
½ cup (1 stick) unsalted butter, softened
2 large eggs
1 cup mashed cooked sweet potato (about 1 medium sweet potato)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ cup milk
For the Honeybun Swirl:
½ cup packed light brown sugar
½ cup (1 stick) unsalted butter, melted
1 teaspoon ground cinnamon
For the Glaze:
2 cups powdered sugar
¼ cup milk (or water)
1 teaspoon vanilla extract

Directions to Follow

Let’s get baking! Follow these steps for a truly exceptional cake:

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Cream Butter & Sugar: In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the mashed sweet potato and vanilla extract until well combined. The mixture might look a little lumpy from the sweet potato, which is perfectly fine!
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients (e.g., add 1/3 dry, mix, add 1/2 milk, mix, add 1/3 dry, mix, add 1/2 milk, mix, add remaining dry). Mix until just combined; do not overmix.
Create the Swirl Mixture: In a small bowl, whisk together the brown sugar, melted butter, and cinnamon for the honeybun swirl.
Assemble the Cake: Pour about half of the sweet potato cake batter into the prepared pan and spread evenly. Drizzle half of the honeybun swirl mixture over the batter. Using a knife or skewer, gently swirl it into the batter – don’t overdo it, just a few passes are enough.
Layer Again: Carefully spoon the remaining cake batter over the swirled layer, spreading it gently to cover. Drizzle the remaining honeybun swirl mixture on top and repeat the swirling process.
Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Make the Glaze: While the cake is cooling slightly (still warm is good!), whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Glaze & Serve: Immediately after removing the cake from the oven, pour the glaze evenly over the warm cake. The warmth helps the glaze set beautifully. Let cool completely before slicing and serving.

Best Ways to Enjoy It

This Sweet Potato Honeybun Cake is fantastic on its own, perhaps with a cup of coffee or tea for an afternoon treat. For a more decadent dessert, consider serving it with a scoop of vanilla bean ice cream, allowing the cold creaminess to contrast with the warm, spiced cake. A dollop of freshly whipped cream would also be a lovely addition. It’s particularly wonderful for brunch spreads – sliced into generous squares, it’s both filling and celebratory.

Keeping Leftovers Fresh

To keep your Sweet Potato Honeybun Cake at its best, store it in an airtight container at room temperature for up to 3 days. If you live in a very warm climate or prefer to extend its life, you can refrigerate it for up to 5 days, though refrigeration can sometimes dry out cakes a little. Allow it to come to room temperature before serving for the best texture and flavor. This cake also freezes beautifully! Once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours before serving.

Helpful Cooking Tips

Sweet Potato Consistency: Make sure your mashed sweet potato is very smooth. You can achieve this by baking or boiling the sweet potato until very tender, then mashing it well or even running it through a food mill or food processor for an extra silky texture. Any lumps will show up in your cake.
Don’t Overmix: When combining the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can develop the gluten too much, leading to a tough cake.
The Swirl: When swirling the honeybun mixture, don’t overdo it. A few gentle passes with a knife are enough to create those beautiful ribbons without fully integrating the mixture into the batter. This ensures pockets of delicious, gooey sweetness.
Warm Glaze Application: Pouring the glaze over the warm cake allows it to melt slightly and seep into the cake, creating a more cohesive, moist experience. If the cake is cold, the glaze might just sit on top.

Recipe Variations

Nutty Crunch: Add ½ cup chopped pecans or walnuts to the honeybun swirl mixture for an extra layer of texture and flavor.
Maple Glaze: Substitute a portion of the milk in the glaze with pure maple syrup for a delicious maple-sweet potato twist.
Ginger Boost: For a spicier kick, add ½ teaspoon of ground ginger to the cake batter.
Cream Cheese Frosting: If you prefer a richer topping, skip the simple glaze and make a cream cheese frosting instead. The tanginess pairs beautifully with the sweet potato and spices.
Mini Cakes: Bake this in a muffin tin for individual honeybun sweet potato muffins! Adjust baking time down to about 20-25 minutes.

Your Questions Answered

Can I use canned sweet potato puree?

A: Yes, absolutely! Canned sweet potato puree (unseasoned) is a convenient substitute. Just make sure it’s 100% sweet potato with no added sugars or spices. One 15-ounce can typically yields about 1 ½ cups of puree, so you’ll have extra or can scale up slightly.

My glaze is too thick/thin. How can I fix it?

A: If your glaze is too thick, add a tiny bit more milk (or water) one teaspoon at a time, mixing well after each addition, until you reach your desired consistency. If it’s too thin, whisk in a tablespoon or two more of powdered sugar until it thickens up.

Can I make this cake ahead of time?

A: This cake tastes wonderful on the day it’s made, but it also keeps very well for a few days, making it an excellent candidate for making ahead. The flavors often deepen overnight! Just ensure it’s stored in an airtight container to maintain moisture.