If you're a fan of moist, spiced cakes, this Sweet Potato Honeybun Cake is going to be a hit! Combining the natural sweetness of sweet potatoes with a cinnamon swirl, this cake is topped with a smooth glaze that adds the perfect touch of sweetness.
INGREDIENTS
- Sweet potatoes: 1 cup mashed, adds moisture and a subtle sweetness to the cake.
- Granulated sugar: 1 cup, for sweetness and structure.
- Brown sugar: 1/2 cup packed, adds richness and depth of flavor.
- Vegetable oil: 1/2 cup, keeps the cake moist.
- Eggs: 2 large, binds the ingredients together and gives structure.
- Buttermilk: 1 cup, provides a tangy flavor and helps the cake rise.
- Vanilla extract: 2 teaspoons, enhances the flavor of the cake.
- All-purpose flour: 2 1/2 cups, provides the base of the cake.
- Baking powder: 1 tablespoon, helps the cake rise.
- Baking soda: 1/2 teaspoon, works with the buttermilk to leaven the cake.
- Salt: 1/2 teaspoon, balances the sweetness.
- Cinnamon: 1 teaspoon, adds warmth and spice.
- Nutmeg: 1/2 teaspoon, adds depth and complexity to the flavor.
- Ginger: 1/2 teaspoon, for a subtle spiced kick.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing and flouring it.
- Step 2:
- In a large bowl, mix together the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Stir until you get a smooth blend.
- Step 3:
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Step 4:
- Gradually add the dry ingredients to the wet ingredients, stirring until everything is fully combined.
- Step 5:
- In a small bowl, mix the granulated sugar and cinnamon for the cinnamon swirl.
- Step 6:
- Pour half of the cake batter into the prepared baking pan, and sprinkle with half of the cinnamon swirl mixture.
- Step 7:
- Add the remaining batter to the pan, swirl gently with a knife to create a marble effect, and sprinkle the remaining cinnamon mixture on top.
- Step 8:
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9:
- Let the cake cool completely in the pan on a wire rack.
- Step 10:
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract. Drizzle over the cooled cake.
Serving and Storage Tips
- Serve the Sweet Potato Honeybun Cake at room temperature or slightly warmed for the best flavor and texture.
- This cake pairs wonderfully with a cup of coffee or tea for a perfect afternoon treat.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- If you prefer to freeze the cake, wrap individual slices in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months.
Helpful Notes
- To make this cake even more moist, you can add a tablespoon of honey to the batter.
- If you want a more intense cinnamon flavor, increase the cinnamon in the swirl to 1 1/2 tablespoons.
- The sweet potatoes add natural moisture and sweetness, so be sure to use fresh, well-mashed sweet potatoes for the best texture.
Tips from well-known chefs
- Chef Carla Hall: Roasting your sweet potatoes before mashing them will deepen the flavor and bring out their natural sweetness.
- Chef Alton Brown: Sifting the dry ingredients helps aerate the flour, making the cake lighter and more tender.
- Chef Ree Drummond: Don’t overmix the batter once the dry ingredients are added—this keeps the cake soft and fluffy.