Sweet Potato Honeybun Cake
This delightful Sweet Potato Honeybun Cake features a moist sweet potato cake swirled with a cinnamon-brown sugar mixture, topped with a sweet vanilla glaze. It's a perfect comforting dessert for any occasion.
Equipment
- Cooking pot or steamer
- Potato masher
- 9x13 inch baking pan
- Mixing bowls (medium, large, small)
- Whisk
- Electric mixer (optional)
- Knife or skewer
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, softened (2 sticks)
- 2 large eggs
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- ½ cup buttermilk (or milk with 1/2 tbsp vinegar/lemon juice)
- 1 teaspoon vanilla extract
Honeybun Swirl
- ½ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, melted (½ stick)
Glaze
- 2 cups powdered sugar
- ¼ cup milk (or heavy cream for a richer glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
Preparation
- If not already cooked, peel and cube one medium sweet potato, then boil or steam until very tender. Mash thoroughly until smooth and set aside to cool.
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
Making the Cake
- In a medium bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together the softened butter and eggs until light and fluffy.
- To the butter mixture, add the mashed sweet potato, buttermilk, and vanilla extract, then mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined but do not overmix.
- In a small bowl, whisk together the brown sugar, cinnamon, and melted butter for the honeybun swirl.
- Pour half of the cake batter into the prepared pan, spread evenly, and sprinkle half of the honeybun swirl mixture over it. Carefully spoon the remaining cake batter over the swirl mixture, spreading it gently to cover, then sprinkle the remaining honeybun swirl mixture over the top.
- Using a knife or a skewer, gently swirl the top layer of batter and cinnamon mixture to create a marbled effect.
Baking & Glazing
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is still warm (but out of the oven), whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth, adjusting thickness with more milk or powdered sugar as needed.
- Drizzle the glaze generously over the warm cake and let it cool completely before slicing and serving, allowing the glaze to set.
Notes
For a richer flavor, you can brown the butter for the honeybun swirl. Ensure the sweet potato is completely cooled before adding to the batter to prevent a greasy cake. This cake is delicious served warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.