If you’ve been searching for a comforting, crowd-pleasing dessert that brings together the best of fall flavors and classic sweetness, look no further than this Sweet Potato Honeybun Cake Recipe. Imagine a moist cake infused with the natural sweetness of mashed sweet potatoes, swirled with cinnamon sugar, and topped with a luscious glaze that seeps into every bite. It’s the kind of dessert that feels like a warm hug on a plate, perfectly balancing rich textures and cozy spices. Whether you’re serving it for a holiday gathering or just because you deserve a special treat, this cake is guaranteed to become a favorite in your kitchen.
Ingredients You’ll Need
Gathering these simple yet wonderful ingredients is the first step to creating this unforgettable cake. Each element plays a vital role in delivering the perfect balance of flavor, moisture, and spice that defines the Sweet Potato Honeybun Cake Recipe.
- Yellow cake mix: The base that makes this cake easy to prepare while providing a tender crumb.
- Mashed sweet potatoes: Adds natural sweetness and moisture, plus a lovely golden hue and fluffy texture.
- Large eggs: Bind everything together and help with the cake’s structure.
- Vegetable oil: Ensures the cake stays moist without weighing it down.
- Sour cream: Brings a subtle tang that balances sweetness and contributes to softness.
- Vanilla extract: Enhances all the flavors with its warm, aromatic notes.
- Brown sugar: Combined with cinnamon for that irresistible cinnamon sugar swirl.
- Cinnamon: Spices up the sugar swirl, giving the cake its signature warm spice.
- Powdered sugar: The key ingredient for the sweet glaze that completes the cake.
- Milk: Helps create a smooth glaze that soaks beautifully into the warm cake.
- Optional nutmeg or maple extract: Add a pinch for an extra fall-inspired depth if you like.
How to Make Sweet Potato Honeybun Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325°F (163°C), and make sure to grease a 9×13-inch baking pan thoroughly. This step is crucial to ensure your cake doesn’t stick and bakes evenly. The moderate temperature allows the cake to cook through without drying out.
Step 2: Mix the Batter
In a large mixing bowl, combine the yellow cake mix, mashed sweet potatoes, eggs, vegetable oil, sour cream, and vanilla extract. Stir until everything forms a smooth batter without lumps. The sweet potatoes will lend a subtle sweetness and moistness that makes this cake stand apart from ordinary mixes.
Step 3: Layer the Batter and Cinnamon Sugar
Pour half of the batter into your prepared pan. In a separate small bowl, mix the brown sugar and cinnamon, and sprinkle it evenly over the batter. Then, dollop the remaining batter on top. This layering is what creates that delightful honeybun effect once baked.
Step 4: Create the Signature Swirl
Using a knife, gently swirl the batter and cinnamon sugar layers together. Be careful not to over-mix—you want distinct swirls that caramelize during baking to give that iconic honeybun look and flavor.
Step 5: Bake Until Perfect
Place the pan in the oven and bake for 40 to 45 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean. The sweetness and aroma blossoming through your kitchen will be an irresistible hint that this cake is ready to enjoy.
Step 6: Add the Glaze
While the cake is still warm, whisk together the powdered sugar, milk, and vanilla extract to create a smooth glaze. Pour this generously over the cake, allowing it to soak into every nook and swirl. This finishing touch adds a buttery sweetness that complements the cinnamon and sweet potato flavors beautifully.
How to Serve Sweet Potato Honeybun Cake Recipe
Garnishes
For an extra special presentation, dust the top with a little extra cinnamon or finely chopped toasted pecans. A small drizzle of pure maple syrup or a sprinkle of freshly grated nutmeg also adds a lovely aroma and an inviting hint of spice that makes every bite even more delightful.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of whipped cream to cut through the richness. For a cozy autumn touch, serve it alongside a hot cup of spiced chai tea or a robust brewed coffee to balance the sweetness perfectly.
