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A delectable sweet potato honeybun cake with a golden glaze.

Classic Sweet Potato Honeybun Cake

This delightful Classic Sweet Potato Honeybun Cake features a moist sweet potato cake batter swirled with a rich brown sugar and cinnamon mixture, then topped with a sweet vanilla glaze for a truly comforting and delicious dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 slices
Calories 350 kcal

Equipment

  • 9x13 inch baking pan
  • large mixing bowl
  • medium bowl
  • small bowl
  • knife or skewer
  • whisk

Ingredients
  

Cake

  • 1.5 cups cooked mashed sweet potato about 1 large sweet potato
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon for cake batter
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup milk

For the Swirl

  • 0.5 cup brown sugar packed
  • 2 tablespoons ground cinnamon for swirl
  • 0.25 cup unsalted butter melted

For the Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 0.5 teaspoon vanilla extract

Instructions
 

Instructions

  • Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan or line with parchment paper.
  • In a large bowl, cream softened butter and granulated sugar until fluffy, then beat in eggs one at a time, followed by vanilla extract and mashed sweet potato.
  • In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  • Gradually add dry ingredients to wet ingredients, alternating with milk, mixing until just combined without overmixing.
  • Combine brown sugar and cinnamon for the swirl in a small bowl and set aside.
  • Pour half of the batter into the prepared pan, spread evenly, and sprinkle with half of the brown sugar-cinnamon mixture and drizzle with half of the melted butter.
  • Carefully dollop the remaining batter over the first layer, gently spread to cover, then sprinkle with the rest of the cinnamon-sugar mixture and drizzle with the remaining butter.
  • Use a knife or skewer to gently swirl the cinnamon-sugar and butter into the top layer to create marbled patterns.
  • Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  • While the cake cools, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth for the glaze.
  • Pour the glaze evenly over the warm cake and let it set for a few minutes before slicing and serving.

Notes

This cake is best served warm. You can adjust the amount of milk in the glaze to achieve your desired consistency. For an extra touch, toast some pecans and sprinkle them on top of the glaze.