Description

Sweet Potato Honeybun Cake is a rich, comforting dessert that brings together the warm flavors of cinnamon and the natural sweetness of mashed sweet potatoes. Inspired by the classic honeybun cake, this version is softer, more moist, and deeply flavorful. The sweet potato adds a tender texture while enhancing the cake’s depth, making it perfect for holidays, gatherings, or an everyday treat. Finished with a smooth vanilla glaze, every bite delivers a delicious swirl of sweetness and spice.

Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup mashed sweet potatoes
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Cinnamon Swirl

1/2 cup brown sugar
1 tablespoon cinnamon

For the Glaze

1 1/2 cups powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C) and grease a baking pan
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon
In another bowl, mix mashed sweet potatoes, sugar, brown sugar, oil, eggs, and vanilla until smooth
Add dry ingredients to wet mixture, alternating with buttermilk, and mix until just combined
Pour half of the batter into the prepared pan
Combine brown sugar and cinnamon, then sprinkle evenly over the batter
Pour the remaining batter on top and gently swirl with a knife
Bake for 35–40 minutes or until a toothpick inserted comes out clean
Allow the cake to cool slightly
Mix powdered sugar, milk, and vanilla to make the glaze
Drizzle glaze over the warm cake

Notes

Serve the cake slightly warm for the best flavor and texture
Pair with coffee, tea, or a scoop of vanilla ice cream
Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days in an airtight container
Reheat slices briefly in the microwave for a fresh-from-the-oven feel
Freeze individual slices wrapped tightly for up to 2 months