Creative Ways to Present
Think beyond the traditional. Cut the cake into squares and serve them stacked with a layer of cream cheese frosting in between for an elegant mini-cake tower. Or turn leftovers into decadent trifle layers with whipped cream and toasted nuts. The possibilities with this Sweet Potato Honeybun Cake Recipe are delightfully endless!
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully covered at room temperature for 2 to 3 days or in the fridge for up to a week. Make sure to wrap it tightly with plastic wrap or store in an airtight container to preserve moisture and keep it fresh and tender.
Freezing
If you want to prepare this cake ahead of time, you can freeze individual slices or the whole cake before glazing. Wrap it well in plastic wrap and foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator for an indulgent treat anytime you crave it.
Reheating
For the best texture and flavor, warm slices gently in the microwave for 15 to 20 seconds or place individual pieces in a warm oven at low heat. This will bring back that fresh-baked softness and let the glaze melt slightly, making each bite just as heavenly as the first.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes work just fine as long as they are mashed smoothly and drained of excess liquid. This convenience can save time without compromising the cake’s delicious moisture and flavor.
What if I don’t have sour cream? Can I substitute something else?
You can replace sour cream with an equal amount of Greek yogurt or buttermilk for a similar tang and texture. Both alternatives will keep the cake moist and tender while maintaining flavor balance.
Is this cake gluten-free?
The cake mix used here is typically not gluten-free, so to make a gluten-free version, choose a certified gluten-free yellow cake mix and ensure all other ingredients are gluten-free too. This way, you can still enjoy the Sweet Potato Honeybun Cake Recipe without worry.
Can I add nuts to the batter?
Yes! Chopped pecans or walnuts fold beautifully into the batter, adding a pleasing crunch that complements the soft, moist cake perfectly. Just mix them in right before pouring the batter into the pan.
How long does the glazed cake stay moist?
Thanks to the sweet potato and sour cream, the cake stays moist for several days when stored properly. The glaze also helps seal in moisture, making it just as delightful a day or two after baking.
Final Thoughts
If you’re looking to bring a slice of comfort and joy into your home, this Sweet Potato Honeybun Cake Recipe is your new go-to. It’s straightforward to make, richly flavorful, and endlessly versatile — perfect for cozy nights, family gatherings, or whenever you want to treat yourself. Go ahead and bake a batch soon, and enjoy every warm, cinnamon-kissed bite!
Print
Sweet Potato Honeybun Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Honeybun Cake is a moist and flavorful dessert that combines the natural sweetness of mashed sweet potatoes with warm cinnamon sugar swirls, topped with a rich vanilla glaze. Perfect for fall or anytime you want a comforting, bakery-style treat at home.
Ingredients
Cake Batter
- 1 box yellow cake mix
- 1 cup mashed sweet potatoes
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup sour cream
- 1 tsp vanilla extract
Cinnamon Sugar Swirl
- ¾ cup brown sugar
- 1 tbsp cinnamon
- Optional: pinch of nutmeg or maple extract for extra fall flavor
Glaze
- 2 cups powdered sugar
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Batter: In a large bowl, combine the yellow cake mix, mashed sweet potatoes, eggs, vegetable oil, sour cream, and vanilla extract. Mix until the batter is smooth and well incorporated.
- Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared pan, spreading evenly. Sprinkle the cinnamon sugar mixture evenly over this layer for that signature honeybun swirl.
- Add Top Batter and Swirl: Pour the remaining batter over the cinnamon sugar layer. Using a knife, gently swirl the batter layers together to create a marbled effect.
- Bake: Place the pan in the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Glaze and Serve: While the cake is still warm, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Pour it over the cake and allow it to soak in before slicing and serving.
Notes
- Ensure the sweet potatoes are fully cooked and mashed smoothly for the best texture.
- You can add a pinch of nutmeg or a drop of maple extract to the cinnamon sugar for enhanced fall flavors.
- Let the cake cool slightly before glazing to avoid the glaze running off too much.
- This cake stores well in an airtight container at room temperature for up to 3 days.
- For a dairy-free option, substitute sour cream with a dairy-free yogurt alternative and use a plant-based milk in the glaze.
